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 so it lasts 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 Solapuri groundnut, 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.
Read the guide β2 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.
Read the guide β3 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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