Shobha’s story

In the 1920s, my Aja Bapa and Aji Ma (my maternal grandparents) migrated to New Zealand from India. They were one of the first Gujarati families to arrive in New Zealand by boat, and settled in Otorohanga in the Waikato District. My Aji Ma taught my mum how to cook Gujarati food, but, unfortunately, she was quite young when she passed away. Mum stayed on in Otorohanga and later went to Fiji where she met my dad. They later married in Huntly and settled in Lower Hutt.

Dad loved his food and was very fussy about how it was cooked and the way it tasted. He came from a typical Gujarati background and although my mum was a great all-round cook, Dad had a big influence on her Gujarati cooking. He would encourage her to try dishes he grew up around, and share recipes with her from his sisters. He knew his stuff! Between them they were great cooks with great palates. They shared their love of food with local Gujarati families and occasionally helped to cook for weddings and other festive occasions. They were well connected within the Indian community.

When I was younger, I’d always ask mum if I could cook, and she’d say, ’No, I’ll cook, I’m faster. You watch. You can do the dishes!’ So instead I’d listen to her instructions and carefully watch her cook, mentally taking note of what she added to her food and the techniques she used. This is how I began to learn the art of Gujarati cooking, and where my inspiration started to grow. I had a strong desire to learn all about Gujarati food and to do things the way they should be done. There were never any measurements or recipes, instead I was taught to cook using all five senses. I’m grateful to have learnt how to cook this way as it’s given me a better understanding of cooking techniques, allowing me to be creative in my own style.

When my husband, Jag, and I had children, I passed on to them what I’d been taught. From a very young age they always wanted to experiment in the kitchen, just like I did! We created so many wonderful memories together. We often ate authentic Gujarati food, but we also broadened our skills and introduced the girls to a whole range of foods from different cultures. Their palates are now well seasoned! Although they all have their own unique cooking styles, it’s so special for me to see that they’ve carried on their Gujarati cooking skills just the way I taught them, using all five senses.

I’ve always loved cooking! It’s a very big part of my life, and is the perfect way to bring family and friends together. I hope I’ve inspired you to cook up an authentic Gujarati storm so you can discover food from the heart of my family.

Happy cooking and don’t forget to ‘Pass It On’!

Shobha Kalyan