The state of Maharashtra in western India is home to the rich and varied culinary tradition known as Maharashtrian cuisine, which features a wide range of flavors, textures, and smells to highlight the region’s rich cultural legacy. Poha, Misal Pav, Vada Pav, Bharli Vangi, Puran Poli, Batata Vada, Modak, Bhakri, Kanda Pohe, Thalipeeth, and Solkadhi are among the meals that are popular. Flattened rice is cooked with onions, mustard seeds, curry leaves, and spices to make poha, a popular breakfast dish. Serve with pav, misal pav is a hot dish made with sprouted moth beans. A deep-fried potato patty called a “vada pav” is served with chutney inside a pav. Soaked sabudana, peanuts, potatoes, and spices are combined to make sabudana khichdi, a food eaten during fasting. Traditional Maharashtrian flatbreads called bhakri are produced with different types of flour, whereas kanda.
