1. 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 .

2. Laddu :

Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.

3. 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.

4. Karanji :

The dish is prepared using jiggery, grated coconut and powdered cardamom seeds. You can also call it Kanavale and widely prepared in the Maharashtrian homes during the Diwali festival.

5. 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.

6. Misal Pav :

Quintessentially from Pune. To prepare Misal first Usal which is a water based curried preparation of cooked sprouted lentils is first prepared and then topped with batatabhaji, pohay, Chivda, farsaan, raw chopped onions and tomato. It is some times eaten with yogurt to cut the spice and is always served with dinner roll type bread called Pav and lemon wedges.

7. ZunkaBhakar :

A native Maharashtrian chick pea flour recipe eaten with Bhakri (flat bread made either with bajri (Pearl millet) or Jwari (Millet).