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Start your journey with Maharashtra's iconic street food, Vada Pav. A spicy potato fritter (vada) sandwiched in a soft bun (pav) with garlic chutney and green chilies, it's a must-try for its bold flavors and satisfying crunch.
Experience the vibrant flavors of Misal Pav, a spicy curry made from sprouted moth beans topped with crunchy sev, onions, and coriander. Enjoyed with pav (bread), it's a popular breakfast or snack across Maharashtra.
Indulge in Puran Poli, a sweet flatbread made from lentils, jaggery, and cardamom, rolled thin and cooked with ghee. This traditional dessert is often enjoyed during festivals like Ganesh Chaturthi and Diwali.
Celebrate with Modak, a steamed or fried dumpling filled with sweet coconut, jaggery, and nuts. This delicacy is particularly cherished during Ganesh Chaturthi as an offering to Lord Ganesha.
Savor Bharli Vangi, stuffed baby eggplants cooked in a spicy coconut-based masala. This flavorful dish showcases the intricate balance of spices and textures that are characteristic of Maharashtrian cuisine.
Cool off with Aamras Puri, a refreshing combination of sweet mango pulp served with piping hot puris (deep-fried bread). This delightful pairing is a favorite during the mango season, offering a burst of summer flavors.
Delight in Kolhapuri Misal, a spicier version of Misal Pav originating from Kolhapur. Known for its fiery red color and intense flavors, this dish is a testament to Maharashtra's love for bold spices.
Enjoy Thalipeeth, a savory multigrain pancake made from a blend of flours, spices, and herbs. Often served with homemade butter or yogurt, it's a nutritious and filling meal that reflects traditional Maharashtrian cooking.
Nibble on Kothimbir Vadi, a crispy snack made from gram flour (besan) and fresh cilantro (kothimbir). These savory cakes are steamed, sliced, and pan-fried to golden perfection, offering a delightful crunch with each bite.
End your culinary journey with Sol Kadhi, a refreshing drink made from kokum fruit and coconut milk. Known for its cooling properties, it's often served as a digestive after a hearty Maharashtrian meal.