For this intimate dining experience, we curated a lunch menu that carried the very soul of Alibaug’s monsoon—lush, seasonal, and deeply rooted in coastal Maharashtrian comfort. It was designed as a warm, cozy afternoon for the client and her closest friends, a space where conversation, nostalgia, and food came together naturally. This experience wasn’t just a meal—it was a small journey through everything the monsoon brings to our region. The earthy vegetables that arrive onl

Not just a condiment. A quiet archive of time. Pickling is one of the oldest acts of preservation we know. Long before we relied on refrigerators or freezers, we relied on instinct—and the elements. Salt to draw out moisture. Oil to shield. Sugar to soften. Sun to slowly coax ingredients into their second life. And above all, patience—the kind that stretches across days, sometimes weeks, and often generations. In Maharashtrian kitchens, loncha  was never just about flavour. I

In April, we catered for a corporate group that had travelled all the way from Bangalore—a full-day offsite with 75 guests set against the quiet, green calm of Alibaug. The kind of day where the breeze stays soft, the conversations stay easy, and food becomes the thread that ties everything together. This one felt special from the moment we began planning it. Most of the guests were experiencing Maharashtrian cuisine for the very first time. Not just the dishes, but the rhyth

The first—or final—thing to touch a dish. In Maharashtrian cooking, phodni is more than a technique. It’s a moment. A sound. A scent that announces itself before you even see the pan. The word comes from phodne —to crack, to burst open—exactly what mustard seeds or jeera do the instant they hit hot oil. That split second when they give up everything they’ve been holding inside. Phodni is always hot. Always brief. But never insignificant. The Beginning: When Phodni Sets the To

In coastal Maharashtrian kitchens, flavours don’t begin with spices. They begin with vatan. The word itself feels humble—simple, almost understated. But every home cook knows that vatan is not just a masala; it is the backbone of the curry, the foundation on which flavour rests. If a good curry is a story, vatan is its opening line. There are two kinds. Fresh Vatan: Bright, Green, and Full of Life Fresh vatan is made the way coastal kitchens have always favoured their flavour

Mornings begin here. Not quietly, but with purpose. Long before kitchens come alive, before the first pot is placed on the chool, the markets of Alibaug are already in full swing—alive, alert, and unmistakably guided by women. These aren’t just vendors; they are the keepers of rhythm, of season, of value. The quiet custodians of what ends up on our plates. Walk through the lanes and the first thing you notice is the abundance—baskets overflowing with vaal, peeled and soaked t

Not just spicy. The kind of heat that takes over, demands attention, and still keeps you coming back for more. In Maharashtra, we don’t describe food as simply “spicy.” We reach for a word that carries more intent, more personality— zhanzhanit . A word that doesn’t whisper warmth but announces itself boldly. This is not the mellow hum of mild chilli. This is full-bodied fire—the kind that makes your eyes water, your nose run, and your hand instinctively reach for sol kadhi mi

Not quite a curry. Not quite an amti. Something gentler. Saar is what you reach for when a hot dal feels too heavy, or when the sun hangs low and unforgiving, making every flavour feel louder than it should. It’s light. Pourable. Tangy in some homes, sweet in others, always unmistakably soothing. In many Maharashtrian kitchens, saar is less of a recipe and more of a mood—something you put together on days when your palate wants comfort without commitment. What makes saar so i

The best in the game.

In the bustling markets of Alibaug, you’ll find an incredible force of women whose strength and tenacity are woven into every aspect of thei

At Paisley Experience, food serves as a powerful medium for storytelling—a way to connect with the past and honour the wisdom of those...

At Paisley Experience, the essence of Maharashtra’s culinary heritage takes centre stage, and nowhere is this more apparent than in our...

Our summer menu this year was a culinary ode to Alibaug's timeless summer produce, where age-old heirloom recipes weave a narrative of...

As the rains shower the region, Alibaug’s landscapes transform into a lush haven for foraged greens.

Our summer menu this year is a short and sweet ode to our favourite fruit: the mango.

Romanticizing lunch.

Indian cuisine has undergone a fascinating evolution over the centuries, blending influences from various cultures and regions. One such...

A millet, some greens, two fruits, and fish. It’s easy to eat a nutrient rich meal when you’re in close proximity of the source of your...

When Indian food is brought up, one thinks of spicy curries, temperings and seasonings that pack a punch, and an array of chutneys and...

When it comes to preparing small fish, one of the most delightful and flavorful methods we enjoy is marinating them with a blend of...