Maharashtrian Recipes: Do you love to eat chutney with most of your meals? There is something comforting and irresistible about the extra flavour that chutneys bring to any pairing. Whether sweet, ...

Goda masala is a Maharashtrian spice blend with dry coconut, sesame, and dagad phool. Goda masala is used during cooking to build flavour in vegetarian dishes like bharli vangi and varan bhaat. Unlike ...

Shengole are hand-rolled, loop-shaped fresh pasta cooked in a thin soup, which is sometimes flavoured with buttermilk. The components of the dough vary – some people like to make the dish using only ...

If youâ ve ever eaten proper Maharashtrian food, youâ ve probably met thecha. And if you have, you know itâ s not just a chutney â itâ s an emotion. One small spoonful can wake up your taste buds, ...

With the drop in temperatures, Mumbai’s markets are teeming with local produce that can be put together for a warm, soul-satisfying meal in this weather. From fresh, leafy vegetables to tender pulses ...

Maharashtrian Masala Rice is usually made with vegetables like brinjal, carrot, cabbage, kundru and potato. It is quite similar to pulao but what makes it stand apart is the addition of a special ...

Gudi Padwa, also known as Marathi New Year, is a vibrant and auspicious festival celebrated with immense joy and enthusiasm across Maharashtra and its surrounding regions. More than just a calendar ...

It's challenging to figure out what to do with a bunch of extra rotis. Kuskura or Phodnichi Poli is what I call a magic wand recipe that turns chapattis into a hearty breakfast next morning. This ...

When we meet Chef Adwait Anantwar in his rented second-floor apartment in Delhi’s East of Kailash, his father’s favourite Hindi songs from the ’70s and ’80s are playing in the background. In the ...

Born in Pune, India, Kaumudi Marathé grew up all over the world. (Her parents loved to travel and took jobs in far-flung locales.) After her early years living on and off in Maharashtra, a central ...