• Director(s):

    NAWRATH (David)

  • Producer(s):

    ARTE GEIE

  • Territories:

    Worldwide.

  • Production year:

    2014

  • Language(s):

    German, French

  • Rights:

    TV, DVD, NON-THEATRICAL, INTERNET, VOD

Sarah sets out to discover gastronomy in the state of Gujarat, in western India, where the population is vegetarian.

Here, the staple food is the chickpea: it is highly nutritious and rich in protein. It is the main ingredient in sabji, a spicy dish that a family of farmers teach our chef to make. She then goes to a cooperative of small milk producers who show her how to make three staples of Indian cooking: ghee, a clarified butter; lassi, a drink made from yoghurt; and khoya, a paste of sweetened milk. Sarah is then invited to dinner with Bijen and his wife, at whose house she tastes a vegetable byriani and a dhokla, a savoury steamed pancake. Vegetarianism is also standard fare in the restaurants, as Shankar Basnet, a chef in a hotel complex shows us, when he makes undhiyu, the region’s typical dish.