fafda

Hiralal Kashidas Bhajiawala has been in the same place and is using exactly the same recipe - dating back to the early 1900s - to make Undhiyu, Dhokla, Fafda, Jalebi and so on.

Though the urban amenities that it offers can be found in most cities, what makes Ahmedabad special is the still raw and rural soul of it.