What the Fork: Kunal Vijayakar on Preserving Culinary Heritage of Ethnic Communities of Mumbai
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Unlike Malwani and Saraswat cooking, the Somvanshiya Kshatriya Pathare (SKP) cuisine rarely demands the perpetual use of coconut where it is selectively used in curries. The main flavour, the character and the identity comes from their own spice mixture called Pachkalshi Masala
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