Signature Mutton & Chicken Curries
Authentic Kolhapuri curries made the way my Aai taught me, focusing on deep, complex spices rather than just artificial heat.
This is my classic Mutton Kolhapuri, with its deep red colour coming from authentic chillies, not artificial colours. It’s rich, flavourful, and garnished with fresh coriander. This dish is the heart of my pop-ups.
People think Kolhapuri food is just mad spice, but it's not, yaar! My Kolhapuri Mutton has an enjoyable heat from local red chillies. If you don't believe me, you have to come try it.
My Kolhapuri Chicken Sukka is a dry preparation packed with flavour. The chicken is cooked in my homemade masala until it's tender and coated in spices. It's spicy, yes, but in a way that makes you want more.
On a cool day in Mumbai, nothing beats a warm, hug-like bowl of Aalni Mutton. It's a simple, nourishing broth made with mutton bones, ginger, garlic, and lots of fresh coriander. A true comfort food from my Aai's recipe book.
Aalni is the mutton soup my Aai would make for us whenever we had a runny nose. Made with turmeric, fresh ginger-garlic paste, and meat bones, it was the tastiest medicine. Now, I think we all need it every other day!
My Mutton Loncha (pickle) is a dish that surprises everyone. It's a tangy, spicy preparation that people often haven't heard of, but they are always blown away by the flavours. This is the real, diverse Kolhapuri food I love to share.
What was my first meal of the year? Mutton, of course! I experimented with this new recipe using tender coconut water and malai. It was subtly sweet and delicious, a sign of more experiments to come.
This Karhai Chicken is a dish inspired by a royal Hyderabadi recipe I read about. The chicken is slow-cooked until it's incredibly tender and flavourful. It makes me want to travel to Hyderabad as soon as possible!
This is my one-pot Safri Murg, a dish that travellers used to carry on their journeys. The chicken is marinated and then cooked in its own juices until it's rich and flavourful. So simple, na?
My version of Saag wala Chicken, perfect for the winter season. I combined the flavours of mustard leaves, green chillies, and ghee with tender chicken. It's not a traditional recipe, but it worked wonderfully.
About Signature Mutton & Chicken Curries
When you order my Mutton Loncha or Kolhapuri Chicken Sukkha, I use my homemade Kolhapuri Tikat masala instead of store-bought spice mixes. It gives the meat that signature deep colour and intense aroma without the artificial dyes you usually see in restaurants. It is the same slow-cooked process I grew up watching in my mother's kitchen.
My Kolhapuri heritage comes through in every pot. People often assume that authentic Kolhapuri food is just fiery red and overly spicy, but that is a myth. Real Kolhapuri cooking, like the kind I learned from my Aai, focuses on the deep, complex flavours of local spices and slow-cooked meat. Whether it is a bowl of comforting Aalni Mutton or a sharp, spicy Chicken Sukkha, the goal is always to balance heat with taste.
I take my time with the masalas. I roast and grind them myself to get that signature earthy aroma. This is why dishes like Tambda Rassa and Pandra Rassa work so well. They are deeply flavourful without being overwhelming. If you are looking for a break from generic restaurant-style curries, my pop-ups offer a window into how we actually eat in Kolhapur.
I cater these curries for small gatherings and house parties across Mumbai. If you are planning a feast, I can provide everything from starters like Kothimbir Wadi to a full thali experience featuring Mutton Loncha or slow-cooked Chicken. I serve these with steaming Indrayani rice or jowar bhakri to keep the meal authentic. My menu often changes based on the season, so you will find me using fresh green garlic in winter or sourcing specific local produce to ensure every curry tastes exactly like it should. It is not just about the meat, it is about the whole experience of a shared, hearty meal that feels like home.
Every Aroma
I'm Reshma, bringing the real taste of Kolhapur to Mumbai. My kitchen is all about my Aai’s recipes, slow-cooked curries, and spices that tell a story. If you’re craving a proper, hearty meal that tastes like home, let’s get you fed!
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