Description

• Tambda Rassa: A fiery, thin red gravy made from mutton or chicken stock, cooked with a robust house-blend of dried red chilies, coconut, and spices.
• Pandhra Rassa: A soothing, milky-white broth made from meat stock, coconut milk, and mild spices like white pepper and cardamom, designed to cool your palate after the heat of the red curry.
• The Meat (Sukka/Fry): Tender pieces of chicken or mutton slow-cooked in a dense, semi-dry masala paste loaded with onions, ginger-garlic, and traditional Kolhapuri kanda-lasun (onion-garlic) chutney.
• The Breads: Served hot alongside rustic Bhakri (traditional flatbread made from jowar, bajra, or rice flour) or soft chapatis to soak up the signature broths.
• The Sides: Rounded out with Kheema Vati (minced meat gravy), a boiled egg, steamed rice, sliced raw onions, and a lemon wedge. (Vegetarian versions featuring Akkha Masoor lentils are also highly popular).