Maharashtrian

cuisine

Maharashtrian or Marathi cuisine is the

cuisine of the Marathi people from the
Indian state of Maharashtra. It has
distinctive attributes, while sharing much
with other Indian cuisines. Traditionally,
Maharashtrians have considered their
food to be more austere than others.

Maharashtrian cuisine includes mild and

spicy dishes. Wheat, rice, jowar, bajri,
vegetables, lentils and fruit are dietary
staples. Peanuts and cashews 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 such as Mumbai, Pune and others
has been influenced by cuisine from
other parts of India and abroad. For
example, the Udupi dishes idli and dosa,
as well as Chinese and Western dishes,
are quite popular in home cooking, and in
restaurants.

Distinctly Maharashtrian dishes include

ukdiche modak, aluchi patal bhaji, Kande
pohe and Thalipeeth.

Regular meals and staple

dishes

Regions and districts of Maharashtra

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, however, the staple
diet for most people is mostly lacto-
vegetarian. Many communities such as
the brahmins, or the varkari sect
members only follow the lacto-vegetarian
diet.

The traditional staple food on Desh (the

Deccan plateau) is usually bhakri, spiced
cooked vegetables, dal and rice.
However, North Maharashtrians and
urbanites prefer roti or chapati, which is a
plain bread made with wheat.
In the coastal Konkan region, rice is the
traditional staple food. Wet coconut 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, near Malvan, another
independent cuisine developed called
Malvani cuisine, which is predominantly
non-vegetarian. Kombdi vade, fish
preparations and baked preparations are
more popular there.

In the Vidarbha region, little coconut is

used in daily preparations but dry
coconut and peanuts are used in dishes
such as spicy savjis, 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 …

Grains of Jwari(Sorghum bicolor)

Grains of bajri(pearl millet)

Staple dishes in the cuisine are based on

a variety of flatbreads and rice.
Flatbreads can be wheat-based, such as
the traditional trigonal ghadichi poli [2] or
the round chapati that is more common
in urban areas. Bhakri is an unleavened
bread made using grains such as ragi or
millet, bajra or bajri or jwari – and Bhakri
forms part of daily meals in rural
areas.[3][4]

Millets …
Traditionally, the staple grains of the
inland Deccan plateau have been millets,
jwari [5][6] and bajri.[7][8] 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.[9][10]
The staple meal of the rural poor was
traditionally as simple as bajra bhakri
accompanied by just a raw onion, a dry
chutney, or a gram flour preparation
called jhunka.[11][12] Jhunka with bhakri
has now become popular street food in
Maharashtra.[13]

Wheat …

Increased urbanization of the

Maharashtra region has increased
wheat's popularity.[14] Wheat is used for
making flatbreads called chapati, trigonal
ghadichi poli ,[2] the deep-fried version
called puri or the thick paratha. Wheat is
also used in many stuffed flatbreads
such as the Puran poli, Gul poli (with
sesame and Jaggery stuffing),[15] and
Satorya (with sugar and khoya (dried
milk)).

Wheat Dough in Maharashtrian house

Wheat flatbreads are also made with
vegetable stuffings such as peas,
potatoes and Gram dal.[16] One of the
ancient sought-after breads was
Mande.[17] 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.[5] 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 where steamed rice is
mixed with plain dal that is prepared with
pigeon peas, lemon juice, salt and
ghee.[18][19] 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.[20]

Dairy …

Milk is important as a staple food.[21]

Both cow milk and water buffalo 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, to
prepare cultured buttermilk (Taak) or as a
side dish in a thali.[22] Buttermilk is used
in a drink called mattha by mixing it with
spices.[23] It may also be used in curry
preparations.[24] Milk is also the
prerequisite ingredient for butter and
Ghee (clarified butter).

Vegetables …
Common vegetables used as seen on a market cart
in Pune. Top row from left, Sweet potatoes, Awala,
winter radish:Middle row from left Guar pods,
Bhendi, carrots far right; bottom row, pavta

Aloo, 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,
okra, guar and tondali,[25] shevgyachya
shenga, dudhi, 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 become
available. Chili peppers, carrots,
tomatoes, cauliflower, French beans and
peas become available in the cooler
climate of October to February.[26] In
winter, Sorghum (Jwari) when still quite
soft and green is used liked roasted corn
by roasting the whole head on coal
fire.[27] Vegetables are typically used in
making bhaajis (Indian stew) . Some
bhaajis 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 leaves can
be used with mung dal or potatoes to
make a dry bhhaji or mixed with besan
flour and buttermilk to make a curry
preparation.[28] Bhaaji requires the use of
goda masala, consisting of a
combination of onion, garlic, ginger, red
chilli powder, green chillies, turmeric and
mustard seeds.[29][30] 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, which
broadly equals the monsoon season.[31]

