Maharashtra Day 2026: Bhakarwadi Cigars? Follow these 3 recipes to enjoy innovative Maharashtrian dishes

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 languageWhile language is an important part of every culture every states 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 nonvegetarian fare that has been enjoyed for many years by every generationAs 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 classicsFor Maharashtra Day midday 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 tooMango Coconut HalwaAt 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 halwaIngredientsRipe mangoes 2 nosGrated coconut 1 cupSugar 12 cupMilk 12 upGhee 2 tbspCashews 2 nosAlmonds 2 nosPistachios 2 nosA pinch of saffron standsDried rose petals for garnishMethod1 Peel and chop the mangoes2 In a blender pureacutee the diced mangoes until completely smooth Set aside3 In a heavybottomed pan heat the ghee over medium heat Sauteacute the shredded coconut until it is light golden brown and fragrant4 Pour in the mango puree and stir thoroughly with the coconut Cook for 23 minutes allowing the flavours to combine5 Combine the sugar and milk with the mangococonut combination Stir continually until the sugar has dissolved completely6 Sprinkle the saffron threads over the mixture giving it a subtle scent and a brilliant colour7 Continue cooking the halwa over low heat stirring periodically until it reaches a halwalike consistency This should take about 15 to 20 minutes8 Once the halwa has reached the appropriate consistency remove it from the heat and transfer it to a serving plate9 Chop the almonds cashews and pistachios for garnish10 Add rose petals for the finishThecha PrawnsWhile thecha is an eternal favourite for many Maharashtrians the states 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 amp Bombay Borough prompted by this very shift wants you celebrate both with his version of Thecha PrawnsHe shares The Thecha Prawns is a contemporary reinterpretation of Maharashtrarsquos iconic thecha bringing together inland spice traditions with coastal seafood Fresh prawns are sauteacuteed 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 intactIngredientsPrawns cleaned deveined 300 gmOil 1 12 tbspGarlic 6ndash8 clovesGreen chillies 4ndash5 nosRoasted peanuts coarsely crushed ndash 2 tbspSalt to tasteLemon juice 1 tbspFresh coriander chopped 1 tbspMethod1 Coarsely pound garlic green chillies and peanuts into a rough thecha2 Heat oil sauteacute prawns for 2ndash3 mins till just cooked3 Add thecha and salt toss on high heat for 1ndash2 mins4 Finish with lemon juice and coriander Serve immediatelyBhakarwadi CigarsChef 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 CigarsThe citybased chef shares It is a playful modern take on Punersquos iconic teatime snack The classic bhakarwadi filling coconut sesame and spice is rolled into thin sheets shaped into cigarlike 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 essenceIngredientsSpring roll sheets 8ndash10 nosDesiccated coconut 12 cupSesame seeds 2 tbspPoppy seeds 1 tbspJaggery powder 2 tbspTamarind pulp 1 tbspRed chilli powder 1 tspCoriander powder 1 tspSalt to tasteOil for fryingMethod1 Mix coconut sesame poppy seeds jaggery tamarind spices and salt2 Spread filling evenly on sheets and roll tightly into cigars3 Seal edges with slurry and bake at 120 degrees Celsius for 15 minutes till golden and crisp4 Slice and serve warm