Maharashtrian cuisine

MaharashtrianorMarathicuisineis thecuisineof theMarathi peoplefrom theIndian stateofMaharashtra. It has distinctive attributes, while sharing much with otherIndian cuisines. Traditionally,Maharashtrianshave considered their food to be more austere than others.
Maharashtrian cuisine includes mild and spicy dishes.Wheat,rice,jowar,bajri,vegetables,lentilsandfruitare dietarystaples.Peanutsandcashewsare often served with vegetables.Meatwas traditionally used sparsely or only by the well-off until recently, because of economic conditions and culture.
The urban population in metropolitan cities of the state has been influenced by cuisine from other parts of India and abroad. For example, the South Indian dishesidlianddosa, as well asChineseand Western dishes such as pizza, are popular in home cooking and in restaurants.
Distinctly Maharashtrian dishes includeukdichemodak,aluchi patal bhaji, kanda pohe, Pithla Bhakri, Matki Usal andthalipeeth.
Since they occupy a vast area with distinct geographical differences and food availability, 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, but the staple diet for most people is mostlylacto-vegetarian. Many communities such as thebrahminsandvarkarisect members only follow the lacto-vegetarian diet.
The traditional staple food on Desh (theDeccan plateau) is usuallybhakri, spiced cooked vegetables,daland rice. However, North Maharashtrians and urbanites preferrotiorchapati, which is a plain bread made withwheat.
In the coastalKonkanregion, rice is the traditional staple food. Wetcoconutand coconut milk are used in many dishes. Marathi communities indigenous to Mumbai and North Konkan have their own distinct cuisine.In South Konkan, nearMalvan, another independent cuisine developed calledMalvani cuisine, which is predominantly non-vegetarian.Kombdi vade, fish preparations and baked preparations are more popular there.
In theVidarbharegion, little coconut is used in daily preparations but dry coconut and peanuts are used in dishes such as spicysavjis, as well as in mutton and chicken dishes.
Maharashtrian lacto-vegetarian dishes are based on five main classes of ingredients that include grains, legumes, vegetables, dairy products and spices.
Staple dishes in the cuisine are based on a variety offlatbreadsandrice. Flatbreads can be wheat-based, such as the traditional trigonalghadichi polior the roundchapatithat is more common in urban areas. Bhakri is anunleavened breadmade using grains such asragiormillet,bajraorbajriorjwariand forms part of daily meals in rural areas.
Traditionally, the staple grains of the inlandDeccan plateauhave been millets,jwariandbajri.These crops grow well in this dry and drought-prone region. In the coastal Konkan region the finger millet calledragiis used forbhakri.The staple meal of the rural poor was traditionally as simple asbajrabhakriaccompanied by just a raw onion, a drychutney, or agram flourpreparation calledjhunka.Although in recent years consumption of millets has gone down,in central regions of Maharashtra it still accounts for 48% of cereal consumption per capita.Jhunka with bhakri has now become a popular street food in Maharashtra.
Increased urbanization of the Maharashtra region has increased wheat's popularity.Wheat is used for making flatbreads calledchapati, trigonalghadichi poli,the deep-fried version calledpurior the thickparatha. Wheat is also used in many stuffed flatbreads such as thepuran poli, gul poli (with sesame and jaggery stuffing),and satorya (with sugar andkhoya(dried milk)).
Wheat flatbreads are also made with vegetable stuffings such as peas, potatoes and gram dal.One of the ancient sought-after breads was mande.As with rice, flatbreads accompany a meal of vegetables or dairy items.
Rice is the staple food in the rural areas of coastal Konkan region but is also popular in all urban areas.Local varieties such as the fragrantambemoharhave been popular in Western Maharashtra.
In most instances, rice is boiled on its own and becomes part of a meal that includes other items. A popular dish isvaran bhaat, in which steamed rice is mixed with plaindalthat is prepared withpigeon peas, lemon juice, salt and ghee.Khichdiis a popular rice dish made with rice, mungdaland spices. For special occasions, a dish calledmasalebhatmade with rice, spices and vegetables is popular.
