Maharashtrian or Marathi cuisine is the

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

of the

Marathi people The Marathi people ( Marathi: मराठी लोक) or Marathis are an Indo-Aryan ethnolinguistic group who are indigenous to Maharashtra in western India. They natively speak Marathi, an Indo-Aryan language. Maharashtra was formed as ...

from the

Indian state India is a federal union comprising 28 states and 8 union territories, with a total of 36 entities. The states and union territories are further subdivided into districts and smaller administrative divisions. History Pre-indepen ...

Maharashtra Maharashtra (; , abbr. MH or Maha) is a state in the western peninsular region of India occupying a substantial portion of the Deccan Plateau. Maharashtra is the second-most populous state in India and the second-most populous country subdi ...

. It has distinctive attributes, while sharing much with other

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, her ...

s. Traditionally,

Maharashtrians The Marathi people ( Marathi: मराठी लोक) or Marathis are an Indo-Aryan ethnolinguistic group who are indigenous to Maharashtra in western India. They natively speak Marathi, an Indo-Aryan language. Maharashtra was formed as ...

have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.

Wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

, ''

jowar ''Sorghum bicolor'', commonly called sorghum () and also known as great millet, broomcorn, guinea corn, durra, imphee, jowar, or milo, is a grass species cultivated for its grain, which is used for food for humans, animal feed, and ethanol produ ...

'', ''

bajri Pearl millet (''Cenchrus americanus'', commonly known as the synonym ''Pennisetum glaucum''; also known as 'Bajra' in Hindi, 'Sajje' in Kannada, 'Kambu' in Tamil, 'Bajeer' in Kumaoni and 'Maiwa' in Hausa, 'Mexoeira' in Mozambique) is the mo ...

'',

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

s and

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...

are dietary staples.

Peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small an ...

s and

cashew The cashew tree (''Anacardium occidentale'') is a tropical evergreen tree native to South America in the genus ''Anacardium'' that produces the cashew seed and the cashew apple accessory fruit. The tree can grow as tall as , but the dwarf cul ...

s are often served with vegetables.

Meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

was 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 dishes ''

idli Idli or idly () is a type of savoury rice cake, originating from the South India,popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and ric ...

'' and ''

dosa Dosa may refer to: People * Bogoljub Mitić Đoša, Serbian actor * Csaba Dosa (born 1951), Romanian athlete * Dosa ben Harkinas * Dosa ben Saadia (935 - 1018), Talmudic scholar and philosopher * Dosa or Dossa Júnior * Edward Dosa-Wea Neufv ...

,'' as well as Chinese and Western dishes such as pizza, are quite popular in home cooking, and in restaurants. Distinctly Maharashtrian dishes include ''ukdiche

modak Modak (Marathi: मोदक; Japanese: 歓喜団; Thai: โมทกะ or ขนมต้ม; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: မုန့်လုံးရေပေါ်), also referred to as Koḻukattai (கொ� ...

'', , Kande pohe and

Thalipeeth Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called ''bhajanee'', is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, whea ...

Regular meals and staple dishes

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 mostly

lacto-vegetarian A lacto-vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, ''milk'') diet is a diet that abstains from the consumption of meat as well as eggs, while still consuming dairy products such as milk, cheese, yogurt, butter, ...

. Many communities such as the

brahmin Brahmin (; sa, ब्राह्मण, brāhmaṇa) is a varna as well as a caste within Hindu society. The Brahmins are designated as the priestly class as they serve as priests ( purohit, pandit, or pujari) and religious teachers ( ...

s and

varkari Warkari ( Marathi: वारकरी; Pronunciation: �aːɾkəɾiː Meaning: 'The one who performs the ''Wari) is a sampradaya (religious movement) within the bhakti spiritual tradition of Hinduism, geographically associated with the I ...

sect members only follow the lacto-vegetarian diet. The traditional staple food on Desh (the

Deccan plateau The large Deccan Plateau in southern India is located between the Western Ghats and the Eastern Ghats, and is loosely defined as the peninsular region between these ranges that is south of the Narmada river. To the north, it is bounded by th ...

) is usually ''

bhakri Bhakri () is a round flatbread (roti) often used in the cuisine of the states of Gujarat, Maharashtra, Rajasthan, and Karnataka in India. The bhakri prepared using jowar or bajra is coarser than a regular wheat chapati. Bhakri can be either soft ...

'', spiced cooked vegetables, '' dal'' and rice. However, North Maharashtrians and urbanites prefer ''

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...

'' or ''

chapati Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as IAST: ), also known as ''roti'', ''rotli'', ''safati'', ''shabaati'', ''phulka'', (in East Africa) ''chapo'', (in Marathi) ''poli'', and (in the Maldives) ...

'', which is a plain bread made with

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

. In the coastal

Konkan The Konkan ( kok, कोंकण) or Kokan () is a stretch of land by the western coast of India, running from Damaon in the north to Karwar in the south; with the Arabian Sea to the west and the Deccan plateau in the east. The hinterland ...

region, rice is the traditional staple food. Wet

coconut The coconut tree (''Cocos nucifera'') is a member of the palm tree family (Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the f ...

and coconut milk are used in many dishes. Marathi communities indigenous to Mumbai and North Konkan have their own distinct cuisine.Some of the indigenous Marathi communities of North Konkan and Mumbai are

Aagri Agri or Aagri ( mr, आगरी) is a dialect of Maharashtrian Konkani which is spoken by members of the Agri (caste). Although it is commonly seen in comedy shows, it is not merely the language of humour but also the distinct dialect closely rel ...

Koli Koli may refer to: Places * Koli, Finland, a hill in Finland * Koli National Park, a national park in Finland * Koli, Iran (disambiguation), several places in Iran * Koli Airfield, a former airfield in the South Pacific Other uses * Koli peopl ...

Pathare Prabhu Pathare Prabhu is one of the Hindu communities in the city of Mumbai (formerly known as Bombay). Introduction The Pathare Prabhus and the Chandraseniya Kayastha Prabhus ( CKPs) are considered sister communities, both being part of the 'Prab ...

, SKPs (

Panchkalshi Panchkalshi or SKP is a Hindu community. They are one of the original native communities of Bombay (Mumbai) metropolitan area in the Konkan division of India. Since the 19th century the community has called itself Somvanshi Kshatriya Pathare. H ...

) and (

Chaukalshi Chaukalshi is an ethnic community of Maharashtra and Goa. They are related to Panchkalshi community and are involved in occupation of Mali, carpenter and herdsman.

), CKPs and East Indian Catholic In South Konkan, near

Malvan Malvan (also written as Malwan) is a town and ''taluka'' in Sindhudurg District, the southernmost district of Maharashtra State, India, well known for the historically important Sindhudurg Fort. Malvan ''taluka'' consists of villages such as ...

