Aaswad CKP

Authentic (assal) CKP recipes & CKP food information


Aaswad CKP is your source for mouth watering Maharashtrian CKP (Chandraseniya Kayastha Prabhu) food and recipes with details of ingredients, metric measurements and step by step cooking instructions.

Aaswad CKP is an informative website created by me, Yatin Deshpande, a Hair Stylist, Make up Artist & Cosmetologist by profession, a resident of Mumbai.

While searching for assal (authentic) CKP recipes on the internet, I realized there was very little dedicated to our community cuisine.Hence I decided to put the commonly loved CKP dishes together. Anyone can refer to the recipes given here and cook CKP food without much difficulty.

I am a typical CKP khavaiyya (foodie), I am not only fond of eating good food of any kind but I love to cook myself. I firmly believe that cooking is an art which not only women but men as well should be proficient in. It is very necessary to be able to cook in this age of nuclear families, globalization and for self reliance. As parents and their kids focus on academic education in this competitive age and travelling away from home for study or work has become very common. Very few people devote time to learn this extremely essential skill. It is only when you move away from your own home and the initial craze of eating hotel or readymade packaged food is over does one realize the importance of home cooked food. In such a situation it is very difficult to start cooking away from home without any guidance.

Let me be immodest and say that I am a reasonably good cook although I am not a formally trained by anyone. I having learnt from cookery books, by watching cookery shows on TV and trial & error method however my wife Ranjana will surely deny this. When you have expert cooks in your immediate family, it is hard to live up to the high standards set by them. But I am constantly trying to increase my culinary range, improve my skills and most importantly be consistent in the taste of the food made.

Whenever you ask any senior ladies about how a particular item is made, they promptly tell you the recipe which only states the ingredients and the procedure, but what about the measurements or proportions?? The common answer I get is, "Me andazane kela. Agdi soppa ahe!" ( I just used my judgement and added, it is easy). What they fail to realize is the fact that years practice has made them perfect. Since guesswork is exactly what I did not want to do. Hence I try to use perfect measures of the ingredients and not leave it to guesswork so that every reciepe tastes the same each time it is made.

Eating and enjoying good food was simple but there is a lot of painstaking effort that goes into making it. I realized how difficult it was to make, only when I attempted to cook it. A few decades ago women spent most of their time in the kitchen because the cooking was tough as everything was done manually. Now with modern electrical gadgets and equipments easily available, cooking is not the major task it was earlier.

Indian food is as diverse as its culture,the number of states in India and the climatic conditions of the region. Somehow Indian food is internationally associated with food which originates from North India or South India. However Maharashrtian food is barely known outside Maharashtra. Maharashtrian people have not been able to promote their food to other communities, hence the number of restaurants serving Maharashtrian food outside Maharashtra is very rare. It could be even due to limited entrepreneurship skills of Maharashtrian people. Busy lifestyles, working women and nuclear family set ups have led to dwindling of our wide range of recipes and many ingredients and recipes may be lost and never cooked by the next generations.

To most people, Indian cooking appears to be a mystery and tedious with its multiple spices, textures and colors.You will discover traditional cuisine from the homes of the Maharashtra region that brings to life the distinctive flavours of not just CKP food but Maharashtrian food and style.Perfect CKP or for that matter Indian cooking involves the appropriate use of aromatic Indian spices. The skill lies in the subtle blending of a variety of spices to enhance the basic flavor of a particular dish without overpowering the other ingredients.

Culinary offerings span across food made in homes from various regions of Maharashtra viz Vidarbha (Nagpur), Marathwada (Aurangabad), Khandesh (Jalgaon), Western Maharashtra (Deccan Plateau people living in Sahyadri Ghats like Pune, Kolhapur, Satara fondly known as Ghatis) Konkan (Alibag,, Ratnagiri, Malwan, Kudal, Sawantwadi, Goa & Karwar) and greater Mumbai district Maharashtrian communities like CKP, Pathare Prabhu, Marathas, Saraswats, East Indians, Kolis, Bhandaris, Brahmins Koli, Konkani, Malvani, Puneri, Kolhapuri, and other regional Maharashtrian delicacies will be mentioned to spoil your taste buds with the best and authentic dishes which can be made as nowadays the ingredients are available across the globe.

