A far corner of Devrukh in the Ratnagiri District  of Maharashtra has become home to precious paintings of the Bombay School of Art. What’s more remarkable is how these works of art from the British era — now valued at Rs.4 crore — got retrieved and exhibited in the newly inaugurated fine arts museum.

The story goes thus: In order that the work of talented sons of the soil be preserved within Konkan, paintings were painstakingly collected by the 4th President of the institution, Late Shri Arun V Athalye, who was ably guided in his effort by Late Shri V S Gurjar, Some of the paintings collected by Late Shri Mulye Master were generously donated by his family to Mr. Arun Athalye for the Devrukh Shikshan Prasarak Mandal.

The paintings in this collection are rendered by artists who belonged to a tradition of painters known as ‘Bombay School of Art’. These painters and artists range from the three generations of the Pestonji Family, Pestonji Bomanji, Eruksha Pestonji and Dadiseth Eruksha, the father and son duo of the Haldankars, Late V S Gurjar, Late M V Dhurandhar, Late N R Sardesai, Late Dinanath Dalal and such other eminent artists whose work spans from 1850 through 1950 and beyond.

Today, they adorn the sprawling Lakshmibai Pitre Kalasangrahalaya thanks to a struggle, at whose forefront was 88-year-old resident Vasant Pitre. The seed for the museum was sown more than six decades ago. In order that the work of talented artists from the Konkan, Sindhudurg, Raigad, Ratnagiri belt be preserved, art teacher Yashwant Mule, artist V.S. Gurjar and art connoisseur Mr. Arun Athalye started collecting the paintings. From spending from his pocket, to raising donations, the new venture became an obsession.  But the dream was not to be fulfilled anytime during their lifetime. The paintings were donated to the Devrukh Shikshan Prasarak Mandal (DSPM) Trust.

“The paintings had gathered dust and were in a shambles. Around six years ago, a member of the committee illegally sold them. The process to retrieve them was lengthy and tedious,” said Shrinivas Virkar, council member of the Trust. It was then that Mr. Pitre, chairman of the Trust, got down to the job. The museum is named after his mother.

Work on the museum began about five years ago. Architect Arvind Sardal designed the building which stands on 6,000 sq.ft. of land. Mumbai-based curator Mrudula Mane was roped in. Under the guidance of museologist Sadashiv Gorakshkar, the restoration began. It was decided that the ground floor would be devoted to the Bombay School of Art painters. The second made space for contemporary artists.

Every painting offers a slice of history. Now you see a beautiful landscape of Kolhapur of the time, painted by Mr. Rahiman. Now you marvel at the earliest painting in the museum — a realistic portrait by Bomanji. Numerous, detailed human figures come alive in a small painting called “Devadarshan” in the trademark style of L.N. Taskar. 

“All the paintings on the ground floor have a strong western influence. It was just the beginning of realism in the country, where painters were moving away from depicting mythology. Their brush strokes, the use of water colour were borrowed from the West. But the core subject remained Indian,” said Ms. Mane.

The Committee:

Vasant Manohar Pitre – Chairman

Ajay Arun Athalye, Vijay Shivram Ambekar, Vaijanath Eknath Jagusthe, Shrinivas Ramchandra Virkar, Bharti Ajay Pitre, Asawari Sansare, Ranjit Marathe, Mahendra Mukund Damle, Kashinath Satyavan Salve, Milind Hegiste, Ratnadeep Gopal Adivrekar

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Mughlai food is one of its kinds as every Mughlai cuisine has a story and a rich history behind itNavratan Korma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Navratan Korma is a rich, creamy and flavourful dish that literally translates to nine-gem curry. The “gems” are the fruits, vegetables and nuts that make up the curry. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughal era in India.



