Maharashtrian cuisine includes mild and spicy dishes.Wheat,rice,jowar,bajri,vegetables,lentils andfruit are dietarystaples.Peanuts andcashews are often served with vegetables.Meat was traditionally used sparsely or only by the well-off until recently, because of economic conditions and culture.
The urban population in metropolitan cities of the state has been influenced by cuisine from other parts of India and abroad. For example, the South Indian dishesidli anddosa, as well asChinese and Western dishes such as pizza, are popular in home cooking and in restaurants.
Regions and districts of MaharashtraVaran bhat in Maharashtrian house
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 mostlylacto-vegetarian. Many communities such as thebrahmins andvarkari sect members only follow the lacto-vegetarian diet.
The traditional staple food on Desh (theDeccan Plateau) is usuallybhakri, spiced cooked vegetables,dal and rice. However, North Maharashtrians and urbanites preferroti orchapati, which is a plain bread made withwheat.
In the coastalKonkan region, rice is the traditional staple food. Wetcoconut and coconut milk are used in many dishes. Marathi communities indigenous to Mumbai and North Konkan have their own distinct cuisine.[note 1] In South Konkan, nearMalvan, another independent cuisine developed calledMalvani cuisine, which is predominantly non-vegetarian.Kombdi vade, fish preparations and baked preparations are more popular there.
In theVidarbha region, little coconut is used in daily preparations but dry coconut and peanuts are used in dishes such as spicysavjis, 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.[1]
Grains of jwari (Sorghum bicolor)Grains of bajri (pearl millet)
Staple dishes in the cuisine are based on a variety offlatbreads andrice. Flatbreads can be wheat-based, such as the traditional trigonalghadichi poli[2] or the roundchapati that is more common in urban areas. Bhakri is anunleavened bread made using grains such asragi ormillet,bajra orbajri orjwari and forms part of daily meals in rural areas.[3][4]
Traditionally, the staple grains of the inlandDeccan Plateau have been millets,jwari[5][6] andbajri.[7][8] These crops grow well in this dry and drought-prone region. In the coastal Konkan region the finger millet calledragi is used forbhakri.[9][10] The staple meal of the rural poor was traditionally as simple asbajrabhakri accompanied by just a raw onion, a drychutney, or agram flour preparation calledjhunka.[11][12] Although in recent years consumption of millets has gone down,in central regions of Maharashtra it still accounts for 48% of cereal consumption per capita.[13]Jhunka with bhakri has now become a popular street food in Maharashtra.[14]
Increased urbanization of the Maharashtra region has increased wheat's popularity.[15] Wheat is used for making flatbreads calledchapati, trigonalghadichi poli ,[2] the deep-fried version calledpuri or the thickparatha. Wheat is also used in many stuffed flatbreads such as thepuran poli, gul poli (with sesame and jaggery stuffing),[16] and satorya (with sugar andkhoya (dried milk)).
Wheat dough in Maharashtrian house
Wheat flatbreads are also made with vegetable stuffings such as peas, potatoes and gram dal.[17] One of the ancient sought-after breads was mande.[18] As with rice, flatbreads accompany a meal of vegetables or dairy items.
Rice is the staple food in the rural areas of coastal Konkan region but is also popular in all urban areas.[5] Local varieties such as the fragrantambemohar 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 isvaran bhaat, in which steamed rice is mixed with plaindal that is prepared withpigeon peas, lemon juice, salt and ghee.[19][20]Khichdi is a popular rice dish made with rice, mungdal and spices. For special occasions, a dish calledmasalebhat made with rice, spices and vegetables is popular.[21]
Milk is important as a staple food.[22] Both cow milk andwater buffalo milk are popular. Milk is used mainly for drinking, to add to tea or coffee or to make homemadedahi (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 orkoshimbir dishes, to prepareKadhi, to prepare cultured buttermilk (Taak) or as a side dish in athali.[23] Buttermilk is used in a drink calledmattha by mixing it with spices.[24] It may also be used in curry preparations.[25] Milk is also the prerequisite ingredient forbutter andGhee (clarified butter).
