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Maharashtrian lunch menu

Maharashtrian Lunch Menu | 21 Super Delicious Items

When it comes to diverse and flavourful cuisines in India, Maharashtrian cuisine stands out as a true gem. Maharashtra, a state in Western India, is known for its rich culinary heritage and vibrant flavours. 

In this article, we have a list of assorted items which form an integral and delicious part of the Maharashtrian lunch menu, we will take you on a culinary journey through the delicious Maharashtrian lunch recipes that will tantalize your taste buds and leave you craving for more.

Popular Maharashtrian Lunch Menu

Maharashtra is home to a wide array of popular lunch dishes that people of all ages enjoy. One such dish from the Maharashtrian lunch menu is “Puran Poli,” a sweet flatbread made from jaggery and lentils. It is often served with a dollop of ghee and is a perfect balance of sweetness and warmth.

Another popular dish is “Masale Bhat,” a flavourful rice dish cooked with an assortment of spices and vegetables. It is often accompanied by “Varan,” a simple lentil soup that adds a comforting touch to the meal.

Here’s a list of popular Maharashtrian lunch menu items that are not only delicious but also quite nutritious:

Missal Pav

Missal Pav is the king of spicy comfort food in Maharashtra. This vibrant dish features a fiery lentil and sprout curry, known as “missal,” served alongside toasted buns called “pav.” The missal itself is a symphony of textures and flavours. Sprouted moth beans (matki) form the base, providing a delightful crunch. These are simmered in a rich gravy bursting with aromatics like onions, tomatoes, and a unique blend of spices called “misal masala.” 

This masala is what truly sets Missal Pav apart. It can vary from household to household but typically includes red chillies for heat, coriander and cumin for warmth, and sometimes even fenugreek and dry coconut for an extra depth of flavour. The gravy can be thin and soupy or thick and chunky, depending on your preference.

The toasted pav acts as the perfect vessel for scooping up the flavourful missal. Some enjoy soaking the pav in the gravy for a softer texture, while others prefer a contrasting crunch. To add another layer of excitement, Missal Pav is often served with a variety of toppings. Finely chopped onions and coriander leaves bring freshness, while sev (fried gram flour noodles) adds a delightful crunch.

A squeeze of lemon juice is the final touch, balancing the spice and elevating the entire dish. Missal Pav is a complete meal in itself, offering a satisfying combination of protein, carbohydrates, and vegetables. It’s no wonder this fiery delight holds a special place in the hearts (and stomachs) of Maharashtrians!

Pithala Bhakri

Pithala and Bhakri, a match made in Maharastrian heaven, is a testament to simple ingredients creating culinary magic. Pithala, the star of this duo, is a humble chickpea flour stew. Besan, the gram flour, is whisked with water to create a batter, and then seasoned with a vibrant dance of spices.

Turmeric adds warmth and a golden hue, while red chilli powder brings a slow burn. Asafoetida, a key ingredient, offers a unique savoury depth, and mustard seeds crackle with a nutty aroma as they temper the dish. Chopped onions and green chillies are sauteed until softened, adding a touch of sweetness and a welcome vegetarian note. The batter is then poured into the pan and simmered until it thickens into a comforting, spoon-coating stew.  

Bhakri, the robust partner, is a flatbread made from jowar flour. Jowar, a gluten-free millet, adds a unique earthiness and a slightly chewy texture to the bhakri. The dough is simply kneaded with water and salt, then rolled out into thin circles and cooked on a hot griddle. The resulting bhakri has beautiful browned spots and a slightly puffed texture.


Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra. The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices. 

Masala Bhaat

Masala Bhaat is a flavour explosion in a single pot! This Maharashtrian lunch menu dish combines fragrant basmati rice with colourful vegetables like peas and carrots. Lentils, often moong dal, add protein and heartiness. The real magic lies in the “masala,” a unique blend of spices like turmeric, coriander, and cumin.

Toasted and ground, they release an intoxicating aroma that infuses the entire dish. Cooked together, the rice, vegetables, lentils, and spices create a symphony of textures and flavours, making Masala Bhaat a satisfying and fuss-free lunch option.

Batata vada

Batata vada is a popular vegetarian fast food dish from the Indian state of Maharashtra. The dish consists of a mashed potato patty coated with chickpea flour, which is then deep-fried and served hot with chutney. The vada is typically around two or three inches in diameter.


