Pangat, a Feast: Food and Lore from Marathi Kitchens

by Saee Koranne-Khandekar

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.

Genres: Cookbooks, Food, Cooking, India

543 pages, Kindle Edition

Published October 31, 2019

Reviews

[Rashmi Ingle-Vaidya · Rating 5 out of 5]

Living away from India has ignited my love for Indian and Maharashtrian food. The book is filled with recipes that were long-lost. I haven't even heard about half of the recipes/dishes mentioned in the book. What I also like about this book are the initial sections where she talks about the sections on how cuisines evolved in different Marathi communities and regions of Maharashtra, the section on Utensils and Cooking reintroduced me to what certain utensils in my kitchen are called.

[Srujan · Rating 5 out of 5]

Just finished read the chapters and the accompanying ( & very wonderful to read ) detailing of the subtle nuances in cooking styles of people from different parts & communities of Maharashtra. A disclaimer, I have tried only one recipe from the book yet ( Kothimbir Wadi ) so I will restrict my rating to what a joy it has been to read. But judging by how delicious it was, I am sure I am coming back to update this part of my review soon without changing the rating! :) Its a good mix of vegetarian and non vegetarian recipes, ( 30:70 or 35:65 ratio ) so both a lot to interest them in the book.

[Anand Ganapathy · Rating 4 out of 5]

Wonderfully researched book on cooking and stories of culinary heritage of Maharashtra . Extra special for me having spent 25 odd years of my life in Mumbai. Tried some of the recipes like masala bhat , kothimbir wadi etc and they turned out perfect :)

[Shivani · Rating 4 out of 5]

If you want to learn about Marathi cuisine, Saee Koranne-Khandekar’s Pangat: A Feast is a great place to start.

In Pangat, Koranne-Khandekar has compiled over 200 traditional Maharashtrian recipes, ranging from basic masalas to the dishes made specially during festivals and fasting days, and covered the basics of a Marathi kitchen — from utensils to pantry staples. But more importantly, she has also provided readers with a cultural context to help understand the Marathi cuisine better. Maharashtrian cuisine is often considered fairly simple, but Pangat offers an an insight into how multilayered and nuanced this cuisine really is. In the section on Understanding Marathi Food, Koranne-Khandekar talks about how taste changes with topography, elaborating on the variations in dishes based on geography, ingredients and the culinary practices practised by the different Maharashtrian communities and sub-communities. Pangat is also peppered with Koranne-Khandekar’s personal anecdotes, giving it the air of a delightful conversation with a friend. Oh, and there are some really cute illustrations there too!

For me, reading Pangat was like taking a walk down memory lane, making me feel all warm and nostalgic as I came across familiar dishes that were cooked by my Aaji (grandmother), Aai (mother) and Mavshi (aunt) back in the day, most of which are now made on special occasions. One of my favourite sections from the book is where various Marathi rhymes and stories related to food are discussed. Pangat is that little piece of my home and my culture that I get to carry around with me next time I move away from home.

[Jagruti · Rating 5 out of 5]

If you had told me a few years ago that I would read and review a book about cooking, I would have laughed! But over age and with my own kitchen, this is something I do now! I have really never given Maharashtrian cuisine any thought, till a friend introduced me to this book. It is absolutely stellar, but more than the recipes itself, it is the thorough introduction to Marathi cuisine complexities across regions and communities, cooking styles and pantry staples and utensils, that I found quite interesting and educative. The book felt like a conversation with a beloved grandmother, and as I don't have access to one, I value the book even more! Also in the age of rapidly looking up recipes on the internet, owning a book with recipes feels super nostalgic.

[Vikram Moghe · Rating 5 out of 5]

Memoirs and memories

Rarely does a cookbook evoke nostalgia and educate, all at once.
Pangat by Saee Koranne Khandekar is a fantastic read for anyone wanting to know about Maharashtrian cuisine and especially for those who think they know, so they can be blown away by the sheer richness and diversity of what arguably is the least known cuisine of India.
Grab your copy now; it’s an absolute must for every food lover and quite easily the new “Ruchira”, that will serve as a guide and inspiration to anyone wanting to experiment with Maharashtrian food.

[Pratima · Rating 4 out of 5]

Great collection of Marathi home recipes in English! There are many other famous books but they are all in Marathi. This book does a fine job though it feels a little unfinished. Of course, it is not easy feat to document all recipes of such a huge state of Maharashtra into one book. Maybe, there will be more books!