A Conversation With : Food writer and Consultant Saee Koranne-Khandekar, Author of Crumbs-Bread Stories and Recipes
Updated on: 29 Jun 2016
Mumbai-based Saee Koranne-Khandekar has been a food writer and consultant since 2008. Her primary interests include the study of breads, reviving traditional recipes, finding Indian alternatives to classic and contemporary baking and photography. Combining her many interests, she recently authored a book, 'Crumbs – Bread stories and Recipes'.
What inspired you to write the book?
'Crumbs…' is a book on bread. I had been teaching bread-making for a few years and realised that there is a clear lack of resources for the average Indian home baker to get acclimatised to bread-making.
The bread-making books bought from abroad ask for ingredients such as "strong white bread flour" and "vital gluten", which are not easily accessible in India. There was no book that explained how bread dough would be affected in a largely hot and humid climate like that of India's. That's where the inspiration came from.
Why book on bread and not a cookbook?
Quite simply, because there are books and blogs on all possible subjects related to cooking except one on making bread in India. Also, I believe a book has to have a clear USP in today's times when content is freely available on the internet.