Maharashtrian Cuisine

By- Kartikey Sharma & Keshav Rawat

 Introduction to this Cuisine
Maharashtra is a state in the western peninsular region of India occupying a
substantial portion of the deccan plateau.
It is well known that the people of Maharashtra consider their food as Anna
he poornabrahma meaning they consider anna, or food, equal to Brahma, or
the creator of the universe. Food is God and should be worshipped. Apart
from this, the people of this state also believe in offering their food first to the
lord as a thanksgiving for all that he has given.

Maharashtra is a land of unique local flavours.

It has a very diverse culture which gives food a subtle blend of sweet , sour and
pungent tastes.
Maharashtrian food is heavy on spices and also uses ginger, garlic and onions
generously.
From all coordinates of Maharashtra we’ll get to see use of unique ingredients
and its preparations.
 Regions of Maharashtra

1) Konkan- South East

2) Vidarbha-North East

3) Marathwad- East

4)Kolhapur- South

5) Western Ghats and West Coastline

 Konkan
Sub Regions

1) Raigarh
2) Singurgarh
3) Ratnagiri
Konkan is famous for Fish curries that are coconut based .
Here food is different as people use Tamarind and Jaggery to flavour
their food.

Tirphal is the spice used as souring agent in fish curries.

- Sindurgarh is famous for Ambodi , Thalipith

Here chicken is preferred over mutton

- In Raigarh people love Fish curries stewed with vegetables such as

potatoes, cauliflowers and brinjal.
Mutton is preferred here over chicken

- Ratnagiri is famous for its Mangoes and dishes like Batata Vada and
Pav Bhaji
 Vidarbha
Sub Regions

1)Nagpur
2)Chandrapur

This region is famous for the dish Hurda.

The food of this region is spicy and is usually dry and

mixed with ginger, green chillies and lime.

Raw onions and green chillies are eaten with any kind of
meal.

Vada Bhaat - Lentil fritters mixed with boiled rice is

famous here.

Poha - Dish made with use of Flaked rice, curry leaves,

mustard seeds, peanuts and vegetable like potato.

Oranges from Nagpur is famous to.

 Marathwad
Sub Regions

1) Aurangabad
2) Nander
3) Latur

Here people usually prefer spicy food.

Use of freshly ground masala and ingredients is promoted here.

People in this region usually make chutneys with skin of

vegetables Doodhi, Cucumber.

These chutneys have a very peculiar taste and flavour of their

own, these chutneys really pairs well with others varieties of
food too.

Naan Qalia is a very famous dish served in Aurangabad .

 Kolhapur
Sub Districts

1) Solapur
2) Sangli
3) Satara

This region mostly consist of people who are Non- Vegetarians,

thus the met cookery in this region is very specialised .
The gravies are very spicy with a shining red colour.

Jowar is a staple crop, and from that people make round

flatbread called Bhakri.
Bhakri is usually eaten with Egg Curry and Cereals.

Again Raw onions and green chilli is the traditional

accompaniment for lunch and dinner.

Poha, Kurdai and Malpua are some popular snacks enjoyed

during tea time.

Lavangi Mirch - A small hot green chilli is from this region.

 Western Ghats
along with Western
Coastline
Western Ghats consist of north-west coastline along Arabian
Sea.

In this region people usually eat less spicy food as compared

to that in Kolhapur and Marathwad.

Bombay Duck(Bombil) is a very famous variety of fish

which is prepared in gravy or its just deep-fried and served .

Koshambir, papad and pickle is usually served as an

accompaniment with different varieties of food.

Main meals in this region consist of Varan with some ghee in

it , along with some Indian Flatbreads , 2-3 vegetables
dishes, one dry potato dish with Koshambir and Chutneys
made with garlic or peanuts along with a lemon wedge .
 Geographical Location
Maharashtra is the third largest state (in area) in India after Rajasthan
and Madhya Pradesh. It covers an area of 307,713 km2 and is bordered
by the states of Madhya Pradesh to the north, Chhattisgarh to the east,
Telangana to the southeast, Karnataka to the south and Goa to the
southwest.

 Maharashtra’s forest areas lie mostly along its border with

Madhya Pradesh (north and east) and in the west along the
slopes of the Sahayadri Hills. Many of these areas have been
made into wildlife reserves. The teak forests of Dhokna-Kolkaz in
the north abound in a variety of wildlife – tigers, panthers,
bison, the flying squirrel, and several species of antelope live in
the Melghat Tiger Reserve
 History Of Cuisine
Food is an integral part of Maharashtra's cultural heritage. Its prominence increased
in the 17th century with rise of Shivaji Bhosle who established the Maratha Empire.
Maharashtrian food prepared in the royal kitchens was an extraordinary treat.

The meal included a variety of vegetarian and non vegetarian balanced with different
tastes and flavours. Maharashtrian food is truly unique. Wheat, rice, jowar , bajra,
lentils and seasonal fruits and vegetables staples.

