Food of Maharashtra

Maharashtra, a state in western India, has a diverse culinary heritage that offers a wide range of delicious and flavorsome dishes. Here are some popular traditional foods of Maharashtra

Maharashtrian cuisine

Maharashtrian cuisine is known for its bold flavors, extensive use of spices, and diverse range of dishes. The cuisine of Maharashtra can be broadly classified into two categories: coastal and inland.

Coastal Cuisine

The coastal regions of Maharashtra, including Mumbai and the Konkan region, have a strong influence on the cuisine. Seafood plays a significant role in coastal dishes, and coconut is a common ingredient. Some popular coastal dishes include:

Malvani Cuisine

Malvani cuisine is spicy flavors. Fish curries, such as Malvani fish curry, are popular, along with dishes like kombdi vade (chicken curry served with fried bread), sol kadi (a tangy drink made with coconut milk and kokum), and tisrya masala (spicy clams).

Konkani Cuisine

Konkani cuisine is a blend of Maharashtrian and Goan culinary traditions. It features dishes like konkani fish curry, bangda fry (fried mackerel), solachi kadhi (kokum curry), and kaju usal (spicy cashew stir-fry).

Inland Cuisine

The cuisine of the inland regions of Maharashtra, such as Pune and Nagpur, is characterized by a balance of flavors and the use of traditional spices. Some notable dishes include:

Puran Poli

Puran Poli is a sweet flatbread made with a filling of jaggery and lentils. It is a popular festive dish enjoyed during celebrations and special occasions.

Kolhapuri Cuisine

This cuisine is known for its fiery and spicy flavors. Kolhapuri chicken, mutton, and vegetarian dishes are popular, along with special masalas (spice blends) like the Kolhapuri masala.

Saoji Cuisine

This cuisine hails from Nagpur and is known for its spicy and robust flavors. Saoji chicken, mutton curry, and kebabs are some of the signature dishes. The cuisine often incorporates black pepper, dry red chilies, and poppy seeds.

Varan Bhaat

Varan Bhaat is a simple and comforting dish consisting of dal (lentils) and steamed rice. It is a staple in Maharashtrian households and is often served with ghee, pickle, and papad.


Bhakri is a type of unleavened bread made from various flours like jowar (sorghum), bajra (pearl millet), or rice flour. It is a common accompaniment to curries and is a part of daily meals in rural Maharashtra.


Mastani is a popular dessert drink originating from Pune. It is a thick milkshake made with a combination of ice cream, fruits, and nuts, and sometimes topped with a dollop of whipped cream.

These are just a few highlights of Maharashtrian cuisine. Each region within Maharashtra has its own unique specialties and local delicacies, contributing to the rich and diverse culinary tapestry of the state.

Vada Pav-Food of Maharashtra

vada pav
vada pav

Known as the “poor man’s burger,” Vada Pav consists of a deep-fried potato dumpling (vada) served in a bread bun (pav) along with chutneys and sometimes accompanied by fried green chilies.

Vada Pav

Vada Pav is often considered the quintessential street food of Maharashtra. It consists of a deep-fried potato dumpling (vada) placed inside a bread bun (pav), along with chutneys, and sometimes accompanied by fried green chilies. It is a popular snack that can be found in almost every corner of Maharashtra.

Vada Pav is a popular street food snack that originated in the Indian state of Maharashtra, particularly in the city of Mumbai. It is sometimes referred to as the “Indian burger” because of its similar format, with a potato patty enclosed in a bun, similar to a burger patty in a bun.

Here’s a basic description of Vada Pav

  1. The Potato Vada: The key component of Vada Pav is the potato vada. To make it, boiled and mashed potatoes are seasoned with various spices like turmeric, mustard seeds, curry leaves, and green chilies. This mixture is then shaped into round patties and coated with a gram flour (besan) batter and deep-fried until they are golden brown and crispy. The vada is flavorful and spicy, and it contrasts nicely with the soft bun.
  2. The Pav: The vada is served inside a pav, which is a small, square-shaped bread roll. The pav is often buttered and lightly toasted on a griddle, giving it a crispy exterior and a soft interior. This contrast in texture complements the vada well.
  3. Chutneys: Vada Pav is typically served with a variety of chutneys. The most common ones include a spicy green chutney made from cilantro and green chilies and a sweet tamarind chutney. These chutneys add a burst of flavors to the snack.
  4. Additional Ingredients: Some variations of Vada Pav may include additional ingredients like fried green chilies or fried garlic cloves for added flavor and spice.

Vada Pav is a beloved street food in Mumbai and can be found at numerous street food stalls and vendors throughout the city. It’s a quick, affordable, and tasty snack that’s enjoyed by people of all ages. It’s also a great example of the diverse and delicious street food culture in India.

