Maharashtrian Food

When I hear “Ganpati Bappa Moriya” the sweet and flavourful Modak comes to my mind. These dainty dumplings are stuffed with a mixture of grated coconut, jaggery,poppy seeds and dry fruits. You’ll agree with me that the beautiful beaches of Mumbai are incomplete without the quintessential Vada Pav, Bhel Puri and Pav Bhaji. Food is an integral part of Maharashtra’s cultural heritage. Its prominence increased in the 17th century with rise of Shivaji Bhosle who established the Maratha Empire. Maharashtrian food prepared in the royal kitchens was an extraordinary treat. The meal included a variety of vegetarian and non-vegetarian dishes balanced with different tastes and flavours.

From the coastal delicacies of the Kokan where fish curry and rice is a staple to the specialities of Deccan plateau and the fiery fare from heat of Vidharbha in the east, Maharashtrian food is truly unique. Wheat, rice, jowar, bajra, lentils and seasonal fruits and vegetables staples. The highlight of this cuisine is the use of peanuts and coconut in most dishes. Maharastrian meals are based Ayurvedic principles. It is believed that your daily meal should be well-balanced which is why a traditional Maharashtrian thali will have Rice, Chapati, Dry Vegetables, Curry, Lentils, Salad, Pickle, Chutney and a Dessert. All the flavours like spicy, savoury, sour, bitter and sweet are packed into one plate.

Machindra Kasture, Executive Chef at Ashok Hotel who is also a Marathi shares, “Marathi cuisine is based on Ayurvedic and scientific principles. For example, during the Sankranti festival we put Til (Sesame) in our food because it builds our immunity and helps fight seasonal changes. Similarly, Kokum Sharbat is a summer treat as it not just cools your body but also helps in digestion.”

The coastal region of Maharashtra is famous for its Malawani Cuisine. Malvan is a town in the on the west coast of Maharashtra. Here, coconut is used in almost every form – grated, dried, fried, coconut milk or paste. Kokum, amsul, tamarind and raw mango are some special ingredients that set this cuisine apart. Kombadi Vade and Solkadhi are two popular dishes of this region that one shouldn’t miss. Another popular coastal cuisine is the Saraswat cuisine. It is famous throughout the western coast of Maharashtra.

Maharashtra is a land of unique local flavours. The CKP cuisine was introduced by the Kayasthas. The culinary tradition involves the use of spices like saffron and poppy seeds. You’ll find rich mutton curries gravies along north along with dishes made with coconut, raw mango, red chillies, fish and sea shells. CKP cuisine is well known dishes like the Bheja Pao or dry liver are famous. If you get a chance, you must try the Kolambi (prawns).

The North-Western region of Maharashtra which covers areas like Jalgaon, Malegaon and Nasik is known for its extremely spicy curries. This cuisine is called the Khandeshi cuisine which is the hottest cuisine of Maharashtra. Peanut oil, dry coconut and the Lavangi Mirch are the highlights of this cuisine. The curries are identifiable because of the red spicy oil that floats atop and is called ‘Tawang or Tarri’. Don’t miss out on the Shev Bhaji, Vangyacha Bharit (Baigan Bharta) and the dessert, Khaprachi Puran Poli that can soothe a fiery mouth. This Puran Poli is cooked on a dome-shaped pan called ‘mande’ (looks like an inverted Kadhai) which is kept over a clay oven.

You may have also heard about the Kolhapuri cuisine, it is one of the popular variants. This is another spicy regional cuisine that belongs to Kolhapur in Maharashtra. Kohlapuri Mutton Sukka and the Kohlapuri Missal are must haves.

And finally, we have the Deshashtha cuisine belongs to the Deccan Plateau region of Maharashtra. The speciality of this cuisine is the use of freshly ground masalas like Goda Masala and Methkut Masala which is made from the combination of various spices and dals (lentils). “Desh” is known for its traditional bread called Bhakri which is eaten in place of roti or chapatti. It is made with jowar and bajra.

Mahashtrians are also known for their sweet tooth. Ganesh Chaturthi is the time when you’ll have the best Modaks in town. This popular sweet is prepared in two different style one is steamed and the other is fried. It is believed that Modak was the favourite sweet of lord Ganesh and hence it is cooked to please him. The Amrakhanda made withyogurt and mangoes is a delicious summer treat. Basundi is another loved sweet made from milk. It is more like rabri and is eaten with puri.

