Happy Republic Day folks.
It’s India’s 72nd Republic Day today and our lunch today represented the spirit of ‘unity in diversity’ which defines the federal state.
We had ordered in from ‘Welkar’s Kitchen,’ the home chef delivery outfit of Mumbai based chef, Gautam Welkar. A 1978 batch pass-out from Sophia’s College.
The dishes belonged to communities from different parts of the state of Maharashtra whose capital, Mumbai, has been my home for more than two decades. The menu was an example of the diversity which exists in Indian food not only across states, but within them too, and yet unifies us through its flavours.
On offer was the legendary Saoji mutton from the Vidarbha region. A slow cooked and rather fiery mutton dish which has 9 ingredients that go into its spice base and is native to this weaver community.
Balancing the heat of the mutton was a serene Kolhapuri pulao. Rice cooked with ghee and tempered with cardamom, bay leaves, black pepper and fried onion.
There was the prawn hirva kalvan of the CKP communities with fresh coconut and coriander leaves, ginger, garlic and coriander seeds forming the base of this cherubic green curry.
Gautam belongs to the Pathare Prabhu community himself and also on offer was the red chilli powder, Pathare Prabhu sambar powder and whole garlic clove bejewelled prawn khadkhadle.
I hope you enjoyed this virtual food tour of Maharashtra as much as I did.
I would love to hear stories of the diversity of food from your own state/ community and please share them in the comments section.
#HappyRepublicDay once again. Jai Hind!
PS: Welkar’s Kitchen is on Instagram as @welkars_kitchen and their number is 9820107838
