Pop-ups & Culinary Collaborations
From festive Iftar boxes to cross-country collaborations, here is a peek into the food journeys I love creating beyond my home kitchen.
A close-up of my Mutton Kolhapuri with Pandra Rassa, served with soft chapati and crispy rice papads. This was from the Kolhapuri Konkan Food Express pop-up, a truly memorable event.
A plate piled high with snacks from a collaboration with 15 different home chefs. It was a day of incredible food, learning about different regional cuisines, and connecting with fellow food lovers.
Starting the new year with a new chef's coat and a heart full of hope. I can't wait to see where my culinary journey takes me next. Onward and upward!
Explaining the different dishes laid out for a tasting at The Lodhi, New Delhi. From the light Pandra Rassa to the spicy curries, each dish tells a story about the flavours of Maharashtra.
A sweet moment with the kitchen team in Bengaluru, celebrating with a small cake. The camaraderie and support in the kitchen are what make these pop-ups so special.
A member of the service staff at The Lodhi, New Delhi, carrying a tray of our Maharashtrian food. The gracious and enthusiastic service team played a huge role in making our pop-up a success.
A dish from my "Traveller's Feast" pop-up in Goa. This event was born from a simple conversation over a plate of Coorg Mutton and turned into an incredible collaboration.
A vegetarian Maharashtrian thali served at my pop-up in Japan. We used local edamame in a Kolhapuri masala, which was a beautiful fusion of cultures.
About Additional Work
These events are where my culinary curiosity meets my heritage. Whether I am hosting a regional food swap with other home chefs in Mumbai or bringing the flavours of Kolhapur to a kitchen in Japan, every pop-up is a unique story on a plate. I do not just serve a meal, I share the memories and the techniques behind every masala.
My pop-ups are not just about feeding people. They are about bridging cultures through food. When I collaborate with other chefs, like the incredible group of 15 home chefs I cooked alongside or the team at The Lodhi in New Delhi, the menu always evolves. We take the fiery spirit of Kolhapuri cuisine and find common ground with local ingredients.
Take my experience in Nagoya, Japan, for example. We used local edamame in a traditional Kolhapuri masala. It sounds unexpected, but that is the magic of food. It teaches you that while the ingredients might change, the comfort of a home-cooked meal is a universal language.
These collaborations are intimate, often short-lived events. If you see a pop-up mentioned here, it means I am likely in a different city or kitchen for a few days. These events require significant coordination and planning, and since I usually host them in partnership with local restaurants, seats fill up quickly. If you want to know where my pots and pans are travelling next, or if you are a fellow chef looking to collaborate, just send me a message.
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