⭐️ ⭐️ @nytimes .Thank you, not just once but a million times over.🧿
This concept started with nothing more than passion and belief. And today, whatever we are, it is because of you. Every table that chose to dine with us, every guest who believed in us, every person who shared our story, that love is the only reason we have grown.
From our early pop-ups to where we stand today, this journey has been built step by step with your support.
This New York Times review is something that will stay with us forever. It will go down in history for us.
If you ask our team, we are truly grateful. God has been incredibly kind to us.
From everyone in the kitchen to the front of the house, and anyone who has been our supporter, every single person has poured their heart into this.
The journey has not been easy. We’ve had our own dark days, but we kept pushing forward. And now when we look back, it all makes sense. We can see where it was leading us
What we are experiencing right now feels almost surreal.
We do not take any of this for granted.
Thank you. We are deeply, deeply grateful.
-Soham, Aarti, Isha & Rahul
Pangat was built with a lot of love. Today, that love got two stars in the New York Times.
A big day for Maharashtrian food. A big day for Indian cuisine. A big day for every kid who grew up eating vada pav on Mumbai street corners and never thought it would land in the pages of the Times.
Hugs, tears and gratitude in the kitchen tonight.
Tag someone you’re bringing here.
Two stars. Critic’s Pick. New York Times. ⭐⭐
A year ago we opened Pangat to cook the Maharashtrian food we grew up eating. Vada pav from Mumbai street corners. Pomfret the way Aaru’s mom made it. Ghati chicken in stone bowls. Indo-Chinese the way Bombay does it.
Chef Soham Deshpande cooks like he’s feeding family. Because he is.
Mahira Rivers called our chili paneer “earth and fire.” She wrote that eating here feels like sitting among the knickknacks at your mom’s house. She saw what we were trying to build.
Thank you to the New York Times. To our team in the kitchen and on the floor. To every guest who walked in not knowing what Maharashtrian food was, and walked out wondering when they could come back again.
📍 369 Fifth Ave, Park Slope
Reservations on Resy. Full review at the link in our bio.
Every Sunday, Aaru sets up a thali the way she remembers it growing up in her village in Satara. Not restaurant food. Home food.
Maharashtrian cuisine doesn’t always get its moment, and that’s part of why we do this. A cuisine built on pithla, kala masala, bhakri, solkadhi and much more. Food that tells you exactly where it’s from.
So when @infatuation_nyc@toutress showed up, ate, and wrote about it with this much care, it meant something real to us. Thank you for seeing it.
If you’ve been curious, Sunday April 26th is your day. Thali service. Limited seats. Link in bio to book on Resy.
🍽️ Goat. Fish. Chicken. Vegetarian. One meal. One story.
20 strangers sat down.
Nobody left as one.
No menus. No awkward silences.
Just food, stories, and second helpings.
This is Pangat. Communal dining the Maharashtrian way.
Park Slope, Brooklyn.
Next table on 4/19 👉 Goes live tomorrow at 11 am on Resy
#pangat #communaldining #maharashtrianfood #parkslope #brooklyn EatTogether
Wohooo.
We made it to Infatuation’s Best Things We Ate in March and honestly, this means everything to us.
There is nothing flashier here. No tricks, no plating drama. This is the kind of food you find in Maharashtrian homes and villages. Our Sunday Marathi pop-ups are inspired by the flavors of Satara. Simple, honest, and full of heart.
For you to choose something like this, something so rooted and real, is very special to us.
This thali you see here brings together
jowar bhakri (sorghum flatbread), alni palni (a light, comforting curry), thecha (a bold green chilli condiment), thecha mutton (green chillies and spiced mutton curry), kaada mutton (charred and spiced village-style mutton curry), koshimbir (fresh salad) and more
a full, comforting meal meant to be shared.
If you have been, you know.
If you have not, come join us this Sunday. Bookings live on Resy.
