Behind the Scenes: My Kitchen and Kolhapuri Flavours
Step into my kitchen where authentic Kolhapuri magic happens. From charring masalas to slow-cooking rassa, this is the real process behind my home-cooked meals.
These are my real jewels! My pots and pans are my most treasured possessions. They hold the aromas and stories of every meal I've ever cooked.
The core ingredients of my cooking: Kharda (green chilli paste), ginger-garlic paste, my special Kolhapuri tikat masala, ghee, and sesame seeds. This is where all the flavour begins.
To get that authentic smoky flavour in my Chicken Kale Sukka, I char dry coconut, onion, and garlic directly on the flame. This shows that Kolhapuri food is not all red and fiery; it has subtle, complex tones too.
Stirring a large pot of dal during my Maharashtrian Food Festival in Chennai. Pop-up kitchens are always busy, but I love the energy and the process of bringing a big meal together.
A happy moment in the kitchen during my Chennai pop-up. You can see me frying up some ingredients, getting ready to create another flavourful Maharashtrian dish.
I love using seasonal ingredients. Here, I'm making Rataloo (Purple Yam) and Chicken balls. I mash the yam with chicken mince, fry them until crispy, and then add them to a zhanzhanit Kolhapuri masala. Would you try it?
Just like every love is different, every sambar from each South Indian state is different. Some are spicy, some tangy, some sweet. This is my version, made with a special roasted sambar and coconut powder.
This is my Lucknowi Paneer, a rich and comforting dish topped with fried onions and fresh coriander. It's the perfect treat when you deserve something delicious.
A quick montage of the cooking that happens in my kitchen for catering orders and get-togethers. From tempering spices to finishing a biryani, it's all done with love. Don't cook alone, just call us!
Behind the scenes of a documentary shoot about Turmeric for French TV. It's amazing how food has allowed me to meet people from all over the world. My face always lights up when I talk about food!
About From My Kitchen: Behind the Scenes
You might think Kolhapuri food is just about that fiery red colour, but the real secret lies in the char. Before I start a curry, I roast dry coconut, onion, and garlic over an open flame until they are perfectly blackened. This specific step gives my Chicken Kale Sukka and other signature dishes that deep, smoky complexity you simply will not find in standard restaurant preparations.
For me, the kitchen is where the heart is. My pots and pans are my true jewellery—they carry the history and aromas of every meal I have ever prepared. When you hire me for catering or join a supper club, you are not just getting food; you are getting the result of hours of preparation that starts long before the guests arrive.
The Art of the Masala
I believe in doing things the old-school way. That means roasting my own spices, grinding fresh ginger-garlic paste, and sourcing the right quality of Indrayani rice. Whether I am making a spicy Tambda Rassa or a comforting Pandra Rassa, every element is hand-crafted. I do not rely on store-bought mixes because that is not how my Aai taught me to cook.
More Than Just Spice
My goal is to show Mumbai that Kolhapuri food is balanced and soulful. It has subtle tones that require patience to develop. You will see me sourcing seasonal produce like purple yams or fresh greens, blending them with meat to create textures that surprise my guests. My process is transparent—if you see me at a pop-up or hosting at home, feel free to ask about the ingredients or the story behind a dish. I love sharing how the kitchen works because food, to me, is about connection.
Bringing My Kitchen to You
Whether it is a small family gathering or a larger pop-up event, I bring this exact same 'Behind the Scenes' dedication to every order. If you want food that feels like it came from a family home rather than a commercial kitchen, let's talk.
Every Aroma
I am Reshma, a Kolhapuri girl living in Mumbai who believes food is my love language. I share recipes from my Aai's kitchen, bringing the warmth and zhanzhaneet (vibrant) flavours of authentic Maharashtrian cooking directly to your table.
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