A childhood memory that Thane-based food writer Saee Koranne-Khandekar cherishes till date is sitting atop a tall stool in her maternal grandmother’s kitchen, filled with awe as she watched her roll out silken, soft Maharashtrian-style poli (layered chapatis) and roast bhakri on an iron tava. "The bhakri would puff up on a naked flame. She would immediately slather it with fresh, homemade white butter and my brother and I would devour it instantly," says Khandekar, who has added the traditional recipe, to more than 40 Indian and international breads, in her book, Crumbs! Bread Stories And Recipes For The Indian Kitchen, which releases today.