Food in Maharashtra ranges from the renowned pav bhaji to the scrumptious poha. Maharashtrian food is typically divided into two distinct but equally delicious categories: the Konkan and the Varadi. Because of its coastal location, Konkan draws inspiration from neighbouring regions such as Goan, Saraswat, Gaud, and Malvani. In contrast, the Vidarbha region is responsible for the delicious food known as Varadi. The cuisine of Maharashtra relies heavily on certain spices, including Goda Masala, Kokum, Tamarind, and Coconut. Different regions of Maharashtra use different spices and seasonings, contributing to the cuisine's reputation for variety.

Here are a few irresistible Maharashtrian dishes which represent Maharashtra food at the best!

• Pav Bhaji
• Vada Pav
• Puran Poli
• Misal Pav
• Modak
• Ragda Pattice
• Bharli Vangi
• Sreekhand
• Poha - Maharashtra food classic to breakfast rescue
• Sabudana khichdi
• Rassa
• Sol Kadhi
• Pithla Bhakri
• Aamti (Maharashtrian Dal)
• Bhelpuri
• Basundi
• Kairi Cha Panha
• Aamrus
• Kadhi
• Bombil/Bombay duck - Maharashtra food delights for non-veggies

1. Pav Bhaji

This iconic dish of Maharashtra would be amiss in any menu featuring Amchi. Served with a tasty combination of gently spiced veggies are fresh, thick slices of bread doused with butter. Every Indian loves this dish because it tastes so good.

2. Vada Pav

Vada Pav is the Indian equivalent of the burger. Between two pieces of bread as thick as a burger bun goes a tasty, spicy, deep-fried potato patty. The vada (patty) and pav (bread) are seasoned with a salty and peppery blend, and a fried, salted green chilli is used as a garnish. Doesn't that just sound ideal? It's a staple in the diets of Maharashtrians, who eat it at all hours of the day. It's cheap, satiating, and simple to get your hands on. The Bhajiya Pav is another well-liked variant; in place of the patty, it features batter-fried onions.

3. Puran Poli

This delicious treat is a sugary take on the traditional Indian breakfast staple, parantha. Jaggery (gur), yellow gramme (chana) dal, plain flour, cardamom powder, and ghee (clarified butter) make up the stuffing. It's a staple at parties, but it's versatile enough to eat any time of day. Delicious desserts can be consumed without asking for permission.

4. Misal Pav

Misal Pav, a speciality of Pune, is a staple of the Maharashtrian breakfast, snack and even brunch scene. It's a typical street snack in the Indian city of Mumbai. Moth beans are used to make a lentil curry that is both spicy and sour; this dish is eaten over Pav bread. Yoghurt is sometimes added to the dish to temper the heat. Even though it's traditionally eaten for breakfast, people in Maharashtra eat it whenever they like. Puneri Missal (topped with poha), Nagpuri Missal, Kolhapuri Missal, and Mumbai Missal are all very spicy variants of the Misal family.

5. Modak

During the Ganesh Chaturthi Festival, Modak, a popular delicacy in Maharashtra, is consumed in large quantities all over the state. A modak's inside sweet filling is made of freshly grated coconut and jaggery, while the modak's outer shell is crafted from rice flour and is exceedingly tender. Many variants of the original modak have emerged over the years, including chocolate modak, paneer modak, dry fruit modak, and motichoor modak. There is a good reason why Ganpati prefers this sweet above all others.

6. Ragda Pattice

You can't visit Maharashtra without sampling some of the amazing street food, including the world-famous Ragda Patties, or Ragda 'pattice' (a regional variant on the English 'patties'). Another delicious street snack in Mumbai, it's made of curried dry peas and patty forms. Ragda gravy is poured over these potato patties before they are topped with chaat chutneys, chopped onions, tomatoes, crispy sev, and fresh cilantro. The dish is a staple of the local street food scene in Maharashtra and may be found on the menus of any restaurant in the state.

7. Bharli Vangi

Baby brinjals or larger brinjals are commonly prepared in this manner and stuffed with a mixture of coconut, onion, jaggery, and Marathi goda masala. In general, brinjal has never been a fan-preferred vegetable. This meal from Maharashtra, India, however, may give this ordinarily dull vegetable a much-needed jolt of energy. The brinjal tastes fantastic after being cooked in this mixture.

8. Sreekhand

Sreekhand is a sweet yoghurt meal that is popular at weddings and the festival of Dushera. It is spiced with cardamom powder and saffron. Another delicacy from Maharashtra that has gained national fame, and is typically served with hot puris.

9. Poha - Maharashtra food classic to breakfast rescue

Every resident of Maharashtra loves this flattened rice snack served with tea. Poha is a very adaptable food that may be cooked in a wide variety of ways. Kanda poha, which is cooked with onions, is the most typical variation. Raw poha can also be prepared as dadpe pohe with fresh shredded coconut, green chilies, ginger, and lime juice; kachche pohe is raw poha tossed in oil, red chilli powder, salt, and uncooked onion; and batata poha is poha prepared with diced potato. Poha, whichever you prepare it, will satisfy your appetite.

