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Umbadiyu - Gujarat's Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside)
Umbadiyu - Gujarat's Original Winter Barbeque | How To Make Umbadiyu (Recipe Inside)
Overshadowed by its more popular cousin undhiyu, the similar sounding and looking umbadiyu is a unique, hyper-regional Gujarati winter speciality, worth waiting the whole year for.
Highlights
Umbadiyu has a rich, smoky aroma and taste.
Serve it with spicy green coconut chutney and chilled chaas (buttermilk).
This isn't one of those food pieces where I start off by waxing eloquent about my lifelong love for a particular dish - in this instance, the hyper-regional and winter seasonal Gujarati speciality called umbadiyu. In fact, up until a couple of months ago, I hadn't even heard of the all-vegetarian, green-hued, rustic dish also known as ubadiyu or to use a more local moniker 'Gujarati Barbeque'! It was an article on how the many stalls - dishing out the delicacy on the Mumbai-Ahmedabad highway at Dungri in south Gujarat - have been seeing no crowds due to the COVID-19 restrictions that introduced me to its wonders. I then promptly partook in a plate of the delicacy at a friend's home which was made lovingly for us by her grandmother. 

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