In keeping with its tradition of cooking best of CKP cuisine that is made for regular eating or for special events that bring alive the culture and traditions of this community.....So let us begin with the CKP cuisine experience...




Who are CKP’s? Origin of CKP Community

'Chandraseniya Kayastha Prabhu' or CKP (Marathi: चांद्रसेनीय कायस्थ प्रभू) is the name of a sub caste of the Kshatriyas in Maharashtra.
The origin of the CKP Community lies in the valley of Chenab river in Kashmir  to Sindh . The community migrated towards central India in present day Madhya Pradesh around the 7th-8th century. It is believed that in the 12th century about 42 famliles migrated from Madhya Pradesh & settled mostly along the Konkan Coast. As the Maratha empire expanded in the 18th & 19th century the community started spreading out to the then Maratha states of Baroda, Indore, Gwalior & Nagpur.
This community is presently located in mostly urban places in Maharashtra including Mumbai, Thane, Kalyan, Pune, Nagpur, Nashik and some parts of the state Gujarat & Madhya Pradesh. The ancestral homes of this community are found mainly in Thane district and old Kolaba District (now Raigad, Alibag and Ratnagiri) and in Mumbai.

CKP Food

CKP's are born foodies & their love for good quality food & drink is well known, hence CKP’s are also referred to as 'Changla Khaanare Peenare' meaning people who love to eat good food & enjoy a nice drink.
Traditionally whatever is grown locally in the region is usually part of the local cuisine. The CKP's are no different. Having settled along the Konkan coast rice, fish, kokum, tamarind etc have become an integral part of CKP cuisine. Coconuts are used liberally in CKP food just like other Indian cuisine from coastal regions. The CKP food is quiet distinct in ingredients, preparation & taste from other Maharashtrian food. However there is a lot of similarity in the food made in the homes of the Pathare Prabhu community.  CKP food has an influence of Kashmiri cuisine which can be seen from the use of poppy seeds (khus-khus) in their traditional cooking as roots of theCKP community lie in Kashmir.
Distinct ingredients in CKP cuisine are Kadve Vaal (Bitter Cluster Beans), Sode (Dried Prawns), Sukat (Dried Shrimps) while Birdhe (CKP Bitter Cluster Beans Curry), Shevalachi bhaji & Sodyachi or Vaalachi Khichadi (Spiced Rice Prepared with dried prawns or cluster beans) made from Vaal & Sode, Roomali vadi ,Vadiche sambar,Khajacha kaanavla etc. are very tasty & unlike any other food preparation. Bharla Paplet /Saranga (Stuffed Pomfret), Prawn/ Sode Chutney, Masyache Kaalvan (Fish Curry) Tallya Masalyache Mutton/ Chicken are few other delicacies favored by CKPs.
Some items are made in CKP homes just once a year  like Tel Poli ( the CKP version Puran Poli) or Ninaav is a sweet made at the end of the Shravan month, because inspite of being very tasty it takes a lot of effort to make it.




Watch out for reciepes COMING SOON

Kolambichi Khichidi
Tandalachi bhakri
Khemyache Kanavle
Masayache Kalvan
Bharli Vangi ani sode
Roomali vadi
Ambat varan
Shevlaachi Bhaaji
Shevlaachi Kani
Shevlaachi Vadi
Kolambiche Lonche
Ambat Tikhat assal CKP Kalvan
Lipti Kolambi/Karandi/Javla/Teesrya
Tel Poli (Puran poli)
Kolambi/Sode//Vaalachi Khichdi
Khaajyache Kanavle
Ukadiche Modak
Bomblaache / Gholi che Bhujne
Masuryaachi Amti with Vade
Vadiche sambar
Bhajaniche Thalipeeth
Vaatli Aamba Daal
Daalimbya/Sukha Birdha
Valaache Birdhe


Tel Poli ( the CKP version of Puran Poli)



Cooking by Measurements in your Kitchen

Do you measure when you cook?

