Marathi Mela

Steamed and fried kothimbir vadi, the real Maharashtrian tea-time classic.

Crisp paneer karanji, stuffed and fried the assal way.

Paneer tossed hot with cracked pepper, straight and simple.

Dry Kolhapuri masala clinging to paneer, kadak and unapologetic.

Chicken marinated in green hirvi masala and fried hot.

Chicken tossed in Kolhapur's fiercest dry masala.

Chicken fried sharp with black pepper, kadak on every bite.

Chicken Koliwada, spicy and crunchy the way the fisherfolk make it.

Chicken in dry Malvani masala, kadak enough to remember.

Mutton in the real Kolhapuri sukka style, not for the faint-hearted.

Mutton in the real Malvani sukka style, fiery and assal.

Mutton fried peppery and bold, no shortcuts taken.

The Bombay Duck classic, fried crisp, assal Konkan style.

Kingfish fried in bold green masala, no compromises.

Dory in a punchy green masala, fried till crisp.

Kingfish fried Koliwada style, bold and crunchy.

Dory battered and fried Koliwada style, straight off the coast.

Kingfish fried the Malvani way, bold and unapologetic.

Pomfret battered Koliwada style, a proper coastal classic.

Dory fried in assal Malvani masala, sharp and coastal.

Prawns fried with a proper pepper hit.

Pomfret fried in Malvani masala, a genuine coastal classic.

Kolambi (prawns) packed into a crisp karanji, a proper coastal bite.

Mackerel coated in hirvi masala, sharp and coastal.

Mackerel in the classic Koliwada batter, crisp and kadak.

Mackerel fried Malvani style, no shortcuts, full flavour.

Pomfret in green hirvi masala, kadak from the first bite.

Prawns in a fiery green marinade, fried the assal way.

Prawns coated in a bold, dry Kolhapuri spice mix.

Prawns Koliwada, the original coastal party starter.

Prawns fried in fiery Malvani spice, kadak through and through.

Prawns tossed dry in Malvani spice, bold coastal flavour.

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