I simply couldn't write this chapter without including this great Maharashtrian speciality. I grew up eating several versions in several different homes: each friend’s mother claimed to have the best recipe handed down from her grandmother. How could I not say to them all that each one’s was the best when I was getting a feast and all of them were truly spectacular? I am hoping to come a close second with my recipe as I am using all the hints I picked up from some great masters. Naturally, no matter how hard chefs like me try, we can never match a mother’s touch.
Masala bhaat is a type of vegetable pulao with a combination of spices and nuts to make it an interesting and flavoursome dish. It is best eaten with a thin daal and, of course, a good pickle or chutney. The preparation may look extensive and the list of ingredients certainly does, but, believe me, it is worth a try.