From our kitchen
Recipes & guides
Little guides from the Maharashtrian kitchen β the achaar calendar, kala masala explained, fluffy sabudana khichdi, the dry-chutney shelf, mukhwas customs, and how to keep every jar at its best. Written around the food we actually make, nothing invented.
How to store achaar: 4 habits that keep it good for months
Simple, traditional ways to keep your pickle fresh and full of flavour β the dry-spoon rule, the oil layer, and where to keep the jar.
Read the guide βKolhapuri Thecha: what it is and how to eat it
A quick guide to Maharashtra's fiery green-chilli thecha β what goes in it, how hot it really is, and the best ways to enjoy it.
Read the guide βCow ghee vs buffalo ghee: which one to choose
The real differences between cow and buffalo ghee β colour, aroma, texture and how to use each β so you pick the right one for your kitchen.
Read the guide βKala masala: the dark secret of Maharashtrian kitchens
What kala masala actually is, why it's black, how it differs from kanda-lasun masala, and the dishes where a single teaspoon changes everything.
Read the guide βSabudana khichdi that doesn't turn to glue β with the upvas chutney trick
The reliable method for fluffy sabudana khichdi β soak ratios, the ghee that matters, and the Maharashtrian trick of finishing it with upvas groundnut chutney.
Read the guide βMukhwas: how Indian meals are meant to end
The story of the after-meal spoonful β what goes into paan and saunf mukhwas, the customs behind it, and how to serve it at home like it's an occasion.
Read the guide βThe achaar calendar: which pickle belongs to which season
Why gavran mango achaar is a summer story, lemons belong to winter, and how Maharashtrian homes stagger their pickle-making through the year.
Read the guide βDry chutneys of Maharashtra: shengdana, javas and karale
The gunpowder shelf of the Maharashtrian kitchen β what's in shengdana, javas and karale chutneys, and why dry chutney is the most useful jar you'll own.
Read the guide βHow to put together a Maharashtrian pantry gift box
Jars make the warmest gifts β here's how to combine achaar, chutney, ghee and mukhwas into a box that feels like home, for three kinds of people you love.
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4 min readGarlic in the Maharashtrian kitchen: lasun, from achaar to masala
How garlic (lasun) carries Maharashtrian flavour β in a whole-clove pickle, in kanda-lasun masala, and in the everyday tadka.
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4 min readBhakri & dry chutney: the everyday Maharashtrian plate
Jowar or bajra bhakri with a pinch of dry chutney and a spoon of ghee β the simplest, most satisfying meal on the shelf.
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3 min readZunka bhakri & thecha: the roadside classic, done right
The famous zunka-bhakri plate and why a fiery green thecha is its non-negotiable companion.
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5 min readMisal pav at home: building the layers
The anatomy of a good misal β the usal, the fiery kat, the farsan β and the masalas that carry its Kolhapuri soul.
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4 min readThe oils & spices that make an achaar
Why mustard oil, turmeric and salt do the heavy lifting in a good pickle β and how the masala matures over time.
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2 min readA Maharashtrian breakfast: poha, and what goes with it?
Kanda poha done right β kept light and fluffy, lifted with the right condiments, and paired with a cup of chai.
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4 min readThe Maharashtrian festival thali & its pantry
What goes on a festive plate β from sweet achaar to ghee to a meal-ending mukhwas β and how to stock for the season.
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3 min readWinter foods of Maharashtra: karale, javas & ghee
The seasonal chutneys and fats that show up when it turns cold β earthy, warming, and traditional.
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4 min readGhee in everyday cooking: more than a finishing spoon
Where pure ghee actually earns its place day to day β the tadka, the first spoon on rice, the sweet β and cow vs buffalo.
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3 min readTravel-proof Maharashtrian food: what packs and keeps
Dry chutneys, masalas and mukhwas that survive a journey β how to pack a taste of home for hostel, office or the road.
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