A special picture with a special person… some moments stay in the heart forever.@samadnya marathi mulgi ##SpecialMoment #SpecialPerson #Heartfelt #Unforgettable #MemoriesForever #BlessedVibes #PureEmotion #Togetherness #CherishedMemories #InThisMoment
Three years ago, I traded my business suit for an Culinary Professional role at the Institute of Culinary Education! 🍽️✨
They say there’s light at the end of the tunnel, but some days it feels like I’m just wandering in the dark with a menu in hand. 😂
Here’s to the ups, downs, and the hope that someday everything will magically fall into place as I work towards my dream of opening my own restaurant!🧿
#CareerSwitch #HospitalityJourney #TrustTheProcess”
Guys if your cilantro is not lasting long time in the fridge .. Try this hack. I was introduced to this at a culinary class ans i was amazed to see it work.
try this hack, pinky promise it will work 💕 #hacks #cilantro #cilantrohack #cilantrohacks #hacked #reelsinstagram #reelsusa #noodles #ramen #reelsforyou #desiblogger #nytcooking #indiancooking #ramenhack #corriander #corrianderchutney #reelsfood #tastemademedoit
For those who know me should know that i don’t watch a lot of movies, but i do watch a lot of the same movies that “move me” to the core, and ‘The Intern ‘is one of them.
Yesterday i revisited this movie, only because it helps me transport to a happy place. I love movies that carry a larger message than just entertain.
What moved me about The Intern is the fact that it teaches you that there is no age limit to working. You should work till the day you feel you can add value, enjoy what you do, and not let age be a barrier. Work until the day you want to pop out of the bed before the alarm rings, like the character Ben in the movie did, played by the legend Robert DeNiro
I love how it showcases the fact that experience is a great asset, and one should treasure it and make the best use of but at the same time there is a charm to Youth, you are more energetic, willing to take more risks, be adventurous and be very successful like the character Jules played by the beautifully amazing Anne Hathaway.
The movie teaches you about being unapologetic for chasing your dreams being a woman but also shows you that it’s important to slow down and spend time with family from time to time.
I could just go on and on about the ways this movie has moved me each time i watched it, but i wont so you can go watch it and experience it for yourself. As the character mentions a quote in the movie, there is no wrong time to do the right thing. So now do the right thing and watch this amazing Movie, The Intern :) #theintern #experiencenevergetsold #lifeexperiences #netflix #netflixandchill#bhfyp #robertdinero #annhathaway #mondaymotivation #familyfirst #family #learn #student #studentlife #learning #learnenglish # foodblogger #foodblogger
What is a Jini Dosa ? Its a paneer wrapped in love. This amalgamation between the south Indian and street style food is surely to die for .
Presenting to you, Jini dosa , Mumbai Street Style and ofcourse seasoned with
Love .
Ingredients:
🥞Dosa batter
2 finely chopped tomatoes
1 finely chopped onion
1 finely chopped capsicum
250 grams grated paneer
2 finely chopped green chillies
2 tbsp red chilli powder
1 tbsp garam masala
1 tbsp pav bhaji masala
2 tbsp chilli sauce/ tomato ketchup
2 tbsp chings schezwan chutney
1 -2 tbsp Amul Butter
Amul Cheese to your hearts content!❣️
Salt
🍳To make the filling:
- Heat a dollop of Amul butter.
- Once the butter melts, add some finely chopped onions and saute till the onion becomes soft and light brown.
- Add the finely chopped capsicum, finely chopped tomatoes, green chillies, garam masala, pav bhaji masala, chili sauce or tomato ketchup, chings schezwan chutney, and salt .
- Add the mashed paneer to the above ingredients and smash everything lightly.
- Add some finely chopped coriander leaves to the ingredients and mix everything well.
To make dosa:
- On a flat pan ,moderately heated spread the dosa batter using a ladle.
-Cook the dosa on low flame.
- Once the batter dries out a bit, spread some amul butter and chings schezwan chutney on it.
- Add a bit of the filling and mix it with little butter and chutney , spreading the filling all around the dosa.
- Grate Amul cheese to your hearts content.
-Top it with some spring onion green and finely chopped corriander.
- Roll the dosa at the edges and cut it .
- Garnish it with some more grated cheese .
Happy Cooking! # dosa#southindianfood #foodie#food#indianfood#foodporn #foodphotography #foodblogger #breakfast #idli#foodstagfam #southindian#instafood #foodlover #yummy #chings #homemade #bhyfp #sambar #jinidosa #streetstyle #streetfood
