Maharashtrian foods have left unforgettable impressions in my mind when I enjoyed them on a recent tour. So I write this post to introduce outstanding dishes and my practical experiences to help you understand more about Maharashtrian cuisine.
The fantastic flavor of the Maharashtrian recipes in this article is worth trying if you have an opportunity to travel to India. It is time to expand your culinary knowledge with the helpful information in this post. Let’s get it.
Maharashtrian savory foods are always the priority choice of many tourists and natives in this state. You can try these foods in this section to tickle your taste buds.
Misal Pav is an ideal choice for a Maharashtrian breakfast recipe. This food has 2 main parts, including spicy curry made by Moth beans (Misal) and an Indian bread kind (Pav). Moreover, you will find onions, lemon, and cilantro in this recipe.
Spicy and tangy are prominent flavors of this food. There are plenty of theories revolving around the origin of Misal Pav. Some people believe the dish came from Gujrat, while others claim it first appeared in the areas between Khandesh and Western Maharashtra.
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The Misal Pav version of Kolhapur will have an intense spicy taste. In addition, you can come across other variants like Pune Misal, Nashik Misal, Khandeshi Misal, and Ahmednagar Misal.
This amazing recipe appeared with the title the world’s tastiest vegetarian food at Foodiehub Awards when served at Aaswad restaurant in 2015 in London.
Let’s try the fantastic flavor of Maharashtrian Misal Pav right now.
You will find it hard to resist the appealing flavor of Pav Bhaji. This great Maharashtrian recipe is a combination of soft bread and vegetable curry. Its origin is associated with lunches of textile workers in Mumbai in the 1850s.
Nowadays, you can easily see its name on the menu of restaurants or vendors. Until now, this incredible food has existed for more than 150 years. Maharashtrians also eat it as a snack for mid-day meals.
It is not complicated to find its other variations with the appearance of mushrooms, cheese, paneer, plantains, and dried fruits.
If you are walking on the streets in Maharashtra, you should find a chance to buy and enjoy Ragda Pattice. It is a typical representative of Indian street culinary culture. In addition, you can enjoy it at restaurants at any time of the day.
Its two main parts are gravy (Ragda) and patties (Pattice). The chef will cook white peas with various spices to make gravy. Mashed potato cakes will act as the Pattice parts. The potato cake is pretty similar to Tikkis in Northern India, but it does not taste spicy.
The list of Maharashtrian lunch recipes will be complete with the appearance of Bharli Vangi. Chefs will stuff coconut, jaggery, and onions inside the Brinjals (eggplants). It is an excellent choice for vegetarians.
Eggplants originated from India and South Asian countries, meaning Bharli Vangi has long been a local staple. Most households in Maharashtra cook this food for daily meals. It also appears regularly at festivals and weddings.
To get a delicious Bhalri Vangi version, chefs will cook stuffed eggplants with curry leaves, chili peppers, mustard seeds, and cumin. Sometimes, they add goda masala ( Maharashtrian spice mixture) for a unique taste. This recipe will be better to eat hot with rice, Chapatis, or Boondi Raita.
It is time to learn how to make incredible Bharli Vangi.
It is a pity not to try Sabudana Khichdi when visiting India and Maharashtra. This is a famous Indian food with tapioca pearls (Sabudana) as the main ingredient. Locals usually enjoy it during Shivratri, Navratri, and other Hindu religious occasions.
Many people believe that Sabudana Khichdi was born in the 1800s when King Ayilyam Thirunal Rama Varma used tapioca (Sabudana) as an essential food in famine. It is a favorite fasting food of Maharashtrians throughout the Holy.
Vada Pav or Bombay Burger is a favorite plant-based food of tourists. This delicious dish is the pride of Maharashtrian cuisine. You will find deep-fried potato dumplings in the middle of a bread bun. The dish is usually served with chutneys and chili pepper.
It is a famous snack on many streets in Maharashtra and India. Many people said that a Mumbaikar named Ashok Vaidya prepared this first dish in 1966 when he opened the first stall to sell Vada Pav. It has long been popular with textile workers because of its low price.
Khadki Vada Pav, located in Kalyan, is considered the first kiosk to sell Vada Pav. It appeared in the late 1960s and was a brand of the Vaze family. Another interesting fact about this affordable delicacy is that August 23th is selected as World Vada Pav Day.
Expand your knowledge with this essential information about the history and origin of Vada Pav.
Referring to famous Indian curries, it is impossible not to mention Rassa Bhaji. It is a delicious Maharashtrian dinner recipe from Kolhapur that is well-liked by locals and tourists alike. Chefs often use mutton, fish, chicken, or seafood to make this food.