All experienced cooks just add a pinch of this and a pinch of that. It is more like an art than a science. Although many great Indian cooks have a certain way that they measure and cook thus giving the method of cooking a scientific approach.

It is very hard not to measure when one does not know what the finished recipe tastes like and therefore it is important to get to know the recipe by following the directions , measurements and methods so that you achieve the results as desired of the recipe. Once you have mastered it then go ahead and make as changes thereafter and adjust it to your taste buds. 

Did it happen to you that you made a great recipe, followed all instructions correctly, but ended up with a disaster instead. You may have wondered why it happened. It generally happens if the dish was made by a cook who might have used a different measuring system.

It may seem logical to pick up a teaspoon and add ingredients, but a "teaspoon" in the UK is different from teaspoons they use in American households? British fluid ounces are different from American fluid ounces by quite a bit. Be sure not to confuse the term "fluid ounces" with the term "ounces" that we use when referring to weight. Ounces measure weight, fluid ounces measure volume. As a result, you can easily end up with more flour and less sugar, or vice versa, making the whole dish a complete mess.

Cups and spoons are not the same in every country. Even familiar measures such as fluid ounces and gallons may differ. These cooking volume units are simply not universal measures however a gram, or ml, or liter mean the same thing no matter which country you’re in. While here at www.aaswadckp.com I believe in using metric measurements as far as possible. So, instead of complaining about the measuring systems and complicated cooking volume conversions I just follw the metric system to make it easier to make recipes which can be made with consistent results.

Always use standard metric measurements. I have a set of stainless measuring spoons & cups but plastic ones can also be used. You cannot go wrong with measurements if you use these measures for proportions.

The three basic tools used to measure ingredients in cooking are:

  • Measuring spoons
  • Dry measuring cups
  • Liquid measuring cups

I always prefer to measure by weight instead of measure by volume.


Measurements Conversion Chart

US Dry Volume Measurements
1/16 teaspoon dash
1/8 teaspoon a pinch
3 teaspoons 1 Tablespoon
1/8 cup 2 tablespoons (= 1 standard coffee scoop)
1/4 cup 4 Tablespoons
1/3 cup 5 Tablespoons plus 1 teaspoon
1/2 cup 8 Tablespoons
3/4 cup 12 Tablespoons
1 cup 16 Tablespoons
1 Pound 16 ounces
US liquid volume measurements
8 Fluid ounces 1 Cup
1 Pint 2 Cups (= 16 fluid ounces)
1 Quart 2 Pints (= 4 cups)
1 Gallon 4 Quarts (= 16 cups)
US to Metric Conversions
1/5 teaspoon 1 ml (ml stands for milliliter, one thousandth of a liter)
1 teaspoon 5 ml
1 tablespoon 15 ml
1 fluid oz. 30 ml
1/5 cup 50 ml
1 cup 240 ml
2 cups (1 pint) 470 ml
4 cups (1 quart) .95 liter
4 quarts (1 gal.) 3.8 liters
1 oz. 28 grams
1 pound 454 grams
Metric to US Conversions
1 milliliter 1/5 teaspoon
5 ml 1 teaspoon
15 ml 1 tablespoon
30 ml 1 fluid oz.
100 ml 3.4 fluid oz.
240 ml 1 cup
1 liter 34 fluid oz.
1 liter 4.2 cups
1 liter 2.1 pints
1 liter 1.06 quarts
1 liter .26 gallon
1 gram .035 ounce
100 grams 3.5 ounces
500 grams 1.10 pounds
1 kilogram 2.205 pounds
1 kilogram 35 oz.
Pan Size Equivalents
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

Oven Temperature Conversions

Farenheit Celsius Gas Mark
275º F 140º C gas mark 1-cool
300º F 150º C gas mark 2
325º F 165º C gas mark 3-very moderate
350º F 180º C gas mark 4-moderate
375º F 190º C gas mark 5
400º F 200º C gas mark 6-moderately hot
425º F 220º C gas mark 7- hot
450º F 230º C gas mark 9
475º F 240º C gas mark 10- very hot

