Infinite Variety of Food Traditions
Jaya Krishnamachari
PANGAT, A FEAST: FOOD AND LORE FROM MARATHI KITCHENS by Saee Koranne-Khandekar Hachette India, 2019, 344 pp., 599.00
May 2020, volume 44, No 5

The title and subject of the book stirred up a deep sense of nostalgia in me. My siblings and I grew up in the Vidarbha region of Maharashtra  in our formative years. The  names of dishes in  this book—Kaande pohe, thali peeth, varanbhath, etc., kindled my appetite for more such  dishes  as  these were  made regularly in our house. If you have an adventurous palate and  you are game for trying out different cuisines this book is a must read. In the  past few decades the genre of cookery books has gained  great popularity. Saee Koranne-Khandekar’s book on Maharashtrian cooking is a welcome addition to the list.

The author has  done extensive research on Maharashtrian cooking  and compiled a very comprehensive  list of dishes  from different regions of  Maharashtra. As she rightly points out in her Introduction, normally when one says Maharashtrian food, people only think of sabudana khichri, sabudana vada, batata vada, usal pav, etc., since these are the dishes that are  readily available in the metropolises. In this book the author has  provided recipes—both vegetarian and non-vegetarian—from each region of Maharashtra,  the cuisines from the Konkan coast, Desh, Paschim  Maharashtra, Khandesh, Marathwada and Vidarbha  which have their  distinctive recipes. It is very informative.

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