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⁾

A netted rice crepe, thin like lace and soft inside, made from fermented rice batter — usually eaten with chutney or spicy fish curry. ¹⁴⁾

Shrikhand with Poori A heavenly combo of sweet, saffron-infused strained yogurt (shrikhand) with deep-fried pooris — especially popular during festivals. ¹⁵⁾