Maharastrian meals are based on Ayurvedic principles. It is believed that your daily

meal should be well-balanced which is why a traditional Maharashtrian thali will have
Rice, Chapati, Dry Vegetables, Curry, Lentils, Salad, Pickle, Chutney and a Dessert.
All the flavours like spicy, savoury, sour, bitter and sweet are packed into one plate.
 Seasonal Availability Summer

Vegetables & Fruits

Summer Season
Kantola(Junglee Karela), Phodshi, Okra ( Bhindi),
Hapus Aam( Alphonso), Grapes & Mahua
Rainy
Rainy Season
Shevla , Laal Math, Cabbage,
Dalimba(Pomegranate), Pendra & Takla
Saag( Cassia Tora)

Winter Season
Oranges, Strawberries, Bhopala (Pumpkin), Winter
Cucumber, Spinach, Custard Apple&
Cauliflower(Phoolgobi)

Onion(Kaanda) is grown throughout the year in

Maharashtra
 Most famous fishes in Maharashtra

•
Pomfret (Rupchandra)
•
Hilsa(Ilisha)
•
Bijiram( Mackerel)
•
Bombay Duck(Bombil)
•
Magur ( Walking Catfish)
•
Bhing(Herring)
•
White Sardines
 Special Masala used in
Maharashtrian Cooking
1) Goda Masala / Kala Masala - It is a regional
masala of Maharashtra.
It is a quintessential Maharashtrian spice powder
in which aromatic spices are blended together to
give a subtle, sweet flavour.
Classic dishes such as Bhareli Vangi and Amti are
made using Goda Masala

2) Kolhapuri Masala - Another regional masala of

Maharashtra.
It is reddish to range in colour doe to large amount
of Red Chillies used. There are two types of
Kolhapuri masalas which are mainly used for
making Kolhapuri dishes. From Kolhapuri chicken
to Kolhapuri veg curry and another popular dish
Tambada rassa, you can use either of these two
types of masala. One is Kolhapuri Fresh Masala
 and dry Kolhapuri masala recipe.
Special Equipments
Veeli - Sickle shaped blade fixed on
wooden block. Used for slicing and
chopping vegetables.
Modak Patra - Copper vessel used
for making Modaks.
Mande Tawa- Wok like equipment
made with a special earthenware.
Pot is turned upright and the flame
comes from the bottom.
Chool - Cooking stove made out of
mud.
 Special Equipments
(contd.)

Khal Batta - Cast iron vessel used to

powder dry masalas and spices.
Heavy iron rod is used to pound the
spices.
Thikra - Its a tawa made from mud so
as to give Indian breads an earthy
flavour.
Puranchey Yantra - Used for making
paste of Bengal Gram and Jaggery
for making Puran Poli.(Type of
sieve).
Pata Wartana - Rectangular stone on
which spices are ground using a
pestle.
 Techniques used for cooking
There are 5 basic cooking techniques in Indian
cooking. They are listed below with their most
closely related English equivalents:

1.Baghar or Tarka (Tempering)

2.Talna (Frying)
3.Bhunao (Sauteing and Roasting)
4.Dum (Steaming)
5.Dhuanaar (Smoking)

Obviously, all these techniques are not applied

in every recipe. It's usually a combination of 2 or
3 that completes the cooking process.
 Staple Diet
The Marathi people from different regions have produced a
diverse cuisine. The diversity extends to the family level
because each family uses its own unique combination of
spices and ingredients.The majority of Maharashtrians are
not averse to eating meat, fish and eggs, however, the
staple diet for most people is mostly lacto-vegetarian

Many communities such as the brahmins, or the varkari sect

members only follow the lacto-vegetarian diet.

Maharashtrian lacto-vegetarian dishes are based on five

main classes of ingredients that include grains, legumes,
vegetables, dairy products and spices.
 
 Taat Vadhani
Special method of setting food on plate
 Specialty Cuisine for Festivals and Occasions
Basundi Puri - Reduced milk with
sugar flavoured with cardamom is
relished with deep fried pooris.
Usually eaten on the auspicious
day of Dussehra.
Tilgul Ladoo - Sweet dumplings
prepared from jaggery and sesame
seeds. This is usually eaten to
mark festival of Sankrant
Shengdana Chikki- One of the
famous and traditional Indian
sweet recipe prepared with brown
or sticky jaggery and roasted
peanuts. ( Sankranti)
Masaley Bhaat - Rice and brinjal
preparation flavoured with red
chillies, commonly made in
Marriage Occasions.
Specialty Cuisine for Festivals and Occasions(contd.)
Karanji(Gujjiya) -Karanji is a crisp
flaky fried pastry stuffed with desiccated
coconut and dry fruits and khoya. Usually
eaten on Diwali .

Shankarpalya(Shankarpali/ Shakkarpara)-
Savoury or sweet snacks usually made
during Diwali .

Puran Poli- Wholewheat bread stuffed with

split yellow peas and cooked with sugar and
green cardamom, is rolled out thin and
cooked on griddle with ghee. Its commonly
made on Holi

Khatachi Amti - Sour lentil preparation

made from bengal gram, commonly made on
Holi.
 Specialty Cuisine for Festivals and Occasions (contd.)