Its name means “watery curry”. It has many different variants with various flavors. Matnacha Rassa has a strong spicy taste made from mutton. Pandhra Rassa is a white curry with yogurt as a critical component. You should not ignore Varhadi Rassa cooked from chicken.
Pithla Bhakri or Jhunka Bhakri is the essence of Maharashtrian cuisine. People in this state also call it “Farmer’s meal” because it is an incredibly fulfilling and nourishing dish after a long and tiring working day on the fields for locals.
It is a kind of gram flour porridge. In the Vidarbha region of Maharashtra, it is also called Chun. Maharashtrians often eat watery, liquid-like versions with rice, while semi-liquid and dried versions are combined with roti or bhakri.
This food is an abundant source of nutrients. It can provide you with fiber, potassium, protein, and carbohydrates.
Aamti or Dal is one of the delicacies that help Maharashtrian cuisine reach the world. The distinctive yellow of the curry created from lentils will fascinate you. This food was born in the Indus Valley Civilization.
In the ancient Indo-Aryan language, its name means “to split”. Its traces existed in 300 BC. Nowadays, you can find about 51 different types of Dal. This food contains many vitamins, minerals, and proteins that are beneficial for your body.
Find out all things about the history of delicious Dal.
You will no longer worry about suddenly going hungry in the middle of the day when Bhelpuri is around. This famous snack exists throughout the streets in Maharashtra. It is one of the types of Chaat (savory snack) of Indian cuisine.
You will fall in love with this combination of crunchy puffed rice, refreshing vegetables, and pleasantly tart tamarind sauce. When coming to Mumbai’s beaches like Juhu or Chowpatty, tourists always want to enjoy this snack. Its popularity also spread to many other neighboring countries.
There are many theories about its origin. One of them said that the chef at Vithal restaurant located near Victoria Terminus invented it. Meanwhile, another theory argued that the Gujarati community made it first when adding flavors to Indian Chaat.
You will be impressed by the eye-catching yellow hue and exquisite taste of this delicious snack. Poha rice is the primary material that brings success to this special flattened rice that hails from the south of the Indian subcontinent.
It is an invention of people in Maharashtra. The Kellogg brothers created it for the first time in the 1890s. This food already existed and spread widely under the regime of Holkars and the Scindias. Maharashtrian rulers brought Poha to Madhya Pradesh.
When you go to the coastal areas of Maharashtra state, you will encounter many foods made from Bombil or Bombay Duck. To be clear, this is no duck but a type of popular local fish usually eaten with butter, onions, and lime juice, especially during the rainy season.
It had the name Bombay Duck when it was shipped by mail train named Bombay Daak. Its intense smell was the source of the sentence “You smell like the Bombay Daak” in the UK. This food was banned by the British as its smell was annoying.
Robert Clive was the first person who called it “ Bombay Duck” when he felt that it smelt like the mail and newspaper from Bombay. This fish lives mainly in the seas in the Indian subcontinent, also called “strange fish”.
Do not forget to try Aluvadi or Patra when you arrive in Maharashtra. It is a fantastic snack created from colocasia leaves, though its flavor can’t be complete without coriander leaves and tomato chutney.
You will be impressed with the rolled structure of this food, which you can guess from its name: Patra means leaves, and Vadi means dumpling in Sanskrit. It is a product of cuisine in western coastal India. This recipe has spread to many different regions of India.
This food was recognized as a traditional culinary recipe by the AYUSH System in July 2021. In terms of health benefits, the abundant iron content in colocasia leaves can lead to an increase in hemoglobin levels.
Thalipeeth is an iconic food of Maharashtra state. This mouthwatering dish contains grain flour and different vegetables. Maharashtrians often eat it with ghee and yogurt. If you want to enjoy Thalipeeth with the best taste, you should go to Virangula.
Also, you will feel the flavor of coriander, cumin, and other spices when eating this delicious food. Maharashtrians regularly use tapioca and rajgira to make the flour for this food during the fasting days of Hindus. It is good to mix it with chutney for breakfast, dinner, or snacks.
Follow these instructions to make incredible Thalipeeth.
If you are looking for Maharashtrian sweet foods to satisfy your sweet cravings, you should not neglect these yummy dishes in this part. Let’s learn about them now.
If you search for Maharashtrian dessert recipes, you should add Modak to the list right away. It is a famous sweet dumpling of India’s Maharashtra state. You will find the yummy filling made from coconut and jaggery inside the rice or wheat flour shell.
Fried and steamed Modak are two main types, but the steamed version is widely used. The Maharashtrians will eat steamed Modak with ghee. Hindus believe that it is a preferred food of Lord Ganesha, one of the most important deities in Hinduism.
