It doesn’t take Sanah Gubitra long to throw a food challenge at us. “Try to find a small cooking vessel in my kitchen,” she says. We look on expectantly, until she finally chuckles. “You won’t find one,” she laughs. “There are only big cooking vessels in my house. We always cook food in large quantities and distribute it to our friends and neighbours. In fact, all Cutchi Memons are like that. They are very hospitable.”

Sanah Gubitra at her Bandra residence with bowls of Muthia, Naram Khichadi and Lapai (below), which is a popular Cutchi Memon dessert. Pics/Sayyed Sameer Abedi

Cooking it right
A Muslim community which migrated from Sindh to Kutch in Gujarat, almost 400 to 500 years ago, Cutchi Memons are renowned for their love for food — something that is reflected in the way they talk about it. “Even while having breakfast, the conversation at the dining table will be about what to have for lunch,” says Sanah’s husband, Rizwan Gubitra, who is a trustee of the Cumoo Jaffer Girls School and College at Masjid Bandar.