1. Thalipeeth :

Thalipeeth is a type of savoury multigrain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or Toop (Marathi) or sometimes even with thick curd.

2. lemon pickle :

Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine. It is also known as country lemon and leems. Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.

3. Amras :

In J. R. R. Tolkiens legendarium, Amras is a fictional character, the twin brother of Amrod being the youngest sons of F

4. Pumaloi :

Have you ever tasted a steamed rice? If not then you can try a special kind of a rice called Pumaloi which is available in Meghalaya. Peep into the cuisine of Meghalaya for you will come to learn a completely different style of rice cooking there. The Khasi people are habituated in the consumption of beat rice items which are often colorful like red or yellow and even dust or powered rice is also very famous among them. A typical Khasi meal would consider one of these special rice items as an integral item. Meghalayan rice Pumaloi is a special powdered rice and is a very favorite dish of the Khasi people. The Pumaloi rice when teamed with other spicy food items makes a delicious lunch or dinner. The Pumaloi rice is basically a steamed rice. This rice comes in a powdered from. Thus it is necessary to take special care of the rice while cooking the food. Khiew ranei is a specially made pot that is used to cook this special rice. Neither extremely low nor extremely high heat is suitable for cooking this rice. So the heat should be in control. Even the use of water should be taken care of as excessive water will reduce the taste of the rice. Pumaloi rice of Meghalaya is used during public celebrations and other occasions. The powered rice Pumaloi is undoubtedly a very special kind of rice of Meghalaya.

5. Baingan bharta :

Baingan bharta or Baingan ka bhurtha or Baingan da bhurtha is a South Asian dish bearing a resemblance to baba ghanoush. Baingan bharta is a part of the national cuisines of both India and Pakistan. It is primarily a vegetarian dish that comprises bhurtha (minced vegetables) made from eggplant (baingan) which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh cilantro (coriander leaves), chili pepper, onion and mustard oil. Traditionally, the dish is often eaten with an Indian flatbread (specifically roti or paratha) and is also served with rice and/or raita, a yogurt salad. Baingan bartha is also eaten in Bangladesh.In Pakistan, baingan bharta is popular cuisine, while in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa, and West Bengal. The dish has many names depending on the local language .

6. Thecha :

Thecha is vegetarian Maharashtrian food preparation. It is prepared crushing together green or red chilies, salt and garlic, oil/ghee and cloves may be added. It is served with dishes like pithla bhakri. or is eaten with bhakri. A regional variation is the varhadi thecha. It has been described by Sanjeev Kapoor as a popular relish.

7. Khichdi :

Khich?i alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the AngloIndian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi.