Every year, western states of Maharashtra and Gujarat observe Maharashtra Day and Gujarat Day on May 1, as the Bombay state was separated into two different regions based on their language and more

While there are popular Maharashtrian dishes, there are an equal nummber of Gujarati dishes such as dabeli (sweet snack) is extremely popular, thepla (spiced whole wheat flatbread), dhokla (savoury sponge dish), fafda (savoury snack), jalebi (sweet dish) and khandvi, another savoury snack (in picture) and even undhiyu (mixed vegetable dish) that are extremely popular. However, Indian chefs believe there are many other dishes that are absolutely delicious but are hardly seen on restaurant menus

Dudhi na Muthiya 
At ITC Grand Central in Parel, executive chef Anshul Dhyani says the Dudhi na Muthiya (bottle gourd dumplings) is one such dish. The dish, he further says, is not only healthy but also easy to make from readily available ingredients.

Make it with Bottle gourd (lauki/dudhi), whole wheat flour, besan (gram flour), turmeric, cumin seeds, sesame seeds, green chillies, ginger paste, asafoetida (hing) a pinch, sugar as per requirement, and salt as per requirement

Fada Halwa 
It is not only Dudhi na Muthiya but even Fada Halwa, which Ranjeet Yadav, executive chef at Courtyard by Marriott in Ranchi, believe is a hidden treasure of Gujarati cuisine. Yadav says the dessert isn't popular simply because it lacks the glamour of modern desserts but says it is absolutely delicious. 

Make it with Fada (broken wheat/daliya), ghee (clarified butter), Sugar (adjust to taste), milk, water, Cardamom powder 1 tsp, chopped almonds, chopped cashews, chopped raisins, and a few strands of saffron (optional)

Lilva Kachori
Chef Prantik Biswas of Araiya Gir, A Mavintara Resort, says you can easily make the Lilva Kachori, a dish that is popular in regions such as Saurashtra and Ahmedabad regions of Gujarat. Lilva Kachori, made from fresh pigeon peas (tuvar or lilva), is a seasonal delicacy, mostly enjoyed during the winter months. However, Biswas says due to its reliance on fresh lilva beans (which aren't always available year-round) and its preparation method requiring time and skill, it hasn't seen the same commercial success or broader fame as other quick, easy-to-prepare Gujarati snacks.

Make it with coarsely crushed fresh pigeon peas (lilva), finely chopped green chilies, grated ginger, cumin seeds, hing (asafoetida), sugar, lemon juice, finely chopped fresh coriander, garam masala, grated coconut (optional) and salt to taste and oil for tempering and deep frying (Image for represental purpose only)

Khichu
Biswas also suggests making Khichu, which he says is a nostalgic bite for many Gujaratis and brings memories of home kitchens and monsoon cravings. 

Make rice flour, water, cumin seeds, ajwain (carom seeds), green chili paste, a pinch of hing (asafoetida), salt to taste, oil, and pickle masala for garnish, which optional (Image for represental purpose only)