Maharashtrian cuisine enjoys a fanbase of its own. From lip-smacking seafood delicacies of the Konkan coast to comforting staples like pithla-bhakri and festive treats such as puran poli and modak, the variety of delicious dishes brings its own unique taste to the table. But do you know about the Saoji cuisine? For the unversed, this specific culinary tradition from Nagpur was born in the kitchens of the Halba Koshti weaving community, who migrated from Madhya Pradesh to Nagpur in 1877. Now, a Japanese chef has introduced this spicy and meaty Saoji cuisine into his Indian restaurant in Japan’s Fukuoka city.
Japanese chef’s love affair with Marathi food
Chef Takashi Takeshima’s restaurant Midori Store specializes in the distinct Nagpur-based spread, known for its unapologetic use of spices. As per a report by Homegrownn, Saoji cuisine comprises over 30 ingredients darkened with roasted coconut and poppy seeds, sharpened with black pepper and cloves, and bound together with linseed or jute oil. It was once a classic meal for the working-class population in Nagpur before it seeped into the mainstream culinary landscape.
Surprisingly, once you step inside Midori Store, the waft of indulgent waft of mutton gravies, smoky offal, and delicate phulkas will leave you drooling and make you wonder how this bold regional food tradition, rooted in the heart of India, has found a way into the lanes of Japan. Chef Takashi Takeshima’s travel sojourns in India are the secret behind the remarkable gastronomical journey.
How India’s kitchens inspired a Japanese chef
On his first trip to India, Takashi Takeshima was welcomed by a Bhagwagar family in Nagpur and even arranged for him to train in a Saoji restaurant, reported Homgrown. Last year in January, he once again landed in India for a Paris wedding, watching the amalgamation of Parsi lunches and Kerala feasts. The chef’s next stop in Nagpur made him familiar with the local cooks, who taught him the balance of salt and spice, how to stir pots of mutton rassa, prepare khur made from goat ankle, make the mouth-watering Gavrani chicken and crab, as well as the art of simmering kheema kaleji in heavy vessels.
Takashi Takeshima’s biggest takeaway was when he was invited to the kitchen of an elderly sundari specialist hidden in an underground parking lot. There he learnt to make Saoji dishes, and decided to bring the bold flavours to Japan. His restaurant, Midori Store, now serves Saoji jhinga, bheja fry, varhadi baigan, fire mutton, smokey kaleji fry, sundari with phulka and jeera rice, khur, and chicken sukka, alongside Parsi delicacies like mutton dhansak, patra ni macchi (steamed fish), Parsi akuri (an egg dish), sagan ni sev ( a sweet dish), and mithoo dahi (sweet yoghurt). What’s more, the chef can even speak in Marathi, a gesture that reflects his deep respect for the cuisine’s roots and cultural heritage.
Japanese chef’s love affair with Marathi food
Chef Takashi Takeshima’s restaurant Midori Store specializes in the distinct Nagpur-based spread, known for its unapologetic use of spices. As per a report by Homegrownn, Saoji cuisine comprises over 30 ingredients darkened with roasted coconut and poppy seeds, sharpened with black pepper and cloves, and bound together with linseed or jute oil. It was once a classic meal for the working-class population in Nagpur before it seeped into the mainstream culinary landscape.
Surprisingly, once you step inside Midori Store, the waft of indulgent waft of mutton gravies, smoky offal, and delicate phulkas will leave you drooling and make you wonder how this bold regional food tradition, rooted in the heart of India, has found a way into the lanes of Japan. Chef Takashi Takeshima’s travel sojourns in India are the secret behind the remarkable gastronomical journey.
How India’s kitchens inspired a Japanese chef
On his first trip to India, Takashi Takeshima was welcomed by a Bhagwagar family in Nagpur and even arranged for him to train in a Saoji restaurant, reported Homgrown. Last year in January, he once again landed in India for a Paris wedding, watching the amalgamation of Parsi lunches and Kerala feasts. The chef’s next stop in Nagpur made him familiar with the local cooks, who taught him the balance of salt and spice, how to stir pots of mutton rassa, prepare khur made from goat ankle, make the mouth-watering Gavrani chicken and crab, as well as the art of simmering kheema kaleji in heavy vessels.
Takashi Takeshima’s biggest takeaway was when he was invited to the kitchen of an elderly sundari specialist hidden in an underground parking lot. There he learnt to make Saoji dishes, and decided to bring the bold flavours to Japan. His restaurant, Midori Store, now serves Saoji jhinga, bheja fry, varhadi baigan, fire mutton, smokey kaleji fry, sundari with phulka and jeera rice, khur, and chicken sukka, alongside Parsi delicacies like mutton dhansak, patra ni macchi (steamed fish), Parsi akuri (an egg dish), sagan ni sev ( a sweet dish), and mithoo dahi (sweet yoghurt). What’s more, the chef can even speak in Marathi, a gesture that reflects his deep respect for the cuisine’s roots and cultural heritage.