  • 1 large onion (cut into large chunks)
  • 1 tbsp. ginger
  • 2 green chilli peppers (like jalapeno or Serrano)
  • 5 cloves garlic
  • 1/2 head cauliflower (separated into medium-sized florets)
  • 1 medium carrot (cut in a 1/2-inch dice)
  • 1 cup green beans (cut into a 1-inch dice)
  • 2 medium potatoes (cut in a 1/2-inch dice)
  • 1 large bell pepper (cut in a 1/2-inch dice)
  • 1/2 cup cashew nuts (divided)
  • 5 tbsp. vegetable oil
  • 1 tsp. peppercorns
  • 4 green cardamom pods
  • 5 cloves
  • 1 inch piece cinnamon
  • 1/2 cup vegan yogurt
  • 2 tbsp. golden raisins
  • 1 tsp. garam masala


  • Place the cauliflower, carrots, green beans and potatoes in a large saucepan. Add half a cup of water, bring to a boil, cover and cook for five minutes. After five minutes, add the green beans and bell peppers and continue cooking another five minutes or until potatoes are tender. Drain and remove to a bowl. You can reserve the cooking water and use it as a stock instead of water later in the recipe.
  • Place the onion in a saucepan, cover with water, bring to a boil, cover and cook for 10 minutes. Drain the onion, put it in a blender, and make a smooth paste.
  • Crush the garlic, ginger and green chilli peppers, preferably with a mortar and pestle (or food processor is fine). Set aside.
  • Blend half the cashews (1/4 cup) into a very smooth paste in the blender with 1/2 cup water)
  • In a large saucepan (you can use the one you cooked the veggies in), add 1 tbsp. of oil and add the cinnamon stick, cloves, cardamom and peppercorns. Sauté for a minute until they start to change colour and become fragrant.
  • Lower the heat and add the onion paste. Continue cooking for another 7-8 minutes, stirring frequently to keep the paste from sticking to the bottom of the pan.
  • Add the crushed ginger-garlic-green-chilli-pepper paste and sauté another minute. Now add the cashew paste and the yogurt, mix, and continue cooking for another five minutes. Stir frequently to avoid sticking.
  • Add all of the cooked vegetables and tofu. Mix well and add a little more water if needed (you can use the reserved water from cooking the vegetables as needed). You want the gravy to be thick enough to coat the veggies, and not too runny. Add salt to taste.
  • Let the korma come to a boil and cook another five minutes for all of the flavours to blend. Turn off the heat.
  • In a small saucepan, heat the remaining 1/2 tbsp. oil and add the remaining 1/4 cup of cashews and raisins. Stir-fry until the raisins become puffy and the cashews start to become golden.
  • Pour the cashews and raisins into the korma, sprinkle on the garam masala powder, stir once to mix, and serve.

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After the very tasty and acknowledged Indian Cuisine let us give a try for other cuisine – THE BANGLADESHI CUISINE

Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. Dhaka being the Mughal Capital was a major trading centre in South Asia, so many culinary styles from around the world influenced the city’s cuisine. After Dhaka became the capital of East Bengal, Bangladesh the populace began to adopt the cuisine of the city with many unknown Persian, Turkish and Arabic influenced dishes becoming hugely popular.

DHAKAI CHICKEN – A stunner of a dish that no celebration in Bangladesh is complete without.

Succulent chicken legs. Sinfully caramelised onions. A melange of roasted spices. A touch of malai. A kiss of ghee. An absolute stunner of a dish that no marriage in Dhaka is said to be complete without. Read & Enjoy the recipe !!


  • 4 whole chicken leg
  • 1/2 cup  fried onions
  • 1/3 cup onion paste
  • 1/2 tbsp ginger paste
  • 1 tsp garlic paste
  • 3 tbsp yogurt whipped
  • 1/2 cup malai
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 3 tsp special roast spice powder
  • 2 green cardamom
  • 1 one inch cinnamon stick
  • 2-3 bay leaves
  • 4 tbsp mustard oil
  • 1 tbsp ghee
  • salt to taste


