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
Puran Poli Mille-Feuille
Chef Avisek Bagchi, who is the executive sous chef at JW Marriott Kolkata shares a recipe for Puran Poli Mille-Feuille. The classic puran poli sheets are layered with saffron-infused rabri and reduced to a delicate mille-feuille structure. Finished with pistachio dust, edible flowers, and a jaggery caramel drizzle (Image for representational purpose only)
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." (Image for representational purpose only)
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
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." (Image for representational purpose only)
