Soft, fluffy steamed rice cakes served with coconut chutney and piping-hot sambar.

Crispy golden lentil doughnuts with a soft centre, served with chutney and sambar.

Thin, crispy fermented rice-and-lentil crepe, made fresh on the tawa with chutney and sambar.

Savoury semolina cooked with mustard, curry leaves, vegetables, and ghee.

Comforting rice-and-moong-dal pongal tempered with pepper, cumin, ghee, and cashews.

Zesty rice tossed with lemon, peanuts, curry leaves, and a turmeric tempering.

Cooling curd rice with a mustard-and-curry-leaf tempering, pomegranate, and coriander.

Hearty one-pot rice simmered with toor dal, vegetables, and aromatic sambar masala.

Rustic Maharashtrian gram-flour pithla served with hot jowar bhakri and thecha.

Baby brinjals stuffed with goda masala, peanuts, and coconut, slow-cooked to perfection.

Sprouted moth beans in a spicy, homely Maharashtrian gravy topped with farsan.

Classic turmeric-tempered potato bhaji - the timeless companion to poori and chapati.

Soulful Maharashtrian comfort food - mild toor dal varan over steamed rice with ghee.

Fiery sprouts curry topped with farsan, onion, and lemon, served with soft pav.

Festive flatbread stuffed with sweet chana-dal and jaggery puran, finished with ghee.

Fluffy steamed long-grain rice, the perfect base for dal, sambar, and curries.

Fragrant basmati rice tempered with ghee-roasted cumin and fresh coriander.

Aromatic vegetable pulav with whole spices, garden vegetables, and fried onions.

Yellow dal finished with a sizzling ghee tadka of garlic, cumin, and red chillies.

Simple, sattvik Maharashtrian toor dal with turmeric and a touch of jaggery.

Tangy South Indian lentil stew with drumstick, tamarind, and roasted spice masala.

Soft whole-wheat chapatis rolled fresh and roasted on the tawa with ghee.

Golden, puffed deep-fried pooris - a festive favourite with bhaji and shrikhand.

Traditional hand-patted jowar bhakri cooked on a hot griddle, hearty and wholesome.

Soft khoya dumplings soaked in cardamom-saffron sugar syrup, served warm.

Silky hung-curd shrikhand flavoured with saffron, cardamom, and slivered nuts.

Sweet jaggery-and-chana-dal stuffed poli served warm with a generous drizzle of ghee.

Ghee-rich semolina sheera with banana, cardamom, and golden-fried cashews.