The Pride of Maharashtra
More Than Just Breakfast.
Experience the fiery symphony of spices, sprouts, and soul that defines a culture.
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Experience the fiery symphony of spices, sprouts, and soul that defines a culture.
Hover over the layers to understand the composition.
The fresh crunch of onions and the zest of lemon cut through the oil.
Choose your level of spice and tradition.
Famous for its intense heat and signature "Kut" (spicy oil). It uses the renowned Kolhapuri Kanda-Lasun (Onion-Garlic) masala. Uniquely, it is often served with slices of white bread instead of pav. A true test for spice lovers.
A balance of sweet, sour, and spicy flavors. It often includes "Poha" (flattened rice) as a base layer and is garnished with Sev-Chivda. It is generally less oily than its Kolhapuri cousin.
Distinguished by its dark, smoky "Kala Masala" (Black Spice) gravy. It is traditionally cooked on a wood fire ("Chulivarchi") and served with a side of fried papad and a bowl of curd to cool down.
Every city in Maharashtra has its own dialect of spice. Choose a region to taste the difference.
Famous for its intense heat and signature 'Kut' (spicy oil). It uses the renowned Kolhapuri Kanda-Lasun (Onion-Garlic) masala. Uniquely, it is often served with slices of white bread instead of pav.