Despite having such a wonderful variety to savour, regional Maharashtrian food still remains unexplored. But you should know that the variety of local flavours can easily excite your taste buds and leave you satisfied.

Cuisine Of Maharashtra

The culture of Maharashtra, which reveals itself in many ways, is also reflected in its local cuisine. Though most people are not very familiar with Maharashtrian cuisine and it has yet to find its way into five-star kitchens, there does exist a large and interesting culinary repertoire.

STATE Overlooking the vast expanse of the Arabian Sea is the western state of Maharashtra, which presents a strong blend of the traditional and the contemporary—each co-existing with the other with surprising ease.

INFLUENCES The cuisine of Maharashtra has its own distinctive flavors and tastes. It can be divided into two major sections–the coastal and the interior. A major portion of Maharashtra, which lies on the coast of the Arabian Sea, is loosely called the Konkan and boasts of its own Konkani cuisine, which is a homogeneous combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal cuisine, the interior of Maharashtra—the Vidarbha area, has its own distinctive cuisine known as the Varadi cuisine.

METHODS Maharashtrian meals are scientifically planned and cooked—the golden rule being that the cooking medium must not be seen. The vegetables are more or less steamed and lightly seasoned so as to retain their nutritional value. There is almost no deep frying and roasting. Coconut is used in cooking and as an embellishment. Jaggery and tamarind are used in most vegetables or lentils so that the food has a sweet and sour flavor while the kala masala (special blend of spices) is added to make the food piquant. As opposed to the coastal cuisine, where fresh coconut is added to the dishes, in the Vidarbha region, powdered coconut is used for cooking.

SPECIALTIES Among seafood, the most popular fish is bombil or the Bombay duck, which is normally served batter fried and crisp.Bangda or mackerel is another popular fish in coastal Maharashtra. It is curried with red chilies, ginger and triphal. Pomfret is another popular fish eaten barbecued, stuffed, fried or curried. Pamphlet triphal ambat is a traditional dish in which fish is cooked in creamy coconut gravy that greatly enhances its taste. Besides fish, crabs, prawns, shellfish and lobsters are also relished by the coastal Maharashtrians. A popular prawn dish is the sungtachi-hinga kodi, which consists of prawns in coconut gravy, blended with spices and asafetida. In the vegetarian fare, the most popular vegetables are brinjals. A popular style of cooking brinjals is bharlivangi or baby brinjals stuffed with coconut. Another typical dish is the Pachadi, which is tender brinjals cooked with green mangoes and flavored with coconut and jaggery. Besides, common vegetables are greatly relished by the Maharashtrians. A typical dish is the patal bhaji, which is a sweet and sour dish flavored with groundnuts. All non-vegetarian and vegetarian dishes are eaten with boiled rice or with bhakris, which are soft rotis made of rice flour. Special rice puris called vada and amboli, which is a pancake made of fermented rice, urad dal, and semolina, are also eaten as a part of the main meal. Maharashtrian fare is incomplete without papads, which are eaten roasted or fried. A typical feature is the masala papad in which finely chopped onions, green chilies and chat masala are sprinkled over roasted or fried papads.T he most popular dessert of Maharashtra is the puran poli, which is roti stuffed with a sweet mixture of jaggery and gram flour and is made at the time of the Maharashtrian New Year. Other popular sweets are the ukdiche modak, the panpole ras, and the shreekhand. Distinguishing features of the Varadi cuisine are the dishes made of besan (gram flour) like zunka bhakar andpathawadi and the vada-bhat. Non-vegetarian food is also very popular in this region. As seafood is not easily available here, chicken and mutton are commonly cooked.

SPECIAL OCCASIONS In Maharashtra, festivals and food go together. During Ganesh Utsav, every Maharashtrian welcomes Lord Ganesh into his home and offers Modak–a favorite sweetmeat of Lord Ganesh that is made only during this festival. It has a rice flour casting that is fashioned like a large flower bud and stuffed with freshly granted coconut cooked with jaggery. The modak is placed on lightly greased banana leaves and steamed. Shreekhand, a sort of thick yogurt sweet dish, is a great favorite at weddings and the Dussehra festival. Flavored with cardamom powder and saffron, this aromatic dish is served with piping hot puris. Traditionally, a wedding feast has to have five sweet delicacies of which a motichur laddu (sweetmeat balls made of gram flour) is a must.

“At home I serve the kind of food I know the story behind”

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