My Culinary Journey in the Spotlight
It has been a wild, heartfelt ride taking authentic Kolhapuri flavours from my home to the world. Here is a peek at where my journey has been featured.
Drum roll! I was named one of the "25 Happening Home Chefs" by UpperCrust Magazine. It's such an honour to be recognized among friends and colleagues who love to feed people good, honest food.
I was so excited to be featured in Her Circle for their "Kitchens of India" Kolhapur edition. The article shares my insights and childhood memories, showing that Kolhapuri food is about so much more than just its vibrant colour.
A screenshot from a documentary I was a part of. These projects remind me that I'm on the right path and that hard work really does pay off. I'm so grateful for these opportunities.
My Kolhapuri Chicken Pie recipe was featured in Midday! I love giving English pub food an Indian twist. The flaky, buttery pastry with a meaty, spicy gravy inside is a perfect comfort dish.
A photo from the Midday feature on pub food for the Euro Cup and Wimbledon finals. It was a fun face-off between my Kolhapuri Chicken Pie and a Goan Croquette. Of course, the pie was the winner!
About As Seen In The Media
Being named one of the '25 Happening Home Chefs' by UpperCrust Magazine felt like a huge hug! It is incredibly validating to see my family recipes, like the Kolhapuri Chicken Pie featured in Midday, connect with so many food lovers beyond my own dining table.
Every time my kitchen work gets a shout-out, it reminds me why I started this—to show everyone that real Kolhapuri jevan is about so much more than just the fiery red colour people assume it is.
From the feature in Her Circle's 'Kitchens of India' edition to being part of a turmeric documentary aired on Arte.tv, these aren't just accolades. They are platforms to share my Aai's recipes and the stories behind the masalas I roast myself. Whether it is a fun face-off between my Kolhapuri Chicken Pie and a Goan croquette for a pub food feature, or hosting an intimate supper club, my goal remains the same: sharing the warmth of ghar ka khana (home food).
I am so grateful to every publication and journalist who has taken the time to listen to my story. It gives me the energy to keep cooking, keep experimenting with flavours like Thecha and Kashundi, and keep meeting wonderful people through my food. If you are curious about the techniques behind my Tambda and Pandra rassa, or you want to know which pop-up I am hosting next, let's connect. I would love to have you at my table soon.
Every Aroma
I am Reshma, and honestly, I just love feeding people. Seeing my kitchen stories and recipes land in places like UpperCrust and Midday is just a bonus to the real joy—watching you enjoy my food and hearing it feels like home.
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