This column begins as a gourmand's tour of India. As we go on to disclose the appetising secrets of Indian cuisine, the emphasis will be on taking you to the various states for their specialised cuisines -- from the easy to the more exotic.

First up on this epicurean's list of culinary delights is Maharashtra, India's third largest state, which nestles in the heart of the peninsula. The financial centre of the nation has an abundance of traditional crops like coconuts, mangoes, cashew nuts, rice and a variety of pulses. Even fish is plentiful.

Though the Brahmin community here are purely vegetarians, the rest eat a variety of non-vegetarian food. For example, Malvan's speciality is seafood but it is also known for its vegetarian preparations, which are based in coconut milk spiced with an exotic array of herbs and spices. The other 'hot' cuisine of the state is Kolhapuri.

Here are two delicious Maharashtrian recipes that you can try making at home.

Text, photographs: Courtesy Sanjeev Kapoor