Milk is important as a staple food.Both cow milk andwater buffalomilk are popular. Milk is used mainly for drinking, to add to tea or coffee or to make homemadedahi(yogurt). Traditionally, yogurt is made every day using previous day's yogurt as the starting bacterial culture to ferment the milk. The Dahi is used as dressing for many salad orkoshimbirdishes, to prepareKadhi, to prepare cultured buttermilk (Taak) or as a side dish in athali.Buttermilk is used in a drink calledmatthaby mixing it with spices.It may also be used in curry preparations.Milk is also the prerequisite ingredient forbutterandGhee(clarified butter).
Until recently, canned or frozen food was not widely available in India. Therefore, the vegetables used in a meal widely depended on seasonal availability. In Maharashtra, spring (March–May) is the season of cabbages, onions, potatoes,okra,guarandtondali,shevgyachya shenga,dudhi, marrow andpadwal. During the Monsoon season (June–September) green leafy vegetables, such asaloo(Marathi: आळू), or gourds such askarle,dodkaandeggplantbecome available. Chili peppers, carrots, tomatoes,cauliflower,French beansand peas become available in the cooler climate of October to February.Coal fired roasted young cobs of Sorghum (Jwari) is a popular item during winter picnics to the farms.Vegetables are typically used in makingbhaajis (Indian stew). Somebhaajis are made with a single vegetable, while others are made with a combination. Bhaajis can be "dry" such asstir fryor "wet" as in the well-known curry. For example,fenugreekleaves can be used withmungdalor potatoes to make a drybhhajior mixed withbesanflour and buttermilk to make a curry preparation.Bhaajirequires the use ofgodamasala, consisting of a combination of cloves, corriander powder, cumin, cinnamon, asafoetida, etc. and kanda-lasun masala made up of onion, garlic, ginger, red chilli powder, green chillies, turmeric andmustard seeds.Depending on a family's caste or specific religious tradition, onions and garlic may be excluded. For example, a number of Hindu communities from many parts of India refrain from eating onions and garlic altogether duringchaturmas, which broadly equals themonsoonseason.
Leafy vegetables such as fenugreek,amaranth,beetroot,radish,dill,colocasia,spinach,ambadi,sorrel(Chuka in Marathi),chakwat,safflower(Kardai in Marathi) andtanduljaare either stir-fried (palebhaaji) or made into a soup (patal bhaaji)using buttermilk and gram flour.
Many vegetables are used in salad preparations calledkoshimbirs orraita.Most of these havedahi(yogurt) as the other main ingredient. PopularKoshimbirs include those based on radish,cucumberand tomato-onion combinations.Manyraitarequire prior boiling or roasting of the vegetable as in the case ofeggplant. Popularraitainclude those based on carrots, eggplant,pumpkin,dudhiandbeetrootrespectively.
Along with green vegetables, another class of popular food is various beans, either whole or split. Split beans are calleddaland turned intoamti(thin lentil soup), or added to vegetables such asdudhi.Dalmay be cooked with rice to makekhichadi. Whole beans are cooked as is or more popularly soaked in water until sprouted. Unlike Chinese cuisine, the beans are allowed to grow for only a day or two. Curries made out of sprouted beans are calledusaland form an important source of proteins.The legumes popular in Maharastrian cuisine include peas,chick peas,mung,matki,urid, kidney bean,black-eyed peas,kulithand toor (also calledpigeon peas).Out of the above toor and chick peas are staples.The urid bean is the base for one of the most popular types ofpapadum'.
Peanut oilandsunflower oilare the preferred cooking oils; however,cottonseed oilis also used.Clarified butter (calledghee) is often used for its distinct flavor. It is served withpuran poli,varan bhaat, chapati and many other dishes. Fresh homemade butter is usually served with bhakri.
Depending on region, religion and caste, Maharashtrian food can be mild to extremely spicy. Common spices includeasafoetida,turmeric,mustard seeds,coriander,cumin, driedbay leaves, andchili powder. Ingredients used especially for kala or black masala spice blend includecinnamon,cloves, black pepper,cardamomandnutmeg.Other spice blends popular in the cuisine include goda masala and Kolhapuri masala.Common herbs to impart flavor or to garnish a dish includecurry leavesandcorianderleaves. Many common curry recipes call forgarlic,onion,gingerand green chilli pepper. Ingredients that impartsour flavorto the food include yoghurt,tomatoes,tamarindpaste, lemon, andamsulskin.or unripe mangoes.
Chickenandgoatare the most popular sources for meat in Maharashtrian cuisine. Eggs are popular and exclusively come from chicken sources. Beef and pork are also consumed by some sections  of Maharashtrian society.However, these do not form part of traditional Maharashtrian cuisine.
