Pune: While the vada pav, samosas, dosas, sandwiches and more might be a popular snack option in Pune, its country cousin, the Misal also has its own loyal legion of fans. A well-known breakfast option in the city, Misal has found its status as comfort food.
Most widely found in office canteens, restaurants and breakfast outlets, missal is a flavourful curry made of moth beans. Misal is topped with some farsan (mixtures), pohe, onions, one has to make generous inroads to gorge it with pav or a slice of a bread. There are number of outlets of this dish in Pune but have you heard about the Maha Misal which recently created a world record?
The Suryadatta Food Bank and Suryadatta College of Hotel Management and Travel Tourism (SCHMTT) stated it created a record via ‘Suryadatta – Vishnu MahaMisal’ organised, by having 30 people make 7,000 kg of MahaMisal in three hours. The dish was served to 30,000 people with the help of 300 NGOs in and around Pune.
The event which took place in Bavdhan recently used 1,500 kg sprouted pulses, 500 kg onion, 400 kg oil, 250 kg ginger and garlic paste, 115 kg coconut powder, 1,200 kg farsan, 4,500 litres of water, 50 kg of coriander leaves and other spices.
“The biggest paratha, 5,000 kg of khichdi, 4,000 kg of baingan bharta, the largest kebab has been set by many world records. Thousands of people throng each world record but this time only 25-30 people set the world record due to the COVID-19 pandemic,” said chef Vishnu Manohar.
The Institute also said that all rules were followed and legal permissions from authorities was received.
Prof Dr Sanjay B Chordiya, Founder President & Chairman, Suryadatta Group of Institutes expressed, ‘Suryadatta–Vishnu MahaMisal’ created awareness about Misal as a wholesome meal and served as food for over 30000 NGO members. Students and faculty of all the institutes got hand on experience through this event. Such a challenging time it gives lot of exposure to them. They learn how to manage large scale event in short time as well as short manpower.
“It helped to give the knowledge and memorable experience for students, faculties and all the participants witnessed this event virtually,” he added. He also appreciated the efforts taken for organising this event by all students and faculties of the institute.
