Best Maharashtrian
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Misal Pav is a popular Maharashtrian dish originating from Mumbai. It features a fiery curry made primarily from sprouted moth beans (matki), offering a robust and spicy flavor. The dish is traditionally served with pav – Indian bread – and generously garnished with farsan, a savory mixture of crunc...
Goda masala, also known as kala masala, is a traditional dark and aromatic spice blend originating from the Maharashtra region of India. The mixture typically includes toasted spices such as coriander, cumin, black cardamom, and cinnamon, combined with desiccated coconut, sesame seeds, and unique re...
Kolhapuri Mutton is an intensely spiced lamb or goat curry originating from Kolhapur in Maharashtra, India, renowned for its use of a distinctive Kolhapuri masala containing dried red chilies and coconut.
Kolhapuri Chicken is a dry coconut curry originating in South Maharastra. It’s notable for its intense heat derived from a complex masala incorporating roasted coconut and dried red chilies. This dish offers a deeply flavorful and spicy experience favored by those who enjoy bold, traditionally prepa...
Chawli Bhaji is a traditional Maharashtrian curry made from black-eyed peas, distinguished by its use of freshly grated coconut and a roasted spice masala blend.
Prawn Koliwada is an Indian seafood preparation associated with Mumbai, particularly the Sion Koliwada area. Prawns are coated in a spiced batter or marinade, commonly containing chili, ginger, garlic, and gram flour, then deep fried until crisp. Despite its name, the dish is generally linked to Pun...
Mugachi usal is a spicy Maharashtrian curry made from sprouted mung beans, notable for its nutritious profile and use of onion, coconut, and goda masala.
Masale bhat is a spiced rice dish from Maharashtra, India, notable for combining rice with vegetables, coconut, peanuts, and regional goda masala.
Varan bhaat is a traditional vegetarian comfort food from Maharashtra, India, consisting of plain, cooked toor dal (split pigeon peas) served over steamed white rice. The dal is lightly spiced with turmeric, cumin, and asafoetida, and the dish is traditionally finished with a spoonful of pure ghee....
Aamti is a traditional lentil curry originating from the Maharashtra region of India. It is characterized by a distinct flavor profile that balances sweet, sour, and spicy elements. The dish is commonly prepared using toor dal (pigeon peas) and is seasoned with tamarind or kokum, jaggery, and a prop...
Usal is a traditional Indian curry originating from the state of Maharashtra, primarily made from sprouted legumes such as moth beans or mung beans. The sprouted beans are cooked in a spicy, aromatic onion-tomato gravy that incorporates goda masala, a unique blend of sweet and savory Maharashtrian s...
Bhakri is a round, often thick unleavened flatbread from western and central India, made from flours such as jowar (sorghum), bajra (pearl millet), ragi, rice, or wheat. Because these flours usually lack gluten, the dough is often shaped by hand or rolled and then cooked on a griddle, sometimes fini...
Pithla is a savory dish from Maharashtra, India, made by cooking chickpea flour, known as besan, with water, spices, and often ingredients such as onion, garlic, or green chili. Its consistency can range from a thick paste to a pourable gravy, depending on the household or regional preparation. It i...
Katachi amti is a traditional lentil curry from the Maharashtrian region of India, specifically created to accompany the sweet flatbread known as puran poli. The broth is uniquely made using the leftover water from boiling chana dal, which is then simmered with goda masala, tamarind, jaggery, and sp...
Maharashtrian cuisine, originating from the Maharashtra region of India, features a diverse range of dishes utilizing lentils, vegetables, and spices, often with a balance of sweet, sour, and spicy flavors.
Amti is a Maharashtrian lentil preparation commonly made with cooked pigeon peas, also called toor dal or arhar dal. It is generally thinner than many other Indian dals and combines sour, sweet, spicy, and savory elements, often using tamarind or kokum, jaggery, and a regional spice mixture such as...
Sabudana khichdi is a traditional Indian dish consisting of soaked tapioca pearls and diced potatoes cooked with roasted peanuts, cumin seeds, and green chilies. It is widely consumed in regions such as Maharashtra and is particularly associated with Hindu fasting periods, including Navratri, Shivra...
Batata vada is an Indian fried snack closely associated with Maharashtra and especially with Mumbai street food. A filling of mashed potato seasoned with ingredients such as mustard seeds, curry leaves, garlic, chilies, and turmeric is shaped into balls, coated in chickpea-flour batter, and deep-fri...
Batata Poha is a western Indian breakfast dish from Maharashtra combining flattened rice (poha) with diced potato, mustard seeds, turmeric, and curry leaves, commonly eaten as a quick morning meal.
Varan is a simple, everyday Maharashtrian lentil preparation made from pigeon peas, distinctly seasoned with curry leaves, cumin, and asafoetida.