Seafood  is  a staple for manyKonkancoastal communities and is popular in other parts of the state too.Most of the recipes are based onmarine fish,prawnsandcrab. A distinctMalvani cuisineof mainly seafood dishes is popular. Popular fish varieties includeBombay duck,pomfret,bangda,Rawas, andsurmai(kingfish). Seafood recipes are prepared in different ways such as curried,Pan frying, or steaming inbanana leaves.
Other ingredients include oil seeds such asflax,karale,coconut, peanuts, almonds and cashew nuts. Peanut powder and whole nuts are used in many preparations including,chutney, koshimbir and bhaaji. More expensive nuts such as (almonds and cashew) are used mainly for sweet dishes. Flax andkaraleseeds are used in making dry chutneys.Traditionally, sugar cane basedjaggerywas used as the sweetening agent, but has been largely replaced by refinedcane sugar. Fruit such as mango are used in many preparations including pickles, jams, drinks and sweet dishes. Bananas andjackfruitare also used in many dishes.
Urban menus typically have wheat in the form of chapatis and plain rice as the main staples. Traditional rural households would have millet in form ofbhakrion the Deccan plains and rice on the coast as respective staples.
Typical breakfast items includemisal,pohe,upma,sheera,sabudana khichadiandthalipeeth. In some households leftover rice from the previous night is fried with onions, turmeric and mustard seeds for breakfast, makingphodnicha bhat. Typical Western breakfast items such as cereals, sliced bread and eggs, as well as South Indian items such asidlianddosaare also popular. Tea or coffee is served with breakfast.
Vegetarian lunch and dinner plates in urban areas carry a combination of:
Apart from bread, rice, and chutney, other items may be substituted. Families that eat meat, fish and poultry may combine vegetarian and non-vegetarian dishes, with rice and chapatis remaining the staples. Vegetable or non-vegetable items are essentially dips for the bread or for mixing with rice.
Traditional dinner items are arranged in a circular way. With salt placed at12 o'clock, pickles,koshimbirand condiments are placed anti-clockwise of the salt. Vegetable preparations are arranged in a clockwise fashion with a sequence of leafy greens curry, dry vegetables, sprouted been curry (usal) anddal. Rice is always on the periphery rather than in the center.
In the inland areas of Maharashtra such asDesh,Khandesh,MarathwadaandVidarbha, the traditional staple wasbhakriwith a combination ofdal, vegetables, or commonly the chickpea flour basedpithale. Thebhakriis increasingly replaced by wheat-based chapatis.
In the Konkan coastal area, boiled rice andrice bhakri,nachni bhakriis the staple, with a combination of the vegetable and non-vegetable dishes described in the lunch and dinner menu.
Open stovecooking is the most commonly used cooking method. The traditional three-stonechulhahas largely been replaced bykeroseneorgas stoves. A stove may be used for cooking in many different ways:
Other methods of food preparation include:
A number of dishes are made for religious occasions, dinner parties or as restaurant items or street food.
Meat dishes are prepared in a variety of ways:
Seafood is a staple for many communities that hail from theKonkanregion.Popular dishes include:
Various vegetable curries or gravies are eaten with rice, usually at both lunch and dinner. Popular dishes include:
In Maharashtra, the traditional offering (for a guest) used to be water andjaggery(Gulpani). This has been replaced by tea or coffee. These beverages are served with milk and sugar. Occasionally, along with tea leaves, the brew may include spices, freshly grated gingerand cardamomorlemon grass.Coffee is served with milk or groundnutmeg.Other beverages include:
Desserts are important part of festival and special occasions. Typical desserts include, flatbread calledpuran poliwith stuffed lentil and jaggery mix, a preparation made fromstrained yogurt, sugar and spices calledshrikhand, a sweet milk preparation made with evaporated milk calledbasundi, semolina and sugar basedkheerand steamed dumplings stuffed with coconut and jaggery calledmodak. In some instances, themodakis deep-fried instead of steamed.Traditionally, these desserts were associated with a particular festival. For example,modakis prepared during theGanpatiFestival.
Other sweets popular in Maharashtra and other regions of India include:Kheer,kaju katli,gulab jamun,jalebi, various kinds ofbarfi, andrasmalai.
