Kolhapuri Chappal (Hand-crafted leather slippers)  
 
 
Kolhapuri Chappal
Rs.1200 Rs.900
 
Kolhapuri Gul (Jaggery)
Rs.600 Rs.400kg
 
Kolhapuri Mirachi
Rs.500 Rs.400kg
 
Kolhapuri Masala (Spices)
Rs.500 Rs.400kg
 
     
 
 
Kolhapuri Chappal
Rs.1200 Rs.900
 
Kolhapuri Gul (Jaggery)
Rs.600 Rs.400kg
 
Kolhapuri Mirachi
Rs.500 Rs.400kg
 
Kolhapuri Masala (Spices)
Rs.500 Rs.400kg
 
     
  Description:  
  Kolhapuri Chappal  
  Kolhapuri chappals are world famous. Known as “Pie-taan” () in local language specially made from leather which is processed in local areas, cobbler community traditionally prepares these chappals.There are three major varieties of Kolhapuri chappals. First type is made in Kolhapur. Other types are Kapashi and Dongari. These chappals are stout, sturdy, day long usable. These are very popular in rural areas.The chappal is completely made from processed leather. Buffalo leather is used for chappals. Some other qualities of Kolhapuri chappals are also available: but these are fashionable varieties. Upper part of shoe is made by attractive processed leather. But lower part i.e sole is made from rubber sheets. This type of chappal is given to customers as Kolhapuri chappals is not actual Kolhapuri chappal. In surrounded area of Kolhapur many cobblers make chappals. This trade is worldwide and receives a big fund.  
     
  Kolhapuri Gul (Jaggery)  
  Jaggery is a traditional unrefined non-centrifugal sugar consumed in Asia, Africa and South America. It is made for direct consumption.This type of sugar is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 65-85 % sucrose , up to 10% Glucose , moisture content of up to 5-8 %, and the remainder made up of other insoluble matter such as ash, proteins and fibers.  
     
  Kolhapuri Mirachi  
  We make it in a large quantity and store in a stoneware container. It lasts for several months. We use it in our everyday cooking. As this masala contains onion, garlic, coconut and many spices; it gives nice aroma, taste and thickness to curry. You don’t have to add anything else when you use this masala. I remember me eating this masala with ‘bhakari’ (jowar flatbread). When I was kid, we all (my brother and cousins) used to go to my maternal uncles place (‘mamachya gavala’ ;) ) and we used to go at my uncle’s farm. After so much of ‘masti’, we used to sit all together in the shadow of big tree and eat ‘bhakari’ with ‘loni’ (homemade butter whipped up from fresh cream) and this’ kanda lasun chutney’. My ‘aajoba’ (grandfather) used to break the onion by punching it with his hand. ‘Loni-chutney’ with ‘bhakri’ and onion, this combo tastes heavenly delicious. I really miss those days.  
     
  Kolhapuri Masala (Spices)  
  Every Culture has a special food and cuisine attached to it. In case of Kolhapur its the Non-Veg that makes a mark as a special cuisine. Kolhapur has a some good traditional dishes prepared from "Mutton" (goat meat) which are very tasty and delightful.
" 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"