Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Gorge on some scrumptious Maharashtrian delicacies as you stay at home.
Executive Chef Dinesh Mhatre of Hilton Mumbai International Airport shares three signature Maharashtrian recipes.