, another independent cuisine developed called Malvani cuisine, which is predominantly non-vegetarian. ''

Kombdi vade Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry (including chicken pieces with bones), ''vade'' (fluffy fried dumplings made of rice flour, and occasionally of ...

'', fish preparations and baked preparations are more popular there. In the

Vidarbha Vidarbha (Pronunciation: �id̪əɾbʱə is a geographical region in the east of the Indian state of Maharashtra and a proposed state of central India, comprising the state's Amravati and Nagpur divisions. Amravati Division's former name is Be ...

region, little coconut is used in daily preparations but dry coconut and peanuts are used in dishes such as spicy ''

savji Savji (also spelt as Saoji, Souji, Sauji) is a Hindu community found in the Indian state of Maharashtra. Cuisine Savji food is known for its very hot and spicy flavour in many cities (where they are in large number) served in small family-sty ...

''s, 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.

Grains

Staple dishes in the cuisine are based on a variety of

flatbreads A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ...

and

. Flatbreads can be wheat-based, such as the traditional trigonal ''ghadichi poli'' or the round ''chapati'' that is more common in urban areas. Bhakri is an

unleavened bread Unleavened bread is any of a wide variety of breads which are prepared without using rising agents such as yeast. Unleavened breads are generally flat breads; however, not all flat breads are unleavened. Unleavened breads, such as the tortilla ...

made using grains such as '' ragi'' or

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets a ...

, ''bajra'' or ''bajri or'' ''

jwari ''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family ( Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many o ...

'' and forms part of daily meals in rural areas.

Millets

Traditionally, the staple grains of the inland

have been millets, ''jwari'' and ''bajri''. These crops grow well in this dry and drought-prone region. In the coastal Konkan region the finger millet called ''ragi'' is used for ''bhakri''. The staple meal of the rural poor was traditionally as simple as ''bajra

'' accompanied by just a raw onion, a dry

chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

, or a

gram flour Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

preparation called ''

jhunka Jhunka or Zunka is a gram flour porridge or a gram flour curry, similar to polenta. It is a traditional Indian dish prepared in Maharashtra, North Karnataka, and Goa. It is also known by the name of pithla or pithle. The dish is also referred to ...

''. Jhunka with bhakri has now become a popular street food in Maharashtra.

Wheat

Increased urbanization of the Maharashtra region has increased wheat's popularity.Krishnamachari, K.A.V.R., Rao, N.P. and Rao, K.V., 1974. Food and nutritional situation in the drought affected areas of Maharashtra-a survey and recommendations. Indian journal of nutrition and dietetics, 11(1), pp.20-27. Wheat is used for making flatbreads called

, trigonal ''ghadichi poli'' , the deep-fried version called

puri Puri () is a coastal city and a municipality in the state of Odisha in eastern India. It is the district headquarters of Puri district and is situated on the Bay of Bengal, south of the state capital of Bhubaneswar. It is also known as '' ...

or the thick paratha. Wheat is also used in many stuffed flatbreads such as the

Puran poli Puran puri (પુરણ પુરી), Puran poli (पुरण पोळी), Holige (ಹೋಳಿಗೆ), Obbattu (ಒಬ್ಬಟ್ಟು), or Bobbattlu (బొబ్బట్టు) , Poley( పోళె) , Bakshamulu( బక్ష్� ...

, Gul poli (with sesame and Jaggery stuffing), and satorya (with sugar and khoya (dried milk)). Wheat Dough

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

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 fragrant '' ambemohar'' have 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 is

varan bhaat Varan bhaat is a vegan, Indian food preparation involving pigeon pea dal and rice as its main ingredients. It belongs to Marathi and Goan cuisine. Its other ingredients are turmeric powder, cumin seeds, asafoetida, jaggery and salt. According t ...

where steamed rice is mixed with plain ''dal'' that is prepared with pigeon peas, lemon juice, salt and ghee. '' Khichdi'' is a popular rice dish made with rice, mung ''dal'' and spices. For special occasions, a dish called ''masalebhat'' made with rice, spices and vegetables is popular.

Dairy

Milk is important as a staple food. Both cow milk and

water buffalo The water buffalo (''Bubalus bubalis''), also called the domestic water buffalo or Asian water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also found in Europe, Australia, North America, So ...

milk are popular. Milk is used mainly for drinking, to add to tea or coffee or to make homemade dahi (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 or ''koshimbir'' dishes, to prepare

Kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

, to prepare cultured buttermilk ( Taak) or as a side dish in a ''thali''. Buttermilk is used in a drink called ''

mattha Mattha ( bn, মাঠা, Māṭhā, hi, मट्ठा, Maṭṭhā) is a beverage, originating from the Indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the ...

'' by mixing it with spices. It may also be used in curry preparations. Milk is also the prerequisite ingredient for

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...

and

Ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

(clarified butter).

Vegetables

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 Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

, ''

guar The guar or cluster bean, with the botanical name ''Cyamopsis tetragonoloba'', is an annual legume and the source of guar gum. It is also known as gavar, gawar, or guvar bean. The origin of ''Cyamopsis tetragonoloba'' is unknown, since it has ...

and tondali'', '' shevgyachya shenga'', ''

dudhi Dudhi or Duddhi is a town and ( Proposed district )& Nagar panchayat in Sonbhadra district in the state of Uttar Pradesh, India. It belongs to Mirzapur Division . It is located 64 km south of the district capital, Robertsganj. Dudhi is a t ...

'', marrow and '' padwal''. During the Monsoon season (June–September) green leafy vegetables, such as '' aloo'' ( Marathi: आळू), or gourds such as '' karle'', '' dodka'' and

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

become available. Chili peppers, carrots, tomatoes,

cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – t ...

, French beans and 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 making ''bhaaji''s (Indian stew). Some ''bhaaji''s are made with a single vegetable, while others are made with a combination. Bhaajis can be "dry" such as stir fry or "wet" as in the well-known curry. For example,

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

leaves can be used with'' mung dal'' or potatoes to make a dry ''bhhaji'' or mixed with ''

besan Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

'' flour and buttermilk to make a curry preparation. ''Bhaaji'' requires the use of ''goda

masala Masala, Massala or MASALA may refer to: Spice * Masala (spice), any of the many spice mixes used in South Asian cuisine ** Masala chai, a flavoured tea beverage ** Masala incense, Indian incense using a spice mix ** Masala dosa, an Indian dish Pl ...

'', consisting of a combination of onion, garlic, ginger, red chilli powder, green chillies, turmeric and

mustard seeds Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three d ...

. 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 during

chaturmas Chaturmasya ( sa, चातुर्मास्य, lit=Cāturmāsya), also rendered Chāturmāsa, is a holy period of four months, beginning on Shayani Ekadashi—the eleventh day of the bright half, Shukla paksha, of Ashadha (fourth month o ...

