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+====== Maharashtra cuisine ======
+==== Zunka Bhakri ====
+A spicy chickpea flour scramble (zunka) cooked with onions, garlic, and chilies — served with jowar or bajra flatbreads. Rustic, fiery, and deeply nourishing. [([[https://cookpad.com/eng/recipes/16393794|Cookpad]])]
+==== Pithla-Bhakri ====
+Similar to zunka but more gravy-like, this besan-based curry is a farmer’s favorite, often enjoyed with raw onions, chutney, and buttermilk. [([[https://thegratitudekitchen.com/pithla-bhakri/|The Gratitude Kitchen]])]
+==== Bombil Fry (Bombay Duck Fry) ====
+Don’t be fooled by the name — it’s a soft, delicately spiced lizardfish, marinated and shallow-fried till crispy. Melts in the mouth! [([[https://natashagracious.com/2017/04/18/crisp-fried-bombay-duck-bombil-fry/|Natasha Gracious]])]
+==== Misal Pav (Kolhapuri Style) ====
+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. [([[https://ministryofcurry.com/spicy-misal-pav/|Ministry of Curry]])]
+==== Tambda & Pandhra Rassa (Kolhapur) ====
+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! [([[https://www.reddit.com/r/food/comments/bz9g2u/a_traditional_maharashtrian_chicken_tambda/|Reddit]])]
+==== Thalipeeth ====
+A multi-grain savory pancake made from roasted grains, legumes, and spices. Nutty, wholesome, and often eaten with butter or curd. [([[https://www.gruballergy.com/recipe/spinach-thalipeeth-savoury-multi-grain-pancake|Grub Allergy]])]
+==== Kombdi Vade (Malvani Chicken Curry with Vade) ====
+Spicy Malvani chicken curry served with deep-fried rice flour puris (vade) — coconut-heavy and coastal in character. [([[https://www.babsprojects.com/malvani-chicken-curry-kombadi-cha-rassa/|Babs Project]])]
+==== Solkadhi ====
+A refreshing digestive drink made from kokum and coconut milk, spiced with garlic and chili. Cooling, pink, and perfect after a spicy meal. [([[https://www.vegrecipesofindia.com/kokum-curry-sol-kadhi/|Veg Recipe's of India]])]
+==== Vada Usal ====
+A fusion of vada pav and usal (spiced lentils) — served together with chutneys and crunchy toppings. A Mumbai snack stall gem. [([[https://www.youtube.com/watch?v=N34yaFDmOVU|YouTube]])]
+==== Bharli Vangi (Stuffed Brinjals) ====
+Tender brinjals stuffed with a sweet-savory-spicy paste of ground peanuts, coconut, jaggery, and goda masala — earthy and rich. [([[https://www.ohmyveg.co.uk/bharli-vangi/|Oh My Veg!]])]
+==== Patole (Patoli) ====
+A monsoon-special sweet made by steaming turmeric leaves filled with rice flour dough and a jaggery-coconut cardamom stuffing. Fragrant and seasonal. [([[https://theyummydelights.com/patoli-recipe-patoleo-recipe/|The Yummy Delights]])]
+==== Kharvas (Colostrum Pudding) ====
+Made from cow or buffalo’s first milk after calving, steamed with sugar and cardamom. Custard-like and deeply traditional. [([[https://www.indianhealthyrecipes.com/junnu-kharvas-recipe/|Indian Healthy Recipes]])]
+==== Nagpuri Saoji Mutton ====
+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. [([[https://partyonyourplate.wordpress.com/2020/10/15/saoji-mutton-curry/|Party on Your Plate]])]
+==== Ghavan with Coconut Chutney (Konkan) ====
+A netted rice crepe, thin like lace and soft inside, made from fermented rice batter — usually eaten with chutney or spicy fish curry. [([[https://delishbite.in/ghavane-indian-rice-flour-crepe/|Delishbite]])]
+Shrikhand with Poori
+A heavenly combo of sweet, saffron-infused strained yogurt (shrikhand) with deep-fried pooris — especially popular during festivals. [([[https://homecookingcollective.com/shrikhand-recipe/|Homecooking Collective]])]
+{{tag>food culture geography}}

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