  • Carefully make 3-4 deep slit marks on both sides of the chicken legs with a sharp knife. Marinate with a little turmeric powder, red chili powder and salt.
  • Heat oil in a pan, when smoking hot, sear the chicken pieces over a high flame for 3-4 odd minutes. Flip over, cook the other side for another 2-3 minutes. Keep aside in a separate bowl.
  • Into the same oil, stir in the onion paste, ginger paste and garlic paste, cook till the onions are cooked and the raw smell of onions is no longer there.
  • Reduce the heat, gently pour in the whipped yoghurt to the pan while stirring continuously. (You do not want the curd to split. Reducing the flame and continuous stirring are key here.)
  • Add the remaining turmeric powder and red chili powder, saute till oil starts to release from the masala.
  • Place the chicken legs gently in the pan, add ½ a cup of warm water, give it a hearty mix and bring the curry to a gentle simmer.
  • Heat the ghee in a separate small pan, when smoking hot, throw in the crushed green cardamom, cinnamon and bay leaves. Allow the spices to splutter.
  • Once the spices have released their aroma, gently pour over the chicken.
  • Now crush the fried onions in your palm, sprinkle over the chicken.
  • Reduce the flame, stir the malai into the curry. Give it a hearty stir, cover and cook for 5-7 minutes till the chicken is tender and the gravy has thickened to almost a coating consistency.
  • Sprinkle in the special roast spice powder. Give it another mix.
  • Adjust seasonings. Cover, allow to rest for 10 minutes.
  • Serve hot.

For The Special Roast Spice Powder

  • Dry roast the green cardamom, cinnamon, shah jeera and white pepper. Allow the spices start to release their aroma.
  • Transfer to an electric grinder, add the nutmeg and mace, grind to a fine powder. Store it in an air tight container.

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Indians believe in holidays. But for years the most common reason given for getting away was to visit one’s native place or on a pilgrimage. The world order is changing and so is the aspiration of the urban populace. The concept of a holiday where you let your hair down and relax has become the way of life. But with more and more people flocking major tourist destinations, a section of urban India has increasingly been denied the luxury of a family holiday because of unreasonably high rates. But now you can experience the rustic charms of rural India in a predominantly natural environment, where seasonality and local events blend with its culture, heritage and traditions. Rural tourism in the country is still evolving and Harsha Holidays is here to make life simple, yet attractive. 

Forget Matheran or Mahableshwar, or for that matter Lonavala and Khandala. Get your map out and try locale Tural, Mirya, Gavane, Devrukh, Nate..…..These are some of the latest hotspots in Ratnagiri where the tourists are heading for a break. International tourists too are making a beeline for these hitherto unheard locations that have emerged as Ratnagiri’s top rural tourism destinations in recent years.
Rural Konkan has a rich tradition of art and culture and can thus give a unique experience to tourists. It can also improve living standards in rural areas. Harsha Holidays defines Rural Tourism in Ratnagiri, as any form of tourism that showcases rural life, art, culture and heritage at rural locations, benefiting the local community economically and socially as well as enabling interaction between the tourists and the locals can be termed as Ratnagiri Rural Tourism.

Ratnagiri has a been a region of pilgrimage and culture. Once in Ratnagiri you would privilege yourself for gathering knowledge as to different religious facts and importance of them in ushering in peace in your life.  Holy Temples & Religious Shrines are one of the most popular Tourist Places in Ratnagiri. Temples in Ratnagiri have excellent architecture & a story behind each temple. If you go and visit these temples in Ratnagiri, you will feel so holistic & nature impression which is unforgettable.

Rural Ratnagiri has a rich tradition of art and culture and can thus give a unique experience to tourists. It can also improve living standards in rural areas. Any form of tourism that showcases rural life, art, culture and heritage at rural locations, benefiting the local community economically and socially as well as enabling interaction between the tourists and the locals can be termed as Ratnagiri Rural Tourism.