Puran Poli-Food of Maharashtra

puran poli
puran poli

It is a sweet flatbread made from a filling of jaggery (a type of cane sugar) and lentils (chana dal). It is usually enjoyed with ghee (clarified butter) or milk.

Puran Poli is a traditional and popular sweet flatbread or stuffed roti from the state of Maharashtra in India. It is especially popular during festivals and special occasions. Puran Poli has a delightful combination of flavors and textures, making it a beloved dessert in Maharashtrian cuisine.

Here’s how Puran Poli is typically prepared

  1. Puran (Sweet Filling): The filling, known as “puran,” is made from chana dal (split chickpeas) or sometimes toor dal (split pigeon peas). The lentils are cooked until soft, then mashed and mixed with jaggery (unrefined sugar) and flavored with cardamom and nutmeg. The mixture is slow-cooked until it thickens and becomes a sweet, fragrant filling.
  2. Polis (Flatbreads): The outer layer, or “poli,” is made from whole wheat flour and water, similar to chapati or roti dough. The dough is kneaded until smooth, divided into small balls, and rolled out into thin circles.
  3. Stuffing: A portion of the sweet puran mixture is placed in the center of each rolled-out dough circle. The edges of the dough are folded over to encase the filling, and the stuffed ball is gently rolled out again to ensure an even thickness.
  4. Cooking: The stuffed dough is then cooked on a griddle or a flat pan with a little ghee (clarified butter) until it’s golden brown on both sides. The ghee imparts a wonderful aroma and flavor to the Puran Poli.

Puran Poli is often served hot, and it’s enjoyed with additional ghee or milk for added richness. It’s a festive treat and is commonly made during major Maharashtrian festivals like Ganesh Chaturthi, Holi, and Diwali. While the basic recipe remains the same, there can be some variations in the filling and the use of ingredients depending on regional preferences.

Puran Poli is not only popular in Maharashtra but is also savored in other parts of India, albeit with regional variations in the recipe and name. It’s a delicious and comforting dessert that captures the essence of Indian culinary traditions.



Misal Pav-Food of Maharashtra

A spicy and flavorful dish, Misal Pav consists of sprouted lentils (usually moth beans or mixed sprouts) cooked with spices, served with a bread roll (pav), and garnished with chopped onions, farsan (a crunchy snack), and coriander leaves.

Poha-Food of Maharashtra

Poha is a popular breakfast dish made from flattened rice flakes cooked with mustard seeds, curry leaves, onions, turmeric, and other spices. It is often garnished with sev (crispy fried noodles) and served with a side of lemon.

Bharli Vangi-Food of Maharashtra

Also known as stuffed brinjal or baingan masala, this dish features small brinjals stuffed with a spicy coconut-based filling and cooked until tender. It is often enjoyed with chapatis or rice.

Sabudana Khichdi-Food of Maharashtra

This is a fasting dish made with soaked tapioca pearls (sago), roasted peanuts, and spices. It is commonly consumed during religious fasting periods and is gluten-free.

Modak-Food of Maharashtra

A popular sweet dumpling, Modak is made from rice flour dough filled with a sweet mixture of jaggery and grated coconut. It is steamed and often served as an offering during the festival of Ganesh Chaturthi.

Kanda Poha

Kanda Poha is a quick and easy breakfast dish made with flattened rice, onions, mustard seeds, curry leaves, and turmeric. It is a staple in many Maharashtrian households.


Thalipeeth is a popular and nutritious Maharashtrian dish from India. It is a type of savory, multi-grain pancake or flatbread made from a mixture of various flours and spices. Thalipeeth is known for its unique and delicious flavor, as well as its versatility.

Here’s a basic recipe for making Thalipeeth:


For the Thalipeeth Dough:
  1. 1 cup Bhajani Flour (a mixture of various flours like rice flour, wheat flour, sorghum flour, and chickpea flour)
  2. 1/2 cup finely chopped onions
  3. 1/4 cup chopped fresh coriander leaves
  4. 1/4 cup grated fresh coconut
  5. 2-3 green chilies, finely chopped (adjust to your spice preference)
  6. 1 teaspoon cumin seeds
  7. 1/2 teaspoon turmeric powder
  8. 1/2 teaspoon red chili powder (optional, for added spice)
  9. Salt to taste
  10. Water as needed
  11. Oil or ghee for cooking
For serving:
  1. Yogurt or curd
  2. Green chutney
  3. Pickles


