Misal & Usal are Maharashtrian specialties – the former is made with sprouted moth/math, the latter also has safed vatana/ragda (white peas). Topped with chaat-type toppings: raw onion, kothmir (cilantro), and sev or mixed farsan.
I’d venture a guess that they’ll be offered at your Nashik hotel as part of a regular breakfast, but they are ubiquitous across the state and everywhere in Mumbai too (masala varies from region to region, Kolhapuri is the spiciest, but they’re all pretty spicy).
You might find the Maharashtrian Cuisine thread here an interesting read.
ETA: The other ubiquitous cuisine of Mumbai is Gujarati. There’s a lot of it in the UK, but most of that is via Africa, so I’d recommend you try it in Mumbai for a baseline.
