You know Diwali is round the corner when households start emitting the aroma of a freshly fried chiwda. And with the mass production of 3,000 kgs of the delicacy in one huge wok, celebrity chef Vishnu Manohar ensured that the aroma fills up an entire locality. Manohar set a world record In Yavatmal by preparing and distributing 3,000 kgs of ‘Budhicha Chiwda’ on Tuesday. The snack that has been a staple of Yavatmal’s culinary culture for 90 years-has now gained global recognition. The record has been officially recognised by the ‘World Records Book of India’ and a certificate was presented to Vishnu Manohar. Celebrity chef Vishnu Manohar from Nagpur, along with his team, the chiwda on the premises of Babaji Datey College in the presence of thousands of people. As planned, the free distribution of the chiwda began at 6 am.

 

Present at the event were Municipal President Adv Priyadarshini Uike, Vinayak Datey of Babaji Datey College, Minal Yerawar, Prajakta Shahapurkar, and Ashwin Savvalakhe. Over the last 24 years, Vishnu Manohar has set 34 world records; this latest achievement marks his 35th. The chiwda, originally created by Anjanabai Bhujade of Yavatmal, and which is traditionally sold at a small stall on the local Azad Maidan, has remained popular for 90 years, cherished for its unique taste. Ashwin Savwalakhe and other office-bearers of the local S L Foundation met Manohar and Prajakta Pai Shahapurkar from Kolhapur and briefed them about local delicacy. Preparations for this endeavor had been underway for the past six months. As the snack holds a special place in the hearts Yavatmal people, several local organisations joined in to support the initiative. On October 25, a massive iron cauldron-previously used by Manohar to prepare ‘prasad’ for the consecration ceremony of the Ram Mandir in Ayodhya-arrived in Yavatmal. In the early hours of October 26, at 1 am, Manohar began preparing the chiwda.

 

Hundreds of people stayed at the venue throughout the night to witness the world-record attempt, while performers on a specially erected stage entertained the crowd with songs. By 6 am, the snack was ready and distributed to the public free of charge. In 1936, Anjanabai Ramchandra Bhujade began making the snack at home and selling it at Azad Maidan. It consisted of crispy ‘poha’ (flattened rice) topped with moth beans, onions, and a squeeze of lemon-all served in a paper packet for just 6 Paise. Today, the fourth generation of Anjanabai’s family continues the business, with a plate now priced at Rs 20. Upholding their social commitment, the office-bearers of the S L Foundation delivered this chiwda to farmers in drought-affected areas, as well as to old-age homes and orphanages.