Authentic Kolhapuri Culinary Experiences in Mumbai

In my workshops, I don't just share recipes, I share the secrets. Here, I'm explaining the importance of 'tari', the flavourful oil layer that makes Maharashtrian dishes like Misal so special. It's these little details that bring the real taste of my Aai's cooking to life.

My kitchen is a hands-on space. You won't just be watching, you'll be chopping, stirring, and frying yourself. Here's a guest from my recent Mumbai cooking class getting the hang of tempering spices for a classic Maharashtrian dish.

My motto is "travel for food, travel with food." I host intimate culinary journeys to places that have inspired me, like this soulful trip through Kerala. We explore spice gardens, cook traditional sadhya meals, and truly understand a cuisine from its roots.

This is my signature Kolhapuri Mutton. Many think Kolhapuri food is just fiery red, but it's about a deep, enjoyable spice that comes from authentic masalas, not artificial colours. This is the real deal, just like you'd find in Kolhapur.

Taking the zhanzhaneet flavours of Maharashtra all the way to Japan was a dream come true. This collage captures moments from my first international culinary pop-up, sharing my food and culture with an amazing, food-loving crowd.

People say my face lights up when I talk about food, and it's true. This shot was taken during the filming of a French documentary on turmeric, a spice so central to our cooking. Food is my passion, and I love sharing its stories.

Welcome to my home. Before my guests arrive for a supper club, I love setting the table. Fresh banana leaves, marigold flowers, and traditional steel glasses create the perfect atmosphere for an evening of good food and great conversation.