The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections–the coastal and the interior. A major portion of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine.
Kolhapur is a city in the Panchganga River Basin in the western Indian state of Maharashtra.It is the district headquarters of Kolhapur district. Kolhapur comes under the administration of Pune division. Prior to Indian Independence, Kolhapur was a nineteen gun salute, princely state ruled by the Bhosale Chhatrapati (Bhosale royal clan) of the Maratha Empire.
Hindu mythology holds that Kolhapur was founded by Kolhasur, a Rakshasha (demon spirit). Kolhasur was killed by Lakshmi(Ambabai) ( or Mahalakshmi, the Hindu goddess of wealth and prosperity). Kolhasura’s dying wish was to have the city named after him and his wish was granted.
Kolhapur cuisine is noted for special mutton dishes. The city lends its name to food products such as Kolhapuri Lavangi (chili peppers or Mirchi), Kolhapuri jaggery (cane juice concentrate), and Kolhapuri masala (spice mixture).
Kolhapuri Tambda Rassa is spicy mutton stew is a signature dish from the region of Kolhapur-Sholapur-Satara region and better known as Kolhapuri Tambda Rassa. The tongue is on fire and watery eyes. The secret ingredient is the lavangi mirchi used by the native Kolhapuri folk But used not in the restaurants. It stands high in the Scoville scale, rubbing shoulders with the likes of the bhut jolokia and habanero chili and was once the mainstay of the local cuisine
Bharli Vangi or stuffed baby brinjals (eggplant) curry is popular Maharashtrian recipe where vangi means brinjal/eggplant. This recipe is very easy with limited ingredients and taste fabulous if made correctly which isn’t complicated either we just have to cook the masala well and use oil little on generous side for this curry. Best goes with roti, paratha but we can serve with rice too . It is chockful of taste because the masala used for filling uses a range of fragrant and flavorful spices, including the uniquely Maharashtrian Goda Masala.