1. Achaar :

Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles to make mixed vegetable pickle. Some varieties of fruits and vegetables are small enough to be used whole.

2. Sabudana Khichdi :

Sabudana is a local food base prepared from the latex of of the Sago Palm (Pearls of sago palm). The name given to it by the English is Sago which is tapioca starch or cassava starch white granules. Sabudana is white in color and granular in texture. The grains are globular in shape and look somewhat like the tiny thermocol balls used for packaging delicate materials. The readytoeat dish prepared from it is known as Khichdi, which roughly mean mixture. Sabudana Khichdi is a popular breakfast item and is one of the few food products that are allowed to be eaten when Maharashtrians undertake holyfasting known in Marathi as Upaas.

3. Jalebi :

Jalebi, or Jilapi, or Jilawii is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, Comoros and Mayotte. It is made by deepfrying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.

4. Bhajji :

Bhajji or bhaji is a spicy Indian snack similar to pakora or potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a nack.[citation needed] It is a popular street food in Maharashtra, India and can be found for sale in streetside stalls, especially in dhabas on highways.Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and the like, bhajjis top the comfort food list when it comes to monsoons and rains. They are generally served with a piping hot cup of coffee, tea or a traditional serving of Yameen.

5. Garcinia indica :

Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum, is a fruitbearing tree that has culinary, pharmaceutical, and industrial uses. The genus Garcinia, belonging to the family Clusiaceae, includes about 200 species found in the Old World tropics, mostly in Asia and Africa. Garcinia indica is indigenous to the Western Ghats region of India located along the western coast of the country. Of the 35 species found in India, 17 are endemic. Of these, seven are endemic to the Western Ghats, six in the Andaman and Nicobar Islands and four in the northeastern region of India.

6. Gulab Jamun :

These are small balls which are prepared from Mava and then wrapped in wheat flour to be fried in pure ghee. Once the balls turn golden brown, they are ready to be dropped in sugar syrup for added taste.

7. Bharli Vangi Stuffed Eggplant :

A very traditional Marathi Vegetable dish is Bharli Vangi or Stuffed Eggplant. Almost every cuisine has traditional recipes for stuffed vegetables, and eggplant especially lends itself well to being stuffed in a variety of ways. This Marathi recipe is delicious uses of peanuts and coconuts as the stuffing along with a variety of spices.