  1. In a mixing bowl, combine the Bhajani flour, finely chopped onions, chopped coriander leaves, grated coconut, green chilies, cumin seeds, turmeric powder, red chili powder (if using), and salt.
  2. Gradually add water to the mixture and knead it into a stiff dough. Make sure the dough is smooth and well combined.
  3. Divide the dough into equal-sized portions and shape them into balls.
  4. Take a clean, flat surface or a plastic sheet. Place a ball of dough on it and flatten it with your fingers to form a thick pancake. You can also use your palm to flatten it evenly.
  5. Heat a tava (griddle) or a non-stick skillet over medium heat. Once it’s hot, carefully transfer the flattened Thalipeeth onto the hot surface.
  6. Drizzle a little oil or ghee around the edges of the Thalipeeth and in the center.
  7. Cook the Thalipeeth on medium heat until it becomes golden brown and crisp on one side. Then, flip it over and cook the other side until it’s evenly cooked and golden brown.
  8. Remove the cooked Thalipeeth from the tava and place it on a serving plate.
  9. Repeat the process with the remaining dough balls, adding oil or ghee as needed.
  10. Serve Thalipeeth hot with yogurt or curd, green chutney, and pickles.

Thalipeeth is not only delicious but also nutritious due to the variety of flours used in its preparation. It can be customized with additional ingredients like grated vegetables or spices to suit your taste preferences. It’s a wholesome dish that can be enjoyed for breakfast, brunch, or as a snack.



Shrikhand is a popular sweet dish made from strained yogurt mixed with sugar, saffron, and cardamom. It is often served chilled and enjoyed as a dessert.


Batata Bhaji

Batata Bhaji is a simple yet delicious Maharashtrian dish made with potatoes. It consists of boiled and mashed potatoes cooked with mustard seeds, turmeric, green chilies, and other spices. It is often served with puris (fried bread) or as a side dish with rice.

Sabudana Vada

Sabudana Vada is a popular snack made with soaked and drained tapioca pearls (sago), mashed potatoes, peanuts, green chilies, and spices. The mixture is shaped into patties and deep-fried until crispy. It is commonly consumed during religious fasting periods.


Shrikhand is a popular dessert made from strained yogurt (hung curd) that is sweetened with sugar and flavored with saffron, cardamom, and sometimes garnished with chopped nuts. It is a creamy and indulgent sweet dish often served chilled and enjoyed as a dessert or as part of festive meals.


Pithla Bhakri

Pithla Bhakri is a popular traditional dish in Maharashtra, especially in rural areas. It is a thick gram flour (besan) curry flavored with onions, garlic, turmeric, and other spices. It is served with Bhakri, which is a type of unleavened bread made from jowar (sorghum) or bajra (pearl millet) flour. This combination makes for a nutritious and hearty meal.

Kothimbir Vadi

Kothimbir Vadi is a savory snack made from fresh coriander leaves (kothimbir), gram flour, and spices. The mixture is steamed or fried until crisp and then cut into bite-sized pieces. Kothimbir Vadi is enjoyed as a tea-time snack or as an appetizer.

Matki Usal

Matki Usal is a popular Maharashtrian curry made with sprouted moth beans (matki). The sprouts are cooked with onions, tomatoes, spices, and sometimes grated coconut. It is a protein-rich and flavorful dish often served with pav (bread roll) or rice.

Kombdi Vade

Kombdi Vade is a traditional chicken curry dish from the coastal regions of Maharashtra. It consists of a spicy chicken curry made with a blend of traditional spices and coconut milk. It is often served with Vade, which are deep-fried bread made from a mixture of rice flour and lentil flour.

Ukadiche Modak

Ukadiche Modak is a steamed version of the popular Modak sweet. The dumplings are made from rice flour dough and filled with a sweet mixture of jaggery, coconut, and cardamom. It is a must-have during the Ganesh Chaturthi festival and is considered a favorite of Lord Ganesha.

Bhakarwadi-Food of Maharashtra

Bhakarwadi is a crispy and spicy snack that comes in Maharashtra.

It consists of a spiral-shaped roll from a dough of gram flour and refined flour, stuffed with a mixture of spices, coconut, and sesame seeds.

The rolls are then deep-fry until golden brown.

Solkadhi-Food of Maharashtra

Solkadhi is a refreshing and tangy drink from coconut milk and kokum.

It is often good for digestion after a meal or served with spicy dishes to balance the flavors.

Solkadhi cooling properties and is popular in coastal Maharashtra.

Kanda Batata Poha-Food of Maharashtra

Kanda Batata Poha is a variation of the popular Poha dish.

It includes poha with onions (kanda) and potatoes (batata), along with mustard seeds, curry leaves, turmeric, and other spices.

It is a light and flavorful breakfast or snack option.


“Rassa” (also spelled as “Rassa”) is a spicy and flavorful gravy or sauce commonly prepared in the state of Maharashtra, India. It is an integral part of many Maharashtrian dishes, particularly those associated with the cuisine of regions like Kolhapur, Nagpur, and Pune. Rassa is known for its rich and bold flavors, often featuring a combination of spices, chilies, and aromatic ingredients. There are several variations of Rassa in Maharashtra, and each region has its unique twist on this flavorful gravy.

Here are a few popular types of Rassa:

  1. Kolhapuri Rassa: Kolhapuri cuisine is famous for its fiery and spicy flavors, and Kolhapuri Rassa is no exception. It is made using a blend of hot red chilies, spices, garlic, and onions, which gives it a vibrant red color and a bold, spicy taste. Kolhapuri Rassa is often served with dishes like Misal Pav, Chicken Sukka, and mutton preparations.
  2. Nagpuri Saoji Rassa: Saoji cuisine hails from Nagpur, and its Rassa is known for its unique spice mix. It includes ingredients like sesame seeds, poppy seeds, and dry coconut along with fiery spices. The resulting gravy is rich, aromatic, and spicy. It is typically used to prepare dishes like Saoji Chicken or Saoji Mutton.
  3. Pandhara Rassa: In contrast to the spicy Kolhapuri and Saoji varieties, Pandhara Rassa is a mild and creamy white gravy. It is made using ingredients like coconut, cashews, yogurt, and mild spices. This Rassa is used in dishes like Pandhara Rassa Chicken and Pandhara Rassa Mutton.
  4. Varhadi Rassa: This type of Rassa is popular in the Vidarbha region of Maharashtra. It is a combination of spices, herbs, and vegetables, resulting in a tangy and spicy flavor profile. It is commonly served with Bhakri (a type of flatbread) and can be made with chicken, mutton, or vegetables.

Rassa is a versatile accompaniment and can be served with various staples like rice, chapati, bhakri, or pav. It’s an essential component of many Maharashtrian dishes, especially those from the non-vegetarian and spicy cuisine traditions of the state. The choice of ingredients and level of spiciness can vary from one household to another, making it a customizable and flavorful addition to Maharashtrian cuisine.

Sol Kadhi

Sol Kadhi is a traditional and refreshing drink or soup from the coastal regions of India, particularly popular in the state of Maharashtra and Goa. It is a perfect accompaniment to a spicy meal and is known for its cooling and digestive properties. Sol Kadhi is made from two primary ingredients: kokum and coconut milk.

Here’s how Sol Kadhi is typically prepared:


  1. Kokum: Kokum is a small, deep purple fruit that grows in the Western Ghats of India. It is used as a souring agent in Sol Kadhi and imparts a tangy and slightly sweet flavor.
  2. Coconut Milk: Freshly extracted coconut milk is used to give Sol Kadhi its creamy and rich texture.
  3. Green Chilies: Green chilies are added to provide a hint of spiciness to the drink.
  4. Garlic: Garlic cloves are crushed and added for their flavor.
  5. Salt: To taste.
  6. Water: To adjust the consistency.
  7. Coriander Leaves: Fresh coriander leaves are used as a garnish.


  1. Start by soaking the kokum in water for a few hours or until it becomes soft. This allows the kokum to release its flavor and color into the water.
  2. Once the kokum is soft, remove the seeds and blend the soaked kokum with green chilies and garlic. You can adjust the number of chilies and garlic cloves to your preferred level of spiciness and flavor.
  3. Strain the kokum mixture to remove any solid bits and extract a smooth, deep purple liquid.
  4. Mix this kokum extract with fresh coconut milk. The ratio of kokum extract to coconut milk can vary depending on your taste preferences, but it’s typically around 1 part kokum extract to 2-3 parts coconut milk.
  5. Add salt to taste and adjust the consistency by adding water if needed. Sol Kadhi should have a slightly thick, but drinkable, consistency.
  6. Chill the Sol Kadhi in the refrigerator for a few hours to serve it cold.
  7. Garnish with fresh coriander leaves before serving.

Sol Kadhi is often served as a digestive after a spicy meal, and it’s known for its soothing and cooling effect on the palate. It’s a popular choice in the Konkan and coastal regions of India, where the climate can be hot and humid.

Pithla Bhakri

Pithla Bhakri is a traditional and popular dish from the state of Maharashtra, India. It’s a simple yet flavorful combination of Pithla (a gram flour-based curry) and Bhakri (a type of unleavened flatbread). This dish is known for its taste, simplicity, and its ability to be prepared quickly, making it a common choice for a satisfying and nutritious meal, especially in rural areas.

Here’s how Pithla Bhakri is typically prepared

Ingredients for Pithla

  1. Besan (Gram Flour): This is the primary ingredient for Pithla and provides the base for the curry.
  2. Water: To make a smooth batter with the gram flour.
  3. Oil: Used for tempering and flavor.
  4. Mustard Seeds: For tempering.
  5. Cumin Seeds: For tempering.
  6. Asafoetida (Hing): For flavor.
  7. Curry Leaves: For added flavor.
  8. Green Chilies: Finely chopped for heat.
  9. Garlic: Finely chopped or crushed for flavor.
  10. Turmeric Powder: For color and flavor.
  11. Salt: To taste.
  12. Coriander Leaves: Chopped for garnish.

Ingredients for Bhakri

  1. Jowar Flour (Sorghum Flour) or Bajra Flour (Pearl Millet Flour): These flours are traditionally used to make Bhakri, but wheat flour can also be used.
  2. Water: To make a dough for the flatbread.
  3. Salt: To taste.


For Pithla

  1. In a mixing bowl, combine gram flour (besan), water, turmeric powder, and salt to make a smooth batter without any lumps.
  2. Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, green chilies, and garlic. Sauté for a minute until the spices release their aroma.
  3. Add curry leaves to the tempering and stir for a few seconds.
  4. Pour the gram flour batter into the pan while stirring continuously to avoid lumps.
  5. Cook the mixture on medium heat, stirring constantly until it thickens and becomes a smooth and glossy curry. This should take about 5-7 minutes.
  6. Once the Pithla is cooked, garnish it with chopped coriander leaves and remove it from the heat.

For Bhakri

  1. In a mixing bowl, combine jowar or bajra flour with water and salt to make a firm dough. Knead it well.
  2. Divide the dough into small portions and shape them into round flatbreads (Bhakri). You can use your hands to flatten them or a rolling pin.
  3. Heat a griddle or tava and cook the Bhakri on both sides until they are golden brown and cooked through. It’s typically done on low to medium heat.

Serve the hot Pithla with Bhakri. Pithla Bhakri is a wholesome and nutritious meal that is enjoyed for its earthy flavors and is often accompanied by raw onion slices or thecha (a spicy chutney) for added zest. It’s a beloved comfort food in Maharashtra and is enjoyed across the state.


Aamti (Maharashtrian Dal)

Aamti is a popular Maharashtrian dal (lentil curry) that is known for its spicy, tangy, and flavorful taste. It’s a delightful and comforting dish that is often served with steamed rice, but it can also be enjoyed with Indian flatbreads like chapati or bhakri.

Here’s a basic recipe for making Maharashtrian Aamti


For the Lentil Mixture
  1. 1 cup toor dal (split pigeon peas)
  2. 2-3 cups water
  3. 1/2 teaspoon turmeric powder
  4. Salt to taste
For the Aamti Masala
  1. 1 tablespoon oil
  2. 1 teaspoon mustard seeds
  3. 1 teaspoon cumin seeds
  4. 1/4 teaspoon asafoetida (hing)
  5. 8-10 curry leaves
  6. 2-3 green chilies, slit (adjust to your spice preference)
  7. 2-3 cloves of garlic, minced (optional)
  8. 1 medium-sized onion, finely chopped
  9. 1 medium-sized tomato, finely chopped
  10. 1/2 cup grated fresh coconut (or desiccated coconut)
  11. 1 tablespoon tamarind pulp (adjust to taste)
  12. 1 teaspoon red chili powder (adjust to taste)
  13. 1 teaspoon coriander powder
  14. 1/2 teaspoon cumin powder
  15. 1/2 teaspoon garam masala
  16. 1-2 tablespoons jaggery or sugar (adjust to taste)
  17. Salt to taste
  18. Chopped fresh coriander leaves for garnish


 Preparing the Lentil Mixture
  1. Rinse the toor dal thoroughly under running water until the water runs clear.
  2. In a pressure cooker or a large pot, combine the washed toor dal, turmeric powder, salt, and water. Cook until the dal is soft and mushy. If using a pressure cooker, cook for about 2-3 whistles on medium heat.
  3. Once the pressure is released, open the cooker and mash the cooked dal until it is smooth and creamy. Add more water if needed to adjust the consistency. Set aside.
 Making the Aamti Masala
  1. In a pan or kadai, heat oil over medium heat. Add mustard seeds and let them splutter.
  2. Add cumin seeds, asafoetida, curry leaves, green chilies, and minced garlic (if using). Sauté for a minute or until the garlic turns fragrant.
  3. Add finely chopped onions and sauté until they become translucent.
  4. Add chopped tomatoes and cook until they turn soft and the oil starts to separate.
  5. Add grated coconut and sauté for a couple of minutes until the coconut turns slightly golden.
  6. Turn off the heat and let the mixture cool for a few minutes.
  7. Once the mixture has cooled down a bit, transfer it to a blender or food processor. Add tamarind pulp, red chili powder, coriander powder, cumin powder, garam masala, jaggery or sugar, and salt. Blend everything into a smooth paste, adding a little water if necessary to achieve a smooth consistency.
For Assembling the Aamti
  1. Return the blended masala paste to the pan and add the mashed dal mixture. Mix well.
  2. Add water to adjust the consistency to your liking. Aamti is typically of medium thickness, so add water accordingly.
  3. Let the Aamti simmer on low heat for about 10-15 minutes, stirring occasionally. This allows the flavors to meld together.
  4. Taste and adjust the seasoning by adding more salt, tamarind pulp, or sugar if needed.
  5. Garnish with fresh coriander leaves.
  6. Serve the Maharashtrian Aamti hot with steamed rice or Indian flatbreads like chapati or bhakri.

Enjoy your homemade Maharashtrian Aamti with its delightful blend of spices and flavors!


Bhelpuri is a popular Indian street food snack that hails from Mumbai but is enjoyed across the country. It’s a delightful mixture of puffed rice, vegetables, chutneys, and spices, creating a savory, tangy, and spicy flavor profile. Bhelpuri is not only delicious but also a quick and easy snack to prepare.

Here’s how you can make Bhelpuri at home


For the Bhelpuri
  1. 4 cups puffed rice (murmura or kurmura)
  2. 1 cup finely chopped onions
  3. 1 cup finely chopped tomatoes
  4. 1/2 cup finely chopped cucumber
  5. 1/2 cup boiled and diced potatoes
  6. 1/4 cup roasted peanuts
  7. 1/4 cup sev (thin gram flour noodles)
  8. 2-3 green chilies, finely chopped (adjust to your spice preference)
  9. 2-3 tablespoons fresh coriander leaves, finely chopped
  10. Salt to taste
  11. A pinch of black salt (kala namak) for extra flavor (optional)
 the Chutneys
  1. Tamarind Date Chutney:
    • 1/2 cup tamarind pulp
    • 1/2 cup dates, pitted and chopped
    • 1/4 cup jaggery (adjust to taste)
    • 1 teaspoon roasted cumin powder
    • Salt to taste
    • Water as needed to make a thick, smooth chutney
  2. Green Chutney:
    • 1 cup fresh coriander leaves
    • 1/2 cup fresh mint leaves
    • 2-3 green chilies (adjust to taste)
    • 1 clove garlic (optional)
    • 1 teaspoon roasted cumin powder
    • Salt to taste
    • Water as needed to make a smooth chutney


For Tamarind Date Chutney:
  1. In a saucepan, combine tamarind pulp, dates, jaggery, roasted cumin powder, salt, and enough water to cover the ingredients.
  2. Cook over medium heat, stirring occasionally, until the dates soften and the mixture thickens into a chutney-like consistency. Let it cool.
  3. Once it cools down, blend the mixture into a smooth chutney using a blender or food processor. Adjust the consistency with more water if needed. Set aside.
Green Chutney:
  1. In a blender or food processor, combine coriander leaves, mint leaves, green chilies, garlic (if using), roasted cumin powder, salt, and a little water.
  2. Blend until you get a smooth, vibrant green chutney. Adjust the consistency with more water if needed. Set aside.

 Assembling Bhelpuri:

  1. In a large mixing bowl, add the puffed rice.
  2. Add chopped onions, tomatoes, cucumber, boiled potatoes, roasted peanuts, green chilies, and coriander leaves to the puffed rice.
  3. Sprinkle salt (and black salt if using) over the ingredients.
  4. Drizzle both the tamarind date chutney and green chutney over the mixture. Start with a little and adjust according to your taste. Be mindful of adding too much chutney, as it can make the Bhelpuri soggy.
  5. Gently toss and mix all the ingredients until they are well coated with the chutneys.
  6. Just before serving, sprinkle sev on top of the Bhelpuri for added crunch and garnish with extra coriander leaves.
  7. Serve immediately and enjoy your homemade Bhelpuri!

Bhelpuri is a versatile snack, and you can customize it by adding other ingredients like chopped raw mango, roasted cumin powder, or red chili powder for extra flavor. It’s a delightful combination of textures and flavors that’s sure to tantalize your taste buds.


