This book collects twenty ways to cook with Maggi -- from the original classic, done properly, to the extraordinary creative variations that Indian home cooks, street vendors, and college students have invented over the decades: Maggi Bhel, Maggi Biryani, Maggi Pulao, Maggi Manchurian, Maggi Khichdi, Coconut Milk Maggi, Maggi Upma, and the final recipe -- Midnight Maggi -- which is not really a recipe at all but an acknowledgement of what Maggi actually is.
Every recipe in this book has been cooked, tested, and eaten. Some of them surprised me. The Coconut Milk Maggi is genuinely extraordinary. The Maggi Khichdi is honest and deeply comforting. The Maggi Biryani is implausible and magnificent.