Maharashtrian Cuisine

Introduction

Maharashtrian cuisine

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2. Maharashtra is a state in the western region of India. Maharashtra is second most populous state in India as well as third largest state by area. The Largest city economic capital Mumbai is the capital of Maharashtra.
3. The Arabian Sea makes up Maharashtra's west coast. The Western Ghats cover the entire coastline. Gujarat and the Union territory of Dadra and Nagar Haveli are to the northwest, Madhya Pradesh to the north and northeast, Chhattisgarh to the east, Karnataka to the south, Andhra Pradesh to the southeast and Goa to the southwest.
4. Although Maharashtra is a highly industrialized state of India, agriculture continues to be the main occupation of the state. Principal crops include sugarcane, rice, jowar, bajra, wheat, pulses, turmeric, onions, cotton, sugarcane and several oil seeds including groundnut, sunflower and soybean. The state has huge areas, under fruit cultivation of which mangoes, bananas, grapes, and oranges are the main ones.
5. 1.DAGAD PHOOL Black Stone Flower is an edible lichen flora, which grows on trees, rocks and stones. The upper surface is dark green or black and is whiter inside. It is used in small quantities in curries, releases a strong woody aroma and flavor.
6. 2.CHAROLI Charoli are tiny almond-flavored dried seeds .They are commonly used in sweets in India. Used primarily as a topping for sweets, they go especially well with sweet and creamy halwas.They are also a must on top of a delightful dessert called shrikhand. They are sometimes ground into powders for thickening savory sauces and flavoring batters and stewed into rich, meaty kormas.
7. 3.BOMBAY DUCK (BOMBIL) The Bombay duck or bombil, in Marathi, is, despite its name, not a duck but a lizardfish. The fish is often dried and salted before it is consumed, as its meat does not have a distinctive taste of its own. . In Mumbai, Konkan and the western coastal areas in India this dish is popularly known as "Bombil fry".
8. ALPHONSO MANGO Alphonso (known as Hapoos in Marathi) is a seasonal mango that is considered as one of the best in terms of sweetness, richness and flavour. The southern district of Maharashtra, Ratnagiri and Sindhudurg including regions around the Dapoli and Devgad Talukas are the main regions where this mango is grown.
9. • Maharashtrian food is influenced by the various regions of Maharashtra and neighboring states. Preparation is similar to north Indian food; however, the spices like tamarind, kokum and coconut are some of the influences from South. • Maharashtrian Cuisine has two major styles - Konkan and Varadi. • The coastline of Maharashtra is known as Konkan and this region has a blend of Malvani, Goan and Gaud Saraswat cuisine. • Similarly, the food in the interiors of the state has its own variations. Meats such as mutton chicken and fish are common in the cuisine. This is the Varadi cuisine.
10. Mumbai Mumbai, the capital of the state of Maharashtra. Vada pav and Pav bhaji may be regarded specifically as dishes that originated in Mumbai. Konkan Kokum, a sour fruit is used on its own for making a soup. Fish and seafood is available in Konkan in vast varieties and in abundant supply. Vidarbha Vidarbha's cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and ground peanuts. Pune Home of the Maratha rulers, Pune is a historic city. The food of these communities is delicate, sparsely designed and lacto-vegetarian. Puneri misal, thalipeeth, Puri bhaji and Dalimbi usal are popular. Bakarwadi is another snack popular in Pune.
11. Kolhapur Kolhapur is famous for its spicy mutton curries. Popularly called 'Matnacha rassa', red-hot mutton dish is popular here. Aurangabad As a result of the long Islamic Moghul rule in the region, the cuisine of Auguranbad has been highly influenced by the North Indian method of cooking,. Aurangabad's food is much like Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Nagpur The city of Nagpur inherits a glorious history and varied rich cultural influences and has burgeoned in recent times as a gourmet city. There are unusual snacks, curries, pulaos and sweets. Nagpur is also famous for its spicy non-veg preparations known as Saoji preparations that are generally made by using clove-pepper paste instead of red chilli powder. Solapur The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh & Karnataka. The most popular dish is Shengachi poli or Groundnut bread, which is sweet bread or poli just like Puran poli.
12. POHAY: pohay is a snack made from flattened rice, onions, potatoes, curry leaves, mustard seeds and turmeric. It is most likely served with tea. SURALI WADI: Chick pea flour rolls with a garnishing of coconut, coriander leaves and mustard. BHARLI VANGI: Bharli Vangi or “Stuffed Eggplant”, uses peanuts and coconuts as the stuffing along with a variety of spices.
13. SABUDANA KHICHADI: Sautéed sabudana (Pearls of sago palm), a dish commonly eaten on days of religious fasting. BAKARWADI: This spicy fried pastry is eaten as a tea time snack. Especially popular is that from Chitale Bandhu Mithaiwale in Pune. ANARSA: It is made from soaked powdered rice, jaggery or sugar. These are small disks, stuffed with mashed banana, poppy coated and fried in hot ghee.