In this 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.

In this 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.

The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state.

Rare Gems: A Non-Vegetarian Gourmet Collection From Maharashtra serves as a unique guide to traditional Maharashtrian non-vegetarian cooking. A compilation of some lesser known and some familiar meat, seafood and poultry dishes from many of the major cuisines in Maharashtra, this book aims at preserving the richness and authenticity of traditional recipes from almost every nook and corner of the state. • Kolhapuri Khulaa Rassa • Kombdicha Motla • Khimyachi Parsundi • Lahori Masala • Shahlyatle Maase • Saoji Mutton • Varhadi Kombdi • Navsacha Kombda • Moriche Sukke • Nagpuri Kala Pulao • Shevand Koli Masala • Kolambiche Khadakle Feast on these and other delights of traditional Maharashtrian cuisine and enrich your own gourmet collection of rare and priceless culinary gems.

C.K.P. - Chaandraseniya Kaayastha Prabhu is a sub-caste within Maharashtrians (People residing in the state of Maharashtra in India and having Marathi as their mother tongue). The CKP's are a small community, with a large section of their population in the cities of Mumbai, Pune and Thane in Maharashtra. CKPs are foodies and have a rich tradition of unique recipes and cooking styles - whether it is vegetarian, non-vegetarian, desserts or festive recipes."Ase Amhi Kayastha" was originally released in 2016 in Marathi which was instantly sold out. The 2nd edition was released in 2018 with updated recipes. This book, which is translated to English has updated the recipe count to 200 from 169 in the 2nd Marathi edition. We also have a successful YouTube channel where many of the recipes are published. This E-Book includes the video links for many of the recipes.Recipes are spread across 11 Sections which include - 1) Chutneys - 10 recipes2) Koshimbeer/Raayte - 8 recipes3) Bhaajya(Vegetables) (Veg & Non Veg) - 76 recipes4) Aamtya(Curries) - 12 recipes5) Rice/Khichadi - 7 recipes6) Non-Vegetarian - 38 recipes7) Festive recipes - 8 recipes8) Sweet dishes - 14 recipes9) Upvaas(Fasting) - 1210) Masale(Spices) - 711) Balanteenisathi Khadyakruti(Recipes for ladies- to be consumed few months after childbirth) - 8 recipes

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OVER 40 RECIPES, INCLUDING INDIAN BREADS! There’s something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables. Bite into this book for: • the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths; • thorough guidance on techniques – from kneading and shaping to proofing and baking; • step-by-step recipes for making a variety of breads and accompaniments; • fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country. Illustrated with stunning photographs, this sumptuous book is a delightful introduction to the art of making bread.