Chicken · Reservation
Whole Gavran Kombada
Whole Gavran Kombada is the dish to book at Hind Bhuvan in Wakad: a country chicken, 900–1000 g cleaned, serves 3–4, in Kala or Lal masala. Choose curry served in the cooker, or alani soup, curry, and sukka. Prepared to order in limited quantities. Below is a home outline so you understand the style; reserve ahead for the table version.
- Total
- 120 min
- Servings
- 4
- Prep
- 30 min
- Cook
- 90 min
Ingredients
Whole gavran / country chicken900–1000g cleaned
Serves 3–4; reserve at Hind Bhuvan for the cooked plate
Onions4 large, sliced
Ginger-garlic paste4 tbsp
Kala or Lal masala4-5 tbsp
Choose one style
Turmeric powder1 tsp
Red chili powder2 tsp
Adjust to masala
Oil or ghee5-6 tbsp
Saltto taste
Wateras needed
Fresh corianderfor garnish
Method
- 01
Decide the style: Kala (Khandeshi, dark and roasted) or Lal (Satara and Kolhapur, red and hot). At Hind Bhuvan you also pick the preparation: cooker curry, or alani soup with curry and sukka.
- 02
For a home cooker curry: brown onions in oil, add ginger-garlic, turmeric, chili, and your kala or lal masala. Add the whole bird cut into large pieces, sear, then pressure-cook with water until tender. Reduce the gravy so it stays thick enough to serve in the cooker.
- 03
For the three-way home approach: simmer a clear alani stock from bones and trimmings; cook a portion of meat in thick curry with the same masala; finish another portion dry as sukka.
- 04
Garnish with coriander. Serve with bhakari or rice. For the restaurant plate (reserved, limited, cooked to order), message Hind Bhuvan on WhatsApp.
Tips
Country chicken needs longer cooking than broiler.
Reservation is required at Hind Bhuvan; we cook limited birds each day.
Pick Kala or Lal when you book so the kitchen can roast and finish to that style.
This page explains the dish and a home outline. The signature plate is dine-in in Wakad: reserve Whole Gavran Kombada by phone or WhatsApp.
FAQ
- What is Whole Gavran Kombada?
- A whole country chicken, 900–1000 g cleaned, serves 3–4. At Hind Bhuvan it is reservation only, in Kala or Lal, either as curry served in the cooker or as alani soup, curry, and sukka.
- What is the difference between Kala and Lal masala?
- Kala masala is Khandeshi: roasted whole spices ground dark and smoky. Lal masala is from Satara and Kolhapur: red, hot, and often eaten with tambada and pandhra rassa. At Hind Bhuvan in Wakad we roast both in-house.
- How do I reserve Whole Gavran Kombada in Wakad?
- Call +91 89563 05494 or WhatsApp Hind Bhuvan. Tell us cooker curry or soup, curry and sukka, and Kala or Lal. Prepared to order in limited quantities.
Reserve Whole Gavran Kombada in Wakad
Prepared to order in limited quantities. Message us with your preparation and masala choice.
