Signature Mutton & Chicken Curries

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.