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Tisrya Kalvan
A special treat for seafood lovers. This spicy, coconut-based clam curry is what every western coastal native will claim to be their speciality.
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Bhakri
A light, soft, rice flour flatbread, the bhakri can be served with pithla, thechaa, chicken/mutton/vegetable curry. Makes an excellent and filling meal.
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Khandeshi Kadhi
Jowar kadhi Khandeshi style. Jowar flour is added to the usual kadhi that makes it just as tasty yet makes it more nutritious. Easy to make and gets ready in little time.
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Suranacha Kees
It is simple and gets ready before you know it. This yam preparation is one of the fastest preparations you can do with the root vegetable. It is an ideal snack to be served during vrat.
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Andyacha Saar
Eggs poached in a little runny and spicy gravy, flavoured with malwani masala is how Andyacha Saar is had in Maharashtra. Best enjoyed hot with steamed rice, its taste will linger on and on and on.
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Shengdanyachi Chutney
A dry chutney of roasted peanuts, fiery green chillies and sharp cloves is a giveaway for those returning from Solapur in Maharashtra. This is Sanjeev Kapoor exclusive recipe.
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Saoji Paya Khur
A mutton lover's delight, Saoji Paya Khur is a mouth-watering Maharashtrian mutton recipe prepared with authentic Indian spices. When served alongside rice, this gem of a recipe becomes an absolute delight especially for people who like spicy food.
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