Spicy yoghurt soup, comforting rice and dal – Gujarati vegetarian recipes to cook every day

Family tradition is at the heart of chef Urvesh Parvais’s brilliant recipes

My mother and I started Gujarati Rasoi on a market stall in Hackney, east London, in 2005. By 2012 we had a second stall in Borough Market. When Covid-19 happened we moved online. What is constant during this is our food. The recipes have been with my family across generations and continents, and remain unchanged. They are a culinary sutra, a link to our past.