By Jasmine Kaur
From Khandeshi chicken curry to Konkani delights, the flavours of Maharashtra get perfectly infused in these delectable curries with a myriad of nuances.
Belonging to the region of Malvan, this chicken curry is packed with the hotness of coastal spices and the richness of coconut and onion base.
Also known as Tambda rassa, this one is not for the faint-hearted as it is made with ground spices like cloves, black pepper and cinnamon, cooked in oodles of oil.
Before you dig into this fiery chicken curry from Khandesh, be ready to tolerate the heat. The brownish appearance is the result of roasted spices and coconut used in the preparation.
Made in both sukka and rassa styles, this is a country-style chicken curry. Not requiring many ingredients, it can be made easily with spices like peppercorn, cumin seeds etc.
Also known as Pandhra rassa, this is another Kolhapuri specialty. made with chicken cooked in a white gravy due to dried coconut. It is best eaten with bhakri.