11 Maharashtrian Cuisine Specialties to Try Now

1. Kande Poha

Kande poha is a breakfast classic across Maharashtra. Poha, or flattened rice, is rinsed and gently sautéed with finely chopped onions (kande), mustard seeds, curry leaves, turmeric, green chilies, and roasted peanuts for crunch. The dish is light but satisfying, and a final squeeze of lemon brightens the flavours. Many households add a pinch of sugar to balance the tang. Texture is important here: the flakes should be soft but not mushy, and the peanuts give a pleasing bite. In North America, you’ll find parboiled flattened rice at South Asian grocery stores; if unavailable, try ordering online from specialty retailers. Fresh curry leaves and mustard seeds are also common in Indian markets, but dried curry leaves can work in a pinch. For a simpler version, substitute roasted almonds or cashews for peanuts. Serve kande poha with chai or a small bowl of yogurt to round out the breakfast. It’s an ideal tiffin item to pack for work, and pairs well with a mango or banana on the side.

2. Misal Pav

Misal pav is a layered, spicy street-food bowl from western Maharashtra that’s become a crowd favorite. The base is an usal — a curry made with sprouted moth beans or other lentils — simmered with onions, tomatoes, and a bold spice mix. On top comes a crunchy farsan or sev, plus chopped onions, coriander, and a squeeze of lemon. It’s served with soft pav rolls for scooping. In Kolhapur versions the heat is unapologetic; Mumbai versions sometimes tone it down for wider audiences. For home cooks in North America, use sprouted lentils from health-food stores or canned legumes, and add store-bought farsan where fresh is hard to find. If you want to moderate the spice, reserve some of the usal before adding the hot masala and blend the two when serving. Misal pav shines as a social dish — bring it out for a casual weekend brunch or a potluck where guests can assemble their own bowls.

3. Vada Pav

Vada pav is Mumbai’s famous grab-and-go snack: a soft pav filled with a spicy potato fritter and layered with chutneys. The vada is made by mashing boiled potatoes with green chilies, garlic, and spices, coating the mixture in chickpea flour batter, and deep-frying until crisp. The sandwich comes with a green cilantro-chili chutney, a sweet-tamarind chutney, and often a dry garlic chutney dusted on for extra punch. In North America, many Indian bakeries sell pav, and frozen or fresh potato fritters are sometimes available at regional grocers. For a lighter take, try oven-baking the vada or shallow-frying it with minimal oil. Vada pav works well for lunchboxes, street-food nights, or late-night cravings. Pair it with masala chai or a cold yogurt drink to balance the heat. If you see a menu item called “Mumbai vada pav” at a local Indian cafe, it’s likely the classic version.

4. Pav Bhaji

Pav bhaji began as a quick laborer's meal in Mumbai and evolved into a rich, buttery vegetable mash served with toasted pav. A mix of potatoes, peas, carrots, cauliflower, and bell peppers is cooked down and mashed with a special bhaji masala, then finished with butter for a luxurious mouthfeel. The pav is slashed and toasted in ghee, so each bite soaks up flavor. At home in North America, you can replicate the dish using common vegetables and a ready bhaji masala or a homemade spice blend. Mash the veggies to your preferred texture — rustic or smooth — and watch the finishing butter and lemon. Pav bhaji is ideal for family dinners, casual gatherings, or food stalls at festivals. It’s also an approachable way to introduce friends to Indian savory flavors because the vegetables make it broadly appealing. Serve with chopped onions, a wedge of lemon, and extra butter on the side.

5. Puran Poli

Puran poli is a celebratory sweet bread made by stuffing soft flatbread with a sweet chana dal and jaggery mixture. The filling, called puran, is cooked until dry and fragrant, often flavored with cardamom and a touch of nutmeg. The dough is rolled thin, filled, and cooked on a hot griddle with ghee until golden. Traditionally made during festivals and family gatherings, puran poli is comfort food with a festive note. In North America, substitute yellow split peas or chana dal if whole gram is tricky to find, and use brown sugar sparingly if jaggery is unavailable. For an authentic texture, try breaking larger lentils down thoroughly in the cooking process. Serve warm, brushed with ghee, and pair with a glass of warm milk or chai. Puran poli rewards patience and is a great recipe to make with family — kids often enjoy helping shape the dough.

6. Ukadiche Modak (Steamed Modak)

Ukadiche modak are steamed dumplings with a grated coconut and jaggery filling wrapped in a soft rice flour shell. They’re traditionally offered to Lord Ganesha and enjoyed during Ganesh Chaturthi. The texture contrasts a slightly chewy outer layer with the sweet, aromatic coconut inside; a small dash of cardamom lifts the flavor. For North American cooks, ready rice flour mixes can simplify the shell, while frozen shredded coconut works in place of fresh when necessary. Steaming requires a tight seal so the filling stays moist; many home cooks use small silicone molds or traditional modak presses to shape them neatly. While the steamed version is classic, some regions prefer fried modaks for a crisp exterior. Present them warm with a drizzle of melted ghee or alongside a pot of masala chai for a festive spread.

