Of Pav Wadas and Pav Bhaji and all things yummy

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May 1 – Maharashtra Day, Labour Day (wonder why a holiday if it is “labour’day!) and also a day off. Needed this time off to keep my feet up for a while as next week is choc a bloc with travel plans – Delhi, Bahrain and then a holiday in Spain.



The show at Bangalore (Bengaluru) was a success: I made something new using prawns marinated in Thai Red Curry wrapped up in tender chicken slices. Turned out well and hope to put the recipe on site for you. I think all those who love to cook need to keep their creative juices flowing otherwise life becomes bland. The other day I was riffling through a magazine and came across a pic of bite sized pav wadas served skewered with a toothpick. Well, it is amazing what a little change in presentation can do. I liked the idea. That reminds me, pav wada is ‘the’ food of Mumbai and as a tribute to Maharashtra Day today I am going to share my favourite Maharashtrian dishes with you.

My association with Maharashtra is since childhood, Bombay being my f

ather’s hometown. At least every four year (hometown LTC) we used to come to Mumbai and get a taste of Bombay. (It wasn’t Mumbai then.) From a very early age my taste buds got accustomed to the tastes of urban Maharashtra, from Batata Vadas to Bhakarwadi, from Pav Bhaji to Poha, from Misal to Modak. Now as even my mouth begins to water let me share some recipes with

you.



Missal Pav, Pav Wada, Pav Bhaji.

Gorge on these and enjoy a good weekend.

Sanjeev Kapoor.

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