New Delhi, Aug. 21 -- A pangat to celebrate BappaIndulge in a home-style traditional sit-down meal or pangat served on a banana leaf to usher in the festivities this season. Start with an assortment of fritters such as kothimbir wadi (fresh coriander and besan) and alu wadi (shallow fried colocasia leaves layered with chickpea flour paste) followed by kala vatana usal (black peas curry), aluchya fadfada, a runny seasonal delicacy made of colocasia leaves, and chibud, a summer melon from the Konkan coast to cleanse the palate in between. There will be hot vade or pooris, the quintessentially Marathi varan bhaat or daal and rice with a dollop of ghee, and masale bhaat, or spiced rice. Of course, don't leave without eating the modaks.Where: ...