A Culinary Journey with Sitaben: Our Michelin Star Chef

On a sunny Sunday, January 19, 2025, we found ourselves in Ahmedabad, reminiscing about our frequent absences from this vibrant city due to our decision to split our lives between two states. Sundays have a special charm and today was no exception as we eagerly anticipated our beloved breakfast of parathas paired with gobhi-alu subji, a delightful dish prepared by none other than Sitaben. For over thirty-five years, she has been the heart and soul of our kitchen, crafting these meals since our son, affectionately known as Dumpy, was just five years old.

As the aroma wafted through the air, signalling that breakfast was ready, we couldn't help but admire the sight before us. The parathas were perfectly triangular, golden-brown and crisp, while the subji sat invitingly in its bowl. With our first bites, Alka and I exchanged knowing glances - this was comfort food at its finest. The parathas were expertly layered, flaky and infused with the rich scent of desi ghee. The gobhi (cauliflower), alu (potatoes), and mutter (peas) were cooked to perfection - vibrant in colour and just the right texture. The gravy, a symphony of Indian spices garnished with fresh ginger and tomatoes, complemented the vegetables beautifully.

Sitaben herself has remained unchanged through the years. Clad in her signature saree and matching blouse, she still greets us with warmth and asks what we’d like for breakfast after setting the milk to boil. Her culinary skills and commitment to excellence have never waned. Over time, we've curated a repertoire of seven breakfast favourites: poha, upma, paratha-subji, poori-bhaji, sprouts-roti, stuffed-paratha, and thepla. When in Ahmedabad, these dishes are our steadfast companions.

Each item is a masterpiece. The rotis are perfectly round with a delightful six-inch diameter; the stuffed parathas boast an even filling that reaches the edge of the circle; the poha is fried to just the right crispness; the upma strikes a perfect balance - neither too dry nor too soggy; the sprouts maintain their satisfying crunch; and the theplas remain soft for days! Each dish is a familiar embrace of flavour that transports us back to the countless breakfasts enjoyed over the years.

Our preferences are well-known: Dumpy relishes her poha, Alka savours her soft theplas, while I oscillate between paratha-subji and poori-bhaji - each mouthful a reminder of the countless meals enjoyed at home.

Michelin stars are awarded to chefs based on their mastery of ingredients, harmony of flavours, consistency of taste, and overall deliciousness. The pinnacle of this prestigious rating is three stars - an accolade that signifies “Exceptional cuisine worth a special journey.”

So, if you wish to indulge in food prepared by a Michelin 3-star chef without leaving home, come visit us! Choose from Sitaben’s seven enchanting breakfast creations and embark on a culinary journey that promises to delight your senses.

#MichelinStar #Chef #Breakfastitems