The son of a commercial artist, Manohar entered the catering industry as a teenager when a plate of pulao, puri, sabji, chhole, gulab jam and raita, at weddings was Rs 5. Chef Vishnu Manohar had cooked 10,000 kg of misal, for Mahatma Jyotiba Phule Jayanti in Pune in April 2024. A month later, he repeated the feat for Dr Babasaheb Ambedkar Jayanti at Shivaji Maharaj Nagar in Pune. Then, there was 10,000 kg of halwa for an event in Baramati hosted by Ajit Pawar. When Shri Ram Mandir Pratisthapana was being held in Ayodhya in January 2024, the chef was celebrating in his hometown Nagpur by cooking 6,000 kg of “Shri Ram Halwa”. He was in Ayodhya a month later to rustle up 7,000 kg of Shri Ram Bhog Mahaprasad for Chhatrapati Shivaji Maharaj Jayanti and Golwalkar Guruji Jayanti. Chef Vishnu Manohar does not think bite-size. When he discovered that June 7 is marked as World Poha Day, there was only one way to highlight one of Maharashtra’s breakfast staples.…