Surnoli- a sweet dosa made with rice, freshly grated coconut, and some coconut jaggery from the Saraswat Cuisine.
“Shakshouka” literally means “mix of all”. Though the origin of the dish is not very clear, they say it’s from Arabic cuisine and is served in a cast-iron pan.
Thecha is something you definitely need to try if you visit Maharashtra. It’s a super spicy dip often served with simple millet Bhakris or with meals too.
Mango Raita / Ambyacha Raita is a simple, sweet, tangy, and yet spicy recipe made with local mangoes called “Raival Amba” and locally available ingredients.
Ghavan is what I call as the Maharashtrian crepe. It is a traditional breakfast recipe widely made in the Kokan region of Maharashtra made with Ukada tandul ( a kind of brown parboiled rice ).
Chura Matar Poha is a winter delicacy from UP and Bihar that is served as breakfast but the recipe varies from region to region. Unlike the traditional Kanda or bata poha of Maharashtra, it is made from green peas, no onion, and spices like pepper, garam masala.
A few days ago Chef Thomas Zacharias from The Bombay Canteen posted on Instagram about the forgotten dish from the Gujarati Cuisine called FAJETA/FAJETO. The moment I saw the post I knew I just had to try it out.