7. Bharli Vangi

Bharli vangi showcases small eggplants stuffed with a roasted masala of peanuts, coconut, sesame, and spices, slow-cooked until meltingly tender. The stuffing is richly spiced and slightly tangy, often using tamarind or kokum to balance the fat from the peanuts. This dish is a showstopper in vegetarian Maharashtrian meals and pairs beautifully with jowar or bajra bhakri and steamed rice. In North America, small globe or Italian baby eggplants are good substitutes if local Marathi varieties aren’t available. Dry-roasting the nuts and desiccated coconut develops the masala’s depth; pulse them finely for a stuffing that binds well. Cook bharli vangi on low heat with a splash of oil and a tight lid so the eggplants soften without falling apart. It’s a homestyle main that carries the warmth of Dadi’s kitchen — hearty, textured, and full of nutty spice.

8. Solkadhi

Solkadhi is a cooling drink from the Konkan coast made with kokum extract and coconut milk. The kokum gives a deep pink hue and a tangy note, while coconut milk adds silkiness and mild sweetness. It’s often served after a spicy seafood meal to refresh the palate and aid digestion. In North America, look for kokum concentrate or dried kokum at Indian grocery stores; bottled concentrates can be diluted to taste. Use fresh or canned coconut milk and season with a pinch of salt, roasted cumin, and optional chopped cilantro. Solkadhi is naturally gluten-free and vegetarian, and it makes a sophisticated non-alcoholic beverage for summer dinners. Serve chilled in small glasses alongside fish curry or spicy rice dishes to balance heat and round out the meal.

9. Malvani Fish Curry

Malvani fish curry comes from the Konkan and Malvan coastal region and features local spices, coconut, and a tang from kokum or tamarind. The curry base is created with a grind of spices and coconut, simmered until fragrant before adding firm-fleshed fish that holds up to cooking. Common fish choices in Maharashtra include kingfish, pomfret, and mackerel; in North America, opt for local firm white fish or sustainably sourced substitutes. Balance is key: don’t overcook the fish and maintain a bright, slightly tangy broth. Serve this curry with steamed rice and a side of solkadhi or crisp salad. For home cooks, toasting whole spices and freshly grinding the coconut-spice mix will make a noticeable difference, but ready pastes can work when time is short.

10. Thalipeeth

Thalipeeth is a savory pancake made from a roasted grain and legume flour mix that’s both hearty and nutrient-dense. The traditional bhajani flour includes roasted rice, bajra, jowar, and chana dal, combined with onion, fresh coriander, and spices, then pan-fried into a crisp-edged pancake. The flavor is nutty and rustic, and the texture holds up well to a smear of ghee or a side of yogurt. In North America, replicate thalipeeth with available flours — a mix of whole wheat, chickpea flour, and oats can approximate the original. It’s an excellent tiffin item or brunch choice, and the recipe scales easily for family meals. Serve with pickles or a cooling cucumber raita. Thalipeeth highlights how Marathi cooks make the most of regional grains while keeping meals balanced and portable.

11. Shrikhand

Shrikhand is a smooth, strained-yogurt dessert whipped with sugar and aromatic spices like saffron and cardamom. When mango is folded in, it becomes aamrakhand — a seasonal favorite. The key step is straining yogurt until thick and creamy, then whipping it with sweetener until light and airy. Use full-fat plain yogurt for the best texture; Greek yogurt can be a shortcut, though homemade straining yields the closest match. Saffron adds color and a subtle floral note, while toasted pistachios or slivered almonds give a pleasing contrast. Shrikhand appears at festive meals and weddings, and it’s also a simple chilled dessert for warm weather. In North America, serve it in small bowls with a few chopped nuts, or pair it with warm pooris for a classic combination.

Wrapping Up: Where to Start and How to Explore More

These eleven dishes offer a rounded introduction to Maharashtrian food — from quick breakfasts and crunchy street snacks to coastal curries and festival sweets. Start with something approachable, like kande poha or shrikhand, to get comfortable with signature textures and flavor balances. If you’re eager for heat and spice, misal pav or Malvani fish curry will show how Marathi cooks layer chilies, kokum, and roasted spices. For special-occasion cooking, try puran poli or ukadiche modak; both reward the time with deeply satisfying flavors and cultural stories. In North America, local Indian grocery stores and online retailers will be your best allies for ingredients such as jaggery, kokum, and specific flours. Many cities now have Maharashtrian or regional Indian restaurants where you can taste authentic versions before attempting them at home. When you cook, focus on technique more than exact replication; toasting spices, balancing sweet and tangy, and controlling heat will get you much of the way there. Treat these recipes as invitations rather than rules — honor the traditions behind them while adapting to what’s available in your kitchen. Try one dish this week and invite a friend over; food is a great way to share a little of Maharashtra’s warmth and resourcefulness with your own table.