A Culinary Journey Home
Chef Adwait Anantwar, now a celebrated figure in Delhi's food landscape, draws profound inspiration from his childhood kitchen in Nagpur. The vibrant aromas
and comforting textures of his mother's cooking, particularly her legendary Tarri Poha, are a constant touchstone. Anantwar's ambition is to transport this cherished experience to his patrons in Delhi, offering more than just a meal but a connection to home and pure joy. His professional expertise, honed across various kitchens, allows him to meticulously recreate these authentic Maharashtrian flavors, infusing them with his unique culinary insights. This dish, a staple from the Vidarbha region, is a sophisticated version of the familiar poha, elevated by a rich, spicy gravy known as 'tarri.' Anantwar emphasizes the delicate balance of freshly ground spices and the precise texture of the poha as crucial elements for achieving its signature taste and appeal, making it a beloved dish for those seeking a true taste of India's diverse culinary heritage.
Mastering the Tarri Poha
The essence of Chef Adwait Anantwar's Nagpuri Tarri Poha lies in its meticulous preparation and the authentic blend of spices. For the 'tarri' or gravy, the process begins with roasting gram flour (besan) in a pan with oil until it achieves a golden-brown hue and releases an inviting aroma. This is followed by the careful addition of water to create a smooth, lump-free batter, into which a specific combination of turmeric, red chili powder, coriander powder, garam masala, and salt is incorporated. This mixture is then gently simmered until it thickens into a rich gravy. Simultaneously, the poha is prepared by rinsing it under running water and allowing it to soften for a few minutes, ensuring it doesn't become mushy. The base for the poha involves tempering mustard seeds, cumin seeds, and asafoetida, followed by sautéing finely chopped onions, green chilies, ginger, and garlic until the onions turn translucent. A similar blend of spices – turmeric, red chili, coriander, and garam masala – is added and cooked briefly. The softened poha and salt are then gently mixed to coat evenly with the spices, steamed briefly to absorb the flavors, and finally assembled by topping the poha with a generous portion of the prepared tarri, garnished with fresh coriander and served with lemon wedges.
A Chef's Path to Heritage
Chef Adwait Anantwar's culinary path is a compelling narrative of passion and dedication, leading him from his hometown of Nagpur to establishing a significant presence in Delhi's gastronomic scene. Initially, his foray into cooking was not a direct pursuit; his mother encouraged him to focus on his studies, while his father suggested a career in computer applications. However, a pivotal moment arrived during his college years when an encounter with a local restaurateur ignited his interest in the food industry. This led him to pursue hotel management, a decision that marked a significant turning point. After graduating from the Culinary Academy of India, Anantwar honed his skills in various kitchens before an opportunity arose to move to Dubai. His extensive experience there, particularly his role leading an upscale Indian casual restaurant, provided him with invaluable professional insights. This journey culminated in the conceptualization and launch of INJA, a restaurant that boldly merges Indian and Japanese cuisines, reflecting his desire to innovate and forge a unique culinary identity distinct from established trends, ultimately leading him to champion beloved heritage recipes like his mother's Nagpuri Tarri Poha.
