Decoding Maharashtrian Veg Cuisine: Famous Dishes, Hidden Gems, Indigenous Ingredients & Masalas

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Having traversed several parts of Maharashtra, some of my fondest memories of the local cuisine is gorging on the fragrant Indrayani Bhaat, spicy Rassa Patodi, and chatpata Misal Pav. 

But, Maharashtra’s cuisine can’t be put in a box. I remember relishing quite diverse flavors in north eastern Maharashtra, compared to the Vidarbha region or cities like Mumbai and Pune. This culinary heterogeneity probably stems from the state’s large geographical area. 

Despite the diverse nature, if we had to describe the traditional cuisine of Maharashtra as a whole, we could overall term it a flavor-packed combination of tangy and spicy, with hints of sweetness in certain regions. 

Come, let’s go on a vegetarian culinary trail through Maharashtra in this article, decoding the state’s famous veg delicacies as well as the lesser known gems.

Types of Maharashtrian Veg Cuisines

The varieties of Maharashtrian cuisine can be charted as per each region. Coastal Maharashtra’s food, such as Malvani cuisine, is pleasant on the palate. Their coconut-based curries are cooked in the tangy pink-hued kokum or raw mango along with the aromatic Malvani masala. 

Meanwhile, the delicacies of regions such as Nagpur can be extremely spicy and darker in color, commonly known as the Saoji or Varhadi style of cooking. On the other hand, central Maharashtra’s food is richer and heavier, owing to its royal past.

The border districts take influence from cuisines of their respective neighbouring states, including Telangana, Karnataka, Gujarat, Madhya Pradesh and Goa. And then of course, there are the famous modern street foods such as Vada Pav that were born in Mumbai more recently. 

Here’s a table to classify Maharashtra’s cuisine as per their geographical origins:

Region	Cuisine Characteristics	Popular Vegetarian Dishes
Konkan (Coastal Maharashtra)	Coconut-based, tangy flavors, rice as a staple, use of kokum and coconut milk	Sol Kadhi, Ghavan, Phanas Bhaji (Jackfruit Curry), Amboli
Desh (Western Maharashtra – Pune, Nashik, Kolhapur, Satara)	Spicy, wheat and jowar-based, use of peanuts, garlic, and sesame seeds	Misal Pav, Pithla Bhakri, Bharli Vangi, Kanda Poha, Kolhapuri Tambda Rassa
Vidarbha (Eastern Maharashtra – Nagpur, Amravati, Wardha, Akola)	Spicier than other regions, use of dried coconut, groundnut, and red chilies	Tarri Poha, Patodi Rassa, Varhadi Zunka
Marathwada (Central Maharashtra – Aurangabad, Beed, Nanded, Jalna, Latur, Osmanabad, Parbhani)	Robust flavors, slow-cooked dishes, wheat and jowar-based, fusion of Mughal and Maharashtrian influences	Shev Bhaji, Naan, Zunka, Dashmi Roti, Shrikhand
Khandesh (North Maharashtra – Jalgaon, Dhule, Nandurbar, Malegaon)	Spicy, smoky flavors, jowar-based, heavy use of groundnut and sesame	Khandeshi Thecha, Kala Rassa (veg version), Bajrichi Bhakri, Gulachi Poli, Gavran Pitla

 

28 Must-Try Vegetarian Dishes Of Maharashtrian Cuisine

Main Course 

1. Bharli Vangi

For anybody who enjoys relishing brinjal, this dish is a must-try. It can easily be found in most eateries serving local cuisine in Maharashtra. 

Though the taste might slightly vary at each place, it’s mainly cooked with whole brinjals stuffed with a flavourful masala that includes grounded peanuts, coconut and the local goda masala. It pairs well with roti and rice as well. 

2. Patodi Rassa

Patodi is basically small savory cakes made of steamed gram flour. These are cooked in a spicy gravy called Rassa, which altogether combines into a rich curry that can be enjoyed with rice and roti. Some places serve the Patodi and Rassa separately as well. 

TWT Trivia: Interestingly, the taste of Patodi Rassa differs in various regions. For instance, the versions I had in Nagpur and Tipeshwar were extremely spicy. But the curry I had in Aurangabad and Mumbai were quite mild. 

3. Matka Roti

A dish unique to Nagpur, Matka Roti requires skilled hands. It is made on an inverted iron matka (pot) with a special local flour called Lokwan Wheat. The texture falls somewhere between a Rumali Roti and a dosa. 

It’s usually enjoyed with veg or non-veg Rassa (a dark spicy curry). You will find it at several places in Nagpur, but the most popular one is at Taj Matka Roti. 

4. Indrayani Bhaat

I truly feel this is one of the most underrated foods of Maharashtra’s cuisine. Found in very few commercial eateries, Indrayani Bhaat is a heavenly and aromatic sticky rice. 