Basundi is a traditional and delicious Indian dessert that originates from the western states of India, particularly Gujarat and Maharashtra. It is a sweet, creamy, and thickened milk dessert made by simmering milk for an extended period and flavoring it with cardamom, saffron, and nuts. Basundi is often served as a dessert during festive occasions and celebrations.

Here’s how you can make Basundi at home


  1. Full-fat milk: 1 liter (about 4 cups)
  2. Sugar: 1/2 to 3/4 cup (adjust to your sweetness preference)
  3. Cardamom powder: 1/2 teaspoon
  4. Saffron strands: A pinch (soaked in 1 tablespoon warm milk)
  5. Chopped nuts (almonds, pistachios, cashews): 2-3 tablespoons
  6. Raisins: 1 tablespoon (optional)


  1. Begin by boiling the milk in a heavy-bottomed pan or a wide, thick-bottomed vessel. Use full-fat milk for the best results.
  2. Once the milk comes to a boil, reduce the heat to low and let it simmer. Stir the milk occasionally to prevent it from sticking to the bottom of the pan and forming a layer of cream (malai) on top.
  3. Continue simmering and stirring the milk for about 45 minutes to 1 hour or until it reduces to approximately half its original volume. This process allows the milk to thicken and become creamy.
  4. Add sugar to the simmering milk and stir well. Continue to cook and stir until the sugar completely dissolves and the Basundi thickens further. This may take another 15-20 minutes.
  5. Add the cardamom powder to the Basundi and mix well. The Basundi should have a rich, creamy texture at this point.
  6. Add the saffron strands soaked in warm milk to the Basundi for a delightful flavor and color. Stir well.
  7. Add chopped nuts (almonds, pistachios, cashews) and raisins (if using) to the Basundi. Reserve some nuts for garnishing.
  8. Continue to cook for an additional 5-10 minutes, allowing the nuts and saffron to infuse their flavors into the Basundi.
  9. Once the Basundi reaches your desired consistency (it should be thick and creamy), remove it from the heat and let it cool to room temperature.
  10. Chill the Basundi in the refrigerator for a few hours before serving.
  11. Garnish with the reserved chopped nuts before serving.
  12. Basundi can be served warm or cold. It can be enjoyed as is or with puri (fried bread) for a traditional Indian dessert combination known as “Puri and Basundi.”

Basundi is a delightful dessert that captures the essence of Indian sweets with its rich, creamy texture and aromatic flavors. It’s perfect for special occasions and celebrations, and it’s sure to be a crowd-pleaser.

Kairi Cha Panha

Kairi Cha Panha, also known simply as Panha or Aam Panha, is a popular and refreshing summer beverage from the Indian state of Maharashtra. This drink is made from raw green mangoes and is known for its sweet and tangy taste, making it a perfect way to beat the heat.

Here’s how you can make Kairi Cha Panha at home


  1. Raw green mangoes: 2 large or 3 medium-sized
  2. Sugar: 1/2 to 3/4 cup (adjust to your sweetness preference)
  3. Salt: A pinch
  4. Roasted cumin powder: 1/2 teaspoon
  5. Black salt (kala namak): A pinch (optional)
  6. Chilled water: 3-4 cups
  7. Ice cubes: For serving
  8. Fresh mint leaves: For garnish (optional)


Wash the raw green mangoes thoroughly. You can peel them if you prefer, but it’s not necessary. The peel adds a lovely flavor.

Boil the mangoes until they become soft and the skin starts to crack. You can do this in a pot of water or using a pressure cooker. If using a pressure cooker, cook for 1-2 whistles. Allow the mangoes to cool.

Once the mangoes have cooled down, remove the skin and extract the pulp. Discard the seed.

Blend the mango pulp until you get a smooth puree. You can add a little water if needed to aid the blending process.

In a large mixing bowl, combine the mango puree and sugar. Adjust the amount of sugar to your preferred level of sweetness. Raw mangoes can vary in tartness, so you may need more or less sugar.


Add a pinch of salt, roasted cumin powder, and a pinch of black salt (if using). Black salt adds a unique flavor, but it’s optional.

Mix everything together until the sugar dissolves completely.

Gradually add chilled water and mix well to achieve the desired consistency. The amount of water you add will depend on how thick or thin you want your Panha. Typically, you’ll need about 3-4 cups of water.

Taste the Panha and adjust the sugar and salt levels if needed. The Panha should have a perfect balance of sweet and tangy flavors.

Chill the Kairi Cha Panha in the refrigerator for at least 30 minutes before serving.

Serve the Panha in glasses filled with ice cubes. Garnish with fresh mint leaves if desired.

