Jaggery and tamarind form two of the most essential ingredients found in Maharashtrian cuisine, giving it a distinctive sweetness and tang. On this episode, three chefs conjures up lip-smacking local delicacies – from Chef Hemant Oberoi of Mumbai's famous Taj Mahal Hotel comes Bharleli Vangi or stuffed brinjal; in Pune's Blue Diamond Hotel, Chef Johnson Easo serves up Matki Chi Usal or sprouted moong; and Chef Deshmukh of the restaurant Shabree plates up Zunka Bhakri or a spiced chickpea puree.