I’ve only eaten it once with crispy fried Okra and dal at a place in Lonavala, and instantly fell in love. Since then, I’ve been looking for it during all my trips to Maharashtra, but haven’t found it anywhere else yet. 

5. Bhakri

Bhakri forms one of the main elements of a main course in most Maharashtrian households. A rustic flatbread that can either be made with rice, jowar, bajra or even wheat, bhakri is usually paired with a curry and a pickle or thecha on the side. 

6. Zunka

I tried Zunka in Nagpur and felt this is a hidden gem of Maharashtra’s cuisine. A dry stir fry dish that’s almost like a bhurji, Zunka is made with gram flour, onions and spices. It goes beautifully with both rotis and rice. 

7. Metkut Bhaat

This is a dish that shares similarities with the two Telugu states. Metkut is a dry-roasted powder prepared by grinding together dals and spices. It is usually mixed with hot steamed rice and enjoyed as is. 

TWT Trivia: In Andhra Pradesh, Telangana, Karnataka and Tamil Nadu, this kind of a powder is called podi and is usually enjoyed with dosa and idli. 

8. Suranache Kaap 

Another all-time favorite dish of mine, Suranache Kaap is crisp, pan-fried Yam marinated in a tangy masala and then coated in rava (semolina). These make for great individual snacks as well as a side dish with rice.

9. Pithla

A simple yet delectable traditional dish of Maharashtra, Pithla is a thick curry made from gram flour with a mash-like consistency. It is usually teamed with bhakri. 

10. Bharli Bhindi

I find myself drooling as I write about this particular dish. Imagine stuffing crisp ladies fingers with a chatpata goda masala — irresistible is all I can say. You got to try it! 

11. Thecha

In many Maharashtrian households, a meal is incomplete without this spicy condiment made by stone-grinding green chillies, peanuts, garlic, salt and oil. A few other masalas are also added by some people. It’s enjoyed as a condiment with rice as well as jowar bhakri. 

12. Shev Bhaji 

Many of the central and northern regions of Maharashtra make this curry with the popular Indian snack — sev (crisp gram flour snack). They attain a velvety texture when cooked in the spicy gravy and are usually eaten with Pav, Bhakri as well as rice. 

13. Usal

A highly nutritious and tasty dish, Usal is a curry created with mixed sprouted legumes, goda or kala masala and grated coconut. It is enjoyed with pav, chapatis and rice. 

14. Batata Bhaji

A simple stir fry dish made with potatoes, light spices and sometimes onions, it is paired with poori, roti and rice. I personally love having this hot pooris. 

15. Aamti

Aamti is basically Maharashtrian dal, but with an additional tangy element that is brought from using kokum or at times, tamarind. It is also slightly sweeter than your regular dal, as jaggery is added in the cooking process. 

Snacks & Street Foods

16. Vada Pav 

Originated in the streets of Maharashtra’s capital city Mumbai, these delightful soft buns feature a fried potato patty sandwiched between them. 

You will find them in numerous street side stalls in the city, where locals start thronging early in the morning to pick these up for quick breakfasts. However, some of them sprinkle a delicious garlic-chilli masala in between, which enhances its flavors. 

TWT Tip: One of our more memorable Vada Pav experiences was at the Juhu Beach, where we munched on the snack while watching and hearing the sea waves swirl. We had bought it from one of the many beachfront eateries and it had that perfectly crisp vada with a generous sprinkling of the red masala powder. 

17. Misal Pav

This is a healthier, protein-rich alternative to Vada Pav as the buns are served with a flavor-packed sprouted mung bean curry. The curry is usually loaded with a dark brown gravy that has several variations. I remember having very spicy Misal in places like Pune and Nagpur, while cities like Mumbai and Aurangabad had a more pleasant taste.  

18. Thalipeeth

One of my favorite but lesser known snacks of Maharashtra, Thalipeeth is usually made with mixed flours and then deep fried into crisp disks. Many places add onions to it as well and serve them with a pickle or thecha. I have had these in Aurangabad and they were delectable. 

19. Sabudana Vada

Another one of my favorite snacks, these fried patties are super crisp on the outside yet soft and fluffy inside, with the tapioca balls offering a delicate bite. They are found in most places in Maharashtra. 

20. Alu Vadi

In case you’re thinking this must be a potato-based dish, stop right there. Interestingly, Alu Vadi is prepared by applying gram flour paste on colocasia leaves and rolling them to create spirals. These are first steamed and then fried. The outcome is a crunchy snack full of textures. It’s also called Patra in Gujarati. 