Shrikhand and Poori- Desert of yogurt

and sugar, accompanied with deep-fried
pooris. Usually made on Mahrashtrian
new year ,also known as Gudi Parwa.
Modak - Steamed rice flour dumplings
stuffed with jaggery and coconut and ghee.
It is one of the most famous preparation
which is made on Ganesh Chaturthi as an
offering to Lord Ganesha.
Gopalkala - A recipe made with curd
(yoghurt), pickle, jondhale (popped millet),
chilli, salt etc. is popular, especially
amongst kids, usually made on Birthday of
Lord Krishna i.e Janmashtami.
Special Maharashtrain Dishes
Pachadi - A typical maharashtrian dish which
is tender brinjals cooked with green mangoes
and ornamented with coconut and jaggery.
Khatachi Amti - Its a sour lentil preparation
made with chana dal and its made during
Holi.
Bharali Wangi - Its a traditional marathi
curry, Bharali or “stuffed eggplant”. It goes
well with Poli and Bhakri.
Dadpe Pohe - Another variety of flaked rice
from Maharashtra. Simple and spicy non fried
snack usually eaten with tea.
Vada Pav - Very popular Maharashtrian dish
consisting of fried mashed potato
dumpling(Vada), with a sandwich bun.
Referred to as indian version of burger which
usually goes well with Tamarind Chutney and
Coriander - Mint Chutney.
 Special Maharashtrain Dishes
Tambaada Rassa -  A spicy Kolhapuri dish prepared by
using Mutton Stock. Very very aromatic with the use of
fresh spices. Gets perfect blends of flavours and taste as
its being prepared with mutton stock
Kolambi Bhaat - Prawns cooked with powdered spices
and goda masala and mixed with Basmati Rice. Rice
within maharashtrian communities is referred to as
Bhaat.
Kombdi Vade - A recipe from Konkan region. Deep-fried
flatbread made from spicy rice and urad flour served with
chicken curry, more specifically with Malvani chicken
curry.
Malvani Chicken Curry - Is a spicy and flavourful
chicken recipe from the coastal region of Maharashtra –
Malvan. Authentic Malvani chicken curry is made with
hot and aromatic homemade Malvani masala and lots
of coconut. 
Special Maharashtrian Beverages and
Sweets Beverages
Kairi Cha Panha- A raw mango and
jaggery based drink usually consumed in
summer season so as to keep body cool.
Sol Kadhi - A preparation made with
Kokum and Coconut Milk. Usually it is
sour in taste.
Sugar Cane Juice - Juice is obtained by
crushing peeled sugar cane in a mill.In
Maharashtra in every town there are
dozens of juice centers where freshly
squeezed sugarcane juice is served.
Mattha - Spicy Butter Milk, usually
served cold.
 Sweets
Anarsa -  Made from soaked powdered rice
Special Maharashtrian Beverages and Sweets
with jaggery or sugar.
Basundi - Its a sweetened dense milk desert.
Aamras - It is a pulp or thick juice made from
mangoes, with added sugar and milk.
Modak -Steamed rice flour dumplings stuffed
with jaggery and coconut and ghee.
Amrakhand - Shrikhand flavoured with
mango, saffron and charoli nuts.
Gulachi Poli - It is made with with a stuffing
of soft/shredded Jaggery mixed with toasted,
ground Til (white sesame seeds)and some
gram flour which has been toasted to golden
in plenty of pure Ghee. The dish is made like a
paratha i.e. the stuffed roti is fried on Pure
ghee till crisp on both side.
 Special Ingredients
1) Chirkoot(Pepper) - Spice used in the
Konkan Region.

2) Szechuan Pepper (Tirphal) - Spice used in

Konkan Region, it basically gives a sour and
piquant taste to fish.

3) Wild Mangosteen(Kokum) - It is used as

an souring agent in currie and also drunk as
a beverage called Sol Kadhi(good in summer
season).

4) Ramdana Leaves ( Rajgira) - These

basically are the seeds of Amarnath Plant.
These seeds are processed to make ladoos and
sometimes leaves are paired with stews too.
 Special Ingredients
5) Butter Beans( Val) - Small white beans which
issued in making Valche Verdi(Sprouting Val
cooked with spices and served with bhakri).

6) Broad Beans ( Vatana) - These are dried yellow

peas used for making lentil preparations called
Usals.

7) Star Anise( Badal Phool)- This is a star shaped

spice which has a very sweet aroma.
It is used in making chicken and lamb
preparations.
Mosty used in the Sindurgarh and Ratnagiri of
Konkan Region
Terminology
• Kanda - onion

• Okra- bhindi

• Potato – batata

• kantola/kartoli – karela

• Ginger – aale

• Coconut – naral

• Mango – aamba

• Indian blackberry
(jamun) – jambhul

• Lal math – red cholai

Thank you