Usal is a protein powerhouse for Maharashtrian palates. Sprouted lentils, the base of this dish, burst with texture and nutrition.  These are simmered in a vibrant masala, a symphony of spices like turmeric, red chilli powder, and coriander.

Chopped vegetables like onions and tomatoes add depth and freshness. Usal is a protein-packed delight, typically enjoyed with fluffy puris or hearty chapatis, making it a complete and satisfying meal.


A creamy, yoghurt-based dessert flavoured with cardamom and saffron. While typically enjoyed as a sweet dish, Shrikhand can also be a savoury accompaniment to a Maharashtrian lunch.

Vangyache Bharit

Vangyache Bharit is a fiery melody for the taste buds, a Maharashtrian delight for lovers of bold flavours. This dish features eggplant, the star of the show, roasted or grilled until its flesh becomes soft and smoky. The smoky char lends a depth of flavour that mingles beautifully with the heat and spices to come. The roasted eggplant is then mashed, creating a chunky, almost rustic base. 

Here’s where the magic happens. Peanuts, roasted and coarsely crushed, add a delightful textural contrast and a rich, nutty earthiness. Chopped onions and chillies are sauteed in oil until fragrant, releasing their pungency and adding a fiery base.

A vibrant blend of spices, often including turmeric, red chilli powder, coriander, and cumin, is then introduced, further amplifying the heat and aroma. The mashed eggplant is added back to the pan and tossed with the spiced mixture, allowing the flavours to meld and infuse. 

Kanda bhaji

Kanda bhaji also known as onion fritters, is a loved snack in Maharashtra and is a part of most of the thalis served in the Maharashtrian lunch menu. It becomes even more famous during the monsoon season. Sliced onions are mixed with a batter made from chickpea flour (besan) and spices like turmeric, chilli powder, and carom seeds, then deep-fried until golden and crispy. Kanda bhaji is often served with green chutney or tamarind sauce and is cherished for its crispy texture and flavourful taste.

Aloochi Wadi

A popular savoury vegetarian snack from the Malvan region of Maharashtra, Aluchi Vadi is every food lover’s delight. You must try this authentic food of Maharashtra! The basic ingredient of this dish is the Colocasia leaves. It is stuffed with a delicious mixture of gram flour, rice flour, jaggery, tamarind juice, and a plethora of spices.

The leaves are then rolled up, sliced, and then steamed or fried. Both the variations of this famous food of Maharashtra taste equally good, but if you like to have healthy food, you can have the steamed vadi. But if you don’t mind putting on a few extra calories or you are on a cheat day, try the fried version and you cannot stop yourself from overstuffing, we bet!

Kothimbir Vadi

It is a crispy and savoury food of Maharashtra and is perfect for tea-time snacking or as an appetiser. Kothimbir Vadi is a Maharashtra famous dish made with coriander leaves, chickpea flour, and spices.

The coriander leaves give the Vadi a unique flavour and aroma, while the chickpea flour provides a crunchy texture. To prepare Kothimbir Vadi, the ingredients are mixed to form a dough, which is then steamed and sliced into bite-sized pieces. These pieces are then pan-fried until they turn golden brown and crispy. Kothimbir Vadi is often served with spicy green chutney or tomato ketchup. 

This snack is not only delicious but also healthy as it is rich in protein and other essential nutrients. Kothimbir Vadi is a must-try snack for those who love savoury and flavourful dishes.

Pav Bhaji

Do you know what the absolute Maharashtrian heartthrob is? Pav Bhaji! This is a combination of buttery bread and a medley of perfectly spiced veggies—tomatoes, onions, peas, and potatoes—all mashed up into a delightful, flavourful concoction. It’s like a taste explosion straight from the streets of Maharashtra. 

What’s fantastic is the variety it offers—Jain Pav Bhaji, Cheese Pav Bhaji, and Paneer Pav Bhaji, take your pick! Whether you’re at a street stall, a cosy restaurant, or a family get-together, Pav Bhaji is one of the dishes of Maharashtra that just brings everyone closer. It’s practically a Maharashtrian hug on a plate! 