Leafy vegetables such as fenugreek,

amaranth, beetroot, radish, dill, colocasia,
spinach, ambadi, sorrel (Chuka in
Marathi), chakwat, safflower (Kardai in
Marathi) and tandulja are either stir-fried
(pale bhaaji ) or made into a soup (patal
bhaaji )[32] using buttermilk and gram
flour.[33][34][35]

Many vegetables are used in salad

preparations called koshimbirs or
raita.[36][37][38] Most of these have dahi
(yogurt) as the other main ingredient.
Popular Koshimbirs include those based
on radish, cucumber and tomato-onion
combinations.[39] Many raita require prior
boiling or roasting of the vegetable as in
the case of eggplant. Popular raita
include those based on carrots, eggplant,
pumpkin, dudhi and beetroot respectively.

Legumes …

Sprouted mung beans

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.[40] The
legumes popular in Maharastrian cuisine
include peas, chick peas, mung, matki,
urid, kidney bean, black-eyed peas,
kulith[41] and toor (also called pigeon
peas).[42] Out of the above toor and chick
peas are staples.[5][43] The urid bean is
the base for one of the most popular
types of papadum[44]'.

Oils and fats …

Peanut oil[45] and sunflower oil are the

preferred cooking oils, however
sunflower oil and cottonseed oil are also
used.[46] Clarified butter (called ghee) is
often used for its distinct flavor.It is
served with Puran poli, Varan bhaat,
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, turmeric, mustard seeds,
coriander, cumin, dried bay leaves, and
chili powder. Ingredients used especially
for kala or black masala spice blend
include cinnamon, cloves, black pepper,
cardamom and nutmeg.[47] Other spice
blends popular in the cuisine include
goda masala and Kolhapuri masala.[48]
Common herbs to impart flavor or to
garnish a dish include curry leaves, and
coriander leaves. Many common curry
recipes call for garlic, onion, ginger and
green chilli pepper. Ingredients that
impart sour flavor to the food include
yoghurt, tomatoes, tamarind paste,
lemon, and amsul skin.[49] or unripe
mangoes.[50][51]

Meat and poultry …

Chicken and goat 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 portion
of Maharashtrian society.[52] However,
these do not form part of traditional
Maharashtrian cuisine.
Seafood …

Bangda or Indian Mackerel

Seafood is a staple for many Konkan

coastal communities and is popular in
other parts of the state too.[53] Most of
the recipes are based on marine fish,
prawns and crab. A distinct Malvani
cuisine of mainly seafood dishes is
popular. Popular fish varieties include
Bombay duck,[54] pomfret, bangda,
Rawas, and surmai (kingfish). Seafood
recipes are prepared in different ways
such as curried, Pan frying, or steaming
in banana leaves.[55]

Miscellaneous ingredients …

Other ingredients include oil seeds such

as flax, karale,[56][57] coconut, peanuts,
almonds and cashew nuts. Peanut
powder and whole nuts are used in many
preparations including, chutney,
khosimbir and bhaaji. More expensive
nuts (almonds and cashew) are used for
sweet dishes. Flax and karale seeds are
used in making dry chutneys.[58]
Traditionally, sugar cane based jaggery
was used as the sweetening agent, but
has been largely replaced by refined cane
sugar. Fruit such as mango are used in
many preparations including pickles,
jams, drinks and sweet dishes. Bananas
and jackfruit 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.[59]
Typical breakfast items include misal,
pohe, upma, sheera, sabudana khichadi
and thalipeeth. In some households
leftover rice from the previous night is
fried with onions, turmeric and mustard
seeds for breakfast, making phodnicha
bhat. 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 …

A Maharashtrian vegetarian meal with a variety of
items

Vegetarian lunch and dinner plates in

urban areas carry a combination of:

Wheat flatbread such as round chapati

or ghadichi poli (layered triangular
chapati)
Boiled rice
Salad or koshimbir based on onions,
tomatoes or cucumber
Papad or related snacks such as
sandge, kurdaya and sabudana
papdya[60]
Dry or fresh chutney, mango or lemon
pickles
 Aamti or varan soup based on toor dal,
other dals or kadhi. When usal is part
of the menu, the aamti may be omitted.
Vegetables with gravy based on
seasonal availability such as egg
plants, okra, 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.[32]

Rural lunch and dinner menus …

A typical simple Maharashtrian meal with bhaaji,
bhakari, raw onion and pickle

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.