21. Kothimbir Vadi

These crisp savory cakes are whipped up by steaming and then pan-frying a mixture of coriander leaves, gram flour, peanut powder and other spices. It’s a popular snack across Maharashtra, especially as an accompaniment with tea. 

22. Pav Bhaji

Most people would already know this famous street food of Maharashtrian cuisine, as it has spread across India and is available in the chaat stalls of almost every city today. However, you can taste the most authentic version of this mixed veg curry teamed with Pav in Maharashtra. 

23. Poha

This popular flattened rice dish of Maharashtra can be found on the breakfast plates of the local households at least once a week. Today, poha is also sold in the street side stalls of most cities in the state, including Mumbai and Pune. 

Desserts & Drinks

24. Puran Poli

One of my favorite Indian desserts, this is basically a sweet paratha stuffed with chana dal and jaggery/sugar filling. Most places in Maharashtra make the flat bread with whole wheat, but at some eateries, you will find the bread made with rava and maida too. 

25. Ukdiche Modak

These cute steamed dumplings can be called a Maharashtrian version of dimsums or momos, but with a difference. The outer dough is made with rice flour and stuffed with a coconut-jaggery mixture. They are especially offered as prasad during Ganesh Chathurthi, but they are available in a few sweet shops throughout the year these days. 

Did You Know?

Both Puran Poli and Modak are enjoyed in a few other states as well with slight variations. For instance, Modak is made in an oval shape in Tamil Nadu and West Bengal, which are called Kozhukattai and Pur Pithe respectively. Similarly, Puran Poli is called Bobbatlu in Andhra Pradesh and Telangana, and Holige in Karnataka. 

26. Anarsa

Interestingly, this sweet is made in several states of India with different names. In Andhra Pradesh and Telangana, these are called Ariselu, while West Bengal calls them Gud Pitha. The Maharashtrian version is made with poppy seeds, rice and jaggery. 

27. Sol Kadhi

This is one of my all-time favorite summer beverages, as it’s naturally vegan and incredibly delicious. Made by fermenting coconut milk with kokum and then stirred with spices, the plant-based buttermilk flaunts a beautiful pink color. 

28. Kokum Sherbet

Sweet, tangy and refreshing with a gorgeous dark pink color, this drink is created with kokum, sugar syrup and spices — a must-have summer drink. 

Indigenous Ingredients Of Maharashtra’s Cuisine

Native ingredients grown in the state naturally play a huge role in the traditional cuisine of Maharashtra. For instance, the Geographical Indication (GI) tagged Ambemohar rice (with mango blossom fragrance) and Ajara ghansal rice, are widely used across Maharashtra in various recipes. 

Similarly, two types of jowar (from Mangalwedha and Jalna) have a GI tag and are consumed throughout Maharashtra in the form of Bhakri (flat bread). Kokum, indigenous to Sindhudurg and Ratnagiri, is added to several Maharashtrian curries and drinks to bring out a tangy flavor and pinkish color. 

Here is a neatly-curated table of the GI-tagged foods from Maharashtra: 

Food	Specialty
Alphonso Mango (Hapus)	Known for its rich aroma, sweetness, and saffron-colored pulp
Ajara Ghansal Rice	Aromatic, small-grained rice variety grown in the Sahyadris
Ambemohar Rice	Fragrant rice variety, popular for making soft, flavorful dishes
Bhandara Chinoor Rice	Aromatic and small-grained rice, used in festive delicacies
Dhapoli Black Rice	High-antioxidant, naturally pigmented black rice
Navapur Tur Dal	High-protein lentil with a distinct nutty flavor
Mangalvedha Jowar	Nutrient-rich sorghum used in traditional bhakris
Dagdi Jowar	Hard-textured jowar variety, rich in fiber and protein
Jalgaon Banana	High-yielding variety, known for its sweetness and long shelf life
Nagpur Orange	Juicy, sweet-sour citrus fruit with a distinct flavor
Jalna Orange	Unique variety of orange with a sweet-tangy taste
Solapur Pomegranate	Deep red arils, rich in antioxidants and flavor
Purandar Fig	Soft, sweet figs with a unique texture, grown in volcanic soil
Beed Custard Apple	Creamy, sweet fruit known for its high pulp content
Mahabaleshwar Strawberry	Juicy, deep red strawberries with a balanced sweet-tart flavor
Panchgani Strawberry	Premium quality strawberries, grown in cool climates
Gholvad Chikoo	Naturally sweet, grainy-textured sapota known for its unique taste
Badlapur Jamun	Deep purple jamun with a rich, sweet-tart taste
Bahadoli Jamun	Medicinally valued jamun variety, known for its astringency
Vengurla Cashew	High-quality cashew nuts with natural sweetness
Sangli Raisins	Naturally sweet, sun-dried raisins with high fiber content
Lasalgaon Onion	Pungent, long-lasting onions, India’s largest onion-producing hub
Alibaug White Onion	Unique white onion variety, mild and sweet in taste
Jalgaon Bharit Brinjal	Special brinjal variety used in the traditional ‘Bharit’ dish
Kolhapuri Jaggery	Dark, rich jaggery with a distinctive caramelized taste
Waghya Ghevada	High-protein, native variety of kidney beans with rich flavor
Kokum	Sour fruit used in traditional beverages and curries
Nandurbar Amchur Chillies	Dried raw mango-flavored chilies, used in tangy spice blends
Chandrapur Green Chilli	Highly pungent green chili with a strong flavor
Panchincholi Tamarind	Tamarind variety with a rich, tangy flavor
Kasti Coriander	Aromatic coriander variety used in spice blends
Marathwada Kesar Mango	Unique variety of mango with a rich saffron-like taste

