Maharashtra, a coastline state, has transformed from a modest trading centre to the nation’s commercial hub. The evolution of the state’s cuisine is highly revealing of the voyage. The food of Maharashtra has an international flair. The cuisine of Maharashtra is diverse, but it also has a strong presence of spices, tamarind, coconut, and kokum. Remember to tuck into the delicious pleasures for a delightful gastronomic voyage and to get a flavour of Maharashtra whether you are visiting the state for business or pleasure.
1. Pav Bhaji
Without this meal, which has become synonymous with the state, Pav Bhaji Amchi Maharashtra cuisine is insufficient! Fresh, thick pieces of bread slathered in butter and served with a delectable assortment of vegetables that have been moderately seasoned.
2. Sreekhand
Sreekhand, a type of sweet yoghurt dish that is flavorful with saffron and cardamom powder, is popular at weddings and during the Dushera festival. It is another well-known Maharashtrian culinary item that is typically served with sizzling, hot puris.
3. Misal Pav
Misal Pav, a breakfast, snack, or even brunch favourite in Maharashtra, is distinctively Pune-style. It is a common street snack in Mumbai. It is served with pav bread and includes a moth bean-based spicy and sour lentil curry. It is occasionally eaten with yoghurt to tone down the spice. Despite being a breakfast meal, Maharashtrians eat it at other times of the day as well. Misal comes in many varieties, some of which are extremely hot, including Puneri Missal (topped with poha), Nagpuri Missal, Kolhapuri Missal, and Mumbai Missal.
4. Bombay duck
In the coastal parts of Maharashtra, bombil, or Bombay duck, is a common dish. Typically, this meal is served butter-fried and topped with onions and lime juice. The rainy season is when it is most enjoyable. Previously, Bombay duck had been outlawed by the British because of its strong odour.
5. Vada Pav
Vada Pav is frequently referred to as the burger of India. A substantial piece of bread, resembling a burger bun, is sandwiched between a delectable, fiery, deep-fried potato patty. A hot mixture of spices and salt is placed between the vada (patty) and pav (bread), and a fried, salted green chilli is used as a garnish. It seems ideal, doesn’t it? It is a staple meal and a huge hit with Maharashtrians. It is very affordable, filling, and convenient. The Bhajiya Pav is another well-known variation that uses batter-fried onions in place of the patties.