Western India is made up of the states of Rajasthan, Gujarat, Maharashtra, and Goa. Indian cuisine has as many variations as there are regions, and cuisines not only vary by region but can have different flavor profiles from state to state.

Goan cuisine, for example, comes from the coast and has heavy influences from Portuguese and African cuisines. Because it’s coastal, it includes a lot of seafood, and the Portuguese influence means it can be meat-heavy, too with a lot of cashews, potatoes, and tomatoes. Its spice profiles often include anise, hing, and black pepper.

Maharashtrian cuisine, on the other hand, has more vegetarian dishes, although there are areas in Maharashtra that eat meat. It also uses cashews but also a lot of peanuts, coriander, cumin, sesame, cinnamon, cloves, and coconut.

Explore my collection of delicious vegan Western Indian curries! I love playing with the rich seasonings of the meat-heavy dishes and making vegan versions of them. And, of course, there are gluten-free, soy-free, and nut-free options to accommodate all kinds of special diets.

🔎 Browse More Regional Indian Cuisines

close-up of a plate of spicy white bean stew with cilantro garnish and naanSouth Indian curriestofu barra in the pan after cooking and adding garnishesNorth Indian Curriesmalvani chicken curry in the pan after cookingIndian Goan Recipes

All Western Indian Curries