

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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Aromatic Prawns Masala with soft Rice Bhakri and tangy Koshimbir. Pure protein-packed delight!

Succulent prawns simmered in a rich, aromatic gravy of onions, tomatoes, and classic Indian spices. This flavorful curry comes together quickly and pairs perfectly with steamed rice or soft rotis.
Serving size: 1 cup

A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Serving size: 2 pieces

A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
Serving size: 0.5 cup


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Aromatic Prawns Masala with soft Rice Bhakri and tangy Koshimbir. Pure protein-packed delight!
This maharashtrian dish is perfect for dinner. With 709.7 calories and 38.81999999999999g of protein per serving, it's a muscle-gain option for your meal plan.
Sauté Aromatics
Build the Masala Base
Simmer the Gravy
Cook the Prawns
Finish and Garnish
Prepare the 'Ukad' (Dough Starter)
Form the Initial Dough
Knead the Dough
Shape the Bhakris
Pat or Roll the Bhakri
Cook and Puff the Bhakri
Serve
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
Prepare the tempering (tadka). Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.