(or Marathi) cuisine is cuisine
of, those from the state of
Maharashtra. Where food is concerned
the range and variety are plenty
and tongue tickling. Here you
will find strong aromas of spices
(like black Maharashtrian masala)as
well as garlic and ginger in
abundance. Maharashtrian cuisine
covers a wide range from being
extremely mild to very spicy
dishes. The staple dishes of
Maharashtrian cuisine are based
on bread and rice, while lentils
(pulses) play an important role
Vegetable dishes in called Bhaji
along with bread made of all
kinds of flours called Bhakri
as well as the usual Indian
bread chapati are part of the
daily meals. Maharashtrian curries
are usually on the watery side
and called Rassa and not thick
like the curries from the North.
Pohay or Pohe is a snack made
from flattened rice. It is most
likely served with tea or as
a breakfast dish and is probably
the most likely dish that a
Maharashtrian will offer his
guest any time of the day. It
has a no. of variations the
most common being Kanda Pohe
(meaning pohe prepared with
onion). Other variants on the
recipe are batata pohe (where
diced potatoes are used instead
of onion shreds), dadpe pohe,
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 un-sauteed
from Pune. To prepare Misal
first 'Usal' which is a water
based curried preparation of
cooked sprouted lentils is first
prepared and then topped with
batata-bhaji, pohay, Chivda,
farsaan, raw chopped onions
and tomato. It is some times
eaten with yogurt to cut the
spice and is always served with
dinner roll type bread called
Pav and lemon wedges.our taste.
Kokum, most commonly used in
an appetizer-digestive called
the sol kadhi, is served chilled.
Bhakri is a rural food of Maharashtra,
the staple food amongst the
farmers and village folk. It
forms part of the typical Maharashtrian
cuisine and has in the last
two decades become quite popular
amongst the more cosmopolitan
city dwellers as well. It consists
of "Pitla," a pasty-looking
dish prepared from the powdered
version of "Dal,"
a popular pulse. Pitla is usually
eaten with "Bhakri,"
a bread made from either "Jowar"
or "Bajra," both of
which are cereals. It is usually
accompanied with Khanda Bhaji(raw
chopped onions in a spicy chilli
paste). Pitla Bhakri can be
enjoyed in Pune at one of the
select restaurants serving typical
Maharashtrian cuisine or many
as road side vendors.
is a local food base prepared
from the latex of of the Sago
Palm (Pearls of sago palm).
The name given to it by the
English is "Sago"
which is tapioca starch or cassava
starch white granules. Sabudana
is white in color and granular
in texture. The grains are globular
in shape and look somewhat like
the tiny thermocol balls used
for packaging delicate materials.
The ready-to-eat dish prepared
from it is known as "Khichdi,"
which roughly mean "mixture."
Sabudana Khichdi is a popular
breakfast item and is one of
the few food products that are
allowed to be eaten when Maharashtrians
undertake holy-fasting known
in Marathi as "Upaas."
very traditional Marathi Vegetable
dish is Bharli Vangi or "Stuffed
Eggplant". Almost every
cuisine has traditional recipes
for stuffed vegetables, and
eggplant especially lends itself
well to being stuffed in a variety
of ways. This Marathi recipe
is delicious uses of peanuts
and coconuts as the stuffing
along with a variety of spices.
Wada-Pav also spelled Vada-Pav
is a fast-food snack...The Indian
Burger! It consists of a spicy,
deep fried potato based patty
(called the "Wada")
sandwiched between a thick square
of bread that is similar to
a burger bun (called the "Pav").
Thus the name Wada-Pav. This
dish is usually served with
sweet & sour sauces called
"chutney" and fried
salted green chilies.
is the special way of preparing
lentils or dal in Maharashtra.
Aamti is a little spicy, a little
sweet and a little tangy. The
word aamti can also used to
describe other curried preparations,
but the aamti dal stands solid
as the pillar of everyday food,
making it a staple of almost
every meal. Aamti is a good
illustration of the generous
use of jaggery or unrefined
sugar in Marathi cooking which
lends a slight sweetish tinge
to even savory foods.
Aamti can be made with different
lentils or dals and is known
by different names like Katachi
aamati (made with Chana Dal),
or Golyanchi Aamti (fried Balls
in Dal) or Massor Aamti (made
with red lentil) thought the
most traditional Aamti is made
with Tur Dal.
Amti is best served with fresh
steamed rice and a dollop of
ghee (clarified butter).
Maharashtrian dishes include mutton,
usually of sheep, lamb or goat,
chicken, fish and other seafoods.
Rassa is a popular type of curry
prepared in Maharashtra and originated
from the Kolhapur region. "Ras"
means juice and "rassa"
is a juicy preparation...a watery
Kolhapur is as famous for its
spicy mutton (goat meat) curries
as it's Mahalaxmi temple or palaces.
Popularly called 'Matnacha rassa'
Mutton Kolhapuri is red-hot mutton
curry dish served with robust
chappatis or bhakris. The fiery
red curry is also called 'Taambda
Rassa' which literally translates
to Red Curry. This curry is made
so spicy in Kolhapur by their
special chillies that it can make
the ears sing, and is not for
all. "Pandhra rassa"
(white curry) is a yogurt based
curry which can be equally as
spicy where as Varhadi Rassa comes
from the Vidarbha region and is
usually a chicken curry.
Puran Poli is one
of the most popular sweet item
in the Maharashtrian cuisine.
It is a stuffed Indian Bread.
It is similar to the Paratha except
that the stuffing is sweet. It
is made from jaggery (molasses
or gur), yellow gram (chana) dal,
plain flour, cardamom powder and
ghee (clarified butter). It is
a eaten after meals or as a snack
and is present in almost all maharashtrian
Shrikhand is an
Indian sweet dish made of strained
yogurt and one of the main desserts
in Maharashtrian cuisine as well
as Gujarati cuisine. The yogurt
is tied and hung until all the
water has drained off, the result
being a thick and creamy yogurt.
Dried and fresh fruit such as
mango are also added to flavor
it and other ingredients like
sugar, cardamom powder, and saffron
are added. It is often eaten along
with meals with Puris (deep fried
Indian breads). It is served chilled
and provides a refreshing counterpoint
to hot and spicy curries. It is
garnished with toasted nuts and
a pinch of saffron.