Given below is the SWOT analysis of Rural Tourism In Ratnagiri


The Dabhol port boasts of centuries old history. Dabhol was of great importance in the 14th, 15th and 16th centuries. It used to be the principal port of South Konkan region, carrying on trade with

A 16th century Portuguese watercolour depiction of the port city of Dabul in India, entitled Távoa de Dabull (“Plate of Dabul”) featuring also an unusual Portuguese bastard-galley, sporting a square-rigged mast at the bow. Drawn by Dom João de Castro in 1538, for his work Roteiro de Goa a Diu, an itinerary in which were compiled geographical and hydro graphical information of the western coast of India between Goa and Diu.

ports in the Mediterranean, the Red Sea and the Persian Gulf. During 13th to 15th centuries this port was ruled by the Bahamani dynasty and was known as Mustafabad. Later on it was Hamjabad and then it was Dabhol.


You can find many religious places of Hindus and Muslims. There is a fine mosque called Shahi Masjid with dome and minarets standing close to the port which was built in Adilshah’s Regime. It is said that Adilshah’s Begum spent around 1.5 million rupees in Indian currency for the construction of this mosque. Shahi Masjid is an excellent example of Muslim architecture. Dabhol was previously very famous, but of late much ruined by the Wars, and decreased in trade.

Dabhol was conquered by Chattrapati Shivaji Maharaj around 1660 and annexed to the new Maratha kingdom. The erection of the Maratha fort of Anjanvel (Gopalgad)  right across the river eclipsed whatever role remained for Dabul, and the once-great port city simply evaporated and disappeared from the maps.

Attempts to locate the historic port have sometimes led historians to mistakenly identify historic Dabul with modern Dapoli, an interior town several miles north of Dabhol.

Due to the confluence of Hindus and Muslims population, Dabhol contains a number of religious places of both Hindus and Muslims.

Chandika Devi Mandir – Temple of Goddess Chandika, situated in a cave. The temple is believed to be a part of the ancient Dabhol fort. Remains of the fort wall can found at the entrance of temple premises. This is an underground temple. It is as old as Badami rock-cut temples.

Dabhol Jetty (Dhakka) – Until 80’s this jetty was being used for a boat service from Mumbai. Now it is used by fishing boats & for ferry services between Dabhol – Veldur, Dabhol-Govalkot.

Shahi Mosque – Also locally known as ‘Anda Masjid’. A beautiful mosque built in dressed black trap stone. The mosque was built in 1659 by Ayesh Bibi, princess of Bijapur. The Mosque is classified as heritage building by archaeological department. Shahi Masjid, one of the oldest masjid in Kokan region. The masjid was built with dome and minarets standing close to the port which was built in Adilshah’s Regime by the Princess Aisha Bibi in 1659-60 by the builder Kamil Khan. It is said that Adilshah’s Begum spent around 1.5 million rupees for the construction of this mosque. Shahi Masjid is an excellent example of Muslim architecture. There is a horse stable and fountain in good condition. Before 1800, Dabhol was said to be a famous port, but subsequently met with ruin due to wars and decreased trade

Sai Baba Mandir – The temple of god Sai Baba, located in Dhorsai, with dome and minarets standing close to the port which was built in Adilshah’s Regime by the Princess Aisha Bibi in 1659-60 by the builder Kamil Khan. It is said that Adilshah’s Begum spent around 1.5 million rupees for the construction of this mosque. Shahi Masjid is an excellent example of Muslim architecture. During that time, Dabhol was said to be famous, but subsequently met with ruin due to wars and decreased trade.


शाही मशीद, दाभोळ

कोकणामध्ये सोळाव्या शतकात म्हणजे आदिलशाही राजवटीत निर्माण झालेल्या मशीद म्हणून दोन मशिदींचा उल्लेख इतिहासात आढळतो. यातील एक म्हणजे चौलची हसाबा मशीद आणि दुसरी दापोलीत दाभोळ धक्क्यावर असलेली शाही मशीद. या मशिदीचा अंडा मशीद किंवा मासाहेबा मशीद म्हणूनही उल्लेख केला जातो.

