The masalas of Maharashtra - a map of regional tastes

Updated: 2026-10-16

In Maharashtra, hot is not one word but many. Kolhapur has its own heat, Nagpur another, Vidarbha a different temperament again, and the Konkan a coconut sweetness. Each region grew its masala out of its weather and its farms.

Kolhapur - tambda and pandhra

Kolhapuri food is known for its two curries: tambda rassa and pandhra rassa. The red stands on chillies with an onion-coconut paste; the white on coconut, cashew and milk.

The masala here is hot but never merely scorching - the roasted coconut gives it body, which is why it tastes full rather than sharp.

Nagpur and Vidarbha - Savji

Savji masala is considered the hottest in Maharashtra. A thick paste of poppy seeds, dry coconut and roasted spices is what sets it apart.

Vidarbha is dry and hot, and its food follows the same temperament - hotter, more heavily spiced.

Pune and western Maharashtra - goda masala

Cooking around Pune leans on aroma more than heat. Goda masala, which carries stone flower, sesame and coconut, is the base of the amti, the sabzi and the masale bhat here.

Goda does not mean sweetened. It means mild and fragrant, as opposed to fiery.

The Konkan - Malvani

Along the coast, fresh coconut, kokum and fish hold the kitchen together. Malvani masala is hot, but with a sweet coconut edge.

For sourness the Konkan reaches for kokum rather than tamarind, and that is its signature.

Marathwada

Marathwada cooking carries a Hyderabadi influence - dalcha, biryani and heavily spiced mutton dishes are common.

The masala here is not as hot as Kolhapur, but leans more on the aromatic spices.