Common vegetables used as seen on a market cart inPune. Top row from left, Sweet potatoes, Awala,winter radish:Middle row from leftGuar pods,Bhendi, carrots far right; bottom row,pavtaAḷū(अळू), a popular leafy vegetable
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,bhēṇḍī,guar andtondaḷi,[26]śēvgyācyā śēṅgā,dudhi, marrow andpadwal. During the Monsoon season (June–September) green leafy vegetables, such asaḷū (Marathi: अळू), or gourds such askarle,dodka andeggplant become available. Chili peppers, carrots, tomatoes,cauliflower,French beans,śēpu, and peas become available in the cooler climate of October to February.[27]Coal fired roasted young cobs of Sorghum(Jvārī) is a popular item during winter picnics to the farms.[28]Vegetables are typically used in makingbhājīs (Indian stew). Somebhājīs are made with a single vegetable, while others are made with a combination.Bhājīs can be "dry" as instir fry or "wet" as in the well-known curry. For example,fenugreek leaves can be used withmūg ḍāḷ or potatoes to make a drybhājī or mixed withbēsan flour and buttermilk to make a curry preparation.[29] Marathibhājīs typically usegōḍamasālā, consisting of a combination of cloves, corriander powder, cumin, cinnamon, asafoetida, etc. and kanda-lasun masala made up of onion, garlic, ginger, red chilli powder, green chillies, turmeric andmustard seeds.[30][31] 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 duringchaturmas, which broadly equals themonsoon season.[32]
Many vegetables are used in salad preparations calledkoshimbirs orraita.[37][38][39] Most of these havedahi (yogurt) as the other main ingredient. PopularKoshimbirs include those based on radish,cucumber and tomato-onion combinations.[40] Manyraita require prior boiling or roasting of the vegetable as in the case ofeggplant. Popularraita include those based on carrots, eggplant,pumpkin,dudhi andbeetroot respectively.
Along with green vegetables, another class of popular food is various beans, either whole or split. Split beans are calleddal and turned intoamti (thin lentil soup), or added to vegetables such asdudhi.Dal may be cooked with rice to makekhichadi. 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 calledusal and form an important source of proteins.[41] The legumes popular in Maharastrian cuisine include peas,chick peas,mung,matki,urid, kidney bean,black-eyed peas,kulith[42] and toor (also calledpigeon peas).[43] Out of the above toor and chick peas are staples.[5][44] The urid bean is the base for one of the most popular types ofpapadum[45]'.
Chicken andgoat 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.[53] However, these do not form part of traditional Maharashtrian cuisine.
Seafood is a staple for manyKonkan coastal communities and is popular in other parts of the state too.[54] Most of the recipes are based onmarine fish,prawns andcrab. A distinctMalvani cuisine of mainly seafood dishes is popular. Popular fish varieties includeBombay duck,[55]pomfret,bangda,Rawas, andsurmai (kingfish).[56]These fish are used fresh as well as dried in areas around Mumbai.[57] Seafood recipes are prepared in different ways such as curried,Pan frying, or steaming inbanana leaves.[58]
Other ingredients include oil seeds such asflax,karale,[59][60] coconut, peanuts, almonds and cashew nuts. Peanut powder and whole nuts are used in many preparations including,chutney, koshimbir and bhaaji. More expensive nuts such as (almonds and cashew) are used mainly for sweet dishes. Flax andkarale seeds are used in making dry chutneys.[61] Traditionally, sugar cane basedjaggery was used as the sweetening agent, but has been largely replaced by refinedcane sugar. Fruit such as mango are used in many preparations including pickles, jams, drinks and sweet dishes. Bananas andjackfruitare also used in many dishes.
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 ofbhakri on the Deccan plains and rice on the coast as respective staples.[62]
Typical breakfast items includemisal,pohe,upma,sheera,sabudana khichadi andthalipeeth. In some households leftover rice from the previous night is fried with onions, turmeric and mustard seeds for breakfast, makingphodnicha bhat. Typical Western breakfast items such as cereals, sliced bread and eggs, as well as South Indian items such asidli anddosa are also popular. Tea or coffee is served with breakfast.
