Maharashtra Day 2024: 7 Traditional Dishes To Try
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Maharashtrian cuisine is one of the most well-known and has been around for generations among Indian cuisines. The food is a dynamic and varied culinary gem that captures the essence of the area's rich cultural heritage. It is highly regarded for its robust flavours, fragrant spices, and exquisite harmony of sour, spicy, and sweet components. It provides a great sensory experience.

While the basics of vada pav and pav bhaji are well-known, many other traditional Maharashtrian dishes have a rich cultural background. This traditional cuisine is known for its use of locally available products and provides a distinct taste combination that has won the hearts of people all around the country.


The ingredients for misal, a speciality dish from the Indian state of Maharashtra, differ from cook to cook because misal means "mixture of everything." But the most common ingredients in a classic misal are curd, pav, gravy, spicy potatoes, moth bean or pea curry, and garnishes like tomatoes, onions, and coriander.

A real misal has to have a crunchy basis and be spicy by necessity. It should have a vibrant, artistic appearance with plenty of colours, usually red, brown, orange, and green.

Vada Pav

Vada pav is essentially spicy mashed potatoes deep-fried in chickpea batter and later stuffed in a pav or white bread rolls. These are the two main components of this popular sandwich. It is believed that Ashok Vaidya, a street vendor who operated close to the Dadar train station in the 1960s and 1970s, is the creator of this famous street dish.

He considered ways to satisfy the hungry employees and concluded that the perfect food would be inexpensive, easily transportable, and effortless to prepare. Vada pav became incredibly popular especially after the Marathi-Hindu nationalist political party Shiv Sena began to advertise it as the perfect working-class snack.

Pav Bhaji

The renowned street food pav bhaji is native to the Indian state of Maharashtra. It consists of a vegetable curry, usually served with pav. Invented in the 1850s, the dish was made by street vendors using all of the day's leftover vegetables, which were mashed and mixed with ghee butter and spices.

It was formerly a quick and simple lunch for the textile mill workers in Mumbai, but it has now become a popular street snack offered in several Mumbai eateries. There are several variations of the traditional pav bhaji, including ones that include plantains, cheese, paneer, mushrooms, and even dried fruits mixed in with the aromatic curry mixture.


Modak is an Indian sweet dumpling that is thought to have originated in the state of Maharashtra. In India, modak goes by many different names and preparation methods. It is also known as modhaka or kadubu in Kannada, kudumu in Telugu, or mothagam or kozhukattai in Tamil, depending on the area.

Regional variations also affect the ingredients, methods of preparation, and cooking techniques. However, the most popular type is Ukadiche modak, a steamed rice flour version loaded with a sweet mixture of shredded coconut and jaggery.

Sabudana Vada

Soaked tapioca pearls, mashed potatoes, roasted and crushed peanuts, and a smattering of spices like turmeric, chilli, ginger, and fresh coriander come together to make these crispy fritters. Sabudana vada fritters are a popular snack in Maharashtra and are available at many places across many regions. These fritters are a popular fasting food and are usually eaten hot, served with chutney or yoghurt.

Aluchya Wadya

Aluchya wadya is a savoury vegetarian dish originating in Malvani and Maharashtrian cuisine. The basic components are the same across the region: rice flour, gram flour, tamarind, jaggery, and various spices packed (or diced up) into colocasia leaves. The main differences in patrode varieties are their shapes (sliced rolls or dumplings) and how they are cooked (steamed or fried).

Puran Poli

This is a classic sweet flatbread from Maharashtra, prepared of wheat, cardamom, jaggery, and chana dal. After stuffing the filling, known as "puran," into the dough, it is rolled into thin circles and cooked on a tawa until golden brown. Puran poli, which represents cosiness and warmth, is typically eaten during festivals and special events.

There are many different ways to enjoy the bold flavours of Maharashtra. Whether you prefer something spicy like misal or something sweet like puran poli or modak, the cuisine of Maharashtra never disappoints. So give these delicious dishes a chance, as they will surely delight your taste buds.