Spicy Misal Pav
Spicy Misal Pav is a fiery Maharashtrian street food made by simmering sprouted beans (like matki or moong) in a flavorful curry using your special Kala Masala, with a topping of spicy red rassa (kat). It's served in a bowl layered with usal, kat, chopped onions, coriander, lemon, and a crunchy mix of farsan, accompanied by butter-toasted ladi pav. The magic lies in the Kala Masala—packed with earthy, roasted spices that bring authentic depth, just like Aai's recipe.
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Bharli Vangi
Bharli Vangi is a traditional Maharashtrian dish where small brinjals (eggplants) are slit and stuffed with a rich, aromatic masala made from roasted peanuts, coconut, sesame seeds, onions, garlic, and a touch of your special Kala Masala. The stuffed brinjals are then slow-cooked in a thick, flavorful gravy until tender, soaking in all the spices. Served hot with bhakri or chapati, it’s a soulful dish with deep, earthy flavors just like it’s made at home in the heart of Maharashtra.
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Kolhapuri Chicken
Kolhapuri Chicken is a bold and fiery chicken curry from Maharashtra, famous for its rich, spicy gravy made with roasted coconut, dry red chilies, and a robust Kolhapuri masala blend. The chicken is marinated and cooked slowly in this aromatic base, allowing the intense flavors to penetrate every bite. Finished with a touch of oil and fresh coriander, it’s perfect for spice lovers and pairs beautifully with hot chapatis, bhakri, or steamed rice.
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Puran Poli
Puran Poli is a traditional sweet flatbread made by stuffing soft wheat dough with a sweet, aromatic filling of chana dal (split Bengal gram) and jaggery, flavored with cardamom and nutmeg. The filling, known as puran, is cooked until smooth and mashed, then wrapped in dough and rolled out gently before being roasted on a hot griddle with ghee. Soft, golden, and rich, Puran Poli is a festive Maharashtrian favorite, especially enjoyed during Holi, Gudi Padwa, and other celebrations.
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