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Aai's Recipes: Traditional Indian cuisine from Maharashtra Hardcover – 20 Nov 2012
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About the Author
Swati Gupte Bhise learned the art of CKP cooking from her mother Usha Gupte (Aai) and her family in Mumbai. On the occasion of Aai's 80th birthday, they collaborated on this collection of CKP recipes, to share them and their culinary traditions with future generations.
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Most helpful customer reviews on Amazon.com
On a flip side, I have to say, that the book is a bit pricey.
sad :( i wanted a write up to keep for life as a great cook book,,,,, but i guess the search continues for the right book.....
not this one'
Pictures are not so great.
The book was kind of torn on the front cover, packaging was not done right.
Sorry amazon, this was a shabby job.....with packaging....
I've now tried almost every recipe in the book (save one) and they absolutely take me back to my childhood days at Mom's. It's a great book to pass down to your kids.
The book is designed very well. It's not just a cookbook. It's a hostess' guide. It starts with the authors taking you on the historical & culinary journey of the CKPs into Maharashtra, how a full-course meal is traditionally laid out, and kitchen essentials complete with traditional keywords. (Makes you feel like a pro). The recipes themselves are laid out in a beautiful, lucid style with gorgeous photographs for each recipe, meaning you can't go wrong with how it's supposed to look in the end :) The pictures whet your appetite and you can almost smell the aroma of the gorgeous food!
Some of the recipes are so unique and atypical (Fenugreek Shrimp, Brain cutlet, and Kheema Kanavle) that after reading them here, I now remember my lovely Aunt making them for us back in the day when we used to visit India from abroad. Thanks to Mrs Gupte and her daughter for sharing the nearly lost epicurean art of the CKPs. This book is not just for CKPs but for anyone and everyone who enjoys (mainly) konkan inspired cusine, especially seafood lovers. You will not regret!
One minor note - The Sol Kadhi (kokum drink) is labelled in the book as dried mango drink. For those who want to make it - keep in mind, dried mango ('Amchoor') and dried kokum ('Amsule') are different. However, thanks to the Author's genius, I tried making both versions, and now I have two gorgeous different recipes! (If you attempt the mango version, make sure you use Amchoor and not Amchoor powder. You will love yourself!)