page_title: Maharashtrian cuisine
section_title: Seafood
hierarchical_section_title: Maharashtrian cuisine / Regular meals and staple dishes / Seafood
caption_attribution_description: English: Indian Mackerel
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: Seafood is a staple for many Konkan coastal communities. Most of the recipes are based on marine fish, prawns and crab. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck, pomfret, bangda, Rawas, and surmai (kingfish). Seafood recipes are prepared in different ways such as curried, Pan frying, or steaming in banana leaves.
caption: Bangda or Indian Mackerel
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