Kolhapuri Dry Masala Chicken

Kolhapuri Dry Chicken is a bold and fiery expression of Maharashtra’s celebrated Kolhapuri cuisine, known for its unapologetically robust flavors and vibrant spice blends. Originating from the historic city of Kolhapur, this dish reflects a culinary tradition that embraces heat, depth, and intensity with remarkable confidence.

What sets Kolhapuri preparations apart is the distinctive Kolhapuri masala—a carefully roasted blend of dried red chilies, coriander seeds, cumin, cashews, coconut, and whole spices. In this dry chicken version, the masala coats tender pieces of chicken, creating a richly spiced exterior that is both smoky and aromatic. Unlike gravy-based curries, Kolhapuri Dry Chicken is cooked down until the spices cling to the meat, resulting in a dish that is concentrated in flavor and beautifully textured.

Despite its reputation for heat, the spice profile is layered rather than overwhelming. The roasted coconut lends subtle sweetness, while the toasted spices add complexity and warmth. Traditionally served with bhakri, chapati, or steamed rice, this dish is equally fitting for festive gatherings or a hearty everyday meal.

Kolhapuri Dry Chicken is not merely about spice—it is about balance, technique, and the celebration of regional character in every bite.

Skate Fish Fry

Skate fish is quite different from the regular fish we usually cook. My first time trying it was at a small Malaysian restaurant in New York City. They had a glass-window kitchen where you could watch the chefs at work, and honestly, it was love at first bite.

Mr. Parveez, on the other hand, never really took to it the way I did—but I was completely hooked. The restaurant was tiny and often crowded, which made it tricky for us to visit, especially with kids in strollers. Eventually, our trips there stopped, but my love for skate fish didn’t. I knew I had to start making it myself.

Skate fish, unlike many other types of fish, has a soft and slightly delicate texture. Depending on the kind of pan you use, it can easily stick, so you need to handle it gently. Adding too much oil doesn’t help either—it just makes the fish greasy, and let’s be honest, oily fish is never enjoyable.

The marinade for this dish is simple to make and leans toward the spicier side. If you prefer milder flavors, just reduce the amount of chili. It’s an easy, beginner-friendly recipe that’s full of flavor and guaranteed to impress anyone you serve it to.