Author name: Kaumudi Marathé

With its zesty combination of spices and crunchy texture, this Indian quick mango pickle is a great addition to almost any meal.

In the Indian state of Maharashtra, this savory breakfast known as pohé is a favorite. It features parched, flattened rice (also called pohé or poha) paired with onions, a medley of spices, and vegetables such as potatoes, green peas, cauliflower, or tomatoes.

This Indian tomato soup gets its rich, creamy texture and flavor from coconut milk and ghee. Scoop it up with good crusty bread or pour it over rice for a filling meal.

Endlessly customizable, pani puri are crisp puffed shells filled with an assortment of savory, tangy, sweet, and crunchy toppings and flavorful “waters.” While traditionally served as a street snack in India, they’re a great crowd-pleasing bite that’s very simple to prepare at home.

Tender naan with a crackling, thin, crisp crust is even better when studded with garlic and glazed with an aromatic garlic-butter mixture before serving. It complements most curries and soups and almost any meal.

This easy sheet-pan dinner features juicy pork tenderloin, carmelized sweet potato, and tender broccoli. It’s a complete meal that’s loaded with flavor but light on prep and cleanup.

Kadhkhadi features plump, snappy shrimp brined with chile powder and turmeric before being simmered in a rich and tangy coconut and tamarind sauce. Enjoy hot over rice as a filling main dish, or refrigerate and let it pickle further in the fridge to eat cold spread over toast or as a salad topping.

Plump shrimp swimming in a spicy chutney made of cilantro, chiles, and ample garlic is one of my favorite ways to enjoy this seafood. It’s an easy weeknight-friendly recipe that cooks in under 15 minutes

Sweet, spicy, and acidic, this Maharashtrian-style gajarachi koshimbir features carrots tossed with lime juice, a spice-infused oil, cilantro, peanuts, and grated coconut for a crunchy and aromatic side salad.

Simmer chunks of juicy ripe tomatoes to make this aromatic, tangy chutney, which gets its distinct earthiness from fresh curry leaves. I always keep it on hand to serve with biryani, rice, dal, grilled chicken, and more.