Puran Poli

Puran Poli is like a sweet note in the symphony of Maharashtrian cuisine. This is a delightful dessert that is not limited to any special occasion. It’s a sweet parantha stuffed with a heavenly mix of jaggery, gram dal, flour, cardamom, and ghee. Puran Poli is one of the delicious sweet dishes of Maharashtra served with ghee and a small bowl of milk.

Picture this during festivals – it’s not just a dish; it’s a celebration, a joyous dance of flavours. When served warm with a touch of ghee or paired with cool yoghurt, it’s not just a treat; it’s a journey into the heart of Maharashtrian culinary heritage. Pure bliss! 

Bharli Vangi

This is a dish that takes the humble brinjal to a whole new level. It’s brinjals stuffed with a magical mix of coconut, onion, jaggery, and Marathi goda masala. This food of Maharashtra is like a flavour explosion in your mouth! This ingenious combo turns the brinjal into a culinary masterpiece, and no wonder it’s a Maharashtrian favourite.

Whether you pair it with rice or flatbreads, Bharli Vangi is a true testament to the creativity and versatility of Maharashtrian cooking. The rich, earthy flavours and that melt-in-your-mouth texture are irresistible, you’ve got to try it to believe it!  

Sabudana Khichdi

One of the best breakfast dishes of Maharashtra, is a tapioca delight enjoyed during fasting or as a light meal. The dish rocks a unique texture with soft sabudana pearls, crunchy peanuts, aromatic spices, and a lemony kick.

Garnished with cilantro and served with yoghurt, it’s a flavourful dish with a unique, tempting texture. This simple yet satisfying food of Maharashtra reflects the region’s culinary prowess, turning basic ingredients into breakfast bliss.

Ragda patties

Ragda patties is a dish of mashed potato patties and pea sauce and is part of the street food culture in the Indian state of Maharashtra. It is similar to chhole tikki, more popular in North India. This dish is a popular street food offering and is also served at restaurants that offer Indian fast food.


Surely, you have heard of the dishes of Maharashtra. The Rassa (curry) has the potential to top them all. Originating from Kolhapur, this is a non-vegetarian delight available with spicy mutton, chicken, or fish. This juicy dish embodies bold Maharashtrian flavours, featuring succulent meat or fish bathed in a fiery, aromatic gravy infused with the famed Kolhapuri chillies.

With rice or flatbreads, Rassa lets the rich, complex flavours take the spotlight. Whether it’s the spicy Matnacha Rassa (red curry mutton), tangy Taambde Rassa (red curry), or creamy Pandhra Rassa (yoghurt-based white curry), there’s a Rassa variation catering to every taste bud. 


Aamti is an aromatic famous food of Maharashtra. It is available in many variations, each boasting a unique combination of flavours and ingredients. Hailing from the Vidharba region, this simple yet comforting dish is perfect for any meal, enjoyed by people across Maharashtra and beyond.

Aamti is typically made from lentils, such as toor or moong dal, cooked with a blend of spices, tamarind, jaggery, and sometimes even coconut. The dish’s versatility means that it can be adapted to suit different tastes and preferences, making it an essential part of Maharashtrian cuisine. 

Sol Kadhi

A Refreshing Escape from the Konkan Coast!   This delightful drink hails from Maharashtra’s western coast, offering a cool and soothing escape from the heat. Sol Kadhi’s magic lies in kokum, a fruit similar to mangosteen, that imparts a tangy and refreshing flavour. Creamy coconut milk adds richness, while a touch of green chillies offers a subtle hint of spice. Perfect after a hearty meal, Sol Kadhi is a taste of Konkan hospitality in every sip!


Basundi is an Indian sweet mostly in Maharashtra, Gujarat, Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. It is a sweetened condensed milk made by boiling milk on low heat until the milk is reduced by half. In North India, a similar dish goes by the name Rabri. 


Aamti, the soul of Maharashtrian cuisine, is an aromatic symphony in a bowl. This lentil-based dish forms the heart of many meals, offering endless variations to tantalize taste buds. While the core ingredients – lentils (often moong dal or tur dal) and a tempering of mustard seeds and curry leaves – remain constant, the magic lies in the variations.

