Share
The fact that Karishma Tanna is a foodie who values good flavours while managing to stay fit is pretty well known. The actress, who hails from the state of Gujarat, has also shown her love for the food from her home state frequently. And anybody who knows anything about Gujaratis is already aware of the fact that no matter where Gujjus travel, they always pack a great dabba (or a number of dabbas, truth be told) full of goodies.
True to her Gujarati roots, Karishma Tanna too loves the dabba her mother packs for her lunch every day—as shown in a recent video post she shared on Instagram. In the post, Karishma Tanna explains how she’s on a break during her shoot schedule and is going to take the time to indulge in the dabba packed by her mother. She then proceeds to open each dabba and give us a glimpse of all the things in them.
First off, Karishma Tanna opens the main dabba which holds scrumptious Methi Theplas. For those unaware, Methi Theplas are a winter-special version of the popular Gujarati flatbread called Thepla. The methi or fenugreek leaves are washed, cleaned and chopped up and then added to a dough made with whole wheat flour, red chilli powder, salt, cumin and jaggery. The Theplas are then rolled out and cooked on a tawa with some ghee on top. A must-have dish from Gujarati cuisine’s winter basket indeed.
Next up, Karishma Tanna shows off the simple yet delicious looking Aloo Ki Sabji made simply with turmeric powder, red chilli powder and other spices. On the side with this Methi Thepla and Aloo Ki Sabji combination are two types of Gujarati pickles that are very popular all through the year. Karishma Tanna explains how one of them, Keri No Achaar made with raw mangoes and lots of spices, is her favourite. Well, the fact is that raw mango pickles are very popular all over the country, but they pair particularly well with Methi Theplas.
The other achaar Karishma Tanna’s mom packed in her dabba is Gunda No Achaar. This one is quite unique and a speciality of Gujarat as it is made with berries called Gunda which resemble the flavours of raw mangoes but look like tiny green olives. Usually available between March and June, these berries are pickled and preserved for consumption throughout the year. This one too goes really well with parathas and flatbreads like Theplas.
Once Karishma Tanna is done sharing all the dishes in her dabba, she then proceeds to assemble a makeshift roll with the Sabji and pickles nestled inside the Methi Theplas. “When I was younger, this is the way I used to eat,” she says, before taking a few bites of the roll and dancing as the flavours take over together in her mouth. Her post, which has garnered quite a lot of attention, not only showcases her love of food, but also the varieties of dishes a traditional Gujarati dabba holds.