Ratios for selected foods

Measure Equivalents
1 T.
1 stick
14 grams
4 ounces=113 grams
1 Tablespoon
8 tablespoons

½ cup
4 sticks 16 ounces=452 grams
32 tablespoons 2 cups
1 lemon 1 to 3 tablespoons juice, 1 to 1½ teaspoons grated zest
4 large lemons 1 cup juice ¼ cup grated zest
1 ounce ¼ cup grated                           40 grams

6 ounces chips 1 cup chips                             160 grams

cocoa powder
 1 cup                                        115 grams

Half and half ½ milk ½ cream 10.5 to 18 % butterfat
Light cream
18 % butterfat

Light whipping cream
26-30 % butterfat

Heavy cream whipping cream 36 % or more butterfat
Double cream extra-thick double cream,
42 % butterfat

Measures for Pans and Dishes

Inches Centimeters
9-by-13-inches baking dish 22-by-33-centimeter baking dish
8-by-8-inches baking dish 20-by-20-centimeter baking dish
9-by-5-inches loaf pan (8 cups in capacity) 23-by-12-centimeter loaf pan (2 liters in capacity)
10-inch tart or cake pan 25-centimeter tart or cake pan
9-inch cake pan 22-centimeter cake pan

Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request "1 cup brown sugar, firmly packed", or "2 heaping cups flour".

Firmly Packed
With a spatula, a spoon, or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.

Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.

Even / Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.

Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.

Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.

Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and that there is no other foreign substance in it.

Common Abbreviations Used in Cookbooks
tsp. (t)    teaspoon
Tbs. (T)  tablespoon
C           cup
oz          ounce
pt           pint
lb           pound
qt           quart



Getting Ready to cook

Before we start with the actual dishes, It is necessary to learn the basics. These are common to most dishes & will be used frequently.

Coconut milk extract


Coconut is an important ingredient not only in CKP cusine but all coastal cusines. The consistency of the ground coconut while it is important depending on the dish to be made. Coconut milk should always be made fresh.The readymade one can be used as a substitute but it is very often sweetened.

To grind coconut

Whenever a dish requires coarse or rough grinding do not add any water. To get a fine paste add about 3/4th cup (180mls) of water. To get extra fine paste just for a longer time at higher speed till you get a fine creamy consistency. I have taken for granted tha you will be using an electric mixer/grinder/ food processer.

if you are doing it manually using the grinding stone then use very little(25%) water.

How to make coconut milk at home?

Take one coconut,scrape / grate it and put it into a bowl. Add 1/2 a cup of warm water and use your hands to take out the coconut milk or alternately you could run it in the blender for a few seconds, squeeze out the milk and strain. Keep the milk aside. This is the first pressed milk (thick) and must be kept aside to be added at the end after the fish/meat/chicken is cooked. Do not boil after adding the first milk at the end just let it simmer. 

Now add a cup of water to the scraped coconut and take out the milk. This is the second milk(thin) and is one in which the chicken would be cooked.



Tamrind pulp extract ( Chinchecha kol)



Chincha ( Tamrind ) is usually available with the seeds removed. If not then first remove the seeds.

Soak Chincha (TAMARIND ) in warm water (desired quantity of water enough to soak ) for an hour or 2 hours.
It will absorb the water & become soft. If it is not soft then add some water & boil stirring constantly.Allow to cool to room temperature. Make sure that there are no seeds left in it. then run it in a mixer. You will get a thick tamarind paste. Pour it to store in containers & deep freeze it. If you only keep it in the refrigerator it may not last long.

Hirva Vatan ( Green masala paste)

The speciality of CKP cusine is fish, chicken and meat dishes.Hirva vatan (green masala paste) is the pungent and aromatic ginger-garlic, green chillies and fresh coriander leaves paste .