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 at12 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 ) anddal. Rice is always on the periphery rather than in the center.[33]
A typical simple Maharashtrian meal with bhaaji, bhakari, raw onion and pickle
In the inland areas of Maharashtra such asDesh,Khandesh,Marathwada andVidarbha, the traditional staple wasbhakri with a combination ofdal, vegetables, or commonly the chickpea flour basedpithale. Thebhakri is increasingly replaced by wheat-based chapatis.[15]
In the Konkan coastal area, boiled rice andrice bhakri,nachni bhakri is the staple, with a combination of the vegetable and non-vegetable dishes described in the lunch and dinner menu.
Open stove cooking is the most commonly used cooking method. The traditional three-stonechulha has largely been replaced bykerosene orgas stoves. A stove may be used for cooking in many different ways:
A Maharashtrian kitchen in rural part of Maharashtra in 2011
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 orghee to liberate essential oils from cells and thus enhance their flavours. Other ingredients such as vegetables and meat are then added to the pan.[64][65]Phodani may be the first step in making abhaaji,aamti or curry. It may also be the last step, as part of agarnish.
Simmering – Most curries andbhaajis are simmered for the meat or vegetables to cook
Deep frying – This is used for making fritters such as onion bhaji, or sweet fried dumplings (karanji)
Pan frying – 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 asghadichi poli,chapatis orbhakris.
Steaming – This method is mainly used for specialties such asukadichemodak, oraluchya wadya.
Roasting –Vangyache bharit involves roasting eggplant over open fire prior to mashing and adding other ingredients.[66]
Pressure cooking – This technique is used extensively for shortening the cooking time for lentils, meat and rice.
Other methods of food preparation include:
Baking – Baking is seldom used at home. The bread buns orpav used in popular street foods such asvadapav are baked by commercial bakers.
Sun drying –Papad, a popular snack, and related products calledpapdya andkurdaya, are dried in the sun after rolling out. The dried products keep for many months.[67]
Fermentation – This is used mainly for makingdahi (yogurt) or home-made butter from cream-enriched milk.,[68][69][70]
Kombdi vade – A recipe from Konkan region. Deep-fried flatbread made from spicy rice andurid flour served with chicken curry, more specifically with Malvani chicken curry.
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 fromtoor dal or other lentils such asmung beans orchickpeas.[74] In many instances, vegetables are added to theamti preparation. A popularamti recipe has pods ofdrumsticks added to thetoor dal.[36]
Kadhi – This type of "curry" is made from a combination ofbuttermilkyoghurt and chickpea flour (besan).[76] In some recipes fried balls based onbesan are added.
Solkadhi – This cold soup is prepared from coconut milk, garlic, cilantro, andkokam concoction, and is a specialty of the cuisine from the coastal region.
Saar – Thin broth-like soups made from variousdals or vegetables.
Chutney and preserves – Chutneys and preserves popular in the cuisine include those based on rawmango,mint,tamarind, cilantro,panchamrit, Garlic andmirachichathecha.[78] Dry chutneys include those based on oil seeds such asflax seed, peanut, sesame, coconut andkarale.[79] Chutney based on the skin of roasted vegetables such asbottle gourd 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.[80][81]
Lon'che (pickle) – Maharashtrian and Indian pickles in general are prepared using a base of salt, oil and spices.[82] Vegetables and fruits commonly used for pickling in Maharashtrian cuisine includeunripe mango, lemons,Aonla, green chillies andBhokar.[83] Less commonly garlic,ridge gourd etc. are also used.
Muramba ― Made with unripe mangoes, spices, and sugar.
Kairi cha panha summer drink based on unripe mango and jaggery
In Maharashtra, the traditional offering (for a guest) used to be water andjaggery (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[84]and cardamom[85][unreliable source?] orlemon grass.[86] Coffee is served with milk or groundnutmeg.[87]Other beverages include:
Kairi cha panha – A raw mango and jaggery-based drink which is popular during early summer,[88][89] served cold.