10. Sabudana khichdi

Sabudana is the same thing as'sago' or tapioca starch. 'Khichdi' can be translated as'mixture' in English. It is one of the few food items ingested during the season of holy-fasting, upwaas, making this special dish a staple of the Maharashtrian breakfast menu. Sago, with its distinct flavour and gritty texture, makes a great savoury side dish.

11. Rassa

Mutton, chicken, fish, or any other seafood can be used to make the non-vegetarian Maharashtrian meal known as rassa, taambde, pandhra, or varhadi. The word ras means juice, hence the name rassa refers to a juicy dish that originated in the city of Kolhapur. Matnacha rassa is a dish made with mutton and a fiery red curry sauce. The red curry known as taambde rassa is cooked using the renowned peppers of Kolhapuri. Pandhra rassa is a white curry made with yoghurt and a balanced blend of spices. Finally, the Vidarbha region is home to the chicken curry known as Varhadi rassa.

12. Sol Kadhi

Sol Kadhi, a curry made with kokam and coconut milk, is a staple of the cuisine of Maharashtra. This is a staple in the diets of the people of Maharashtra, Konkan, and Goa. This meal shouts "freshness" with its coconut milk, green chilies, kokum, and fresh coriander. Sol kadhi, an appetising pink drink, is highly regarded for its ability to aid digestion and is typically served as an appetiser.

13. Pithla Bhakri

Most Maharashtrians will tell you that Pithla Bhakri is their go-to "comfort food." It is so popular there that it has another name in the state: Farmer's lunch. Hot pithra is often combined with bhakri or even roti as a reward at the end of a hard day's work. You won't need a lot of time or fancy ingredients to whip up this easy meal. Instead, it's the most resourceful meal you can make without any vegetables. The pithla eaten with rice typically has a watery-liquid like consistency, while the pithla served with bhakri or roti might be semi-liquid or dry. Zunka is the same thing, but with more heat.

14. Aamti (Maharashtrian Dal)

If you smell the renowned Maharashtrian dal Aamti cooking in the kitchen, you know your next-door neighbour is from Maharashtra. Aamti, a very simple lentil meal, originated in Maharashtra's Vidharba district and quickly spread to neighbouring Goa and Karnataka. There are currently over 51 distinct varieties of aamti, yet not one of them uses an overly complicated recipe. That's the charm of this warm and nourishing meal. Aamti, like other dals, is a healthy option due to the high protein content.

15. Bhelpuri

You may find the savoury snack known as bhelpuri all over the streets of Maharashtra. It has a tangy tamarind sauce and is created with puffed rice and vegetables. It is believed that Bhelpuri first appeared in the state of Maharashtra and then spread to the rest of the country. There are numerous methods for serving bhelpuri, but the most common involves a paper cone and a paper spoon. There are many varieties of bhelpuri. Dahi pudi, Sev Papdi Chat, Churmuri, and Sev Puri.

16. Basundi

You may find the savoury snack known as bhelpuri all over the streets of Maharashtra. It has a tangy tamarind sauce and is created with puffed rice and vegetables. It is believed that Bhelpuri first appeared in the state of Maharashtra and then spread to the rest of the country. There are numerous methods for serving bhelpuri, but the most common involves a paper cone and a paper spoon. There are many varieties of bhelpuri. Dahi pudi, Sev Papdi Chat, Churmuri, and Sev Puri.

17. Kairi Cha Panha

In the heat of summer, locals in Maharashtra turn to a traditional raw mango drink called Kairi Panha Cha. Alphonso and Salem Gundu mangoes are the most popular varieties. In just 7 or 8 minutes, you can whip up a glass of this chilled beverage that does wonders for relieving stress. Cardamom, along with its peel, is ground to enhance the drink's flavour.

18. Aamrus

Mangoes are a staple of the Maharashtrian summer, and aamrus is one of the state's most beloved ways to enjoy them. Mango pulp is used to create the thick aamras. It takes no more than 30 minutes to prepare the pulp after it has been extracted by hand. Chapattis or puris are used as accompaniments. Aamrus can be made with ghee or milk to make it tastier.

19. Kadhi

Kadhi is an integral part of a traditional Maharashtrian dinner. Vegetable pakoras are served in a rich sauce made from chickpea flour. Dahi, or yoghurt, lends a tangy flavour, but in Maharashtra, it's common to sweeten it with sugar. This meal is ideal for the warmer months since it goes well with steamed rice or, for a variety, moong dal khichdi.

20. Bombil/Bombay duck - Maharashtra food delights for non-veggies

In the coastal districts of Maharashtra, you may find many restaurants serving Bombil, often known as Bombay duck. Common preparations for this dish include pan-frying in butter and finishing with a lime juice and onion drizzle. The rainy season is ideal for experiencing it. The British had previously forbidden the consumption of Bombay duck due to its offensive odour. But in terms of flavour, this meal is unparalleled.

So now you know that the food of Maharashtra, which spans from mild to spicy, is incredibly diverse and rich. And now that you have this page as a reference, you won't miss out on any of the specialties of Maharashtrian cooking on your next trip there (you're welcome)!