कथा १: इ.स.१६५९ मध्ये विजापूरची राजकन्या आयेषाबीबी मक्केला जाण्यासाठी दाभोळला आली. हवामान ठीक नसल्याने पुढला प्रवास होऊ शकला नाही. तिच्यासोबत २०,००० घोडेस्वार व इतर लवाजमा होता. प्रवास रद्द झाल्याचे निश्चित कळल्यावर काय करावे या विवंचनेत असताना सोबत असलेल्या काझी व मौलवीने धन धार्मिक कार्यासाठी वापरावे असा सल्ला दिला. आयेषाबीबीने त्यानुसार ही मशीद बांधायचे काम हाती घेतले. ते चार वर्षे चालले. कामीलखान नामक शिल्पकाराने ही मशीद बांधली. त्यावेळेस १५ लाख रुपये खर्च आल्याची नोंद आहे.

शाही मशीद, दाभोळ

कथा २: दुसऱ्या एका कथेनुसार सदर शहजादीला ऋतुदर्शन होईना म्हणून मक्केला जाण्यासाठी ती दाभोळ बंदरात आली. दोनचार दिवसानी ती निघणार तो ऋतू आला मग त्या मक्कावारीसाठी खर्च होण्याच्या पैशातून तिने ही भव्य मशीद बांधली.

कथा ३: तिसरी कथा म्हणजे एका फकिराने त्याच्याकडील एका अंड्यातून जन्मलेल्या एका कोंबडीपासून उत्पन्न झालेल्या अनेक कोंबड्या विकून ही मशीद उभारली. त्यामुळेच या मशिदीला अंडा मशीद असे नाव पडले. या मशिदीचे बांधकाम १५५९ मध्ये सुरु झाले व १५६३ मध्ये पूर्ण झाले अशीही एक इतिहास नोंद सापडते.

वास्तविक ही मशीद कोकण किनाऱ्यावरील सुस्थितीत असलेली आदिलशाही काळातील एकमेव इमारत आहे. मुघल स्थापत्यशैलीचा अप्रतिम नमुना आहे. दाभोळ आणि महाराष्ट्राच्या इतिहासातील महत्वपूर्ण वास्तू आहे.



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Who doesn’t like aloo ki sabji? Hera’s a flavourful twist to aloo ki sabzi. Dish from Mathura. Chutney is very famous in Mathura. 100% vegetarian dish  – no onions, no garlic & no ginger.

These stuffed and fried potatoes served in a flavourful yoghurt gravy will make you drool. You can enjoy this sabzi with roti, paratha or fulka.Dish from Mathura. Chutney is very famous in Mathura. A must in wedding ceremonies in Mathura.

Given below is the recipe…. Try it at home… Happy Cooking


  • 4 potatoes
  • potato skin
  • water as required
  • oil for frying
  • 50 – 100 gm paneer
  • 4 – 5 raisins
  • 1 tbsp cashew nuts
  • 1 tbsp almonds
  • 1 tbsp pistachios
  • 20 gm coriander leaves
  • 10 gm mint leaves
  • 5 green chillies
  • 1 tsp amchur powder


  • 2 tbsp coriander chutney
  • salt as per taste
  • 1 cup yoghurt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1/4 tsp coriander powder
  • 1/2 tsp sugar
  • 6 – 8 tbsp ghee
  • 1 tsp asafoetida
  • 2 tbsp cashew nut paste
  • coriander leaves


  • Peel the potatoes in the shape of a drum. Separate the peel and potato and transfer them to a bowl of water.
  • Now empty the potato with the help of a scooper to make a hollow cylinder. Fry the potatoes and peels.
  • Fry the paneer in the same pan. Mash the fried paneer and fried peels.
  • Add raisins, cashews, almonds, pistachios, coriander leaves, mint leaves, green chillies, mango powder, coriander chutney, salt and mix well.
  • Stuff the fried potatoes with the filling and cut them into halves.
  • Heat ghee in a pan and fry the potatoes from one side.
  • In a bowl, mix yoghurt, salt, turmeric, red chilli, coriander powder and sugar.
  • Heat ghee in a pan and add green chillies, asafoetida, curd mixture, cashew paste and mix well. Cook the mixture until the gravy is done.
  • Transfer the gravy to a bowl and place the fried potatoes on it. Sprinkle some almonds, pistachios.
  • Heat ghee in a pan and sprinkle some chilli powder in it and mix well. Drizzle the spiced ghee on the potatoes and garnish with coriander leaves.

