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Authentic Kolhapuri Flavours and Home-Style Cooking

byEvery AromaSupper clubs at Santacruz East & catering across MumbaiStarts from₹1,250 per plateView full gallery

Forget the restaurant-style 'Veg Kolhapuri' you know. This is real, zhanzhaneet jevan straight from my Aai's kitchen, featuring complex spices, smoky charred flavours, and pure comfort.

This is a true Kolhapuri thali, packed with a variety of dishes like Bharlela Vanga, zesty koshimbir, and rich mutton curry. This is the authentic, flavourful jevan (meal) I grew up eating.

A close-up of my fiery red Kolhapuri Chicken Masala. The vibrant colour comes naturally from the chillies used in my homemade tikat masala, not from any artificial additives.

My Mutton Loncha is a crowd favourite. It's a unique Kolhapuri pickle-style dish that proves our cuisine is about so much more than just red curry. The flavours are complex and unforgettable.

The simple pleasure of Kolhapuri Mutton Locha with Bhakri. Paired with lasun chutney and kharda, this meal is pure soul food and a highlight of my pop-up menus.

The Kolhapuri underdog, Mutton Loncha. It's made with slow-roasted dry coconut, my special tikat masala, and toasted sesame seeds. It's absolutely divine with a hot chapati.

A memory from Kolhapur. This is what a real Mutton Kolhapuri thali looks like, with Mutton Fry, Tambada and Pandra Rassa, and Keema. This is the nostalgic flavour I recreate in my kitchen.

My version of the Kolhapuri thali, featuring Chicken Kale Sukkha, Mutton Chops, and Mutton Loncha. It's a feast that showcases the diverse and delicious dishes from my region.

Kolhapuri Chicken Sukka. Many think Kolhapuri food is unbearably spicy, but it's actually an enjoyable heat that lets the other flavours shine through. Don't believe me? You have to try it!

The secret to my Chicken Kale Sukka is charring the ingredients. Dry coconut, onion, and garlic are roasted over an open flame to add a beautiful smoky depth to the dish.

A comforting bowl of Aalni Mutton Pulao, made with fragrant Indrayani rice. This dish is like a warm hug in a bowl, full of subtle flavours and tender mutton.

About My Kolhapuri Kitchen

My cooking is not just about the heat. I use traditional techniques like roasting dry coconut, onion, and garlic over an open flame to build the deep, complex base that defines true Kolhapuri cuisine, which is then balanced by the subtle comfort of staples like Indrayani rice.

Authentic recipes straight from my Aai. — Approved by the tribe
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Every Aroma

Supper clubs at Santacruz East & catering across MumbaiStarts from ₹1,250 per plate

I am Reshma, a Kolhapuri mulgi bringing the flavours of my homeland to your table in Mumbai. I cook exactly the way I did for my family, focusing on fresh ingredients, hand-pounded masalas, and recipes that feel like home.

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