Piyush – Ashrikhand and buttermilk-based sweet preparation.
Sugar cane juice – 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.
BananaShikran – This is consumed withchapatis orpuri as part of a meal.
ShiraPuran Poli and Katachi Amti.This is popular for many special occasions includingHoliAnarsa
Desserts are important part of festival and special occasions. Typical desserts include, flatbread calledpuran poli with stuffed lentil and jaggery mix, a preparation made fromstrained yogurt, sugar and spices calledshrikhand, a sweet milk preparation made with evaporated milk calledbasundi, semolina and sugar basedkheer and steamed dumplings stuffed with coconut and jaggery calledmodak. In some instances, themodak is deep-fried instead of steamed.[91][74][92] Traditionally, these desserts were associated with a particular festival. For example,modak is prepared during theGanpati Festival.
Puran Poli is one of the most popular sweet items in the Maharashtrian cuisine.[93] It is a buttery flatbread stuffed with a mix made of jaggery (molasses orgur ), yellow gram (chana)dal, plain flour,cardamom powder andghee. It is consumed at almost all festivals.Puran Poli is usually served with milk or a sweet-and-sourdal preparation calledkatachi amti. In rural areas it used to be served with a thin hot sugar syrup calledgulawani.[74]
Modak is a sweet dumpling that is steamed (ukdiche modak)[91][74] or fried.Modak is prepared during the Ganesha Festival around August, when it is often given as an offering to LordGanesha, 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 withkhava ormaida flour. The dumpling can be fried or steamed. The steamed version calledukdiche modak is eaten hot with ghee.
Chirote[94] is a combination of semolina and plain flour.
Anarsa is made from soaked powdered rice with jaggery or sugar. The traditional process for creating theanarsa batter takes three days.[74]
Amrakhand isShrikhand flavoured with mango, saffron, cardamom and charoli nuts.[97]
Ladu are a popular snack traditionally prepared forDiwali.Ladus can be based on semolina, gram flour orbundi.
Pedha are round balls made from a mixture ofkhoa, sugar and saffron.
Amba barfi is made from mango pulp.
Gul Poli is a stuffed wheat-flatbread withgul(Jaggery) paste.
Amba poli ormango 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 (Jackfruitpoli) 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 withdudhi and milk.
Vada pavCookedpohe/pohayKothimbir wadiMisal PavBatata vada
In many metropolitan areas, including Mumbai and Pune, fast food is popular. The most-popular forms arebhaji,vada pav,misalpav andpav bhaji. More-traditional dishes aresabudana khichadi,pohe,upma,sheera andpanipuri. Most Marathi fast food and snacks are lacto-vegetarian.
Some dishes, includingsev bhaji,misal pav andpatodi are regional dishes within Maharashtra.
Pohe is a snack made from pounded rice.[100] It is typically served withtea 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 askanda pohay. Other variants includebatata pohe (where diced potatoes are used instead of onion shreds). Other variants recipes ofpohe aredadpe pohe, a mixture of rawpohe with shredded fresh coconut, green chillies, ginger and lemon juice andkachche pohe, rawpohe with minimal embellishments of oil, red chili powder, salt and unsautéed onion shreds.
Upma,sanja orupeeth is similar to the South Indianupma. It is a thick porridge made fromsemolina perked up with green chillies, onions and other spices.
Vada pav is a fast food dish consisting of a friedmashed potato 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.[101][102]
Pav bhaji is a fast food dish consisting of a vegetable curry (Marathi: bhaji ) served with a soft bread roll (pav).[103][104]
Misal Pav is a dish made from curried sprouted lentils, topped withbatata bhaji,pohay,chivda,farsaan, raw chopped onions and tomato. It is sometimes eaten with yogurt. Usually, themisal is served with a wheat-bread bun.[105]
Thalipeeth is a type of flatbread. It is usually spicy and eaten with curd.[106] It is a popular traditional breakfast that is prepared usingbhajani, a mixture of roasted lentils.
Khichdi is made of rice anddal with mustard seeds and onions to add flavor.