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A family trip combined with a Beach Holiday is one of the most enjoyable ways of spending a vacation. For a beach holiday on any one of the unmatchable Beaches of Ratnagiri is the perfect holiday that has something in it for everyone. The sun, sand, sea and surf are just the ingredients for mixing some high spirits and enthusiasm in your life!

Ratnagiri  is blessed with some untouched and heavenly beach locations that are a delight unto themselves. You will find plenty of isolated coves with long, clean uninterrupted stretches of golden sand that are just the right distance away to give you your privacy, while at the same time allowing you access to nearby towns and their convenience.

We, at Harsha Holidays, are happy to offer you some fantastic “Beach Holiday Package Tours” to some of the best beaches of Ratnagiri. Our beach tours are what dreams are made up of, with excellent accommodation being arranged for. They will give you the opportunity to relax and unwind in beautiful surrounding, as well as indulge in water-sports like Scuba Diving, snorkeling, deep-sea fishing, etc. We assure you, that while on your beach holiday, you will have a whale of a time!

Offering personal touch to your requirements, we will take you to the best beaches of Ratnagiri to crown your holidays with unforgettable memories!



Bhatye Beach | Mandvi Beach | Areware Beach | Mirya Beach | White Sand Beach (Scuba Diving Spot) Each beach has its own speciality and different from the other.



Gulab Jamun is regarded as the most popular and delicious Indian dessert. However, this sweet dish is not of an Indian origin. Gulab Jamun is usually eaten after meals as a dessert. This particular delicacy is the most preferred one during festivals and weddings. Gulab jamun has gained immense popularity all over the globe. Thanks to its wonderful taste and unique presentation, this dessert is a delight for all sweet lovers. Gulab Jamuns are small deep-fried balls that are dipped in a sweet syrup. Gulab jamuns are golden brown in colour and are quite high on the sweetness because of the syrup. These days apart from the traditional version of Gulab jamuns many other different variations are also present.

According to theory, Gulab jamuns were originated in Persia which is now Iran. However, this wonderful dish made an entry in India from the Arabic dessert ‘Luqmat Al-Qadi’. Gulab Jamuns earned the top spot in the Indian dessert family during the Mughal era and since then have been unbeatable. Head to an Indian restaurant in Mount Waverley and binge on Gulab Jamuns.

Well, this dish has many tales attached to it. The preparation of Gulab Jamuns is also a worth telling episode. As per history, Gulab Jamuns were first just sprinkled with sugar syrup to add the sweet taste but steadily with new innovations these fried balls were dipped in sugar syrup. It is believed that Gulab Jamuns were initially regarded as the dish for royals and some also say that this dish came into being by accident!

Preparing perfect Gulab Jamuns is a difficult task to master. The balls need to be fried perfectly till they are golden brown or else they can get darker in their tone.

As per a well-known folklore, Gulab Jamun was first prepared by the chief Persian priest of Mughal king Shahjahan, the creator of one of the seven wonders, Taj Mahal. And at the time of Mughals ruling, it was introduced to the Indians, as a royal dessert. The word “Gulab” is derived from the Persian words Gul (flower) and db (water), referring to the rose water-scented syrup. “Jamun” is the Hindi word for an Indian fruit. As these sweet flitters are made similar size and shape of Janum, hence the name came Gulab Jamun. The Gulab Jamun originated from an Arabic dessert called Luqmat Al-Qadi . Originally, Luqmat Al-Qadi (the original dish) is made up of dough balls deep fried, soaked in honey syrup and sprinkled with sugar but in India, the recipe is different for preparing Gulab Jamun. Maybe the experiments were done by chefs of Mughal era and they eventually realized that balls made with Khoya tasted exceptional.