Kairi Cha Panha is an excellent way to enjoy the flavors of raw green mangoes during the summer season. It’s a delightful and refreshing drink that provides relief from the scorching heat and is loved by people of all ages in India.


Aamrus, also known as Aamras, is a delightful and popular mango dessert or side dish from the western regions of India, particularly Maharashtra and Gujarat. It’s made using ripe mangoes and is known for its creamy, sweet, and aromatic flavor. Aamrus is often served with puris (deep-fried Indian bread) and can be enjoyed as a dessert or a side dish.

Here’s how you can make Aamrus at home:


  1. Ripe mangoes: 3 large or 4 medium-sized mangoes (preferably Alphonso or Kesar mangoes)
  2. Sugar: 2-3 tablespoons (adjust to your sweetness preference)
  3. Cardamom powder: 1/4 teaspoon (optional, for added flavor)
  4. Saffron strands: A pinch (optional, for color and aroma)
  5. Milk: 1/4 cup (optional, for creaminess)



Wash and peel the ripe mangoes. Remove the flesh from the mangoes, discarding the pit. You can do this by cutting the mangoes into pieces and scraping the flesh off the pit.

Place the mango flesh in a blender or food processor.

Add sugar to the mangoes. The amount of sugar you use depends on the sweetness of the mangoes and your personal preference. Start with 2 tablespoons and add more if needed.

If you’d like to enhance the flavor and creaminess, add a pinch of cardamom powder and a few saffron strands soaked in a teaspoon of warm milk.

Blend the mangoes and sugar until you achieve a smooth and creamy puree. If the puree is too thick, you can add a little water or milk to adjust the consistency.


Taste the Aamrus and adjust the sweetness or other flavors as needed by adding more sugar, cardamom powder, or saffron.

Chill the Aamrus in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the dessert to become cold and refreshing.

Serve the Aamrus cold in individual bowls or glasses.


Bombil/Bombay duck – Maharashtra food delights for non-veggies

Bombil, commonly known as Bombay duck, is a popular seafood delicacy in Maharashtra, particularly in the coastal regions of Mumbai and Konkan. Despite its name, Bombay duck is not a type of duck but a type of lizardfish, and it’s famous for its unique taste and crispy texture when fried.

Here are some Maharashtra food delights for non-vegetarians, including dishes featuring Bombay duck:

Bombil Fry

This is perhaps the most famous Bombay duck dish. The fish is marinated in a mixture of spices, coated with semolina (rava) or chickpea flour (besan), and then deep-fried until it’s crispy and golden brown. It’s usually served with a squeeze of lime and is incredibly flavorful.

Bombil Masala

In this dish, Bombay duck is cooked in a spicy and tangy tomato-based gravy with a blend of spices. It’s a delightful combination of the soft, tender fish and the flavorful masala. It’s often served with rice or bread.

Bombil Curry

Similar to Bombil Masala, this is a curry dish where the fish is cooked in a coconut-based gravy. The coconut adds a creamy texture and a mild sweetness to the dish, balancing the spices.

Solkadhi with Bombil Fry

Solkadhi is a tangy and cooling drink made from coconut milk and kokum. It pairs wonderfully with spicy Bombil Fry, providing a balance of flavors and a refreshing contrast to the heat.

Bombil Pickle

Bombay duck is also used to make pickles in Maharashtra. These pickles are typically spicy and tangy and can be enjoyed as a condiment with rice or bread.

Bombil Biryani

Some restaurants in Maharashtra offer Bombay duck biryani. It’s a fragrant rice dish cooked with spices, saffron, and tender pieces of fried Bombay duck.

Malvani Fish Curry

While not specific to Bombay duck, Malvani cuisine is popular in the Konkan region of Maharashtra and includes a variety of fish curries that are aromatic, spicy, and packed with flavors. You can enjoy these curries with different types of fish, including Bombay duck.

Fish Thali

If you want to explore a variety of fish dishes, consider trying a seafood thali (platter) in a coastal restaurant. These thalis typically include a mix of fried fish, curries, and other seafood delicacies.

Fish Vada

Similar to Bombay duck, other types of fish are also used to make fish vada, which is essentially fish cutlets made by mixing minced fish with spices, shaping them into patties, and frying until crispy.

When visiting Maharashtra, particularly the coastal areas, be sure to explore the local seafood offerings. Whether you’re enjoying the crispy goodness of Bombil Fry or savoring the spicy flavors of fish curry, Maharashtra has a rich and diverse array of non-vegetarian delights for seafood lovers to enjoy



These are just a few more examples of the diverse and delicious food that Maharashtra has to offer.

The cuisine of Maharashtra showcases a unique blend of flavors, spices, and regional specialties, making it a culinary delight for food enthusiasts.


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