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Every year, Maharashtrians across the state and country, and even the world, observe Maharashtra Day on May 1. It was the day that the western Indian state got its individual statehood as the Bombay Presidency split to form Gujarat and Maharashtra based on language.
While language is an important part of every culture, every state`s food makes them even more unique. The best way to know a region is through its food, and Maharashtra not only has its vegetarian but also non-vegetarian fare that has been enjoyed for many years by every generation.
As time passes, people have taken the liberty to experiment with these traditional flavours and come up with their own variations. These innovations have also extended to city restaurants, as chefs think about how they can keep the essence of the flavours while reinterpreting classics.
For Maharashtra Day, mid-day spoke to some of these city chefs, who share recipes for not only sweet dishes like their seasonal take on the humble halwa but also play around with thecha and bhakarwadi too.
Mango Coconut Halwa
At ITC Grand Central, executive chef Anshul Dhyani says you can make the best of both worlds by turning the classic halwa into a seasonal dish through the Mango Coconut halwa. He shares, “The Mango Coconut Halwa celebrates two seasonal ingredients — mangoes and coconut, which are beautifully mixed to produce a symphony of flavours. The pleasant mango flavour coupled with the thick, creamy texture of coconut is what distinguishes this halwa.”
Ingredients:
Ripe mangoes 2 nos
Grated coconut 1 cup
Sugar 1/2 cup
Milk 1/2 up
Ghee 2 tbsp
Cashews 2 nos
Almonds 2 nos
Pistachios 2 nos
A pinch of saffron stands
Dried rose petals for garnish
Method:
1. Peel and chop the mangoes.
2. In a blender, purée the diced mangoes until completely smooth. Set aside.
3. In a heavy-bottomed pan, heat the ghee over medium heat. Sauté the shredded coconut until it is light golden brown and fragrant.
4. Pour in the mango puree and stir thoroughly with the coconut. Cook for 2-3 minutes, allowing the flavours to combine.
5. Combine the sugar and milk with the mango-coconut combination. Stir continually until the sugar has dissolved completely.
6. Sprinkle the saffron threads over the mixture, giving it a subtle scent and a brilliant colour.
7. Continue cooking the halwa over low heat, stirring periodically, until it reaches a halwa-like consistency. This should take about 15 to 20 minutes.
8. Once the halwa has reached the appropriate consistency, remove it from the heat and transfer it to a serving plate.
9. Chop the almonds, cashews, and pistachios for garnish.
10. Add rose petals for the finish.
Thecha Prawns
While thecha is an eternal favourite for many Maharashtrians, the state`s coastal areas also boast of prawns, and its many different preparations. Over the years, thecha has been frequently appearing on city restaurant menus in many forms. Chef Chetan Bolar, who is the executive chef at Bombay Brasserie & Bombay Borough, prompted by this very shift, wants you celebrate both with his version of Thecha Prawns.
He shares, “The Thecha Prawns is a contemporary reinterpretation of Maharashtra’s iconic thecha, bringing together inland spice traditions with coastal seafood. Fresh prawns are sautéed and coated in a coarse thecha made with green chillies, garlic, and peanuts. The dish is punchy, textural, and packed with heat, balanced by the natural sweetness of the prawns. It reimagines a staple condiment into a hero dish, bridging coastal and hinterland flavours while keeping the core identity of thecha intact.”
Ingredients:
Prawns cleaned, deveined 300 gm
Oil 1 1/2 tbsp
Garlic 6–8 cloves
Green chillies 4–5 nos
Roasted peanuts, coarsely crushed – 2 tbsp
Salt to taste
Lemon juice 1 tbsp
Fresh coriander, chopped 1 tbsp
Method:
1. Coarsely pound garlic, green chillies, and peanuts into a rough thecha.
2. Heat oil, sauté prawns for 2–3 mins till just cooked.
3. Add thecha and salt, toss on high heat for 1–2 mins.
4. Finish with lemon juice and coriander. Serve immediately.
Bhakarwadi Cigars
Chef Bolar is generous to share not one but two recipes celebrating Maharashtrian cuisine while playing around with flavours. It is because there are so many different variations in flavours, and this one is from Pune. He says you can turn a traditional snack like bhakarwadi into something more by making Bhakarwadi Cigars.
The city-based chef shares, “It is a playful, modern take on Pune’s iconic tea-time snack. The classic bhakarwadi filling coconut, sesame, and spice is rolled into thin sheets, shaped into cigar-like forms, and crisped to perfection. It retains the signature sweet, tangy, and spicy notes while offering a refined presentation. It transforms a familiar snack into a plated appetiser, making it relevant in a contemporary dining format without losing its nostalgic essence.”
Ingredients:
Spring roll sheets 8–10 nos
Desiccated coconut 1/2 cup
Sesame seeds 2 tbsp
Poppy seeds 1 tbsp
Jaggery powder 2 tbsp
Tamarind pulp 1 tbsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Salt to taste
Oil for frying
Method:
1. Mix coconut, sesame, poppy seeds, jaggery, tamarind, spices, and salt.
2. Spread filling evenly on sheets and roll tightly into cigars.
3. Seal edges with slurry and bake at 120 degrees Celsius for 15 minutes till golden and crisp.
4. Slice and serve warm.
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