11 Maharashtrian Cuisine Specialties to Try Now

Maharashtra stretches from the Arabian Sea to the Deccan plateau, and its food reflects that range. Think bustling Mumbai stalls, Konkani coastal plates, and homey village kitchens where flavor grows from simple, local ingredients. This list brings eleven dishes that together show the state's soul — from quick breakfasts and street snacks to celebratory sweets and coastal curries. Each entry explains what the dish is, why it matters, and how you can find or make it in North America. Some dishes are best discovered at an Indian bakery or a regional restaurant. Others are pleasantly doable at home with pantry-friendly swaps and local ingredients. Expect recipes that use flattened rice, jaggery, kokum, coconut, and roasted spice blends. We'll also point out when dishes are tied to festivals or family traditions, and offer pairing suggestions that help you serve them with confidence. If you're new to Maharashtrian food, start with milder items like kande poha or shrikhand. If you love bold heat and tang, misal pav and Malvani fish curry will reward you. Above all, these dishes show how resourceful cooks turn local produce into memorable meals. Try one recipe this week or scout a neighborhood restaurant. Either way, you’ll get a clearer sense of Maharashtra’s culinary identity and a new favorite to add to your rotation.

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.