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From the seafood of the coast to the rustic tastes of the heartland, Maharashtra offers a wide variety of cuisine. Complex tastes are combined in Maharashtrian cuisine to create a tongue-puckering explosion of flavour. Within the state, traditional Maharashtrian food is essentially unknown, with the exception of a few dishes that have gained popularity.
Numerous selections are available, ranging from fast and easy snacks to intricate traditional specialities. The many spices include the staples of Maharashtrian cuisine, such as coconut, tamarind, kokum, and goda masala. So, if you are into Maharashtrian cuisine, then these are the dishes that you should try for lunch.
Maharashtrian Kadhi
A popular meal in India is kadhi. With rice and achar, it's a soul-satisfying meal for everyone. But every location has a distinct and diverse taste for kadhi. Compared to North Indian kadhi, Maharashtra kadhi tastes less acidic and has a somewhat thicker consistency. Additionally, the dish's besan ke pakore are absent.
Varan Bhaat
Dal is an essential component of all regional cuisines. However, each state's version of dal tastes different because of its own tadka. Varan bhaat features toor dal, which is made with curry leaves, mustard seeds, and a touch of coconut tadka. Steamed rice pairs best with it.
Masala Bhaat
Masala bhaat, a classic Maharashtrian dish, is rice mixed with veggies and a special spice blend called Goda masala. For ideal taste, serve masala bhat with any spicy gravy or raita. Serve it alongside the remaining items on your thali and top it with freshly grated coconut.
Sabudana Khichdi
Sabudana khichdi, a popular fasting food, is a Maharashtrian dish. The meal is typically consumed on religious holidays and celebrations, but you can also have it for lunch. The main ingredient of the meal is tapioca pearls, or sabudana, which are cooked along with potatoes, green chillies, peanuts, and cumin seeds. The dish is flavourful, satisfying, and light at the same time. Accompany the sabudana khichdi with a bowl of green chutney or yoghurt.
Kairi Bhaji
Raw mangoes, or kairi, are a popular food in Maharashtra and are consumed in a variety of ways. One of them is the well-known meal prepared with raw mangoes. Kairi bhaji is made with green beans, mangoes, jaggery, tomatoes, onions, and a few traditional Indian spices.
It has the consistency of a very thick stew. Several varieties of Indian flatbreads, such as chapati or paratha, are eaten with the dish.
The inclusion of tomatoes and jaggery balances the acidic taste of the fresh mangoes. This dish is also popularly prepared in a dry sabzi-like form.
Kolhapuri Mutton
This dish is a staple of Maharashtrian cuisine and comes from the Kolhapur district of the state. Tender mutton chunks are cooked in a thick, spicy stew created from a mixture of Kolhapuri spices, such as black pepper, red chillies, and garam masala, in this fragrant and hot meal. This meal is typically eaten with Bhakri or steamed rice.
Vangi Bhaat
In Marathi, vangi means brinjal. Maharashtrian cuisine uses a lot of baingan, or brinjal in several of its dishes. A meal like this is called vangi bhaat. In essence, it's a one-pot rice dish made with brinjal, cashew nuts, coconut, ghee, and a few basic spices.