Some Aamtis boast a vibrant tomato base, while others are flavoured with tangy kokum or tart tamarind. Vegetables like peas or carrots add pops of colour and texture. Each variation offers a unique flavour profile, making Aamti a versatile and ever-interesting culinary companion.

Traditional Maharashtrian lunch recipes

Traditional Maharashtrian lunch recipes are a true reflection of the state’s cultural heritage and culinary traditions. One such recipe is “Vada Pav,” often referred to as the Indian version of a burger. It consists of a spicy potato fritter sandwiched between a soft bun and is served with a tangy chutney.

Another classic recipe is “Misal Pav,” a spicy curry made with sprouted lentils and served with a bread roll. The combination of flavours and textures in these dishes is sure to leave you craving for more.

A Healthy Maharashtrian Lunch Menu

Dish Calories
Missal Pav 379
Pithala Bhakri 250
Thalipeeth 300
Masala Bhaat 350
Batata Vada 150
Usal 200
Shrikhand 300
Vangyache Bharit 250
Kanda Bhaji 100
Aloochi Wadi 150
Kothimbir Vadi 120
Pav Bhaji 350
Puran Poli 200

For a complete meal experience, nothing beats a Maharashtrian thali. A thali is a platter that consists of a variety of dishes and flavours, all served together. A typical Maharashtrian thali includes dishes like “Bharli Vangi” (stuffed eggplant), “Pithale” (gram flour curry), “Matki Usal” (spiced sprouted moth beans), “Bhakri” (sorghum flatbread), and “Koshimbir” (a refreshing salad). The combination of flavours and textures in a thali is a true treat for your taste buds.

Exploring the flavours of Maharashtra

Maharashtrian cuisine is known for its unique ingredients and spices that lend a distinct flavour to the dishes. One such ingredient is “Kokum,” a tangy and sour fruit that is used as a natural souring agent in curries and drinks.

Another spice that is commonly used is “Goda Masala,” a special blend of spices that adds a rich and aromatic flavour to the dishes. The use of these unique ingredients and spices sets Maharashtrian cuisine apart and makes it a truly delightful experience.

Healthy twists on traditional Maharashtrian lunch recipes

In today’s health-conscious world, it’s important to find healthier alternatives to our favourite dishes. Maharashtrian cuisine offers plenty of options for those looking for a healthier twist.

For example, you can replace deep-fried vada pav with baked vada pav or opt for whole wheat bhakri instead of the traditional refined flour version. By making small changes to the traditional recipes, you can enjoy the flavours of Maharashtra while also taking care of your health.

Preparing the Maharashtrian lunch dishes

Preparing authentic Maharashtrian lunch dishes may seem daunting at first, but with a few tips and tricks, you can master the art of Maharashtrian cooking. One important tip is to use fresh and quality ingredients to enhance the flavours of the dishes.

Another tip is to follow traditional cooking techniques, such as slow cooking and tempering spices, to bring out the authentic taste. Lastly, don’t forget to adjust the spice levels according to your preference to create a dish that suits your taste buds.

Maharashtrian lunch recipes for special occasions

Maharashtrian cuisine is often a part of special occasions and festivals. One such recipe that is commonly prepared during festivals is “Puran Poli,” a sweet flatbread that signifies prosperity and happiness.

Another popular dish is “Modak,” a sweet dumpling made from rice flour and filled with a coconut and jaggery mixture. These dishes are not only delicious but also hold a cultural significance, making them a must-try for any food enthusiast.

Where to find authentic Maharashtrian lunch menu?

If you’re craving an authentic Maharashtrian lunch but don’t have the time or resources to prepare it at home, fear not! Maharashtra is dotted with numerous restaurants and eateries that specialize in serving authentic Maharashtrian cuisine.

From small local joints to upscale restaurants, you can find a variety of options to satisfy your taste buds. Don’t miss the opportunity to indulge in the flavours of Maharashtra when you visit this beautiful state.


Maharashtrian cuisine is a treasure trove of flavours and aromas that will leave you craving for more. From the lip-smacking street food to the elaborate thali experience, there is something for everyone in the vibrant world of Maharashtrian lunch recipes.

So, embark on a culinary adventure and explore the unique flavours of Maharashtra. Whether you try the traditional recipes at home or visit a restaurant, let the deliciousness of Maharashtrian cuisine transport you to a world of gastronomic delight.

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