{"id":1461,"date":"2016-03-22T04:28:00","date_gmt":"2016-03-22T04:28:00","guid":{"rendered":"https:\/\/www.thirdeyesight.in\/?p=1461"},"modified":"2022-09-01T04:33:53","modified_gmt":"2022-09-01T04:33:53","slug":"how-spicy-bakarwadis-became-a-popular-indian-tea-time-snack","status":"publish","type":"post","link":"https:\/\/myechoproject.com\/TES\/how-spicy-bakarwadis-became-a-popular-indian-tea-time-snack\/","title":{"rendered":"How spicy bakarwadis became a popular Indian tea-time snack"},"content":{"rendered":"\n

Aarefa Johri, Scroll.in
\nMumbai, 22 March 2016<\/i><\/p>\n

\n
\n

<\/p><\/div>\n

\n

Bakarwadi\n– the crispy, deep-fried, disc-shaped snack that has fans across India\n– is believed to have originated in Gujarat. But if you were under the\nimpression that it is a typically Maharashtrian preparation, it is\nprobably because of Raghunathrao Chitale, the founder and owner of\nPune’s iconic Chitale Bandhu Mithaiwale food and dairy brand.<\/p>\n

Raghunathrao, popularly known as Bhausaheb Chitale, died in Pune on March 20 at the age of 95. <\/p><\/div><\/div>\n

Even\nthough milk and dairy products was the Chitale brand’s original\nbusiness, the headlines remembered Bhausaheb as the “creator” of\nbakarwadi.<\/p>\n

Technically, the Chitales didn’t invent the crunchy\nbesan- and maida-based snack. It has been a part of traditional west\nIndian cooking, particularly Gujarati farsaan, for a long time. But\nwithout Bhausaheb Chitale and the rapid growth of India’s packaged food\nindustry, bakarwadi may not have been as popular among Indians both in\nthe country and abroad.

Today, packaged bakarwadi in multiple\nsizes is sold by many firms – Chitale and Haldiram’s perhaps the best\nknown – but the story of their journey from household kitchens to\ngrocery store shelves across the world began with the Chitale patriarch.

The Chitale story<\/span>

Born\nin 1920 in a small village in Maharashtra’s Satara district, Bhausaheb\nChitale began his career helping his father with their milk business in\nPune. As he came into his own, Bhausaheb expanded and transformed the\nbrand into Chitale Bandhu Mithaiwale, which sells a host of Indian\nsweet and savoury snacks.

“In 1970, a person from Gujarat\nintroduced Bhausaheb to the bakarwadi,” said Indraneel Chitale, one of\nBhausaheb’s grandsons. “But the Gujarati preparation was on the sweeter\nside. My grandfather thought of adding more spice to the recipe to\ncater to Maharashtrian tastes.”

The current form of spicy\nbakarwadi, with a hint of sweet and sour, was popularised by Bhausaheb\nand his brother Rajabhau Chitale, who died in 2010. The family business\nis now run by their sons and grandsons.

“The Chitale bakarwadis\nare just right in terms of flavour – they are spicy and crunchy and go\nwell with both tea or beer,” said Rushina Munshaw-Ghildiyal, a food\nwriter from Mumbai.

From hand-made to automation<\/span>

In\nthe 1970s, when Chitale Bandhu began selling packaged bakarwadi,\nworkers in their Pune factories manually prepared up to 300 kg of the\nsnacks a day. But with demand constantly on the rise, the company\ndecided to automate the process.

“My father went to Europe and\nwith the help of experts from Germany and Holland, designed a machine\nspecially to make bakarwadis,” said Indraneel Chitale. “The whole\nprocess took four years.”

In 1989, the company introduced\npartial automation for bakarwadi production, and by 1994, the process\nwas completely automated. Today, Chitale Bandhu has three such machines\nin Pune, which collectively churn out 850 kg of bakarwadi an hour. One\nof the machines is dedicated to supply only within Pune, where it is\noften sold out in the first half of the day itself.

“Fortunately\nwe are able to sell everything on the same day as it is made,” said\nIndraneel Chitale, who claims that Chitale Bandhu is the only company\nthat makes bakarwadi through a fully automated process. “Apart from the\nmilk from our dairy, bakarwadi is actually our highest-selling product.”

Automation\nhas also helped increase the shelf-life of bakarwadi and other Indian\nsnacks so that they can be more conducive to export. “As Indian\ncompanies have scaled up, they have been able to adopt automated\ntechnologies not only for production but also packaging,” said\nDevangshu Dutta, chief executive of Third Eyesight, a consultancy firm.\nWith better packaging, dry food products are protected from the\nelements and from decay. “It has enabled Indian snack manufacturers to\nfind their way to customers in much more distant markets within and\noutside the country.”<\/span><\/p>\n

(Published in Scroll.in<\/a>)<\/i> <\/p>\n\n","protected":false},"excerpt":{"rendered":"

Aarefa Johri, Scroll.in Mumbai, 22 March 2016 Bakarwadi – the crispy, deep-fried, disc-shaped snack that has fans across India – is believed to have originated in Gujarat. But if you were under the impression that it is a typically Maharashtrian preparation, it is probably because of Raghunathrao Chitale, the founder and owner of Pune’s iconic […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-1461","post","type-post","status-publish","format-standard","hentry","category-press-quotes"],"yoast_head":"\nHow spicy bakarwadis became a popular Indian tea-time snack - Third Eyesight<\/title>\n<meta name=\"robots\" content=\"index,follow\" \/>\n<link rel=\"canonical\" href=\"https:\/\/myechoproject.com\/TES\/how-spicy-bakarwadis-became-a-popular-indian-tea-time-snack\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How spicy bakarwadis became a popular Indian tea-time snack - Third Eyesight\" \/>\n<meta property=\"og:description\" content=\"Aarefa Johri, Scroll.in Mumbai, 22 March 2016 Bakarwadi – the crispy, deep-fried, disc-shaped snack that has fans across India – is believed to have originated in Gujarat. 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