Tambda Rassa

Kolhapur's fiery red mutton soup — built on a spice paste of dried red chillies, cloves, black pepper, and stone flower (dagad phool), slow-cooked with mutton bones and fat until the broth turns a deep brick-red. Intensely spicy and deeply aromatic, tambda rassa is always served as the first course with bhakri, eaten by dipping and dunking until the bread is saturated.