Khandekar has been a food writer and culinary consultant for more than a decade. Unless we spoke about the sub-cuisines of the state in one compendium and in a language that made it accessible to Marathi speaking people as well as those unfamiliar with the language, we would only end up watching the cuisine die a slow death.” It occurred to me then, that there was a need to speak about the variety of the foods eaten in Maharashtra, in a language that was universal. Around me, people in general and food experts and gourmands in equal measure, were only exposed to a handful of dishes popularised (and wrongly represented) by commercial restaurants. I looked through books on the history of Indian cuisine, and found to my utter dismay, that there was barely a fleeting mention of Maharashtra. The author said, “In order to understand the cuisine better, I began referring to old recipe books, most of them in Marathi and very community-specific.
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