page_title: Maharashtrian cuisine
section_title: Meat and poultry
hierarchical_section_title: Maharashtrian cuisine / Special dishes / Meat and poultry
caption_attribution_description: English: Tambda , Pandhra Rassa Thali
context_page_description: Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
  Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture.
  The urban population in metropolitan cities such as Mumbai, Pune and others has been influenced by cuisine from other parts of India and abroad. For example, the Udupi dishes idli and dosa, as well as Chinese and Western dishes, are quite popular in home cooking, and in restaurants.
  Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.
context_section_description: Meat dishes are prepared in a variety of ways:
  Taambda rassa is a hot spicy curry with red gravy from Kolhapur.
  Pandhara rassa is also a goat curry from Kolhapur with white coconut-milk-based gravy.
  Popati (पोपटी) – A chicken dish with eggs and val papdi from the Raigad district of the coastal region.
  Malvani chicken
  Kombdi vade – A recipe from Konkan region. Deep-fried flatbread made from spicy rice and urid flour served with chicken curry, more specifically with Malvani chicken curry.
caption: A Thali from Kolhapur, Maharashtra with red (tambda rassa) and white (pandhara rass) gravies to be served with meat
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