Behind the Scenes: My Kitchen and Kolhapuri Flavours

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!