Chef Jitendra Karambe on the secrets of Maharashtrian cuisine

A spicy vada pav or a melt in the mouth puran poli is what we generally associate with Maharashtrian food. But festival Chef Jitendra Karambe tells us that the state has an eclectic mix of flavours to offer to those who seek it. 

While there is extensive variety in the cuisine of the region, the 37-year-old chef from Kolhapur tells us that flavours from the state vary based on their proximity to the coast. “The flavours of coastal Maharashtra remind one of Konkan and Kerala cuisine,” he says. 

Incorporating the staple masalas from his district, the menu at Mariott’s Maharashtrian Food Festival will include pandhra raasa (a non-vegetarian white curry dish) and tambda raasa (a red curry) at the festival. Showcasing the defining flavour characteristics of the state — the love of spice and a good curry — Chef Jitendra shares with us the recipe to his Kohlapuri mutton masala. 

Ingredients

Mutton Pieces - 1 Kg | Kolhapuri Masala - 100 gm | Chopped onion - 2 | Oil - 100 ml  

For wet masala

Coconut - 100 gm | Dry coconut -  50 gm | Sesame seeds - 50 gm | Ginger - 50 gm | Garlic - 50 gm | Green chilly (optional) - 2 | Coriander leaves - 20 gm | Salt (as per taste)

Method

• Heat half oil in a pot, add half onion, sauté for 1 minute. Then add mutton sauté it for 5 minutes. Add hot water and salt to it. Cover with lid. 

• Let it slow cook with little water until it is 3/4th done.

• Meanwhile, mix together wet masala and make fine paste with some water.

• Heat remaining oil in pot and add remaining onion sauté till brown. Add Kolhapuri masala, sauté for 30 seconds. Then add wet masala and cook for 7 to 8 minutes. 

• Now add mutton in it. Adjust consistency with mutton stock let the mutton cook completely

• Garnish with coriander leaves. Serve hot with chapatti, lemon and curd onion.

Rs 699+. At Fairfield by Mariott. Maharashtrian Food Festival on until October 2.