The Runaway Chef

Spice up your Wednesday with our Veg/Chicken Kolhapuri Kadai dish.


Did you Know?

This recipe of this Kolhapuri dish is inspired from one of the hot dishes from the Kolhapuri cuisine – the Tambda Rassa. 'Tambda' means ‘red’ and 'rassa' means ‘thin curry or gravy’. Tambda Rassa is popular for the liberal use of the bold and fiery Kolhapuri masala.

One of the ingredients of the authentic Kolhapuri masala is red chili powder made from Lavangi chilies, which are small, but very hot. In our dish, we have toned down the fieriness by not using Lavangi Mirchi.

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This is how the Pizzaiola sauce that we use in our Italian Cannelloni came into being -
In the bustling streets of Italy, there once lived a pizzaiolo (or a pizza maker). He was a master at his job. One day, after hours of hard work, went home to the loving arms of his adoring wife. His wife saw how tired he was, and decided to make something exciting and quick. Once the dish was ready, the pizzaiolo picked up his spoon, submerged it in an crimson sea of sauce and took a mouthful of it, with some pasta and bread. His eyes widened, his face brightened and he leapt to his feet hugging his wife with new-found energy!
In our dish, we serve Cannelloni (cylindrical tubes of pasta stuffed with cheese & minced chicken/cottage cheese & veggies, and baked), and Spaghetti…with the Pizzaiola sauce, bread and sauteed vegetables.
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