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First book on Maharashtra's delicacies to be released soon

Maharashtracha Khadya Sanskriti Kosh, the first book on the state's delicacies and eating-habits, to be released on Feb 27

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The lip-smacking delicacies and food culture of the state will soon be the theme of a book in Marathi. 

On February 27, Marathi Basha Diwas, Maharashtracha Khadya Sanskriti Kosh will be released by chief minister Devendra Fadnavis.

From your morning snacks to the elaborate lunch to evening snacks to dinner, drinks, pickles and mukhwas (mouth fresheners), all items, their recipes and even the history of some of them will find mention in the book. 

Taste this. Do you know how Faujdari Amti got its name? Dr Anupama Uzgare, chief editor of the book, tells that interesting story. 

Faujdari Amti owes its existence to an Englishman. "It so happened that one Englishman had come to invade a village. When he felt hungry. he went to a hut and demanded a chicken-based curry. While the boy in the family could not find chicken, the women prepared a dish, mixing several masalas to the Englishman, who was getting angry as time passed," said Uzgare. 

"He was happy to eat the delicacy the way it was prepared and even tipped the family." There is, however, no date or proof to the story, says Uzgare. "Since most things were as per what we were told, it is word of mouth," said Uzgare. 

Here's another interesting point. "Every dish on a plate has a specific space. It is so well followed that even a visually impaired can know what is put where. All that has been documented,” he said. 

Maharashtracha Khadya Sanskriti Kosh will be part of seven books, of which one would be on the architects of Maharashtra and one on the history of Marathi theatre. 

The books are an initiative of the Maharashtra State Sahitya and Sanskriti Mandal (MSSSM), which is under the Marathi Language Department.

"The idea of the book is to put into print the eating habits of the state and its food tradition. Such books are rare. This is the first time such a book is being published," said Baba Bhand, MSSSM president.

Food items prepared during festivals and ones that have medicinal value are also mentioned. 

"The 550-page book will have a compilation of over 3,500 padarth (items) from different areas, caste, religion and tradition," said Uzgare.

Common food items and their variations among Jews, Muslims, Brahmins, Marathas and Chandraseniya Kayastha Prabhu (CKP) are there.

Masalas, did you ask? The Kolhapur masala, Shauji masala, Jewish masala...you name it, they're all there. And, of course, there are the pickles. “Prawn pickles, common among CKP, Konkan and Saraswat pickles are the other ingredients going into the making of the book," said Uzgare.

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