11 Maharashtrian Cuisine Specialties to Try Now

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.