Pangat, a Feast: Food and Lore from Marathi Kitchens
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Author: Saee Koranne-Khandekar
9789388322911 | Paperback | pp. 320 | 2019 | Hachette India
From the sophisticatedly spiced Kolhapuri mutton sukka to the tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya ‘pasta’ and variants of karanji, the recipes in Pangat, a Feast: Food and Lore from Marathi Kitchens will at once enhance your kitchen skills and your palate.
9789388322911 | Paperback | 320 | 2019 | Hachette India
From the sophisticatedly spiced Kolhapuri mutton sukka to the tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya 'pasta' and variants of karanji, the recipes in Pangat, a Feast: Food and Lore from Marathi Kitchens will at once enhance your kitchen skills and your palate.
In Pangat, a Feast: Food and Lore from Marathi Kitchens, a delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and reveals the versatility and sheer variety of its food traditions.
Bringing together over 200 traditional recipes, this enriching book introduces food enthusiasts to special masalas, cooking techniques and elaborate meal spreads using a range of produce. Along the way, its delightful stories and anecdotes vividly detail the characteristic food traits of the several communities that inhabit the region.
From the sophisticatedly spiced Kolhapuri mutton sukka to the tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya ‘pasta’ and variants of karanji, the recipes in this book will at once enhance your kitchen skills and your palate.
Author:
Saee Koranne-Khandekar
ISBN:
9789388322911
Publisher:
Hachette India
Binding:
Paperback
Pages:
320
Year of Publication:
2019
Edition:
First
Condition:
New
About the Author
Saee Koranne-Khandekar has been a food writer and culinary consultant since 2008. She is the author of the widely reviewed Crumbs!: Bread Stories and Recipes for the Indian Kitchen and writes extensively on regional cuisines in their historical and socio-cultural contexts. Her work can be read on saeekhandekar.com, and in various print and online journals.
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