, which broadly equals the

monsoon A monsoon () is traditionally a seasonal reversing wind accompanied by corresponding changes in precipitation but is now used to describe seasonal changes in atmospheric circulation and precipitation associated with annual latitudinal oscil ...

season. Leafy vegetables such as fenugreek,

amaranth ''Amaranthus'' is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Catkin-like cymes of densely p ...

beetroot The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden bee ...

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

dill Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth ...

colocasia ''Colocasia'' is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent. Some species are widely cultivated and naturalized in other tropical and subtropical regions. The names elephant-e ...

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

, '' ambadi'',

sorrel Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus '' ...

(Chuka in Marathi), '' chakwat'',

safflower Safflower (''Carthamus tinctorius'') is a highly branched, herbaceous, thistle-like annual plant in the family Asteraceae. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along ...

(Kardai in Marathi) and tandulja are either stir-fried (pale ''bhaaji'' ) or made into a soup (''patal bhaaji'' ) using buttermilk and gram flour.Gupta, S., Lakshmi, A.J. and Prakash, J., 2008. Effect of different blanching treatments on ascorbic acid retention in green leafy vegetables. Nat. Prod. Radiance, 7, pp.111-116. Many vegetables are used in salad preparations called ''koshimbir''s or ''

raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

''. Most of these have dahi (yogurt) as the other main ingredient. Popular ''Koshimbir''s include those based on radish,

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

. Popular ''raita'' include those based on carrots, eggplant,

pumpkin A pumpkin is a vernacular term for mature winter squash of species and varieties in the genus ''Cucurbita'' that has culinary and cultural significance but no agreed upon botanical or scientific meaning. The term ''pumpkin'' is sometimes use ...

, ''

'' and

respectively.

Legumes

Along with green vegetables, another class of popular food is various beans, either whole or split. Split beans are called '' dal'' and turned into ''amti'' (thin lentil soup), or added to vegetables such as ''dudhi''. ''Dal'' may be cooked with rice to make ''khichadi''. 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 called '' usal'' and form an important source of proteins. The legumes popular in Maharastrian cuisine include peas,

chick peas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are hig ...

, '' mung'', '' matki'', ''

urid ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

'', kidney bean,

black-eyed peas The black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea, an Old World plant domesticated in Africa, and is sometimes simply called a cowpea. The common comme ...

, kulith and toor (also called

pigeon pea The pigeon pea (''Cajanus cajan'') is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Sout ...

s). Out of the above toor and chick peas are staples. The urid bean is the base for one of the most popular types of papadum'.

Oils and fats

Peanut oil Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in Americ ...

and

sunflower oil Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (''Helianthus annuus''). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed o ...

are the preferred cooking oils, however

cottonseed oil Cottonseed oil is cooking oil from the seeds of cotton plants of various species, mainly '' Gossypium hirsutum'' and ''Gossypium herbaceum'', that are grown for cotton fiber, animal feed, and oil. Cotton seed has a similar structure to other oi ...

is also used. Clarified butter (called ''

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from ...

'') is often used for its distinct flavor. It is served with

Varan bhaat Varan bhaat is a vegan, Indian food preparation involving pigeon pea dal and rice as its main ingredients. It belongs to Marathi and Goan cuisine. Its other ingredients are turmeric powder, cumin seeds, asafoetida, jaggery and salt. According t ...

, chapati and many other dishes. Fresh home made butter is usually served with bhakri.

Spices and herbs

Depending on region, religion and caste, Maharashtrian food can be mild to extremely spicy. Common spices include

asafoetida Asafoetida (; also spelled asafetida) is the dried latex ( gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs growing tall. They are part of the celery family, Umbelliferae. Asafoetida is th ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

coriander Coriander (;

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

bay leaves The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tr ...

, and

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili ...

. Ingredients used especially for kala or black masala spice blend include

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

, black pepper,

cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...

and

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

. Other spice blends popular in the cuisine include goda masala and Kolhapuri masala. Common herbs to impart flavor or to garnish a dish include curry leaves, and

coriander Coriander (;

leaves. Many common curry recipes call for

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of ...

and green chilli pepper. Ingredients that impart sour flavor to the food include yoghurt,

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

tamarind Tamarind (''Tamarindus indica'') is a leguminous tree bearing edible fruit that is probably indigenous to tropical Africa. The genus ''Tamarindus'' is monotypic, meaning that it contains only this species. It belongs to the family Fabacea ...

paste, lemon, and '' amsul'' skin. or unripe mangoes.

Meat and poultry

Chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

and

goat The goat or domestic goat (''Capra hircus'') is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the a ...

are 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

Seafood is a staple for many

coastal communities and is popular in other parts of the state too. Most of the recipes are based on

marine fish Saltwater fish, also called marine fish or sea fish, are fish that live in seawater. Saltwater fish can swim and live alone or in a large group called a school. Saltwater fish are very commonly kept in aquariums for entertainment. Many saltwater f ...

prawns Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature ...

and

crab Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all th ...

. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck,

pomfret Pomfrets are perciform fishes belonging to the family Bramidae. The family currently includes 20 species across seven genera. Several species are important food sources for humans, especially ''Brama brama'' in South Asia. The earlier form of ...

, '' bangda'',

Rawas ''For the area in Sumatra see Musi Rawas Regency'' Rawas is a village in West Papua, Indonesia. The village is located in the central part of the Bird's Head Peninsula The Bird's Head Peninsula ( Indonesian: ''Kepala Burung'', nl, Vogelkop) ...

, and '' surmai'' (kingfish). Seafood recipes are prepared in different ways such as curried,

Pan frying Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...

, or steaming in

banana leaves The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrappin ...

Miscellaneous ingredients

Other ingredients include oil seeds such as

flax Flax, also known as common flax or linseed, is a flowering plant, ''Linum usitatissimum'', in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. Textiles made from flax are known in ...

, karale, coconut, peanuts, almonds and cashew nuts. Peanut powder and whole nuts are used in many preparations including,

, koshimbir and bhaaji. More expensive nuts such as (almonds and cashew) are used mainly for sweet dishes. Flax and karale seeds are used in making dry chutneys. Traditionally, sugar cane based

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and ...

was used as the sweetening agent, but has been largely replaced by refined

cane sugar Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and ref ...

. Fruit such as mango are used in many preparations including pickles, jams, drinks and sweet dishes. Bananas and

jackfruit The jackfruit (''Artocarpus heterophyllus''), also known as jack tree, is a species of tree in the fig, mulberry, and breadfruit family ( Moraceae). Its origin is in the region between the Western Ghats of southern India, all of Bangladesh, ...

are also used in many dishes.

Typical menus

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 of ''bhakri'' on the Deccan plains and rice on the coast as respective staples. Typical breakfast items include ''

misal ''Misal'' (Marathi: मिसळ isəɭ meaning "mixture"), is a very popular spicy dish in the Western Indian state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack or sometimes as a one-dish meal, often as part of ...

