Pangat: A Feast, Food and Lore from Marathi Kitchens

Editor | Food
Discover the magic of Maharashtrian cuisine! If you thought that Marathi food was only about coconut and spices, or vada pao and missal pao, think again. In this delectable compendium of recipes and stories, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra and showcases the versatility and sheer variety of its culinary traditions.
In parts a rich anecdotal account of the characteristic food traits of the several communities that inhabit the region and a collection of over 200 traditional recipes, this enriching book introduces food enthusiasts to cooking techniques using a variety of produce, special masalas, mouth-watering preserves and elaborate meal spreads.
From the sophisticatedly spiced Kolhapuri mutton sukka to the tangy tamarind-based thecha, from a never-fail formula for frying fish to the wholesome chakolya ‘pasta’ and variants of karanji for the die-hard sweet-tooth, this book will at once enhance your palate and your repertoire of recipes.
About the author
Saee Koranne-Khandekar is a culinary consultant and writer based in Mumbai. Saee studied M.A. in English Literature and went on to work as editor and instructional designer for several years before she shifted her attention to food as a subject of study. She has been a prolific blogger and has written for several publications on topics ranging from baking to regional cuisine and culinary literature. Her first book, Crumbs! was published by Hachette India in 2016 and has been a bestseller.
Saee runs Scrollific Content Studio, a boutique firm that provides content and consultancy services exclusively to the food and hospitality industry. She is also the Founding Editor of Diwali Pangat, an annual bilingual (Marathi and English) magazine dedicated to traditional Marathi cuisine.
Saee lives in Mumbai with her husband and three children and writes at

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