While the Konkan cuisine has a variety of seafood, Vidarbha showcases its peanuts and chickpeas to full advantage. Pune's delicately flavoured food of the local Brahmins such as sprouts usal and thali peeth reflect their simplicity and love for vegetarianism.

One cannot leave out the street foods of Mumbai, such as vada pav and pav bhaji, that have become integral to the state's cuisine.

Coastal Surmai Curry
Serves: Four
Time to table: 40 minutes

Ingredients
• ½ kg pomfret, cleaned, sliced
• 2 tsp oil
• ½ tsp chopped garlic
• 1-2 slit green chillies
• ½ cup thick coconut milk
For marinade:
• 2 tsp garlic paste
• 2 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp dhania powder
• 1½ tbsp tamarind paste
• 1 tsp salt or to taste

Preparation:
In a small bowl, take all ingredients for marinade. Mix well. To the washed fish slices, rub on the marinade and keep them aside for 15 minutes.

Directions:
In a kadai or heavy-bottomed pan, heat 2 tsp oil. Put in the chopped garlic and slit chillies, stir for 30 seconds. Add the fish slices. Stir gently. Cover and cook for 15-20 minutes with sprinkles of water, till almost cooked. Add the coconut milk, reduce the flame to minimum and let this come to a simmer. Cover and cook for 3-5 minutes till fish is cooked through, but holds its shape.

Calories: Around 195 calories per serving.

Courtesy: Men's Health