Behind the Scenes with Chef Reshma

Those aluminium pots in the photos are not just kitchenware, they are the secret to the authentic, smoky flavour in my Pandra Rassa. They hold heat differently than modern non-stick pans, and that slow, steady cooking is exactly how I recreate the taste of my Aai's kitchen for you.

My chef coat represents the responsibility of sharing Kolhapuri culture with the world. It is not just a uniform, it is a promise to keep my recipes genuine and respectful of the traditions I grew up with. I treat every meal, whether it is a small workshop or a supper club, with the same dedication I give to caring for these tools.

My home studio in Santacruz is where I bring these stories to life. I do not believe in quick fixes. I believe in grinding masalas by hand and slow-cooking gravies until the oil floats on top, exactly the way it should be. When you join me, you are not just eating food. You are understanding the history behind every spice, every regional technique, and every meal. It is messy, it is loud, and it is full of heart. That is the only way I know how to cook.