Many people believe that Modak is probably a Maharashtrian invention, it is now a common sight all across India.
Puran Poli is a sweet food that you should not miss from Maharashtrian cuisine. The chef will combine jaggery (Gur), plain flour, yellow gram (Chana), ghee, and cardamom powder to make this fascinating sweet flatbread.
This incredible Indian bread is an indispensable part of special occasions in Maharashtra. In particular, Maharashtrians make it a lot during Holi because it is a gift for gods. It is great to eat it with Paal Payasam and feasts in Kerala.
Southern India is the birthplace of this sweet flatbread. It has a long history, appearing in the Manucharitra encyclopedia written in Telugu in the 14th century. But there were also notes mentioning this food in the 12th century by King Someshvar.
Even now, I still remember the fascinating flavor of Sol Kadhi. While the English translation reads “curry”, this is actually a fantastic purple-hued drink made up of coconut milk and dried kokum fruits (a plant native to India). Many people love to enjoy it during or after the meal.
Most people in Maharashtra, Goa, and Konkan love Sol Kadhi. Its deep flavor and smooth and creamy texture will make you feel like you’re in seventh heaven. Another plus point of this drink is that your digestive system will work better after eating Sol Kadhi.
Basundi is a sweet choice to refresh your taste buds after every meal. This Indian dessert is loved in Maharashtra, Gujarat, Tamil Nadu, and many other areas across India. It is similar to Rabri in Northern India. People prepare Basundi by boiling milk until it is thick.
There is no authentic information about the origin of Basundi. The Maharashtrians usually make it during Hindu festivals like Bhaubeej and Kali Chaudas. You can try many various variations of this fantastic dessert.
You cannot miss the Sitaphal Basundi version (with custard apples) if you love a creamy drink. Meanwhile, Angoor Basundi mixed with sweet, ball-shaped, cheese-filled dumplings will not let you down.
Go to the kitchen to make outstanding Basundi at home.
It is fantastic to sip a cup of tea with yummy Shakarpara. It is an excellent snack originating from a similar Persian snack called Shekarpareh. Maharashtrians also call it Meethi Nimki.
You can find it in most Indian states from North to South. Depending on the cooking process, it may have a sweet, spicy, or salty taste.
It is an enchanting fried product of sugar, maida, semolina, and ghee with a crunchy texture and a fragrant smell. It is an indispensable part of Holi, Diwali, unique festivals, and occasions in Maharashtra.
Glam flour is an essential ingredient in Indian cuisine, and it is also an integral component in Bakarwadi. This fantastic recipe includes the crisp glam flour dough on the outside, while the filling is made from coconut, sesame seeds, and poppy seeds.
Gujarat and Maharashtra are the first places to witness the appearance of Bhakarwadi. Apparently, people made the first Bhakarwadi by rolling the flatbread Bhakri with the filling (Wadi), then fried and cut it into slices.
It is famous in Maharashtra and Gujarat and is popular in many countries worldwide. The Maharashtra-based snack enterprise Chitale Bandhu Mithaiwale has helped it become popular by distributing this food in many parts of the world.
Listen to some reviews while eating Bhakarwadi.
Shrikhand is one of the outstanding desserts you have to try during your trip to Maharashtra. Traveling herders invented this fantastic dessert by combining strained yogurt with sugar and nuts.
You will easily come across it with Thali (platter) and Puris (wheat bread). The origin of the dish is still a point of contention because Maharashtra and Gujarat both claim to be the birthplace of this dish.
This recipe is a delicious and refreshing dessert after each main meal, though people in North India usually eat it as an incredible food for breakfast.
The arrangement of dishes on the plates of Maharashtrians is essential. It has become a cultural feature of people in this state. Most households comply with this layout to bring a complete and comfortable meal.
Maharashtrians will set salt and types of condiments in the 12 o’clock position of the plate. A glass of water and delicious Indian side dishes, snacks, and salads will be on the left-hand side of the plate.
In particular, the less eaten foods will be placed on the left side as people will eat with their right hand. You will enjoy the main course on the right side.
On the opposite end of the salt will be varieties of rice. Alternatively, soft and fluffy Poli, flatbread, or roti will appear in the center of the plate, at the 6 o’clock position. On your right-hand side, you’ll see dishes like curry and dal.
Are you satisfied with the foods and knowledge I have introduced in this article? Do you know of any other great food in Maharashtra? Do not forget to leave the name and relevant information in the comment section.
It is great to enjoy these appealing foods. Therefore, it is time to meet your culinary passion by taking trips to Maharastra. Please show your relatives this post to get a perfect food plan if they intend to go. Thanks a lot!