Dhokla-fafda-handva-thepla—the breathless hyphenation to which a range of Gujarati snacks is routinely reduced to, a stereotype even Bollywood feeds upon, isn’t particularly kind to the cuisine’s true repertoire. Underrated, misunderstood, underexplored—that is what Gujarati cuisine essentially is, and those sensitive to the many nuances of Indian food know this only too well. Indeed, you would be hard-pressed to find a reliable Gujarati diner that would do its cuisine proud outside of its home state and parts of Mumbai. Vishalla and Agashiye of Ahmedabad or Chetana of Mumbai have no comparable cousins elsewhere when it comes to serving authentic Gujarati thalis, and introducing patrons to its true flavours.