One Veg Kolhapuri please!

The blazing Kolhapuri Masala that foodies relish in every restaurant is now competing for a geographical indication Tag (GI).

The Karveer Adarsha Mahila Aaudyogik Sahkari Sanstha (KAMAAS), a group of women self-help organizations, has requisitioned the GI mark for the luscious blend of distinctive flavors that adds a punch to the sustenance.

The proposition was given on a fundamental level endorsement amid a late meeting in New Delhi of the Geographical Indication Registry and now obliges backing, for example, customary client responses and insights about the generation for the last gesture.

The authentic Kolhapuri Masala is reddish brown in color, very spicy, savory and piquant. The coriander leaves give it specific taste and aroma, sesame seeds and dry coconut give the sweet touch. The onion and garlic add to the digestive qualities.

Sangita Patil of KAMAAS, who presented the proposal before the committee said, “We are happy about the progress of the application. We decided last year to prepare the proposal for the GI status in a view that it could help the women. The GI status would help us export the produce. At present, we export it with the help of our own network. We can train more number of women once the market starts to expand after GI status.”

KAMAAS, which has 250 women members, produces 1,500 kg Kolhapuri Masala every year. In addition to this, there are more than 200 small groups and stores in the city and district who produce the spicy concoction. The annual production could be around 7,000 kg to 9,000 kg and majority of the produce is consumed by the hoteliers across the country.

KAMAAS members include Tejaswini Patil, Bharati Donge, Sulbha Ulpe, Sangeeta Patil, Amruta Nalawade have been actively participating in the GI status application process and establishing a standard for the mixture preparation. And they have claimed that commercial production of the Kolhapuri Masala started in 1952 by Annappa Gatade by establishing the company Shrikant Masale who marketed the produce as Kolhapuri Masala for the first time.

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