We see Radha and Aditya are shown great appreciation from customers when they go to their homes to fix them traditional meals for a fee.
We meet characters from backgrounds different to that of the leads, but they have no say in anything food-related here. It took me days, however, to realise that I had unquestioningly accepted the film’s definition of Maharashtrian cuisine. I could almost taste the unique mix of sweet, salt, and spice as I watched the real hero of the movie, the disturbed but resilient Radha Agarkar (Sonali Kulkarni), teach the protagonist, Aditya Naik ( Siddharth Chandekar), to cook in her small Pune flat.ĭuring the film, my theatre companions and I glanced at each other in silent acknowledgement of our craving for chakali or kothimbir wadi. I watched Gulabjaam late one night after an unsatisfying meal and the images were pure delight – and pure torture.
GULAB JAMUN MARATHI MOVIE HOW TO
These include a variation of the pork vindaloo a spicy, tamarind-heavy fish curry and a mutton curry made with the famous bottle masala sold by East Indian families in Mumbai.īut there are Maharashtrian dishes far more popular than these that don’t make an appearance in Sachin Kundalkar’s Gulabjaam, the story of a Maharashtrian man who leaves his high-paying corporate job in London to learn how to cook in Pune, with the hope of taking Maharashtrian cuisine to the rest of the world. As a member of a small Catholic community native to Mumbai called East Indians, most people haven’t had a taste of my favourite Maharashtrian foods – and indeed, they are Maharashtrian.
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