Maharashtrian Cuisine: What You Would Not Like to Miss

Maharashtrian cuisine is the food of people from the state of Maharashtra. The fertile land of Maharashtra with a lush green lining along the coast is like a mini-India and offers a fascinating variety of authentic vegetarian dishes as well as non-vegetarian and coastal varieties to please varied palate preferences. Maharashtra is the land where you get the most delectable variety of mango as well as oranges. Maharashtra food ranges from snack items like Batata Vada, and Misal Pav to delicious curries like Rassa. It is the land where you get fabulous delicacies like Shrikhand, Puran Poli, and Modaks. Mumbai, the most vibrant, glamorous, and cosmopolitan city in India is known for its unique “Chaat” food.

Marathi Thali

In Marathi food, you will get a variety of vegetables, peanuts, coconuts, cashew nuts, and fish. The cooking style maintains the basic principle that oil must not be seen as a delicacy and this is the reason that vegetables are generally steamed. The main medium of cooking is peanut oil. While Varadi cuisine is prominent in the interior of Maharashtra, coastal regions are practice of Konkan cuisine. In Maharashtra food is served on a tata or plate in a traditional and aesthetic way and this method is known as Taat Vadhany.

When choosing Maharashtrian cuisine you can opt for anything from mild to very spicy dishes and these delicious dishes are gaining wide popularity in India. The vital components of Marathi food include Rice, Wheat, Jowar, Lentils, Vegetables, and Fruit. Among the popular Marathi dishes Pooran Poli and aamras are the most desired.

Among the staple dishes in urban areas, Poli or Chapati is very common; this bread is made of wheat flour. Bhakri, which in rural areas is a part of daily foods, is also bread that is made of all types of flours, especially Jowar and Bajra. Maharashtrians prefer rice as a daily meal to a great extent although they are not totally dependent on it. Generally, the means contains some rice, dal, sabzi, and some kind of bread.

Bhaji which is a vegetarian dish is made from vegetables and masala. The masala in this region consists of garlic, onion, and mustard. As a variant of bhaji, Rassa is cooked with plenty of water and it is more fluid than bhaji. Vegetarian people love to have Rassa in their meals and it is made from potatoes, cauliflower, tomatoes, or fresh coconut kernel. The secret of the authentic flavor of Maharashtrian cuisine lies in goda masala or kala masala.

The predominant warrior community of Maharashtra prefers non-vegetarian dishes and these enticing chicken and mutton dishes are a favorite to lots of other people as well. The Marathi-speaking world loves to cherish its taste buds with Tambda Rassa (red curry), Pandhra Rassa (white curry), and Varhadi Rassa.

Maharashtra cuisine is also known for its great variety of snacks and side dishes. The classic Marathi dishes are Chudva, Pohay, Dadpe Pohe, Upma or Sanja, Vada pav, Matar-usual- pav, Suralichyaa Paat-Wadyaa, Farasbichi Bhaji, Palakchi Takatli Bhaji, Kelphulachi/Phansachi Bhaji, Walache Birdha and lot other mouth-watering dishes.

Sandeep Arora is a senior chef who has been working as the Chief Chef in the top hotels in India for twelve years now. He has written many articles on restaurants in South Delhi. In this article, he is sharing some interesting facts with us on Maharashtrian cuisine.