'', ''

pohe ''Pohaa'', also known as ''pauwa'', ''sira'', ''chira'', ''aval'' or ''avalakki'', among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very littl ...

'', ''

upma Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roaste ...

'', ''

sheera Suji is a type of halvah made by toasting semolina (called सूजी, suji, sooji or रवा, rawa in India) in a fat like ghee or oil, and adding a sweetener like sugar syrup or honey. It can be served for breakfast or as a dessert item. ...

'', ''sabudana khichadi'' and ''

thalipeeth Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly Maharashtra. The flour for thalipeeth, called ''bhajanee'', is prepared from roasted grains, legumes and spices. The ingredients include grains such as rice, whea ...

''. In some households leftover rice from the previous night is fried with onions, turmeric and mustard seeds for breakfast, making '. Typical Western breakfast items such as cereals, sliced bread and eggs, as well as South Indian items such as ''idli'' and ''dosa'' are also popular. Tea or coffee is served with breakfast.

Urban lunch and dinner menus

Vegetarian lunch and dinner plates in urban areas carry a combination of: * Wheat flatbread such as round ''

'' or ''ghadichi poli'' (layered triangular chapati) *Boiled rice *Salad or ''

koshimbir Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, g ...

'' based on onions, tomatoes or cucumber * '' Papad'' or related snacks such as ''sandge'', ''kurdaya'' and ' * Dry or fresh chutney, mango or lemon

pickles Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in ...

* ''Aamti'' or ''varan'' soup based on ''

toor dal Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A branch of the Tomar/ Tanwar Dynasty People with the surname * Cecil J. Toor (1895–1969), American football coach * Devinder Toor (born 1967/1968), Canadia ...

'', other ''dal''s or ''

kadhi Kadhi or karhi is a dish popularly consumed in South Asia. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten wit ...

''. When ''usal'' is part of the menu, the ' may be omitted. * Vegetables with gravy based on seasonal availability such as egg plants,

, potatoes, or cauliflower * Dry leafy vegetables such as spinach * Usal based on sprouted or unsprouted whole legumes 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 at 12 o'clock, pickles, ''koshimbir'' and 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'' ) and ''dal''. Rice is always on the periphery rather than in the center.

Rural lunch and dinner menus

In the inland areas of Maharashtra such as Desh,

Khandesh Khandesh is a geographic region in Central India, which includes parts of the northwestern portion of Maharashtra as well as Burhanpur District of Madhya Pradesh. The use of Khandeshi Language (a.k.a. the Ahirani Language) is prevalent in t ...

Marathwada Marathwada () is a proposed state and geographical region of the Indian state of Maharashtra. It was formed during the Nizam's rule and was part of the then Hyderabad State. The region coincides with the Aurangabad division of Maharashtra. I ...

and

, the traditional staple was ''bhakri'' with a combination of ''dal'', vegetables, or commonly the chickpea flour based pithale. The ''bhakri'' is increasingly replaced by wheat-based chapatis. In the Konkan coastal area, boiled rice and ''rice bhakri'', ''nachni bhakri'' is the staple, with a combination of the vegetable and non-vegetable dishes described in the lunch and dinner menu.

Methods and equipment

Open stove cooking is the most commonly used cooking method. The traditional three-stone ''chulha'' has largely been replaced by

kerosene Kerosene, paraffin, or lamp oil is a combustible hydrocarbon liquid which is derived from petroleum. It is widely used as a fuel in aviation as well as households. Its name derives from el, κηρός (''keros'') meaning " wax", and was re ...

gas stove A gas stove is a stove that is fuelled by combustible gas such as syngas, natural gas, propane, butane, liquefied petroleum gas or other flammable gas. Before the advent of gas, cooking stoves relied on solid fuels such as coal or wood. The first ...

s. A stove may be used for cooking in many different ways: Village kitchen in Pune district , India 2012 IMG 1583

* Phodani – Often translated as "tempering", is a cooking technique and garnish where spices such as mustard seeds, cumin seeds, turmeric, and sometimes other ingredients such as minced ginger and garlic are fried briefly in oil or

to liberate essential oils from cells and thus enhance their flavours. Other ingredients such as vegetables and meat are then added to the pan. ''Phodani'' may be the first step in making a ''bhaaji'', ' or curry. It may also be the last step, as part of a garnish. *

Simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

– Most curries and ''bhaaji''s are simmered for the meat or vegetables to cook *

Deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. ...

– This is used for making fritters such as onion bhaji, or sweet fried dumplings ( ''karanji'') *

– This is characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan. This method is used for cooking delicate items such as fish. * Tawa – This is usually a concave metal pan used on an open stove for making unleavened flatbreads such as ''ghadichi poli'', ''chapatis'' or ''bhakri''s. *

Steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking ha ...

– This method is mainly used for specialties such as ''ukadiche

'', or '' aluchya wadya''. *

Roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizatio ...

– Vangyache bharit involves roasting eggplant over open fire prior to mashing and adding other ingredients. *

Pressure cooking Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures whic ...

– This technique is used extensively for shortening the cooking time for lentils, meat and rice. Other methods of food preparation include: *

Baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...

– Baking is seldom used at home. The bread buns or ''pav'' used in popular street foods such as ''vadapav'' are baked by commercial bakers. *Sun drying – Papad, a popular snack, and related products called ' and ''kurdaya'', are dried in the sun after rolling out. The dried products keep for many months. *

Fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

– This is used mainly for making dahi (yogurt) or home-made butter from cream-enriched milk.,

Special dishes

Traditional Puranpoli - Homemade - maharashtra

A number of dishes are made for religious occasions, dinner parties or as restaurant items or street food.

Vegetarian

Some vegetarian dishes include *''Puran Poli'' is a dish in which a sweet bread called Puran poli is eaten with Saar , Bhaat,Kuradai-papad,bhaji etc.

Meat and poultry

Meat dishes are prepared in a variety of ways: *''Taambda rassa'' is a hot spicy curry with red gravy from

Kolhapur Kolhapur () is a city on the banks of the Panchganga River in the southern part of the Indian state of Maharashtra. It is the administrative headquarter of the Kolhapur district. In, around 2 C.E. Kolapur's name was 'Kuntal'. Kolhapur is ...

. *''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 Raigad district (Marathi pronunciation: �aːjɡəɖ, previously Colaba district, is a district in the Konkan division of Maharashtra, India. The district was renamed to Raigad after the fort that was the first capital of the former Marath ...

of the coastal region. * Malvani chicken *''

'' – A recipe from Konkan region. Deep-fried flatbread made from spicy rice and ''

'' flour served with chicken curry, more specifically with Malvani chicken curry.

