Before visiting Aurangabad, I mainly thought of monuments, caves, and old forts. My plan included Bibi Ka Maqbara, Daulatabad Fort, and the nearby Ajanta and Ellora Caves. Food was not the main focus of my trip, but that changed soon after I arrived.
Between sightseeing stops, I found plenty of local dishes that were worth making time for. Aurangabad’s food brings together flavours from Maharashtra, Marathwada, and the wider Deccan region. Some dishes were spicy, some were simple and comforting, and others were perfect for a quick snack. By the end of the trip, food had become one of the best parts of my Aurangabad experience.
A Maharashtrian thali gave me a taste of local food
My first proper local meal was a vegetarian Maharashtrian thali. It came with dal, rice, chapatis, vegetables, curd, pickle, and chutney. The dishes were served in small portions, which meant I could taste a little of everything without ordering several separate items.
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Some thalis in the region also include pithla and bhakri. Pithla is a thick dish made with gram flour, while bhakri is a flatbread usually prepared using jowar or bajra flour. The combination was simple, warm and filling.
I liked that the meal did not feel too heavy, even though there was plenty on the plate. Each dish had its own flavour, from the mild dal to the spicy chutney. Choosing my stay through hotel booking online in India also made it easier to find accommodation close to local restaurants and busy food areas.
Thalipeeth made breakfast more enjoyable
One morning, I ordered thalipeeth for breakfast. It is a savoury flatbread usually made from bhajani, a flour mixture prepared with roasted grains and pulses. Onion, coriander, cumin, and spices are often added to the dough.
My thalipeeth was served hot with curd and butter. It was crisp around the edges and soft in the centre. It was also filling enough for a morning spent walking around the city.
I tried poha on another day. It was topped with coriander, lemon and sev, giving it a fresh and slightly crunchy taste. It was lighter than thalipeeth and worked well as a quick breakfast before heading out. Both dishes were simple, tasty, and easy to find around the city.
Misal pav added plenty of spice
Misal pav was one of the spiciest dishes I tried in Aurangabad. It was made with sprouted pulses, spicy gravy, farsan, onion, coriander and lemon. Soft pav was served on the side.
The first spoonful was hotter than I expected, but the flavours kept me going back for more. The onion and lemon helped balance the spice, while the farsan added a good crunch. I could mix everything according to my taste, which made the dish even more enjoyable.
It was a good lunch option after a busy morning of sightseeing, though I made sure to keep a glass of water nearby.
Moong bhajiya became my favourite evening snack
In the late afternoon, I started looking forward to the city’s snack stalls. Moong bhajiya quickly became my favourite. These small fritters are made using lentils and fried until golden. They were crisp outside and soft inside.
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I ate them hot with chutney and pav. I also tried kanda bhaji, made with sliced onion and gram flour. Both snacks were easy to enjoy with a cup of tea after a long day.
What I liked most was how fresh they were. They came straight from the frying pan, so they were best eaten immediately.
Mawa jalebi was the perfect sweet ending
The sweet that stayed in my mind was mawa jalebi. Unlike the thin jalebi I usually see, this version was thicker, darker and softer. The use of mawa gave it a richer taste.
I also tried imarti, which had a flower-like shape and was soaked in sugar syrup. Both sweets were especially tempting in the evening when the sweet shops displayed fresh batches at their counters.
Searching for hotel bookings online in India before my trip helped me stay close to both sightseeing spots and popular food streets. Aurangabad may be known first for its history, but its thalis, breakfasts, snacks, and sweets gave me another reason to remember the city.
