A spicy chickpea flour scramble (zunka) cooked with onions, garlic, and chilies — served with jowar or bajra flatbreads. Rustic, fiery, and deeply nourishing. 1)
Similar to zunka but more gravy-like, this besan-based curry is a farmer’s favorite, often enjoyed with raw onions, chutney, and buttermilk. 2)
Don’t be fooled by the name — it’s a soft, delicately spiced lizardfish, marinated and shallow-fried till crispy. Melts in the mouth! 3)
A bold, spicy sprouted moth bean curry topped with farsan, raw onions, lemon, and served with pav. Known for its rassa (spicy red broth) — fiery and iconic. 4)
Served with mutton or chicken, these are two gravies: tambda (red, spicy) and pandhra (white, coconut-y). Often paired together — a yin-yang of flavor! 5)
A multi-grain savory pancake made from roasted grains, legumes, and spices. Nutty, wholesome, and often eaten with butter or curd. 6)
Spicy Malvani chicken curry served with deep-fried rice flour puris (vade) — coconut-heavy and coastal in character. 7)
A refreshing digestive drink made from kokum and coconut milk, spiced with garlic and chili. Cooling, pink, and perfect after a spicy meal. 8)
A fusion of vada pav and usal (spiced lentils) — served together with chutneys and crunchy toppings. A Mumbai snack stall gem. 9)
Tender brinjals stuffed with a sweet-savory-spicy paste of ground peanuts, coconut, jaggery, and goda masala — earthy and rich. 10)
A monsoon-special sweet made by steaming turmeric leaves filled with rice flour dough and a jaggery-coconut cardamom stuffing. Fragrant and seasonal. 11)
Made from cow or buffalo’s first milk after calving, steamed with sugar and cardamom. Custard-like and deeply traditional. 12)
This dish is not for the faint of heart — mutton simmered in a dark, dry-spice-heavy curry, often with black pepper, stone flower, and secret masalas. Intense and tribal in origin. 13)