Mumbai :  Do you remember the first dish you ate and the taste still makes you nostalgic? What about your grandmother’s secret recipe which keeps you pondering how could she do it with just minimal ingredients? Aaswad Upahar and Mithaigriha and From Aaji’s Kitchen is organizing‘From Aaji’s Kitchen Cookbook Food Festival’ curated by Anagha Ramakant Desai with 12 vintage Maharashtrian Recipes which will take you on a wonderful journey down the memory lane of finger licking foods and tastes from childhood. Cookbook “From Aaji’s Kitchen” is a legacy of 100 traditional recipes handpicked and compiled in the most authentic cookbook by Homechef turned Author Anagha Ramakant Desai.

Aaswad is a well known Maharashtrian Upahar Kendra located in the heart of Dadar. At the Food Festival, every taste and every dish has its own story to tell. The 12 dishes are selected from the From Aaji’s Kitchen Cook Book which has more than 100 forgotten and unique recipes, which will remind you of the good old golden days. The Food Festival is divided in two combos, Combo 1 will have Vade, Special Kala Vatana Amti Rice, Rice, Tomato Kadhi, Vanghache Bharit, Batata Bhaji, Dhondas and Combo 2 will have Ghavne, Kajuchi Usal, Rice, Kulith Pithi, Vatlya Dalichi Bhaji, Gajarachi Koshimbir and Gulpohe.

“From Aaji’s Kitchen is something that can be cherished from generations to generations, from nuclear families in India to families living across boundaries, from teenagers  living away from homes and from mother’s to daughters”, shares Author Anagha Ramakant Desai, who is the wife of Late Mr Ramakant Desai, noted Indian Cricketer and Former Chairman of Selection Committee for BCCI.

Suryakant Sarjoshi, owner Aaswad shared, “The basic motto of Aaswad is to promote traditional Maharashtrian dishes, which is not even being made in homes. For the festival we have selected 15 out of 110 unique items that most of the people don’t know about.”

“From Aji’s Kitchen” cookbook was launched on 14^th Oct 2018. The book consists of recipes like Aajicha Special Pulav which is fragrant with spices, Aalimbi Sukke rare mushroom dish which were available just 3-4days in a year,  and will be resurrected through this book. There are also hunger busters like Malpole, Dadpe Pohe, Tikhat Dhondus, which children used to eat after coming home from school. Forgotten dishes like Ambadyacha raita, Alambichi Bhaji, Ripe Mango rayate, Fish cooked in Garlic Chutney, Shiravlya also find a place in this book. The book also boasts of healthy menu that includes the authentic ‘Pej’, made with rice and coconut.