Seafood

Seafood is a staple for many communities that hail from the

region. Popular dishes include: *'' prawn pullao rice * Stuffed crabs * Crab ''

'' * Malvani fish curries * ''Kolambi masala'' * Stuffed pomfret * Bombay duck fry * Prawns fry * ''Bangada'' curry * Dry Rawas(Rawasche sukhe) * Fried ''surmai'' * Fish ''koliwada'' Solkadi and Bangda Fry

Curries and gravies served with rice

Various vegetable curries or gravies are eaten with rice, usually at both lunch and dinner. Popular dishes include: *''Amti'' – Lentil or bean curry, which is made mainly from ''

'' or other lentils such as

mung bean The mung bean (''Vigna radiata''), alternatively known as the green gram, maash ( fa, ماش٫ )٫ mūng (), monggo, or munggo (Philippines), is a plant species in the Fabaceae, legume family.Brief Introduction of Mung Bean. Vigna Radiata ...

s or

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

s. In many instances, vegetables are added to the ''amti'' preparation. A popular ''amti'' recipe has pods of drumsticks added to the ''toor dal''. * ''

'' – This type of "curry" is made from a combination of

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...

yoghurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bact ...

and chickpea flour (''besan''). In some recipes fried balls based on

are added. * ''

Solkadhi Solkadhi is a type of drink, an appetizer originating from the Indian subcontinent, usually eaten with rice or sometimes drunk after or along with the meals. Popular in the coastal regions of Goa, southern Maharashtra and northern Karnataka, it i ...

'' – This cold soup is prepared from coconut milk, garlic, cilantro, and '' kokam'' concoction, and is a specialty of the cuisine from the coastal region. * ''Saar'' – Thin broth-like soups made from various ''dal''s or vegetables. *''Amsulache saar'' – Made with ''kokam''.

Pickles and condiments

Chutney A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce ...

and preserves – Chutneys and preserves popular in the cuisine include those based on raw

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It is believed to have originated in the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in Sout ...

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAE ...

, cilantro, '' panchamrit'', Garlic and ''mirachicha

thecha Thecha is a spicy condiment prepared in the state of Maharashtra. It has many variants but the primary ingredients are chili peppers (green or red), peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin ...

''. Dry chutneys include those based on oil seeds such as

flax seed Flax, also known as common flax or linseed, is a flowering plant, ''Linum usitatissimum'', in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. Textiles made from flax are known in W ...

, peanut, sesame, coconut and '' karale''. Chutney based on the skin of roasted vegetables such as

bottle gourd Calabash (; ''Lagenaria siceraria''), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed ...

is also popular. Most chutneys include green or red chili pepper for their heat. Garlic may also be added. *''Metkut'' – A dry preparation based on a blend of dry roasted legumes and spices. * Lon'che (pickle) – Maharashtrian and Indian pickles in general are prepared using a base of salt, oil and spices. Vegetables and fruits commonly used for pickling in Maharashtrian cuisine include unripe mango, lemons, Aonla, green chillies and

Bhokar Bhokar is a town, tehsil, municipal council A municipal council is the legislative body of a municipality or local government area. Depending on the location and classification of the municipality it may be known as a city council, town cou ...

. Less commonly garlic, ridge gourd etc. are also used. * ''Muramba'' ― Made with unripe mangoes, spices, and sugar.

Beverages

In Maharashtra, the traditional offering (for a guest) used to be water and

(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 ginger and cardamom or

lemon grass ''Cymbopogon'', also known as lemongrass, barbed wire grass, silky heads, Cochin grass, Malabar grass, oily heads, citronella grass or fever grass, is a genus of Asian, African, Australian, and tropical island plants in the grass family. Some s ...

. Coffee is served with milk or ground

. Other beverages include: * Kairi cha panha – A raw mango and jaggery-based drink which is popular during early summer, served cold. * ''Piyush'' – A ''shrikhand'' and buttermilk-based sweet preparation. * ''

Kokum ''Garcinia indica'', a plant in the mangosteen family (Clusiaceae), commonly known as ''kokum'', is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses. It primarily grows in the Western Ghats, especially the Goa and Konk ...

sarbat'' – ''kokum'' and sugar, served cold. *

-prepared with kokum and coconut milk *

Mattha Mattha ( bn, মাঠা, Māṭhā, hi, मट्ठा, Maṭṭhā) is a beverage, originating from the Indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the ...

– Spicy

, served cold. *

Sugar cane juice Sugarcane juice is the liquid extracted from pressed sugarcane. It is consumed as a beverage in many places, especially where sugarcane is commercially grown, such as Southeast Asia, the Indian subcontinent, North Africa, and Latin America. Sug ...

– The juice is obtained by crushing peeled sugar cane in a mill. In Maharashtra in every town there are dozens of juice centers where freshly squeezed sugarcane juice is served. * Banana Shikran – This is consumed with ''chapatis'' or ''puri'' as part of a meal. * ''Masala doodh'' – Sweet and spicy milk.

Sweets and desserts

Desserts are important part of festival and special occasions. Typical desserts include, flatbread called ''

puran poli Puran puri (પુરણ પુરી), Puran poli (पुरण पोळी), Holige (ಹೋಳಿಗೆ), Obbattu (ಒಬ್ಬಟ್ಟು), or Bobbattlu (బొబ్బట్టు) , Poley( పోళె) , Bakshamulu( బక్ష్� ...

'' with stuffed lentil and jaggery mix, a preparation made from

strained yogurt Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive ...

, sugar and spices called '' shrikhand'', a sweet milk preparation made with evaporated milk called '' basundi'', semolina and sugar based ''

kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wh ...

'' and steamed dumplings stuffed with coconut and jaggery called ''

''. In some instances, the ''modak'' is deep-fried instead of steamed. Traditionally, these desserts were associated with a particular festival. For example, ''modak'' is prepared during the

Ganpati Ganesha ( sa, गणेश, ), also known as Ganapati, Vinayaka, and Pillaiyar, is one of the best-known and most worshipped deities in the Hindu pantheon and is the Supreme God in Ganapatya sect. His image is found throughout India. Hindu de ...

Festival. * ''Puran Poli'' is one of the most popular sweet items in the Maharashtrian cuisine. It is a buttery flatbread stuffed with a mix made of jaggery (molasses or ''gur'' ), yellow gram (''chana'') '' dal'', plain flour,

powder and ''

''. It is consumed at almost all festivals. ''Puran Poli'' is usually served with milk or a sweet-and-sour ''dal'' preparation called ''katachi amti''. In rural areas it used to be served with a thin hot sugar syrup called ''gulawani''. * ''

Modak Modak (Marathi: मोदक; Japanese: 歓喜団; Thai: โมทกะ or ขนมต้ม; Malaysian: Kuih modak; Indonesian: Kue modak; Burmese: မုန့်လုံးရေပေါ်), also referred to as Koḻukattai (கொ� ...

is a'' sweet dumpling that is steamed (''ukdiche modak'') or fried. ''Modak'' is prepared during the Ganesha Festival around August, when it is often given as an offering to Lord

Ganesha Ganesha ( sa, गणेश, ), also known as Ganapati, Vinayaka, and Pillaiyar, is one of the best-known and most worshipped deities in the Hindu pantheon and is the Supreme God in Ganapatya sect. His image is found throughout India. Hindu ...

