My ScoopWhoop article on the goodness of Maharashtrian food

Pitla, bhaji bhakri at Aaswad


I have in the past sporadically posted linked to articles I have written elsewhere on the blog too. I realised that I should make this a more regular practise. So I have started a section called Kalyan Karmakar Articles at the blog and will share the links to these articles. Here's the first one.

This picture is that of pithla bhakri bhaji, a simple Maharashtrian lunch that I had at Aaswad a few days back.

The pitla, made with besan, was flavourful and yet not spicy. Perfect for a hot muggy day. The Bhakri was made with nachni. While I am no nutritionist or expert, it did strike me that so many of the grains and ingredients used in Maharashtrian, and Indian food for that matter, reflect the talk that we hear in the modern media about healthy eating and this is just the tip of the iceberg.

Wrote about the topic in my latest article for Scoopwhoop.

Here's the link to the article


Would be lovely if you share comments with more such examples of health benefits in Indian food. And please read the article to see more interesting observations such as the use of jaggery instead of refined sugar to sweeten food by Maharashtrians

Comments

Anonymous said…
Hi Kalyan, going by the picture you have posted, the bhakari looks to be made of jwari or jowar. In Maharashtra, bhakari is prominently made of jowar / bajra or rice. Though making a ragi/nachni bhakri is not uncommon, from my limited knowledge its not very common. Jowar bhakris are of a creamish color, bajra ones are distinctly black, and nachni ones have a pinkish/reddish hue. Rice ones are mostly white.
Kalyan Karmakar said…
Hi, Someone else pointed it out too so I am getting it changed. Sorry for the confusion and thanks for reading :)