In many metropolitan areas, including Mumbai and Pune, fast food is popular. The most-popular forms arebhaji,vada pav,misalpavandpav bhaji. More-traditional dishes aresabudana khichadi,pohe,upma,sheeraandpanipuri. Most Marathi fast food and snacks are lacto-vegetarian.
Some dishes, includingsev bhaji,misal pavandpatodiare regional dishes within Maharashtra.
Like most Indian cuisines, Maharashtrian cuisine is laced with many fried savories, including:
Makar Sankrantiusually falls on January 14 of theGregorian calendar. Maharashtrians exchangetilgulor sweets made of jaggery and sesame seeds along with the customary salutation,tilgul ghya aani god bola(Marathi:तीळगुळ घ्या आणि गोड गोड बोला), which means "Accept thetilguland talk sweetly."Tilgul Poliorgulpoliare the main sweet preparations. It is a wheat-based flatbread filled withsesame seedsandjaggery.
Marathi Hindu people fast on this day. Fasting food includeschutneyprepared with pulp of the orkavathfruit (Wood apple).Some communities use the pulp ofBael/.
As part ofHoli, a festival that is celebrated on thefull moonevening in the month ofFalgun(March or April), a bonfire is lit to symbolize the end of winter and the slaying of a demon in Hindu mythology. People makepuran polias a ritual offering to the holy fire.The day after the bonfire night is called Dhulivandan. Marathi people celebrate with colors on the fifth day after the bonfire on Rangpanchami.
On Gudi Padwa most people make Puran poli a sweet bread made by stuffing chana dal(Puran) thali with Saar, bhat, Kuradai-papad, bhaji, etc.Some people make Puri with potato (batatyachi bhaaji) and bhaji.Shrikhand is also ate during it.
Modakis said to be the favorite food ofGanesh. An offering of twenty-one pieces of this sweet preparation is offered onGanesh Chaturthiand other minor Ganesh-related events.Various Maharashtrian communities prepare different dishes specially for Gauri poojan.
Diwaliis one of the most popular Hindu festivals. In Maharashtrian tradition family members have a ritual bath before dawn and then sit down for a breakfast of fried sweets and savory snacks called as Diwali Faral. These sweets and snacks are offered to visitors and exchanged with neighbors. Typical sweet preparations includeladu,anarse,shankarpaliandkaranjya. Popular savory treats includechakli,Shevandchiwda.High in fat and low in moisture, these snacks can be stored at room temperature for many weeks without spoiling.
Many Maharashtrian communities from all social levels observe theKhandobaFestival orChampa Shashthiin the month ofMārgashirsh. Households performGhatasthapanaofKhandobaduring this festival. The sixth day of the festival is calledChampa Sashthi. For many people, theChaturmasperiod ends onChampa Sashthi. It is customary for many families not to consume onions, garlic andeggplantduring the Chaturmas. Following the festival, the consumption of these foods resumes with ritual preparation ofvangyache bharit(baingan bharta) withrodga.
The traditional wedding menu among Maharashtrian Hindu communities used to be a lacto-vegetarian fare with mainly multiple courses of rice dishes with different vegetables anddals. Some menus also included a course withpuris. In some communities, the first course was plain rice and the second wasdalwith masala rice.The main meal typically ended with plain rice andmattha. Some of the most-popular curries to go with this menu and with other festivals were those prepared fromtaro(Marathi: अलउ) leaves. Buttermilk with spices and coriander leaves, calledmattha, is served with the meal. Popular sweets for the wedding menu wereshreekhand,boondiladuandjalebi.
Marathi Hindu people fast on days such asEkadashi, in honour of LordVishnuor hisAvatars,Chaturthiin honour ofGanesh, Mondays in honour ofShiva, or Saturdays in honour ofMarutiorSaturn.Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such asdahi), fruit and Western food items such assago,potatoes,purple-redsweet potatoes,amaranthseeds,nutsandvaryache tandul(shama millet).Popular fasting dishes includeSabudana Khichadiordanyachi amti(peanut soup).
East Indian Catholic Community of North Konkan also have their own special recipes for Christmas. Just like Goa, this includes pork vindaloo and sorpotel. A popular sweet for Christmas includes Fogeas made out of flour, coconut milk, sugar and cottage cheese.These sweets are offered to visitors and exchanged with neighbors and friends.