, as it is reportedly his favorite sweet. The sweet filling is made up of fresh-grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with ''khava'' or

maida flour is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour. is used extensively for making fast foods, baked goods such as pastries, bread, several varie ...

. The dumpling can be fried or steamed. The steamed version called ''ukdiche modak'' is eaten hot with ghee. * ''Chirote'' is a combination of semolina and plain flour. * ''

Anarsa Anarsa or Hilsa is an Indian rice-based biscuit. It is commonly associated with the Hindu festival of Diwali in Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery Jaggery is a traditional non-centrifu ...

'' is made from soaked powdered rice with jaggery or sugar. The traditional process for creating the ''anarsa'' batter takes three days. * '' Basundi is a s''weetened dense milk dessert. * ''

Aamras Aamras (also known as amras) is a sweet dish featuring in the cuisine of the Indian subcontinent and made from the pulp of the mango fruit. The pulp of a ripe mango is extracted, usually by hand, and is consumed together with pooris or chapati ( ...

'' is a pulp or thick juice made from mangoes, with added sugar and milk. You can lear
Aamras recipe
here * '' Shrikhand'' is

flavoured with sugar,

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

and charoli nuts. Shrikhand is served with ''

'' on auspicious occasions such as Gudhipadwa (Marathi new year).SENAPATI, A., PANDEY, A., ANN, A., RAJ, A., GUPTA, A., DAS, A.J., RENUKA, B., NEOPANY, B., RAJ, D., ANGCHOK, D. and CHYE, F.Y., 2016. INDIGENOUS FERMENTED FOODS INVOLVING ACID FERMENTATION. * '' Amrakhand'' is ''Shrikhand'' flavoured with mango, saffron, cardamom and charoli nuts. * '' Ladu'' are a popular snack traditionally prepared for ''

Diwali Diwali (), Dewali, Divali, or Deepavali ( IAST: ''dīpāvalī''), also known as the Festival of Lights, related to Jain Diwali, Bandi Chhor Divas, Tihar, Swanti, Sohrai, and Bandna, is a religious celebration in Indian religions. It is ...

''. '' Ladus'' can be based on semolina, gram flour or ''bundi''. * ''

Pedha Peda () or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom see ...

'' are round balls made from a mixture of ''

khoa Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It ...

'', sugar and saffron. * ''Amba barfi'' is made from mango pulp. * ''Gul Poli'' is a stuffed wheat-flatbread with '' gul''(Jaggery) paste. * ''Amba poli'' or ''mango poli'': Although called poli, it is not a flatbread but more like a pancake. It is made in summer by sun-drying thin spreads of reduced mango-pulp, possibly with sugar added, on flat plates. (Traditionally large leaves were used instead of plates.) It has no grain in it. Since it is sun-dried in harsh summer, it is durable and can be stored for several months. * ''Phanas poli'' (Jackfruit ''poli'') is similar to Amba poli but made with jackfruit pulp instead of mango. * ''Ambavadi'' * ''Chikki'' is a sugar peanut or other nut preparation. *''Narali paak'' is a sugar and coconut cake. *''Dudhi halwa'' is a traditional dessert made with

and milk. Other sweets popular in Maharashtra and other regions of India include:

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wh ...

kaju katli Kaju katli (literally "cashew slice"), also known as kaju barfi, is an Indian dessert similar to a barfi. ''Kaju'' means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). ''Kes ...

, gulab jamun,

jalebi ''Jalebi'' (, , , Urdu: جلیبی‎, , , si, පැණි වළලු, ), is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ...

, various kinds of

barfi Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent. The name comes from the Hindustani (originally Persian) word ''barf'', which means snow. Common types of barfi include ''besan barfi'' (made with gram flou ...

, and

rasmalai Ras malai, rasamalai, or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent. The dessert is called ''rossomalai'' in Bengali, ''ras malai'' in Hindi, and ''rasa malei'' in Odia. It is popular in India, Bangl ...

Street food, restaurant and homemade snacks

In many metropolitan areas, including Mumbai and Pune, fast food is popular. The most-popular forms are ''

bhaji A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India, it is also very popular in Pakistan, and Trinidad and Tob ...

'', ''

vada pav Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (''pav'') sliced almost in half through the middle. ...

'', '' misalpav'' and ''

pav bhaji Pav bhaji (Marathi : पाव भाजी) is a fast food dish from India consisting of a thick vegetable curry (''bhaji'') served with a soft bread roll (''pav''). Its origins are in the state of Maharashtra. History The dish originated as ...

''. More-traditional dishes are ''sabudana khichadi'', ''

'', ''

'' and ''

panipuri Panipuri (originally known as ''jalapatra'' from Mahabharata times) (), phuchka (), gupchup, golgappa, or ''pani ke patashe'' is a type of snack originating in the Indian subcontinent, where it is an extremely common street food. Ingredients ...

''. Most Marathi fast food and snacks are lacto-vegetarian. Some dishes, including ', ''misal pav'' and ''patodi'' are regional dishes within Maharashtra. * '' Chivda is spiced flattened rice. It is also known as "

Bombay mix Bombay mix is an Indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. ...

" in the UK. * ''

Pohe ''Pohaa'', also known as ''pauwa'', ''sira'', ''chira'', ''aval'' or ''avalakki'', among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very littl ...

'' is a snack made from pounded rice. It is typically served with tea and is the most likely dish that a Maharashtrian will offer a guest. During arranged marriages, ''kanda pohe'' (literal translation, "pohe prepared with onion") is most likely the dish served when the two families meet. It is so common that sometimes arranged marriage itself is referred colloquially as ''kanda pohay''. Other variants include ''batata pohe'' (where diced potatoes are used instead of onion shreds). Other variants recipes of ''pohe'' are ', a mixture of raw ''pohe'' with shredded fresh coconut, green chillies, ginger and lemon juice and ''kachche pohe'', raw ''pohe'' with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds. * ''

Upma Upma, uppumavu, or uppittu is a dish originating from the Indian subcontinent, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka, Maharashtrian, and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry-roaste ...

'', ''sanja'' or ''upeeth'' is similar to the South Indian ''upma''. It is a thick porridge made from

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Ety ...

perked up with green chillies, onions and other spices. * ''

Vada pav Vada pav, alternatively spelt wada pao, is a vegetarian fast food dish native to the Indian state of Maharashtra. The dish consists of a deep fried potato dumpling placed inside a bread bun (''pav'') sliced almost in half through the middle. ...

