Authentic Maharashtrian Starters & Small Bites
Forget boring appetisers. From my Aai’s Kothimbir Wadi to fusion bites that get the party started, these small plates are all about bold, home-style flavour.
My Kotimbir Wadi, a classic Maharashtrian snack. Served on a banana leaf with a side of thecha, it's a flavourful and crispy bite that’s always a hit at pop-ups and parties.
Kothimbir Wadi is a champion that doesn't need a special occasion. I make it with more coriander than gram flour, so you get that fresh, herby flavour in every crispy bite.
Kothimbir Wadi, or coriander fritters. My secret is a 70:30 ratio of coriander to besan, so the herb is the real star. It's a recipe straight from my mother's kitchen.
A fresh batch of Kothimbir Wadi, a favourite at my Maharashtrian food festival in Chennai. It's a simple snack that brings back memories of Pune for many of my customers.
The simple process of making Kothimbir Wadi: roll it, steam it, slice it, and fry it. This snack is a staple for any Maharashtrian celebration, especially during the Ganpati festival.
Crispy onion pakodas served with green chutney. This classic rainy-day snack was a popular item at my Kolhapuri Konkan food pop-up.
My Matki Usal Tikki, a dish that started as an idea for a new Kolhapuri starter and has now become a crowd favourite. It's perfect for Navratri and Diwali parties.
Matki Usal Tikki was the star dish of October. These pan-fried patties made from sprouted moth beans are a delicious and healthy vegetarian starter.
Tikkis getting that perfect golden-brown crust as they pan-fry. These were a part of my festive menu, adding a delicious crunch to the celebration.
Shammi Kebabs, a cherished recipe passed down to me by a Bohri Muslim mother. These melt-in-your-mouth kebabs are made with love and tradition.
About Starters & Small Bites
When I make my Kothimbir Wadi, I stick to a strict 70:30 coriander-to-besan ratio, so you taste the fresh herbs in every crispy bite, not just flour. It is the same philosophy I use for everything on my starter menu—whether it is my Matki Usal Tikki or Shammi Kebabs, the focus is on authentic, vibrant flavours that actually wake up your palate before the main course arrives.
Whether you are hosting a house party or planning a festive gathering in Mumbai, your appetisers define the first impression. I do not believe in generic catering food. My starters are crafted to bring the warmth of my home to your dining table.
Why the details matter
- The Ratio: My Kothimbir Wadi uses a 70:30 coriander-to-besan ratio. It is a trick I learned from my Aai to ensure the herb is the star, not the flour. That is why they are light, fresh, and perfectly green inside.
- Comfort meets fusion: While I love keeping traditions alive—like my Keema Potato Chops that taste just like childhood summer holidays—I am also an experimenter. My Matki Usal Tikki, which started as a kitchen experiment, has become a favourite for Navratri and Diwali parties because it is healthy, crisp, and something guests do not see every day.
- Made to order: Whether you need a platter of Malvani Chicken Samosas, classic Shammi Kebabs, or my signature Mushroom and Corn Cream Pies for a birthday, everything is prepped fresh from scratch.
I travel to venues across the Mumbai metropolitan area to set up these experiences. If you want to move beyond the usual restaurant starters and serve something with a real story, let us talk about your menu. I am always happy to customise a spread that fits your celebration, whether it is a small, intimate evening or a larger festive bash.
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