Ever heard of Gulab Jamun Ki Sabzi? It exists. Read the Recipe on Page 2

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रत्नागिरी जिल्ह्यातील शास्त्री नदीच्या खाडीत उभारण्यात आलेला जलदुर्ग प्रकारातील जयगड किल्ला विजापूरकरांनी बांधला. अरबी समुद्राच्या किनाऱ्यावर जयगड गावातील उंच टेकडीवर हा किल्ला उभारण्यात आला आहे. सागरी क्षेत्रावर लक्ष देण्याच्यादृष्टीने हे स्थान महत्वाचे असावे.

किल्ल्याचे ऐतिहासिक महत्त्व सांगणारे १६ व्या शतकातील संदर्भ उपलब्ध आहेत. विजापूरकरांनी बांधला असला तरी फार काळ त्यांना किल्ला ताब्यात ठेवता आला नाही. १५७८-८०च्या दरम्यान संगमेश्वराच्या नाईकांनी किल्ल्याचा ताबा घेतला. आदिलशाहने अनेकदा किल्ला मिळविण्याचे प्रयत्न करूनही त्यास यश आले नाही. पुढे १६९५ च्या दरम्यान हा किल्ला कान्होजी आंग्रे यांच्याकडे होता. १८१८ च्या इंग्रज-मराठा युद्धाच्यावेळी हा किल्ला सहजपणे इंग्रजांना मिळाला.
गावाच्या उत्तरेस असलेला हा किल्ला उत्तर, पूर्व आणि पश्चिम या तिन्ही बाजूंनी समुद्राच्या पाण्याने वेढलेला आहे. किल्ल्यात दक्षिणेकडील दिंडी आणि पश्चिमेकडील चोर दरवाज्यातून प्रवेश करता येतो. किल्ला १२ एकर परिसरात पसरलेला असून अजूनही मजबूत अवस्थेत आहे. बालेकिल्ला आणि परकोट या दोन भागात किल्ल्याची रचना केली आहे. बालेकिल्ल्यास महाद्वार आहे. किल्ल्याला जांभा पाषाणापासून बनविलेली मजबूत तटबंदी आहे. तटबंदीच्या बाजूला खंदक कोरलेले आहेत. किल्ल्याला एकूण २८ बुरूज असून या बुरूजावरून समुद्राचे सौंदर्य न्याहाळता येते. परकोट किल्ल्यात काही विहिर, गुहा आणि पाषाणस्तंभ आहेत.
बालेकिल्ल्यातील तटबंदीच्या बाजूस कोठार बांधलेले आहे. त्याच्या बाजूस तबेले आहेत. मधल्या बाजूस गणपती मंदीर आहे. मध्यावर कचेरीची इमारत आणि निवासस्थानाचे अवशेष पाहायला मिळतात. किल्ल्यात विहिरीद्वारे पाण्याची व्यवस्था केलेली आढळते. किल्ल्याच्या बुरुजावरून संपूर्ण खाडीचा परिसर दृष्टीपथास पडतो. किल्ल्याच्या संरक्षणाच्यादृष्टीने सर्व प्रकारची काळजी किल्ला उभारतांना घेतलेली किल्ल्याच्या बांधणीवरून जाणवते. जयगड किल्ल्याच्या दरवाजापर्यंत वाहन पोहचते.

