As society and culinary cultures change and transform with time, many exotic and traditional preparations get subsumed by generic types. For example a shrikhand may end up as mishti dohi. But it is not the same. Due to this process of geographical integration, the peculiarity and strength of dishes tends to get lost. Easy to rustle up stuff like maggi swamps the world of food as an extension of the theory of survival of the easiest! But traditional Indian dishes are not to be sneezed at. Our humble chicken-tikka rules England today. Much of traditional marathi food is organic and its food-value is being rediscovered. There is a host of rainbow like spicework in marathi cuisine. This book is written with the hope that marathi diaspora doesn't get disappointed or handicapped by inaccessibility of recipes. The book covers most traditional recipes . The author nuances the processes with something she calls 'tips' which will be uniquely instructive.