Leaving India (1947-08-07) by Keystone FeaturesGetty Images
A Walk Through History
Gujarat is a state in Western India that has a long tradition of seafaring and overseas migration to foreign lands. In Pakistan, Karachi is home to over 3,500,000 Gujarati speakers, to where many communities migrated after the Partition of the sub-continent in 1947.
Mohammed Ali Jinnah (1947-12) by Margaret Bourke-WhiteLIFE Photo Collection
The communities that still speak Gujarati are the Bohras, Parsis, Hindus, Ismailis, Kutchi Memon, and Kathiawari Memon. Notable figures of Pakistan’s Gujarati community include the nation's founder, Muhammad Ali Jinnah, and its sixth prime minister, I.I Chundrigar.
A Symphony of Flavors
From the heart of Gujarat has emanated an array of tasteful recipes passed down from generation to generation, still being kept alive in the Gujarati community of Pakistan today. Gujarati food famously uses spices and lentils, with a touch of sugar also going into most spicing.
Welcome to Reema's Gujarati Kitchen!
Reema Sharif, a member of Pakistan’s Gujarati community, is a home-based cook and caterer and the owner of Reema’s Kitchen. By serving customers fresh home-cooked food, she follows her passion for cooking. Reema shares some of her family's popular Gujarati recipes.
Savoring Gujarati Delights Steamed Savory Cake Dhokra (2023)SOCH Outreach Foundation
Shot of baked Dhokla, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Dhokra (Steamed Savoury Cake)
Dhokra (or dhokla) is an iconic Gujarati dish- soft, steamed, savoury cake, revealing an exquisite blend of sweet and spicy flavours with a spongy texture. It has been a commonly made dish in the subcontinent since 1066 AD when it was made with pulses.
Step One: Mix all the ingredients from the film till a paste is formed.
Step Two: Add Bicarbonate of soda.
Step Three: Once the paste starts to bubble and rise, transfer the mixture to a baking dish.
Step Four: Steam for about 40 mins to an hour till the cake is firm.
Top view shot of plated tomato chatni, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Preparing the Tomato Chutney:
1 tbsp garlic and ginger
1 tsp chilli powder
1 tsp cumin powder
3 heaped tablespoons tomato paste/purée
1/2 teaspoon turmeric
1 teaspoon cumin powder
Juice of 1/2 a lemon
1 tablespoon oil
A pinch of salt
Step 1: Cook the ingredients on low heat in oil till the paste is formed.
Step 2: Add a squeeze of lemon.
Step 3: Garnish with cilantro leaves and chili powder.
Cool and serve with the Dhokra.
Plating shot of Kuku Paka, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Kuku Paka (Chicken and Corn Curry)
Kuku Paka is a chicken and corn curry dish of Swahili Eastern African origin, based in aromatic spices and rich coconut milk or cream. It is a mixture of culinary influences from Africa, Arabia, and the subcontinent and is a common recipe in Gujarati households.
Step 1: Blend ingredients into a thick green masala paste.
Step 2: Boil ½ kg chicken with garlic ginger paste.
Step 3: Boil 5 soft kernel corn stalks in salt.
Step 4: Heat ½ cup vegetable oil in a deep pot, then shallow fry the green masala.
Step 5: Add 2 tins of coconut milk or cream, along with 1 + ¼ tsp turmeric and optional chickpea flour.
Step 6: Whisk and stir to blend.
Step 7: FInally add the boiled corn to the gravy.
Adding lemon, used in preparing Kuku paka at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Step 8: Add in the chicken.
Step 9: Add 1 + ¾ heaped tsp salt.
Step 10: Squeeze the juice of 2 lemons before turning the heat off.
Step 11: Garnish with 5-6 whole green chillis and coriander leaves.
The Kuku Paka is ready to serve.
Plating shot of Fryfish, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Gujarati Style Fried Surmai with Red Masala Chutney
Step 1: Stir the ingredients from the film to mix into a nice thick paste.
Step 2: Use your hands to rub it onto the fish slices.
Step 3: Let the fish marinate for 40 mins to an hour in the fridge.
While the fish marinates, prepare the fish masala
Step 1: Sauté 2 sliced onions in 2-3 tbsps of oil till translucent.
Step 2: Add 1 + ¼ tsp cumin powder.
Step 3: Add 1 tsp red chilli powder and turmeric.
Step 4: Stir.
Step 5: Blend 3 tomatoes into a paste to the mixture.
Step 6: Add 1 tbsp garlic ginger paste and 1 tbsp of tomato purée.
Step 7: Stir.
Step 8: Add 15-20 curry leaves and a pinch of crushed chilli flakes.
Step 9: ¼ tsp sugar to balance out the acidity from the tomatoes.
Step 10: Add 6-7 green chillies, salt and lemon juice.
Step 11: Garnish with cilantro leaves.
Fish being fried in the pan, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Fry the Marinated Fish:
Step 1: In a shallow pan, add 2-3 tablespoons of oil and heat on low heat until the oil is hot.
Step 2: Add the fish fillets to the hot oil.
Step 3: Turn the fish only twice and shallow fry for 2-3 mins per side till it is golden.
Once the fish is ready, serve with chutney.
Plating shot of khatti daal, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Daal Chawal (Lentils and Rice)
Daal chawal (lentils and rice) is the ultimate Pakistani comfort food. It is considered a staple dish in many Pakistani households that most people associate with nostalgia and childhood. Lentils are also as essential component of Gujarati cuisine.
Washing the daal, at Reema's kitchen, in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
Step 1: Take ½ a cup of split red lentils or split mung bean lentils.
Step 2: Wash the daal in several changes of water, and remove any residue.
Step 3: Fill a pan a quarterway up with water, and add the lentils.
Step 4: Add 1 tbsp of garlic ginger paste and stir.
Step 5: Cook on a medium fire.
Add 1 chopped tomato and onion to the pan with the daal.
Step 6: Add 1 tsp each of red chilli, turmeric and cumin powder.
Step 7: Cook without a lid.
Step 8: Add 2 tbsp of water.
Step 9: Blend the daal till it is of a smooth consistency.
Step 10: On low heat, start heating the daal.
Step 11: Add ¼ cup of water to the daal to thin out the consistency and stir.
Step 12: Add curry leaves (20-25)
Step 13: Add a handful of green chillies (6-7)
Step 14: 2 tsp of salt and stir.
Step 15: Add the juice of 2 lemons, some cilantro leaves and then stir.
The daal is ready to be served with rice.
Complete plating shot of all dishes, at Reema's kitchen in Gujarati Community of Karachi (2023)SOCH Outreach Foundation
A delicious Gujarati meal, ready to serve.
Produced by SOC Films
Creative Director: Sharmeen Obaid Chinoy
Producer: Sameer Khan, Huma Shah
Associate Producer: Sara Sharif
Research Associate: Sara Sharif
Project Manager: Quratulain Khalid
DOP: Murtaza Ali
Second Unit DP: Khurram Victor
Photography: Murtaza Ali
Photography Editor: Murtaza Ali
First Camera: Khurram Victor
Exhibit Writers: Samar Ather, Sameer Khan
Exhibits: Sameer Nazim
Video Editor: Jason Liao, Azeem Charania
Colour Grade: Jason Liao, Azeem Charania
Sound Design: Sameer Khan
