Maharashtrian cuisine

species of plant

plant in the mangosteen family

a vegetable curry and bread dish originating from Mumbai, India

Indian fast food item

Indian dish with cheese

Modak (), modakam (), kolukattai or modaka (), also referred to as jilledukayalu in Telugu () is an Indian sweet dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is one of the favourite dishes of Ganesha and the Buddha and is therefore used in prayers. The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour.

Indian dessert

Indian vegetarian fast food in Maharashtra, India

sweet dish of South India

Khaja or khajuri () or pheni is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup.

Gujhia, also known as gujiya, gujia, gughara, pedakiya, purukiya, karanji, kajjikayalu, somas, or karjikayi, is a sweet, deep-fried pastry that is a popular dessert in the Indian subcontinent.

Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which make a coarser bread than does regular wheat chapati flour. Bhakri can be either soft or hard in texture, unlike khakhra, which is always hard.

Basundi (, , , , ) is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name rabri.

savory snack from the Indian state of Gujarat

Shrikhand is a traditional sweet of the Indian subcontinent made from strained yogurt. It is often served as part of a thali (platter) or with puris (puffed deep-fried whole wheat bread). It is a traditional dessert in Gujarati and Marathi cuisine.

Chikki is a traditional Indian sweet (brittle) generally made from nuts and jaggery/sugar. There are several different varieties of chikki in addition to the most common groundnut (peanut) chikki. Each variety of chikki is named after the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or khobra (desiccated coconut), and other nuts such as almonds, cashews and pistachios.

Anarsa or hilsa is a rice-based biscuit in Nepal and the Indian states of Bihar and Maharastra, especially in Gaya located in Bihar. It is commonly associated with the Hindu festival of Diwali (Tihar) in Nepal, Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter).

Indian Spicy dish

Indian lentil dish

Thalipeeth or thalipith is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, wheat, bajra, and jowar; legumes such as chana, and urad; and spices, most commonly coriander and cumin seeds. When preparing the dough, other ingredients such as onion, fresh coriander, other vegetables and spices are added. Thalipeeth is usually served with butter (preferably made from water buffalo milk), ghee, or yogurt. While

thumb|202x202px|Jhunka bhakari Jhunka or zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is often confused with pithla or pithle; however, the latter can also be made from chickpea flour, is wet, and is mild to taste. When served with bhakri, the dish is referred to as jhunka bhakar or pithla bhakri. Pithle is also known as chun in the Vidarbha region of Maharashtra. thumb|188x188px|Pithla Jhunka with bhakar is considered the quintessential peasant fare of Maharashtra. It is accompan

cuisine of the Marathi people from the state of Maharashtra in India

Patrode also known as patrodo, patra, or patrodu, is a steamed vegetarian dish made from colocasia leaves (chevu in Tulu, taro, kesuve or arbi) in various parts of India.

Indian snack

Bhakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western cities of Pune, Maharashtra and Vadodara, Gujarat in India. It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.

Indian breakfast dish prepared mostly in Maharashtra

Indian food

Tapioca pearl fritters from Maharashtra, India

toasted sandwich

Tilgul is an Indian jaggery and sesame candy coated with sesame seeds. In the state of Maharashtra, people exchange tilgul on Sankranti, a Hindu festival celebrated on 14 January, which continues for seven days till Rath Saptami.

Misaḷ (Marathi: मिसळ [misəɭ], meaning "mixture") is a very popular spicy dish in the Western Indian state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack or sometimes as a one-dish meal, often as part of misal pav. It remains a favourite snack since it is easy to make with affordable ingredients and has a good nutritional value. The taste of misal ranges from mildly to extremely spicy. And there are a lot of varieties as well (like Kolhapuri Misal, Puneri Misal,...etc.). Misal is also a popular traditional food of Maharashtra. The dish is always served hot.