Hirva Vatan is a MUST for most dishes. Each CKP home may have a slightly different version of this vatan based on the proportion of the different ingredients that are added to it.

Always make it fresh just before use but, in these fast paced times you can prepare more quantity of vatan and refrigerate/freeze it. It may change its color a little bit but lasts if kept in the deep freezer.

Hirva waatan (Green Masala)


Peeled garlic pods 50gms
Peeled ginger - 50gms 
Green chillies(lavangi) - 5-6nos.( chillies can be varied as per required pungentness)
Coriander leaves- (100gms coriander -leaves & stalk )
Salt as required

The preparation is pretty basic -peel the garlic pods, and peeling the ginger. Add all ingredients into a mixer/blender and blend to a fine paste. Add a little water (enough to grind everything together). No need to make this TOO thick.  You should get a nice dark green colored paste that has a pungent smell to it. That's it. Store it in the container, put it into the fridge and use as needed. The color might turn brownish over time, but don't worry.


Laal Watan

6 dried red chillies,( bedgi)
10 dried Kashmiri red chillies.( Kashmiri red chillies give a vibrant red color to the paste)
1 inch peeled ginger
8 to 10 cloves garlic
4 table spoons freshly grated coconut OR dessicated coconut ( fresh coconut preferred)
1 inch cinnamon
2 cloves
2 green cardamoms
half teaspoon jeera powder
half teaspoon dhane powder
half teaspoon badishop powder
a pinch of nutmeg powder.

Add all ingredients together. Add 4-5 tablespoons of water. Grind it in the mixer to make a thick paste.


Dark Coconut Masala

Dark Coconut Masala is a typical coastal (western coast) Indian masala (spice mix). It uses ingredients from the region and is perfect for making a fish or seafood curry. Dark Coconut Masala can be made fresh and used or stored in a glass jar or bottle for up to 2-3 days in the refrigerator. The amount made using this recipe, will be sufficient to cook 1 kilogram of any fish.


1/2 cup grated coconut - fresh, frozen or desiccated (least preferred form)
2 tsps oil
1" piece of ginger, grated
2 tsps of garlic minced very fine
2 tsps black pepper powder
1/4 tsp cardamom powder
1/4 tsp cumin powder
1/4 tsp coriander powder

Put the oil in a pan and heat till very hot, on medium flame/ heat.
Add all the powdered spices, ginger and garlic and sauté or fry for 30 seconds. Stir continuously.
Add the coconut and sauté or fry (stirring continuously) till it starts to turn a pale golden color. Now take off from the heat.
Cool to room temperature and use or store in a glass jar or bowl for up to 2 days in the refrigerator.

Dry Garam Masalas / Dry Spice powders

To make small quantity of garam masala powder use a coffee grinder. It can make small quantity upto 50- 75 gms. of garam masala powder which can be consumed quickly.

CKP masala


200gms dried red chillies ( Reshampatti or Bedgi or Sankeshwari)

50gms dried Kashmiri chillies ( Kashmiri chillies give a deep red color)

50 gms corriander seeds

20gms fennel seeds

Oil for toasting ( generally peanut oil)

Toast each ingredient separately in 1/4 tablespoon oil over medium heat.

Mix spices together and grind finely.

Store in airtight containers.



KOLAMBICHI KHICHADI (Prawns Masala rice)

* 1 Cup Cleaned Prawns
*  1 Cup Rice
*  3-4 Cups of Coconut Milk
*  2 Tbsp Tamarind Pulp
*  2 Tsp Red Chilly Powder
* 1 Tsp Turmeric Powder
*  2 Tsp Coriander Seed Powder (Dhania powder)
*  ½ Tsp Cumin seed Powder (Jeera powder)
*  2 Potatoes cut in big pieces
*  ½ Cup Oil (refined oil)
*  Pinch of Asafoetida (hing)
*  Salt approximately 1½ - 2 Tsp

For Green Malsala
*  ½ inch Ginger
*  15-20 Flakes of Garlic
*  ½ Bunch of Coriander
*  1 Medium Onion, finely chopped
*  ½ Tsp Aniseeds (Souf)

