Flavors of Maharashtra
A journey through Marathi kitchens awaits you
Relish homely flavors crafted with love and tradition
Starters
Vada Pav (Veg)
Deep-fried spiced potato fritter in a bun, with garlic chutney — Mumbai’s icon.
Batata Vada (Veg)
Spiced mashed potato balls dipped in gram flour batter and deep fried.
Poha (Veg)
Flattened rice sautéed with onions, turmeric, mustard seeds and peanuts.
Upma (Veg)
Semolina cooked with onions, green chilies and tempered with mustard seeds.
Sabudana Khichadi (Veg)
Stir-fried sago pearls with peanuts, cumin and potatoes — popular fasting dish.
Mains
Pav Bhaji (Veg)
Spicy mashed vegetable curry served with butter-toasted bread rolls.
Misal Pav (Veg)
Spicy moth bean curry topped with farsan and onions, served with bread rolls.
Bharli Wangi (Veg)
Baby brinjals stuffed with coconut-peanut masala and simmered till tender.
Veg Kolhapuri (Veg)
Fiery mixed vegetable curry with coconut and Kolhapuri masala.
Masala Bhaat (Veg)
Spiced rice cooked with vegetables and Maharashtrian goda masala.
Marathi Veg Pulao (Veg)
Fragrant rice dish cooked with assorted vegetables and spices.
Bhakri (Veg)
Rustic flatbread made from millet, jowar or rice flour, eaten with spicy curries.
Konkani Chicken (Non-Veg)
Coastal chicken curry with coconut, kokum and aromatic spices.
Desserts
Puran Poli (Veg)
Sweet flatbread stuffed with jaggery and lentil paste, flavored with cardamom.
Aamras (Veg)
Smooth pulp of ripe mangoes, chilled and served often with puris.
Shrikhand (Veg)
Sweet strained yogurt dessert flavored with saffron and cardamom.
Basundi (Veg)
Thickened sweet milk flavored with cardamom and nuts.
Karanji (Veg)
Deep-fried pastry stuffed with sweet coconut and dry fruits.