'' is a fast food dish consisting of a fried

mashed potato Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a ...

dumpling (''vada''), eaten sandwiched in a wheat bread bun (''pav''). This is the Indian version of a burger and is almost always accompanied with red chutney made from garlic and fried red and green chillies. ''Vada pav'' in its entirety is rarely made at home, mainly because home baking is not common. * ''

Pav bhaji Pav bhaji (Marathi : पाव भाजी) is a fast food dish from India consisting of a thick vegetable curry (''bhaji'') served with a soft bread roll (''pav''). Its origins are in the state of Maharashtra. History The dish originated as ...

'' is a fast food dish consisting of a vegetable curry ( Marathi: ''bhaji'' ) served with a soft bread roll (''pav''). * '' Misal Pav'' is a dish made from curried sprouted lentils, topped with ', '' pohay'', '' chivda'', ''farsaan'', raw chopped onions and tomato. It is sometimes eaten with yogurt. Usually, the ''misal'' is served with a wheat-bread bun. * ''

'' is a type of flatbread. It is usually spicy and eaten with curd. It is a popular traditional breakfast that is prepared using ''bhajani'', a mixture of roasted lentils. * '' Sabudana Khichadi'': Sautéed ''sabudana'' (pearls of

sago palm Sago palm is a common name for several plants which are used to produce a starchy food known as sago. Sago palms may be "true palms" in the family Arecaceae, or cycads with a palm-like appearance. Sago produced from cycads must be detoxified before ...

), a dish commonly eaten on religious fast days. * '' Khichdi'' is made of rice and ''dal'' with mustard seeds and onions to add flavor. *

Varanfal Varan Fala (or Varan Phala), is a traditional Maharashtrian recipe made up of pieces of wheat flour dough cooked with boiled, mashed, & tempered Toor dal Toor may refer to: * toor (Unix) a secondary root account * Pigeon pea, or toor dal * A bra ...

is traditional Maharashtrian cuisine made up of pieces of dough cooked in the curry of Toor dal.

Dal dhokli Daal dhokli ( gu, દાળ ઢોકળી) is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a pigeon pea stew. A similar preparation is called varanfal ( mr, वरण फळ), or chakolyaa ...

is a similar dish popular in

Gujarat Gujarat (, ) is a state along the western coast of India. Its coastline of about is the longest in the country, most of which lies on the Kathiawar peninsula. Gujarat is the fifth-largest Indian state by area, covering some ; and the ninth ...

and

Rajasthan Rajasthan (; lit. 'Land of Kings') is a state in northern India. It covers or 10.4 per cent of India's total geographical area. It is the largest Indian state by area and the seventh largest by population. It is on India's northwestern ...

. * ''

Chana dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of pu ...

iche dheerde'' is a savory crepe made with ''chana dal''. Like most Indian cuisines, Maharashtrian cuisine is laced with many fried savories, including: * '' Aluchi vadi'' is prepared from

leaves rolled in chickpea flour, steamed and then pan fried. * ''Kothimbirichi vadi'' is made with

cilantro Coriander (;

leaves. *

Suralichi vadi Khandvi ( Gujarati: ખાંડવી ''khāṇḍvī''), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consist ...

is a savory snack made from

and

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

. It consists of yellowish, tightly rolled bite-sized pieces. with garnishing of coconut, coriander leaves and mustard. *''

Bhelpuri Bhelpuri is a savoury snack originating from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture. Bhel is often identified as a 'beach snack', strongly associated wit ...

'': ''Bhelpuri'' (Marathi भेळ) is a savoury snack, and is also a type of ''

chaat Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

''. It is made of puffed rice, chopped vegetables such as tomatoes and onions and a tangy tamarind sauce. ''Bhelpuri'' is often associated with Mumbai beaches, such as Girguam or Juhu. ''Bhelpuri'' is thought to have originated within the cafes and street-food stalls of Mumbai, and has spread across India where it was modified to suit local food availability. It is also said to be originated from Bhadang (भडंग), a spicy puffed-rice dish from Western Maharashtra. Dry ''bhel'' is made from '. *''Sevpuri'' type of ''chaat''. It originates from Mumbai. In Mumbai, ''sev puri'' is strongly associated with

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...

, but is also served at upscale locations. Supermarkets stock ready-to-eat packets of ''sev puri'' and similar snacks like

bhelpuri Bhelpuri is a savoury snack originating from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture. Bhel is often identified as a 'beach snack', strongly associated wit ...

. *''

Ragda pattice Ragda patties (colloquially ragda pattice) is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian state of Maharashtra. It is similar to ''chhole tikki'', more popular in North India. This dish i ...

'' is a popular Mumbai fast food. This dish is usually served at restaurants that offer Indian fast food along with other dishes. It is a main item on menus of food stalls. This dish has two parts: ''ragda'', a spicy stew based on dry peas and fried potato patties. *''Dahipuri'' is a form of ''chaat'' and from Mumbai. It is served with mini ''puri'' shells that are more-popularly recognized from the dish ''pani puri''. ''Dahi puri'' and ''pani puri chaats'' are often sold from the same vendor. *''Sabudana vada'' is a deep-fried snack based on ''sabudana''. It is often served with spicy green chutney and hot chai and is best eaten fresh.

Special occasions and festivals

Makar Sankrant

Makar Sankranti Makar(a) Sankranti (), also referred to as Uttarayana, Maghi, or simply Sankranti, is a Hindu observance and a festival. Usually falling on the date of January 14 annually, this occasion marks the transition of the Sun from the zodiac of Sag ...

usually falls on January 14 of the

Gregorian calendar The Gregorian calendar is the calendar used in most parts of the world. It was introduced in October 1582 by Pope Gregory XIII as a modification of, and replacement for, the Julian calendar. The principal change was to space leap years d ...

. Maharashtrians exchange ''tilgul'' or 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 the ''tilgul'' and be friendly." ''Tilgul Poli'' or ''gulpoli'' are the main sweet preparations. It is a wheat-based flatbread filled with

sesame seed Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

s and

Mahashivratri

Marathi Hindu people fast on this day. Fasting food includes

prepared with pulp of the or ''kavath'' fruit ('' Wood apple''). Some communities use the pulp of

Bael Bael may refer to: *''Aegle marmelos'', commonly known as the Bael tree * Bael (demon) * Bael (wrestler) See also * Baal (disambiguation) * Bail (disambiguation) Bail is the conditional release of an arrested person prior to their trial, or the m ...

Holi

As part of

Holi Holi (), also known as the Festival of Colours, the Festival of Spring, and the Festival of Love,The New Oxford Dictionary of English (1998) p. 874 "Holi /'həʊli:/ noun a Hindu spring festival ...". is an ancient Hindu religious festival ...

