page_title: Maharashtrian cuisine
section_title: Seafood dishes
hierarchical_section_title: Maharashtrian cuisine / Special dishes / Seafood dishes
caption_attribution_description: English: Fish as light as air, battered in rice flour and semolina and deep fried till golden brown, there can't be an entree better than this.
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 communities that hail from the Konkan region. Popular dishes include:
  Kolambi pulao
  Stuffed crabs
  Crab masala
  Malvani fish curries
  Kolambi masala
  Prawns koliwada
  Stuffed pomfret
  Bombay duck fry
  Prawns fry
  Bangada curry
  Rawasache suke
  Fried surmai
  Fish koliwada
caption: Fried Bombay duck
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