#FastingFeasting - Our Shravan Heritage

The month of Shravan is observed as one of fasting, when many of daily foods are prohibited. Faraal (also known as upvas or vrat) is observed by many communities in Mumbai. Faraali dishes and special Faraali menus are de riguer at menus in homes and restaurants. Faraal dishes are made out of a select list of 100-150 ingredients that may be consumed. Over time, innovative cooks have used these upvaas ingredients to create an entire mélange of dishes and menus for fasting days. And, in fact, today for many food lovers, Shravan is looked forward to as a time of unique ‘feasting’ with starch-based fried foods. But it is important to get a balanced, nutrient-rich diet even during this month of fasting.  At our online food workshop #FastingFeasting, culinary chronicler Rushina Munshaw Ghildiyal shares the concept behind Faraal foods, describes some classic dishes and meal combos of the Faraal menu and demonstrates a few quick and simple recipes using traditional Faraal ingredients to create wholesome lighter dishes.

Duration: 2 hours

Time: 11 am

Please note: The event link will be shared a couple of hours before the workshop

About the presenter 

A culinary chronicler, Rushina Munshaw Ghildiyal specializes in Indian food studies, with a focus on Indian regional cuisines and food-ways. She switches roles between being a teacher, a corporate food consultant and curator of food experiences. She is the founder and owner of A Perfect Bite® Consulting (a premier food consulting firm) and APB Cook Studio® (a food incubator lab, test kitchen and food content studio) in Mumbai. She is currently working on her second book, and is also chronicling spice usage in regional Indian kitchens through her Instagram project 'Spice Chronicles With RMG'.