Traveller's Feast: Regional Indian Flavours and Roasts
I bring the stories and flavours from my travels across India right to your plate. These dishes are memories I have collected on my journeys, cooked with love for you to enjoy.
Prawns Ghee Roast, served on a banana leaf. This dish was a clear winner at my "Traveller's Feast" pop-up in Goa. The prawns are coated in a rich, tangy masala and cooked in ghee until they are fragrant and irresistible.
A steaming pot of Tisrya in Malvani Masala, or clams cooked in a coastal coconut-based curry. I always trust my local fisherman to give me the freshest catch to make my Sunday lunch extra special.
Got my crabby pants on today! This is my Crab Curry, made with a fragrant Malvani masala. There's nothing better than sitting down with a plate of this, getting your hands messy, and savouring every last drop of the juicy curry.
Crabby Mondays, anyone? This is how you should eat crab curry: fold your legs, get two plates, and take your time to suck out all that delicious meat and juice. It's a yummmzzzz experience!
Malvani Prawns Curry, a dish I served at my pop-up in Japan. The creamy coconut gravy with the subtle spice of Malvani masala was a huge hit. It’s a taste of the Indian coastline, no matter where you are.
A beautiful spread from my pop-up in Goa, featuring Pulisherry, a tangy yogurt-based curry from Kerala. It's served here with delicate idiyappam and crispy snacks, creating a perfect balance of flavours and textures.
A plate of delicious biryani, served with a side of shami kebab. This is the kind of festive food that brings colour and joy to any celebration. It’s rich, aromatic, and full of flavour.
My homestyle Mutton Pulao is a season's favourite for a reason. It's made with fragrant Indrayani rice, tender mutton, and my special Kolhapuri tikat masala. It's comfort food at its best, my Aai's recipe, yaar!
A beautiful meal from my Iftar Box offering, featuring a rich curry served with fragrant rice. During Ramadan, I love curating these special meal boxes filled with comforting kebabs, curries, and biryanis.
A spoonful of flavourful Dindigul Mutton Biryani from my special Iftar Box. This biryani is known for its unique blend of spices and tender meat, making it a perfect meal for breaking the fast.
About Traveller's Feast: Flavours from Across India
When I prepare these regional specials, I do not follow generic recipe books. For my Prawns Ghee Roast, I source the ghee and masalas carefully to ensure you get that distinct, aromatic depth that makes it a winner at my pop-ups. It is not just a dish, it is the exact flavour profile I fell in love with while travelling.
My kitchen is an extension of the roads I travel. This cluster is where I break away from my usual Kolhapuri roots to share the dishes that stopped me in my tracks during my travels. You will find recipes I have picked up from Coorg, Kerala, and the coastal belts, all recreated with the same authenticity I experienced on the ground.
Take the Prawns Ghee Roast or the Coorg Mutton, for example. These are not about complex, restaurant-style gravies. They are about the clarity of the spice blend and the quality of the main ingredient. My Safari Murg, which once caught the eye of the local press, is a prime example of this philosophy. It is cooked in its own juices and oil, a technique I learned from travellers who needed food that could last on long journeys.
Whether it is the tangy hit of a Kerala Pulisherry or the richness of a Dindigul Mutton Biryani, I want you to taste the place, not just the ingredients. I source my masalas with care, and I stick to traditional preparation methods because that is where the soul of the food lives. If you are looking for a meal that feels like a discovery rather than just another takeaway, this is where you start.
My pop-ups run as limited events, so the menu changes based on what is fresh and what inspired my last trip. When you join these meals, you are not just a customer, you are part of the conversation. Chalo, let's eat.
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