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Kolhapur Speciality
Kalhapuri Gul (Jaggery)
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The Indian state of Maharashtra is the largest producer and consumer of jaggery. In Maharashtra most vegetables curries and dals contain jaggery. Jaggery is specially used during Makar Sankranti for making sweetmeat called tilgul . In rural Maharashtra, water and a piece of jaggery is given when someone arrives home from working under a hot sun. Kakvi , a byproduct from production of jaggery, is also used in rural Maharashtra as a sweetener. It contains many minerals not found in ordinary sugar and is considered beneficial to health by the tradional medical system Ayurveda . Jaggery made from sugarcane contains vital nutrients like: Glucose, Calcium, Iron, Phosphorus, Protein, Copper etc.
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Kalhapuri Non Veg Cuisine
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" Pandra Rassa " the white curry is a liked starter at Kolhapur. A Soup like dish of water used to boil the "Mutton" along with spices such as coriander , ginger & garlic etc. This is a very tasty pre-food item. Apart from taste it has certain medicinal use as well. This "rassa" is recommended for cough and throat related ailments. This is a part of a well-know duo curries. the other one is termed as "Tambra Rassa"
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Kalhapuri Saaj (Neckless)
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Kalhapuri Misal
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Wedding Turban
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