, a festival that is celebrated on the

full moon The full moon is the lunar phase when the Moon appears fully illuminated from Earth's perspective. This occurs when Earth is located between the Sun and the Moon (when the ecliptic longitudes of the Sun and Moon differ by 180°). This mea ...

evening in the month of

Falgun Falgun or Phalgun (; ne, फाल्गुण) or Phagun ( as, ফাগুন) is the eleventh month of the year in the Bengali calendar, the Assamese calendar, and the Nepali calendar. In the revision of the Bengali calendar used in Banglades ...

(March or April), a bonfire is lit to symbolize the end of winter and the slaying of a demon in Hindu mythology. People make ''

'' as a ritual offering to the holy fire.Taylor Sen, Colleen (2014). Feasts and Fasts A History of Indian Food. London: Reaktion Books. p. 105. . Retrieved 10 June 2016. The day after the bonfire night is called Dhulivandan. Marathi people celebrate with colors on the fifth day after the bonfire on Rangpanchami.

Gudi Padwa

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.

Ganesh Chaturthi

''Modak'' is said to be the favorite food of

Ganesh Ganesha ( sa, गणेश, ), also known as Ganapati, Vinayaka, and Pillaiyar, is one of the best-known and most worshipped deities in the Hindu pantheon and is the Supreme God in Ganapatya sect. His image is found throughout India. Hindu ...

. An offering of twenty-one pieces of this sweet preparation is offered on

Ganesh Chaturthi Ganesh Chaturthi ( ISO: ), also known as Vinayak Chaturthi (), or Ganeshotsav () is a Hindu festival commemorating the birth of the Hindu god Ganesha. The festival is marked with the installation of Ganesha's clay idols privately in homes and ...

and other minor Ganesh-related events. Various Maharashtrian communities prepare different dishes specially for Gauri poojan.

Diwali

is 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 include '' ladu'', '' anarse'',

shankarpali Shankarpali, shakkarpara, murali, khurma, lakdi mithai, or just simply mithai is an Indian sweet snack. It is etymologically derived from Persian Shekarpareh. Shankarpali is popular in Western India, especially in north India specially Uttar Prade ...

and '' karanjya''. Popular savory treats include ''

chakli Chakli is a savoury snack from India. It is a spiral shaped snack with a spiked surface. Chakli is typically made from flours of rice, bengal gram (brown chickpea) and black gram (''urad daal''). It has several variations, depending on the t ...

'', ''Shev'' and ''

chiwda Bombay mix is an Indian snack mix ( namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. T ...

''. High in fat and low in moisture, these snacks can be stored at room temperature for many weeks without spoiling.

Champa Sashthi

Many Maharashtrian communities from all social levels observe the Khandoba Festival or ''Champa Shashthi'' in the month of Mārgashirsh. Households perform ''Ghatasthapana'' of ''Khandoba'' during this festival. The sixth day of the festival is called ''Champa Sashthi''. For many people, the ''

Chaturmas Chaturmasya ( sa, चातुर्मास्य, lit=Cāturmāsya), also rendered Chāturmāsa, is a holy period of four months, beginning on Shayani Ekadashi—the eleventh day of the bright half, Shukla paksha, of Ashadha (fourth month o ...

'' period ends on ''Champa Sashthi''. It is customary for many families not to consume onions, garlic and

during the Chaturmas. Following the festival, the consumption of these foods resumes with ritual preparation of ''vangyache bharit'' (''

baingan bharta Baingan bharta or Baigan Chokha (mashed eggplant) is an Indian dish prepared by mincing grilled eggplant (''baingan'') and mixing it with tomato, onion, herbs and spices. Grilling the eggplant over charcoal or direct fire infuses the dish with a ...

'') with ''rodga''.

Traditional wedding menu

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 and ''dal''s. Some menus also included a course with ''

''s. In some communities, the first course was plain rice and the second was ''dal'' with masala rice. The main meal typically ended with plain rice and ''mattha''. Some of the most-popular curries to go with this menu and with other festivals were those prepared from

taro Taro () (''Colocasia esculenta)'' is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, and petioles. Taro corms are a food staple in Afri ...

(Marathi: अलउ) leaves. Buttermilk with spices and coriander leaves, called ''mattha'', is served with the meal. Popular sweets for the wedding menu were '' shreekhand'', ''boondi ladu'' and ''

''.

Hindu fasting cuisine

Marathi Hindu people fast on days such as

Ekadashi Ekadashi () is the eleventh lunar day (''tithi'') of each of the two lunar phases which occur in an Vedic calendar month - the '' Shukla Pakṣa'' (the period of the brightening moon also known as the waxing phase) and the ''Kṛṣṇa Pakṣ ...

, in honour of Lord

Vishnu Vishnu ( ; , ), also known as Narayana and Hari, is one of the principal deities of Hinduism. He is the supreme being within Vaishnavism, one of the major traditions within contemporary Hinduism. Vishnu is known as "The Preserver" withi ...

or his

Avatar Avatar (, ; ), is a concept within Hinduism that in Sanskrit literally means "descent". It signifies the material appearance or incarnation of a powerful deity, goddess or spirit on Earth. The relative verb to "alight, to make one's appear ...

Chaturthi Chaturthi () refers to the fourth day of a lunar fortnight in the Hindu calendar. Festivals * Karak Chaturthi (''Karvā Chauth''): It is celebrated on ''Chaturthī'' of Krishna Paksha (waning lunar phase) of Kārtika Month as per the ''Purni ...

in honour of

, Mondays in honour of

Shiva Shiva (; sa, शिव, lit=The Auspicious One, Śiva ), also known as Mahadeva (; Help:IPA/Sanskrit, ɐɦaːd̪eːʋɐ, or Hara, is one of the Hindu deities, principal deities of Hinduism. He is the Supreme Being in Shaivism, one o ...

, or Saturdays in honour of Maruti or

Saturn Saturn is the sixth planet from the Sun and the second-largest in the Solar System, after Jupiter. It is a gas giant with an average radius of about nine and a half times that of Earth. It has only one-eighth the average density of Earth; h ...

. Only certain kinds of foods are allowed to be eaten. These include milk and other dairy products (such as dahi), fruit and Western food items such as ''

sago Sago () is a starch extracted from the pith, or spongy core tissue, of various tropical palm stems, especially those of ''Metroxylon sagu''. It is a major staple food for the lowland peoples of New Guinea and the Maluku Islands, where it is c ...

'',

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

es, purple-red

sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

es,

seeds, nuts and ''varyache tandul'' ( shama millet). Popular fasting dishes include '' Sabudana Khichadi'' or ''danyachi amti'' ( peanut soup).

Christmas

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.

Endnotes

References

Citations

Bibliography

Sadhana Ginde
* * * * * Mehendale, Āditya. Rare Gems: A Non-vegetarian Gourmet Collection from Maharashtra. India, Om Books International, 2015.

External links

{{Authority control Indian cuisine by culture Indian cuisine by state or union territory Maharashtra Marathi culture