Kolhapuri Cuisine Meets Pune Foodies: A Closer Look At The Region's Fiery Flavours

Sitting on the banks of the Panchganga River, the city of Kolhapur, widely regarded for its temples, forts, the art of making globally recognized, traditional handcrafted leather sandals, and a thriving textile industry, is also known for distinctive spices and the bold flavours of its cuisine. Home to the famous Kolhapuri masala, which includes e dried red chilies, garlic, ginger, and a variety of roasted spices, the heat in the cuisine is one of the many things that set it apart from the food prepared in the rest of Maharashtra.

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Sous Chef Prashant Bhausaheb Raut who has meticulously curated the menu and will be whipping this feast, is originally from Kolhapur. He began his culinary journey in 2015 and had always dreamt of becoming a chef. The food he grew up with has inspired this festival. 

Giving Kolhapuri Cuisine Its Due

“Kolhapuri food has a special place in my heart. Growing up in Kolhapur in Maharashtra, I was naturally drawn to the bold and vibrant flavours of this cuisine. I first tasted authentic Kolhapuri food when I was child. I still remember my grandmother would make masalas and store them in jars. I have learnt many recipes from her.The complexity and depth of flavours fascinated me and fueled my desire to master this cuisine,” says Raut.

“It's a cuisine that is often underrepresented but is deeply flavourful and unique. The idea for the Kolhapuri Food Festival came from a desire to showcase the rich culinary heritage of Kolhapur and to introduce and celebrate these traditional dishes, bringing them to a wider audience and keeping the culinary traditions alive,” he adds.

While the most popular dishes from the city, such as the fiery Tambda Rassa, a traditional spicy red mutton curry, and the mild Pandhara Rassa, a white mutton curry served with Bhakri, and the spicy Thecha will be on the menu, Pune will also get a chance to try the ‘much talked about “Kolhapuri Misal’, featuring a spicy sprouted bean curry topped with crunchy farsan. 

“Kolhapuri Misal has a fiery red gravy made with Kolhapuri chilli powder and spices. It is rich, oily, and packed with bold flavours. Typically garnished with chopped onions, coriander, and a squeeze of lime, it is served with pav and sometimes curd to balance the heat.

Puneri Misal is milder and more balanced. lt has a simpler spice mix and a moderate spice level. Its gravy is less oily, and it includes ingredients such as cumin and green chilies. Topped with farsan, onions, tomatoes, and sometimes yoghurt, it offers a flavourful yet less intense experience for perfect for those who prefer subtle spiciness, Raut explains.

While there is hardly a chance that the debate about whether the Puneri Misal is better than the Kolhapuri Misal will see any acceptable conclusion, there is no doubt that this version will be enjoyed.

At the festival there will also be Sukka Mutton, a dry mutton preparation with rich spices, the sweet yet tangy Sol Kadhi and the Kolhapuri Bhadang, a chivda, made with puff rice peanuts and spices.

Diners can also look forward to desserts such as Gul Poli, a sweet flatbread made with jaggery, roasted sesame seeds, ground peanuts or even coconut, Puran Poli another flatbread with a filling of sweetened split chickpea lentils (chana dal) and jaggery, Piyush, a rich drink made from shrikhand mixed with buttermilk, or discover Amrut, a refreshing herbal drink made from local medicinal herbs and spices.

The Secret Masalas

Explaining what makes Kolhapuri cuisine special, Raut says that it is the use of a variety of spices that contribute to its distinctive taste. Key spices include the famous Kolhapuri chilli powder, which gives the food its characteristic heat, as well as black pepper, cloves, cinnamon, cardamom, and bay leaves. The Kala masala, a dark, roasted spice mix, is also a signature element, along with fresh garlic, ginger, and coriander.

“This cuisine also has a rich tradition of non-vegetarian dishes, particularly mutton and chicken preparations, which are prepared with intense and robust flavours. The cooking techniques in Kolhapuri cuisine are also different. One of the standout methods is the slow cooking of meats to allow the spices to penetrate deeply, resulting in tender and flavourful dishes,” Raut explains.

 “Another technique involves the use of traditional heavy-bottomed pots and pans, which help in evenly distributing heat and enhancing the taste. Additionally, roasting and grinding spices fresh for each dish is a common practice, ensuring maximum flavour,” he adds.

Monsoon Specials

During the monsoon, Kolhapur sees a variety of snacks such as Bhaji, or fritters made with seasonal vegetables. The spicy curries such as Tambda Rassa and Misal are also comforting during the rainy season. Additionally, dishes such as Shev Bhaji, a curry made with fried gram flour noodles, kat wada and seasonal stews incorporating fresh, local produce are common. 

“Kolhapuri cuisine makes excellent use of seasonal ingredients. During the monsoon, fresh produce like pumpkin, colocasia leaves (patra), and green leafy vegetables are widely used. Local herbs and spices like turmeric, ginger, and fresh coriander are also prominent. These ingredients not only enhance the flavours but also provide nutritional benefits, making the food wholesome and comforting,” Raut points out.

Talking about the importance of festivals like this focusing on regional cuisine, Raut says, “Celebrating regional cuisine is crucial for preserving culinary heritage and promoting cultural diversity. It allows people to connect with their roots, understand their history, and appreciate the unique flavours and techniques that have been passed down through generations. Moreover, it offers an opportunity for food enthusiasts to explore and enjoy diverse food traditions, enriching their culinary experiences.”