Nagpur: Making the Herculean task look easy, celebrated chef Vishnu Manohar cooked a record-breaking 3,000kg khichdi in a single vessel and served the nutritious and delicious dish to countless people at Chitnis Park on Sunday. The event was organized by Maitree Pariwar Sanstha.It was an attempt to set a world record by making khichdi with rice and beans as the main ingredients. Previously, noted chef Sanjeev Kapoor had entered the Guinness Book of World Records by cooking 900kg khichdi.Manohar started cooking at 5.30am and took nearly four hours to prepare the humble dish. The special vessel in which he made the khichdi weighed 500kg. All the ingredients used in the dish were measured and weighed by the judges of various record books.Union transport minister Nitin Gadkari and guardian minister Chandrashekhar Bawankule savoured the dish and patted Manohar for his mammoth effort.Talking to TOI, Manohar said, “Khichdi is a common man’s dish in India. It is nutritious, affordable and can be made easily. Over 70% of the population has it for dinner. At some places, dinner of 90% of the population consists of khichdi kadhi. With this attempt, I want to highlight the importance of khichdi so that more people eat it.”People from Jalgaon, Pune, Mumbai, Aurangabad and other cities had specially come to the city to watch the record-breaking event.Ashlesha Jain said, “I am a chef by profession and this event gave me a lot of inspiration. Seeing Manohar achieve something so huge, with a touch of tradition, is a morale booster.”Gaurav Divedi, who came from Pune, commended the deftness with which Manohar prepared khichdi.Vishal Jain of Nagpur Group of Friends said, “Attending the event gave the feeling of being part of something big. We all are eyewitness to this amazing feat of taking India to the global record list. It is a matter of pride that the chef is from our city.”Anagha Palorkar, a student, lauded the work done by Manohar. “The taste and quality of khichdi was not compromised though the quantity was huge. Scores of people were fed at the venue, and that was upside of this event.”Vijay Wani from Jalgaon said, “It is an emphatic way of promoting the dish, and a motivation for people to achieve something big.”

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