किल्ल्याच्या बाजूस असलेल्या जयगड बंदराचा उपयोग व्यापाराच्यादृष्टीने पूर्वीपासूनच केला जात आहे. किल्ल्यापासून पाच किलोमीटर अंतरावर कऱ्हाटेश्वर मंदिर आहे. वाहन थेट मंदिरापर्यंत जाते. समुद्र किनाऱ्यावरील एक मोठ्या खडकावर हे मंदिर उभारण्यात आले आहे. समुद्राच्या बाजूचा उंच कडा पाहतांना थरारक अनुभव येतो. मंदिराच्या खालच्या बाजूस गोमुखातून अखंड वाहणारा झरा आहे. रत्नागिरीहून गणपतीपुळमार्गे जयगडला जाता येते. हे अंतर ४६ किलोमीटर आहे. मुंबई-गोवा महामार्गावरून निवळीमार्गे जयगडला भेट देता येते.


Jaigad Fort (Marathi: जयगड किल्ला ) (Also transliterated as Zyghur in old British records.)

Courtesy Internet


History of Yakhni Pulao

Yakhni is a yoghurt saffron based mutton broth, which is made using meat and aromatics. Yakhni is an integral part of the Kashmiri cuisine in India, which has arrived through Pakistani and Afghani cultures and spices. Considered as a gateway for the Mughal invaders to reach India, Afghanistan is the origin of Yakhni Pulao. 

Apparently, Yakhni Pulao has made its way in India through the Mughal invaders, which was used as a substitute for Biryani.

An interesting story which traces the origins of Yakhni Pulao is that when an anonymous Afghan king once visited the army barracks and found the army personnel under-nourished, he ordered the chef to prepare a vegetarian substitute for biryani which provided balanced nutrition in the right proportion, and thus the Yakhni Pulao was created.

It is generally believed that the popular dish originated in the Middle East. Here is the recipe ……..


  • 1/2kg Goat meat
  • 2tbsp Oil (plus for frying onions)
  • 1/2tsp Cumin seed
  • 2inch Ginger (grated)
  • 1whole Bulb Garlic
  • 4-5Clove
  • 1inch Cinnamon
  • 6-8Black pepper
  • 3-4Black cardamom
  • 2-3Bay leaves
  • 5-6Onion (thinly sliced)
  • 1pinch Saffron
  • 3tbsp Milk
  • 3cups Rice
  • 2tbsp Ghee
  • 4tbsp Yogurt
  • 1tsp Garam masala
  • 4-5drops Kewda essence



  • Wash and soak the rice in enough water for 30 minutes.
  • Make a bouquet gurney with cloves, cinnamon, black pepper, black cardamom and bay leaves.( tie the ingredients in a small piece of white cotton cloth )
  • Heat 2 tbsp oil in a pressure cooker.
  • When the oil is hot, add cumin seeds.
  • Add the meat, ginger, whole garlic bulb, salt, 4 cups water and the bouquet gurney in the pressure cooker.
  • Pressure cook till meat is nicely done ( approx 1 whistle on high heat and then simmer the heat and cook for 10 minutes )
  • Open the cooker once the pressure is released.
  • Check the meat for doneness and cook for some more time if required.
  • Let the mixture cool for some time.
  • Squeeze the Bouquet gurney and garlic bulb to extract the maximum flavours.
  • Pass the meat through a strainer and reserve the yakhani (stock).
  • Keep aside.
  • Fry the thinly sliced onions until golden brown.
  • Soak the saffron in milk and keep aside.
  • In a large, thick bottomed pan, heat ghee.
  • Add the meat pieces, yogurt, garam masala and little more than half of the fried onion
  • Fry for 4-5 minutes
  • Strain the rice and add it to the pan.
  • Measure the yakhani and add water to it to make 6 cups.
  • Add it to the pan.
  • Add the kewda essence and salt and cover the pan with the lid tightly.
  • Seal the edges with some dough (optional).
  • Simmer the heat to low and cook the rice till it is nicely done.
  • Add saffron soaked in milk over the rice and cover and keep for 10 minutes.
  • Fluff the Yakhni Pulao with a fork gently.
  • Garnish with golden fried onions.
  • Serve hot with raita.

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Courtesy Internet