For Fried Masala (Talka Masala)
* ½ Cup Dry grated Coconut
* 2-3 Onions thinly sliced
* 4-5 Black Pepper (Miri)
* 5-6 Cloves (Lavang)
* 5-6 Flakes of garlic
* 1 Tbsp Coriander seeds (Dhania)
* 2 Green Cardamoms (Green Elaichi)
* ½" Cinnamon (Dalchini)

* Grind ginger, garlic, coriander, Onion and aniseed in a fine paste
* Apply this green paste, 1tsp red chilly powder, ½ Tsp turmeric powder, coriander seeds powder, Cumin seed powder, tamarind pulp and salt to the cleaned prawns and marinate it
* In a deckhi (Kadhai) take 1 tsp oil put the thinly sliced onion and fry till it becomes golden brown add dry grated coconut, 2 flakes of garlic and a pinch of aniseed and fry it till it becomes golden  brown
* Cool it and make a fine paste (Talalela Masala)
* Wash the rice in luke warm water and leave aside
* In a vessel, put the remaining oil, when it becomes hot put a pinch of asofoetida and put the marinated prawns in it and sauté till it leaves the oil
* Then put the Rice, grinded paste of Talalela Masala, 1 Tsp Red Chilly Powder, ½ Tsp Turmeric powder, salt and again sauté for another 2-3 minutes.


Vadiche Sambar

Source: Vasa by Sneha shalaka CKP Mahila Mandal




Contact Information






Postal Address:

Ganesh Apartments, Flat No. 1, Ground Floor,

Plot no.40, Pandurang Wadi, Road No. 3,

Goregaon East, Mumbai 400 063, INDIA.



