The styles in which different foods are prepared across the globe often have common threads. The cooking technique can be similar, the ingredients used could overlap, but the spices do change from region to region. This was the primary thought that dominated my mind after visiting the Kolhapur Rassa Mandal. The French cook their basic sauces such as aspic or demi glaze by reducing meat stock and then further thickening it with a mixture of butter and flour called roux. The same procedure follows for stock or broth which are then made into soups or consommé. The rassa prepared at Rassa Mandal is a dead ringer for the above preparations. The only difference is that a thickening agent is not used here and of course it has its own original style of preparation. The similarity is an absolute coincidence! Here, meat chunks are boiled along with pounded coconut and spices, regionally called a vatan, to form the pandhra rassa which has the flavour of the meat (either chicken or lamb), while the tambda rassa is prepared similarly, the only extra addition being select red chillies along with spices. Not only is the flavour of the meat incorporated, the fat content which rises to the surface is what every customer digs. There is absolutely no use of red colouring or of a thickening agent used, which again is a true sign of the simplicity and authenticity. The menu has three basic thali preparations, in either Chicken (Rs 120) or Lamb (Rs 130) which come as masala, fry or rassa. It is accompanied by a freshly-prepared onion-curd raita, 10-inch wide, soft chapatis or bhakaris, pulao and an unlimited flow of the two rassas. Also available are Egg Curry, Gavran Kombadi Masala (Rs 140), Mutton Lonche and Dum Biryani (Rs 130). Pure vegetarians, keep yourself at bay as the meaty aroma floats through every nook and corner of the place. That sure doesn’t mean that vegetarians are left hungry here, if they can bear the smell and drop in. The Veg Thali (Rs 60) is pretty good and comes with a Besan Puri and Papad as additions. The Solkadi (Rs 15) here, thankfully, has a balanced flavour and no overdose of garlic. Disadvantages may be felt by selective customers, because of the cramped family room, seating arrangement, ambience or delayed service. But if all you want is to try a fiery, rustic, homemade style Kolhapuri preparation and savour the aromatic rassa (or broth as the original English culinary term for it is) you know where to head now. Amongst the long list of overhyped Kolhapuri joints, the rassa at Rassa Mandal is just something else.
Shop no 30,Vijaya Chambers,
Hingne Khurd,
Opposite SBI,
Before Santosh Hall,
Sinhagad Road,
