The APB Culinary Legacy series of events celebrate the diversity of Indian cuisine through its home cooks. Born to preserve and propagate regional Indian cuisines that are slowly being forgotten, these events feature authentic ingredients and recipes often sourced directly from that particular region. These are not cooking classes but forums to learn and discuss unknown /lesser known new cuisines. Each month we handpick experts in a regional cuisine and work with them to create memorable experiences around their food.
This month, we turn the spotlight on the food eaten by the local communities of Maharashtra. It may be surprising to learn that there is no homogeneous ‘Marathi’ cuisine and that culinary preferences and traditions change almost every 500 kms. Our ‘Maharashtrian Mejwani (meaning ‘feast’) brings together experts on regional cuisines of Maharashtra who will speak on their cuisines. Come join us for this never – done – before culinary celebration of our home state.
Event Line -Up
Introduction and Overview of Maharashtrian Cuisine by Shakti Salgaonkar Yezdani
Kolhapuri Cuisine beyond the Tambda and Pandhra Rassa by Aditya Mehendale, author of Rare Gems
Deshashtha: Food of the Plateau Region by Saee Koranne-Khandekar, food consultant and blogger at MyJhola.in
Food of the Muslims in Konkan by Dr. Mohsina Mukadam, professor and food historian
Koli Cooking by Anjali Koli, Food entrepreneur and blogger at Annaparabrahma.com
Pathare Prabhu food; the original cuisine of Mumbai by Kunal Vijayakar, host of TV show ‘The Foodie’ and author of cookbook ‘Made in India’
The speaker sessions will be followed by a Pathare Prabhu lunch with veg and non-veg options catered by Manju Velkar.
(Note: Seats at our popular Culinary Legacy sessions are limited.
They are confirmed on receipt of payment on a first come-first served basis.)