Jhinge (Ridge Gourd) Aloo Shorshe Posto

Jhinge aloo posto is a traditional Bengali vegetarian dish. It may also contain mustard and hence, called Jhinge Aloo Shorshe Posto. Try the Wandering Foodie Shorshe Posto powder from our shop to make the perfect Bengali dish!

Bharli Vangi (Stuffed Eggplant)

Eggplants stuffed with a mixture of peanuts, dry cocunut and spices, served with layered chapati I A Maharashtrian favorite, this dish has many variations across the regions

Basundi

Bharli Mirchi

Bharli Mirchi (Stuffed Chili)

Tikhat Dashmi

Gurmai Roti

Methichi Bhakri ani Chutney

Methichi Bhakri ani Chutney

Methi seeds, jowar and wheat roti with peanut or red chili chutney | This is a Khandeshi farmer’s dinner. Seemingly simple, but immensely nutritious!

Panyatli mirchi

6-7 fat green chillies, 10, 1/2 cup , 1/2 lemon, Sugar, Vegetable oil

Mutton sukka

Mutton sukka

Tender mutton pieces in thick Khandeshi Garam Masala and Khada Masala mixture | Flavours of freshly ground spices and slow cooked meat together make this an addictive appetizer

Misal Pav

Misal Pav

Sprouted moth beans and black gram along with other lentils boiled in Khandeshi Kala Masala, topped with chopped onion and ‘Farsaan’. Served with pav and spicy ‘Tarri’ | Nashik’s favorite breakfast! Any leftover sleep is sure to vanish with a few healthy bites.

Mutton Bhaaji

Mutton Sukka (Dry Mutton)

Tender mutton pieces in thick Khandeshi Garam Masala and Khada Masala mixture | Flavours of freshly ground spices and slow cooked meat together make this an addictive appetizer

Patvadyaanchi Bhaaji

Patvadyaanchi Bhaaji (Patvade in masala curry)

Besan strips in Garam Masala gravy, served with layered chapati | Spicy gravy with buttery besan strips. This is the vegetarian counterpart of Kala Masala Mutton Bhaaji. As spicy and flavorful, but a bit lighter on stomach.

Kokam kadhi

Vangyachi Bhaaji (Eggplant preparation)

Vangyachi Bhaaji

Varan Bhatti, Vangyachi Bhaaji ani Amsul chi kadhi

Steamed and shallow fried hard wheat bread, served with plain daal, Kokum kadhi and boiled eggplant preparation | The dish for occasions. Though simple, this dish promises to leave you licking your fingers

Uradacha vada ani dahi

Uradacha vada ani dahi

Ginger and garlic flavored black gram vada, served with plain yogurt | A speciality of the Northern part of Khandesh, this dish has the potential to pleasantly

Kadhi

Kadhi

Kalna Bhakri

Kalna Puri

Vangyacha Bharit

Vangyacha Bharit (Baingan Bharta)

Roasted eggplants, squashed and tempered with chili, garlic and spring onion leaves, served with Jowar and Urad daal puris, called Kalna | A specialty of the northern part of Khandesh, this is one eggplant dish even haters will love. Served with sour Kadhi and raw onions on the side

Bajra Bhakri

Mutton Bhaaji

Mutton Bhaaji

Mutton in homemade Kala Masala gravy, served with Bajra roti and rice | A punch of spice with juicy mutton pieces and delicious bread. This dish would earn some sighing and some panting too. Raw onion on the side works beautifully.

Gavhachi Kheer

Gavhachi Kheer (Wheat Porridge)

Wheat porridge in jaggery, laced with nutmeg, poppy seeds and dry coconut slices | One of the favorites of Northern Khandesh, this is one dessert you can eat guilt-free!

Thecha

Thecha

Kalna Bhakri

Kalna Bhakri

Roasted green chilies, garlic and coriander mashed together

Green Chicken

Chicken pieces in spinach based green gravy | A result of culinary experiments in Khandesh, this is a newly discovered recipe. It is an appetizer and is not to be had with chapati, bhakri or puri. A rising star!

Tandul kheer (Rice porridge)

Rice kheer spiked with cardamom and nutmeg. Light on the stomach, this dessert goes well after any dish you have had. Mostly served with Puran Poli.

Puran Poli

Katachi Amti

Besan strips in Garam Masala gravy, served with layered chapati | Spicy gravy with buttery besan strips. This is the vegetarian counterpart of Kala Masala Mutton Bhaaji. As spicy and flavorful, but a bit lighter on stomach.

Puran Poli

Puran Poli

Roti stuffed with a sweet mixture of channa daal and jaggery, to be had with a tangy, spicy daal. While Puran Poli is a widely prepared dish, the Katachi Amti with Kala Masala gives it a distinct Khandeshi twist. Accompaniments like Kurdai papad and thecha provide sourness and chili, which, along with the sweet and tangy, make a wonderful combination