Varanfal is traditional Maharashtrian cuisine made up of pieces of dough cooked in the curry of Toor dal.Dal dhokli is a similar dish popular inGujarat andRajasthan.
Suralichi vadi is a savory snack made fromgram flour andyogurt. It consists of yellowish, tightly rolled bite-sized pieces.[107] with garnishing of coconut, coriander leaves and mustard.[108]
Bhelpuri:Bhelpuri (Marathi भेळ) is a savoury snack, and is also a type ofchaat. 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.[109]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. Drybhel is made frombhadang.
Sevpuri type ofchaat. It originates from Mumbai. In Mumbai,sev puri is strongly associated withstreet food, but is also served at upscale locations. Supermarkets stock ready-to-eat packets ofsev puri and similar snacks likebhelpuri.
Ragda pattice 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 ondry peas andfried potato patties.[110]
Dahipuri is a form ofchaat and from Mumbai. It is served with minipuri shells that are more-popularly recognized from the dishpani puri.Dahi puri andpani puri chaats are often sold from the same vendor.
Sabudana vada is a deep-fried snack based onsabudana. It is often served with spicy green chutney and hot chai and is best eaten fresh.
Makar Sankranti usually falls on January 14 of theGregorian calendar. Maharashtrians exchangetilgul 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 thetilgul and talk sweetly."Tilgul Poli orgulpoli are the main sweet preparations. It is a wheat-based flatbread filled withsesame seeds andjaggery.[16][111]
Marathi Hindu people fast on this day. Fasting food includeschutney prepared with pulp of the orkavath fruit (Wood apple).[112] Some communities use the pulp ofBael/.[citation needed]
As part ofHoli, a festival that is celebrated on thefull moon evening in the month ofFalgun (March or April), a bonfire is lit to symbolize the end of winter and the slaying of a demon in Hindu mythology. People makepuran poli as a ritual offering to the holy fire.[92] The day after the bonfire night is called Dhulivandan. Marathi people celebrate with colors on the fifth day after the bonfire on Rangpanchami.[113]
On Gudi Padwa, most people make Puran poli, a sweet bread made by stuffing chana dal(Puran). Some peoplehave Puri with potato (batatyachi bhaaji) and bhaji.Shrikhand is also a popular dish for Gudi padwa.
Modak is said to be the favorite food ofGanesh. An offering of twenty-one pieces of this sweet preparation is offered onGanesh Chaturthi and other minor Ganesh-related events.[114][115] Various Maharashtrian communities prepare different dishes specially for Gauri poojan.
A typical Diwali plate of snack (faral ). Clockwise from top:chakli, kadboli,shev, gaathi,chiwda and in the center are yellowbesan and whiteravaladu.
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 Diwali Faral. These sweets and snacks are offered to visitors and exchanged with neighbors. Typical sweet preparations includeladu,anarse,shankarpali andkaranjya. Popular savory treats includechakli,Shev andchiwda.[116] High in fat and low in moisture, these snacks can be stored at room temperature for many weeks without spoiling.
Many Maharashtrian communities from all social levels observe theKhandoba Festival orChampa Shashthi in the month ofMārgashirsh. Households performGhatasthapana ofKhandoba during this festival. The sixth day of the festival is calledChampa Sashthi. For many people, theChaturmas period ends onChampa Sashthi. It is customary for many families not to consume onions, garlic andeggplant during the Chaturmas. Following the festival, the consumption of these foods resumes with ritual preparation ofvangyache bharit (baingan bharta) withrodga.[117][118]
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 anddals. Some menus also included a course withpuris. In some communities, the first course was plain rice and the second wasdal with masala rice.[119] The main meal typically ended with plain rice andmattha. Some of the most-popular curries to go with this menu and with other festivals were those prepared fromtaro (Marathi: अलउ) leaves. Buttermilk with spices and coriander leaves, calledmattha, is served with the meal. Popular sweets for the wedding menu wereshreekhand,boondiladu andjalebi.[120][121]
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.[128] These sweets are offered to visitors and exchanged with neighbors and friends.[129]
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