Useful Information


City CKP Halls & Samaj Addresses
Mumbai / Bombay
Cha. Ka Prabhu Sabha Dadar,
Cha. Ka. Prabhu Nayatigruha,
Ram Maruti Road,
Dadar, Mumbai, 400 028.
Phone No. 2430 57 16
Chandraseniya Kayastha Prabhu Samaj Unnati Mandal;
C/o Advocate Shri. Natha Tamahane;
Prachi; J.V. scheme road No. 1;
Mulund ( East ) ; Mumbai - 4000 81.
Chandraseniya kayastha Prabhu samaj;
C.K.P. Gnayati gruha; Pestan sagar; road No. 5 ;
Chembur ; Mumbai - 4000 89.
Chandraseniya kayastha Prabhu sabha;
President Mahila mandal; Chembur;
Mrs. Swastika S. Kulkarni;
Mangesh Bhuvan; Postal colony;
Chembur; Mumbai - 4000 71.
Chandraseniya Kayastha Prabhu Mandal; Vile Parle;
Tejpal scheme road No. 4 ;
C.K.P. Gnyati gruha;
Vile Parle (East); Mumbai - 4000 57.
Sneha Shalaka; 
Chandraseniya kayastha Prabhu stri sanstha;
Vile Parle; C.K.P. Gnyati gruha; 
Tejpal scheme Road No. 4 ;
Vile Parle ( East ) ; Mumbai - 4000 57.
Chandraseniya Kayastha Prabhu club; Khar;
C.K.P. Gnyati gruha; 351; 
Vithalbhai Patel road; Linking road;
Khar (West ) ; Mumbai - 4000 52
Chandraseniya kayastha Prabhu samaj; Dahisar;
C/o. Ravindra Shankar Kharkhanis;
Anant Apartment; 5th floor;
Mahtre wadi; Balkrishna Tawade road;
Dahisar (West); Mumbai - 4000 68.
Chandraseniya kayastha Prabhu Andheri;
C/o Ramchandra Sadashiv Deshpande;
Vasant niwas; Goregaonkar wadi;
S.V. road; Andheri (West)
Mumbai - 4000 98.
Chandraseniya kayastha Prabhu samaj; Borivali;
C/o Shri. Vijay Palkar; "Neela Rekha";
Maharashtra Nagar; Tilak road;
Borivali (West); Mumbai - 4000 92.
New Bombay C.K.P. Gnyati gruha sanstha;
C/o A.G. Chaubal;
NL / 5-4-3; sector 1-A;
New Bombay; Nerul - 400 706.
Thane Dist. Chandraseniya kayastha Prabhu samaj;
C.K.P. Gnyati Gruha;
Kharkar ali; 
Thane - 400 601.
Chandraseniya kayastha Prabhu samaj; Dombivali;
C.K.P. Gnyati gruha;
Ram Ganesh Gadkari road;
Dombivali (East); Pin- 421201.
Chandraseniya kayastha Prabhu samaj; Kalyan;
Dr. Jayant Gupte;
Dr. Gupte chawak; Dudh naka;
Kalyan; Dist. - Thane.
Chandraseniya kayastha Prabhu samaj; Badalapur;
Grup Kulgaon;
C/o Shri. Ashok Dikshit;
Senha Prasad society;
Belavati; Belapur(West);
Dist. - Thane;
Pin - 421503.
Chandraseniya kayastha Prabhu samaj; Ambernath;
Laxmi sagar; Opp. Peti Kostal church;
Ambernath (East)
Dist. - Thane;
Pune Shrimant shardar sakharam Hari Gupte.
Cha. Ka. Prabhu office trust; Pune,
573 Nava shanvar peth
Opp. Kesari office,
Pune - 411 030
C.K.P. Mahila mandal pune,
Mrs. Jyostna Ambegaonkar,
D. P. Road, Near Aundh telephone exchange
C/ B-11 ; Clarion park ; Aundh;
Pune 411 007
Cha. Ka Prabhu Grhuhini Mandal Pune.
President ; Smt. Kundatai Deshpande.
297, Narayan peth [ nava]
Near Prabhat press , Pune - 41 030.
Chandraseniya Kayastha Prabhu mandal Bhor,
C/o. Shri.Martand K. . Dighe.
33, vetal peth, opp. old Talim; 
Dist. Pune 412 206.
Nashik & Khandesh Chandraseniya kayasthan prabhu Snehavardhini sabha.
Nashik, President shri. Subhash pradhan.
7, Akshay Apartment, General Maneksha Nagar,
Behind Dwarka Hotel, Nashik.
Chandraseniya kayasthan prabhu Mandal, Bhusawal,
C/o. Dr. Vinod Raghunath Patankar.
Rajaram Bhuvan, Jamner Road,
Gujarat Chandraseniya kayastha prabhy samaj,
Ahmedabad, Sapana complex,
Navarangapura, Ahmedabad,
Pin - 380 0 13.
Cha. Ka . Prabhu samaj, Surat,
C/o. Shri, Arun Pradhan,
Behind Kamal sarvajanik school,
8 th gate,
Surat [Gujarat] , Pin 395 0 41.
C.K.P. Samaj Navasari,
C/o. Shri Sunil Gupte.
30, G.E.B. Employees colony,
Navasari, Dist. Balsad - 396 424.