Spice Blends & Masalas In Maharashtra’s Cuisine

There are 5 main varieties of Maharashtrian masalas that are added in different regional preparations of the state. Each masala is created with distinct spice blends that form the final dish’s primary flavors. 

Here are the types of masalas used in Maharashtra’s culinary practices:

• Goda masala – One of the most famous masalas of Maharashtrian cooking, the Goda masala is an aromatic and slightly sweet blend of garam masala, red chillies, coconut, and sesame used in various curries, including Bharli Vangi. 
• Kolhapuri masala – Fiery and spicy, the Kolhapuri masala is made by grinding a whole lot of spices and a generous amount of chillies, resulting in rich red-hued curries. 
• Kala masala – This masala makes the curries dark in color, as the spices are roasted vigorously. That is why the Rassa (curry) that is made with this masala is almost blackish brown. 
• Malvani masala – Used in the Konkan region for both sea food preparations as well as vegetarian curries, this masala is lighter and simpler, created using coriander seeds, chillies, peppercorns, mustard and garam masalas. 
• Saoji masala – Nagpur and its surrounding regions widely use this in their cooking to prepare a dark brown colored gravy. It’s usually quite spicy due to the proportions of whole spices and chillies used while blending. 

TWT Experience Summary Of Maharashtrian Cuisine

Whether it’s the rich and dark-colored curries with oil floating on top, the tangy-sweet Malvani preparations, or the chatpata street food snacks such as Vada Pav and Misal Pav, Maharashtrian cuisine celebrates a wide array of flavors. 

The rustic jowar Bhakri with Pithla and Thecha can transport you to rural Maharashtra, while the Sol Kadhi and Kokum Sherbet make for refreshing summer treats. 

In terms of popularity, savory dishes such as Bharli Vangi and Kothimbir Vadi can give tough competition to each other, while hidden gems like Suranche Kaap, Rassa Patodi, Indrayani Bhaat, and Matka Roti can pleasantly surprise you with their flavor profiles. 

And of course, sweet dishes like Puran Poli or Ukdiche Modak are an indispensable part of every festive feast in Maharashtra.

Do try some of these local dishes whenever you visit Maharashtra and let us know in the comments section about which ones you enjoyed the most. 

Frequently Asked Questions On Famous Cuisine Of Maharashtra

1. Which are the best festive dishes of Maharashtra?

Some of the most famous and delicious festive treats of Maharashtra are Modak, Puran Poli, Gujiya, Masale Bhaat, Bharli Vangi, Sabudana Vada, Kothimbir Vadi and Usal. 

2. Which are the most underrated and lesser known foods of Maharashtra? 

Matka Roti is a hidden gem from Nagpur, while Rassa Patodi is a delicious curry cooked in the homes of the entire Vidarbha region. Indrayani Bhaat and Ambemohar Rice are fragrant rice varieties native to Maharashtra, while other main course preparations like Suranache Kaap, Zunka and Metkut are still lesser known. 

3. Is coconut an integral part of Maharashtra’s cooking?

Coconut is usually present in most dry masalas and curries, which are part of traditional Maharashtrian cuisine, including Goda Masala, and Konkan curries. Coconut is also used to make several Maharashtra’s sweets, such as Modak and Gujiya. 

4. Which are the most famous street foods of Maharashtra? 

Some of the most popular Maharashtrian street food dishes are Vada Pav, Pav Bhaji, Poha, Misal Pav and Pani Puri. 

5. What are the best Maharashtrian sweets? 

Some of the best Maharashtrian sweets are Puran Poli, Ukdiche Modak, Anarsa, and Gujiya. 

6. Is Puran Poli a famous dish of Maharashtra? 

Puran Poli is one of the most famous dessert dishes of Maharashtra. It is a flat bread stuffed with a sweet filling of chana dal, jaggery and in some variations, even coconut or sugar.