

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Perfectly spiced Kolhapuri Mutton Sukka with Jowar Bhakri – an energy-giving, soul-satisfying feast!

Tender pieces of mutton cooked in a fiery, aromatic blend of roasted spices and coconut. This classic Maharashtrian dry curry from Kolhapur is packed with bold flavors and a signature spicy kick.
Serving size: 1 cup

A rustic, gluten-free flatbread from Maharashtra made with sorghum flour. This wholesome bhakri is traditionally patted by hand and cooked on a griddle until it puffs up beautifully. Perfect with spicy curries or chutneys.
Serving size: 2 pieces

A fiery and iconic red mutton curry from Kolhapur, Maharashtra. This thin, spicy gravy, known as 'Tambda Rassa,' gets its vibrant color and intense flavor from a special blend of roasted spices and red chilies. A true taste of Kolhapuri cuisine.

A classic Kolhapuri white curry made from a rich mutton stock and a creamy coconut-cashew paste. This aromatic, mildly spiced gravy is a comforting and flavorful dish, perfect with Bhakri or steamed rice.


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Perfectly spiced Kolhapuri Mutton Sukka with Jowar Bhakri – an energy-giving, soul-satisfying feast!
This maharashtrian dish is perfect for dinner. With 1515.73 calories and 120.69999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Marinate & Pressure Cook Mutton
Prepare the Kolhapuri Masala
Cook the Mutton Sukka
Garnish and Serve
Prepare the dough: In a large bowl, mix together the jowar flour and salt. Gradually pour in the hot water while mixing with a spoon. The water should be hot but manageable to touch. Once the flour comes together, knead it with the heel of your palm for 5-7 minutes until you get a smooth, soft, and pliable dough. It should not be sticky. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into equal portions.
Pat the bhakri: Take one portion of the dough and roll it into a smooth ball. Sprinkle some dry jowar flour on a clean, flat surface or a chakla (rolling board). Place the dough ball on the floured surface and gently flatten it with your palm. Using your fingers and palm, start patting the dough, rotating it simultaneously to form an even, thin circle of about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Cook the bhakri: Heat a cast iron tawa or griddle over medium-high heat. It should be hot before you place the bhakri on it. Carefully lift the patted bhakri and place it on the hot tawa. Sprinkle a little water on the top surface and spread it evenly with your fingers. Cook for about 1 minute, until the water evaporates and the top looks dry. Flip the bhakri and cook the other side for another 1-2 minutes, until light brown spots appear. Using tongs, lift the bhakri and place it directly on a medium flame. It will puff up like a balloon. Flip and cook the other side on the direct flame for a few seconds. Avoid burning it. Repeat the process for all the remaining dough balls.
Serve the Jowar Bhakri immediately, smearing a little ghee on top if you like.
Serving size: 1 cup
Pressure Cook the Mutton
Prepare the Kolhapuri Vatan (Masala Paste)
Serving size: 1.5 cups
Prepare the Mutton Stock
Create the White Paste (Vatan)
Cook the Tambda Rassa
Combine and Simmer
Garnish and Serve
Assemble the Pandhra Rassa
Garnish and Serve