Chandraseniya Kayastha Prabhu sabha;
Baroda; Jambu bet; 
Shivaji marg; Dandiya bazar;
Baroda; Pin - 390 001.
Kolhapur Chandraseniya Kayastha Prabhu samaj, Kolhapur.
Pramod Malhar Sabnis,
No.2963, C, Sir Sabnis Hostel
Dasara chowk
Kolhapur- 416 002.
Chandraseniya kayastha Prabhu mandal; Sangali - Miraj;
C/o Dr. P.K. Pradha;
Opp. Dr. Ambedkar Park;
Miraj- 416410.
Chandraseniya kayastha Prabhu samaj; Solapur;
C/o Dr. Shrikant Shrugarpure;
102; Railway colony;
Solapur - 413003.
C.K.P. samaj; Satara;
C/o Dwarkanath D. Deshpande;
21; Gayatri society; Gedalal; 
Satara - 415002.
Madhya Pradesh Chandraseniya kayastha Prabhu samaj; Dhar;
C/o. Advocate Vasantraoji Pradhan;
House No. 3; Savarkar marg; 
Near poai; Dhar;
M.P. ; Pin - 454001.
Chandraseniya kayastha Prabhu sathnik sabha;
Indor; C.K.P. Pedhi bhuvan;
14/2; Senhalata ganj;
Indor; M.P.;
Pin - 452003.
Chandraseniya kayastha Prabhu samaj; Raipur;
C/o. Shri. S.K. Tamahne;
B-6; Lava kush vihar; G.E. road;
Raipur; M.P.;
Pin - 492 001.
Chandraseniya kayastha Prabhu samaj; Devas;
5; L.I.C. colony; Jawhar Nagar;
A.B. Road; 
Devas; M.P.;
Pin - 455001.
Chandraseniya kayastha Prabhu samaj; Bhopal;
C/o. Shri. M.S. Deshmukh;
17 K; Vijay Nagar; Lalghati;
Bhopal; M.P.;
Pin - 462 032.
Chandraseniya kayastha Prabhu samaj; Ujjain;
C/o Bhalchandra Pradhan;
125, Laxmi nagar colony; 
Ujjain; M.P.;
Pin - 456 001.
Raigad Chandraseniya kayastha Prabhu samaj; Roha;
C/o. Shri. Subhash Raje;
(Bldg. Contractor);
At & Post. Roha;
Dist. Raiga;
Pin - 402 109.
Chandraseniya kayastha Prabhu samaj;
Murud Janjira;
C/o. Shri. Manohar Gajanan Dighe;
20/80 , Shivaji road; Murud Janjira;
Dist. Raigad; Pin - 402 401.
Chandraseniya kayastha Prabhu samaj; Panvel;
Laxmi Narayan Mandir; Prabhu ali;
Shivaji road; Panvel;
Dist. Raigad; 
Pin - 410 206.
Chandraseniya kayastha Prabhu samaj; Uran;
C/o. Shri. Vijay R. Sule;
Madhu smruti; Nagao Pirwadi road;
Uran; Dist. Raigad; 
Pin - 400 702.
Chandraseniya kayastha Prabhu samaj; Alibag;
C/o. Shri. Nagesh Madhukar Kulkarni;
Deshmukh house; Brahman ali;
Alibag; Dist. Raigad; 
Pin - 402 201.
Chandraseniya kayastha Prabhu samaj; Pali;
C/o. Shri. Sachin Suresh Durve;
Near Ram mandir; Pali;
Dist. Raigad; Pin - 490 205.
C.K.P. sanstha; Shrivardhan;
C/o. Shri. Anand Kulkarni;
Prabhu ali; Shrivardhan;
Dist. - Raigad;
Nagpur C.K.P. sabha; Nagpur;
C.K.P. Hall; Ram nagar;
Ram Ganesh Gadkari chawk;
C.K.P. sanstha; Akola;
C/o. Shri. Pradhan;
14, Sahakari nagar;
Akola, Pin - 444 001
Select Sari Center
State Bank of Haidrabad Bldg,
Ratanlal Plot Chouk,
Akola- 444001
Phone no 724 / 450227
C.K.P. samaj; Chandrapur;
C/o. Shri. Yadav Vishwasrao Dighe;
Hospital ward;
Pin- 442 401.
C.K.P. samaj; Bhandara;
C/o. Vishakha Gupte;
"Shriyog"; Sahakari Nagar;
C.K.P. samaj; Yavatmal;
C/o. Shri. Madhukar S. Gupte;
Dalta chawk;
Pin - 445 001


Copyright notice aaswadckp.com

All rights reserved. This material may not be published, broadcast, .rewritten or redistributed without permission.

The written text and images of this website are protected by copyright.

You may not reproduce our articles online or in print them without first obtaining written permission. Please contact the author, Yatin Deshpande on e-mail yatin.deshpande@ymail.com to obtain his written consent.

Contact Yatin Deshpande to inform where and when the article will appear or be reprinted. Recipes/posts/website content cannot be reprinted without obtaining author permission.