![]() Pangat, A Feast, which released late last year. Her quest to discover and document Maharashtrian cuisine led to her third book This is around the time that I set up the Facebook group Angat-Pangat (2015), which started with the idea of finding out what I didn’t know and in the bargain I unearthed a lot of hidden gems”, elaborates Koranne-Khandekar. And I felt that I didn’t know enough either. the Konkan doesn’t know what the Vidarbha eats and vice versa. “I realised that there are people in Maharashtra who don’t know what the rest of Maharashtra eats i.e. Her own experiences with what passes for Maharashtrian cuisine in restaurants led her to think about how it is interpreted in general. “The commercial interpretations of it are all wrong! Theīhajani (multi-grain flour mix) is slow-roasted and has a certain flavour and texture that is completely lost when you deep-fry the On a telephonic chat, food writer and culinary consultant Saee Koranne-Khandekar echoes my aversion. Having grown up eating my mother’s pan-roasted version of this savoury pancake (with a dollop of unsalted butter), I was aghast at the deep-fried flatbread that was set in front of me. Thalipeeth at a popular Maharashtrian restaurant in Mumbai. ![]()
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