Goddess Mahalaxmi and Lord Jotiba,s blessings, millions of tourist has come here to stay and the motto of Kolhapur is ‘Aathithi Devo Bhava’ (hospitality of guest is like service of God). So the management of the hotels is very excellent which provide the best service to the every tourist.

Misal Pav:-

Misal pav (spicy curry with bread – “pav” is the Indian colloquial for bread) is a traditional Kolhapuri dish. It consists of spicy curry usually made of sprouts, mutter, chick peas and chili powder gravy. The final dish is topped with Punjabi mix, Farsana or sev (Indian noodles), poha (another Indian cuisine), onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter and buttermilk or curd. It is very nutritious.

Misal is very famous for its high spice content and is particularly known as Kolhapuri misal. It is made of a particular variety of sprouted lentil called “Matki, which has a sweet aroma. Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called ‘Usal’ which has less water content and watery and spicy “cut” or a “bite”. Usually people mix these two according to their taste and requirement. In most restaurants which serve misal-pav, usal and cut will be served together later on only cut will be added. It is basically a spicy recipe but very tasty. One can see red chili powder and oil floating over. There are various ways to prepare it.

Vada Pav:-

Vada paav is a very popular vegetarian fast food dish native to the Indian state of Maharashtra. It consists of a batata vada sandwiched between two slices of a paav(bread). This dish was initially started as the mostly cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this dish at extra cost. However, this dish is still regarded as a humble dish, and many people have it at breakfast, lunch or even dinner as well.



Tamarind Chutney:

1) Soak tamarind in water for 30 mts.

2) Combine jaggery and soaked tamarind in sauce pan and bring it to boil over medium heat.

3) Once it cools down squeeze out all pulp from tamarind and strains it out using strainer.

4) Now add chat masala, red chili powder and salt in tamarind pulp and mix well together.

5) Tamarind chutney is ready.

Spicy Chutney:

1) Mix green chilies, garlic, ginger and salt in blender and grind coarsely. Bhel preparation:

1) Take murmura in a deep bowl, to that add farasan, add sev, add chopped onion, tomatoes, add spicy chutney, coriander leaves, mix everything together really well.

2) Add tamarind chutney, some lemon juice, and mix well.

3) Transfer this mixture in serving plate. Top it up with chopped onion, tomatoes, farsan, sev and tamarind chutney.

4) Serve immediately once it’s ready!


1) Tamarind chutney stays good in refrigerator for 3 to 4 weeks. So you can prepare this ahead of time and store it.

2) Murmura has a tendency to become soggy once it’s ready, so make sure to serve it immediately once it’s ready to be served.

3) Always prepare Bhel in small batches.

4) Make a variation by adding chopped raw mango, boiled potatoes in the above dish.

Where to eat :

Rajabhau Bhel, Near Khasbaag Maidan