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The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
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[285] [286] Varan is nothing but plain dal, a common Indian lentil stew. More or less, most of the dishes use coconut, onion, garlic, ginger, red chili powder, green chilies, and mustard though some section of the population traditionally avoid onion and garlics. [287] [285] Maharashtrian cuisine varies with the regions.