In other areas of Maharashtra such as

Desh, Khandesh, Marathwada and
Vidarbha, the traditional staple was
bhakri with a combination of dal, and
vegetables. The bhakri is increasingly
replaced by wheat-based chapatis.[14]

Methods and equipment

Maharashtrian kitchen

Open stove cooking is the most

commonly used cooking method. The
traditional three-stone chulha has largely
been replaced by kerosene or gas 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 or ghee to liberate
essential oils from cells and thus
enhance their flavours. Other
ingredients such as vegetables and
meat are then added to the pan.[61][62]
Phodani may be the first step in
making a bhaaji, aamti or curry. It may
also be the last step, as part of a
garnish.
Simmering – Most curries and bhaajis
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 as
ghadichi poli, chapatis or bhakris.
Steaming – This method is mainly
used for specialties such as ukadiche
modak, or aluchya wadya.
Roasting – Vangyache bharit involves
roasting eggplant over open fire prior
to mashing and adding other
ingredients.[63]
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 or pav used in
popular street foods such as vadapav
are baked by commercial bakers.
Sun drying – Papadum, a popular
snack, and related products called
papdya and kurdaya, are dried in the
sun after rolling out. The dried
products keep for many months.[64]
Fermentation – This is used mainly for
making dahi (yogurt) or home-made
butter from cream-enriched
milk.,[65][66][67]
Special dishes
A number of dishes are made for
religious occasions, dinner parties or as
restaurant items or street food.[68]

Meat and poultry …

A Thali from Kolhapur, Maharashtra with red

(tambda rassa) and white (pandhara rass) gravies to
be served with meat
Meat dishes are prepared in a variety of
ways:

Taambda rassa is a hot spicy curry with

red gravy from Kolhapur.[18]
Pandhara rassa is also a goat curry
from Kolhapur with white coconut-
milk-based gravy.[69]
Popati (पोपट ) – A chicken dish with
eggs and val papdi from the Raigad
district of the coastal region.
Malvani chicken
Kombdi vade – A recipe from Konkan
region. Deep-fried flatbread made from
spicy rice and urid flour served with
chicken curry, more specifically with
Malvani chicken curry.
Seafood dishes …

Fried Bombay duck

Seafood is a staple for many

communities that hail from the Konkan
region.[53] Popular dishes include:

Kolambi pulao
Stuffed crabs
Crab masala
Malvani fish curries
Kolambi masala
 Prawns koliwada
Stuffed pomfret
Bombay duck fry
Prawns fry
Bangada curry
Rawasache suke
Fried surmai
Fish koliwada[note 2]

Solkadi and bangda fry

[70]
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 toor dal or other
lentils such as mung beans or
chickpeas.[71] In many instances,
vegetables are added to the amti
preparation. A popular amti recipe has
pods of drumsticks added to the toor
dal.[35]
Kadhi – This type of "curry" is made
from a combination of buttermilk
yoghurt and chickpea flour (besan).[72]
 In some recipes fried balls based on
besan are added.
Solkadhi – 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 dals or vegetables.
Amsulache saar – Made with
kokam.[73]

Pickles and condiments …

Chutney and preserves – Chutneys and

preserves popular in the cuisine
include those based on raw mango,
mint, tamarind, cilantro, panchamrit,
Garlic and mirachicha thecha.[74] Dry
chutneys include those based on oil
seeds such as flax seed, peanut,
sesame, coconut and karale.[75]
Chutney based on the skin of roasted
vegetables such as bottle 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.[76][77]
Lon'che (pickle) – Maharashtrian and
Indian pickles in general are prepared
using a base of salt, oil and spices.[78]
Vegetables and fruits commonly used
for pickling in Maharashtrian cuisine
 include unripe mango, lemons, Aonla,
green chillies and Bhokar.[79] Less
commonly garlic, ridge gourd etc. are
also used.
Muramba ― Made with unripe
mangoes, spices, and sugar.

Beverages …

Kairi cha panha summer drink based on unripe

mango and jaggery

In Maharashtra, the traditional offering

(for a guest) used to be water and
jaggery (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[80]
and cardamom[81] or lemon grass.[82]
Coffee is served with milk or ground
nutmeg.[83] Other beverages include:

Kairi cha panha – A raw mango and

jaggery-based drink which is popular
during early summer,[84][85] served
cold.
Piyush – A shrikhand and buttermilk-
based sweet preparation.
Kokum sarbat – kokum and sugar,
served cold.[50]
 Solkadhi -prepared with kokum and
coconut milk
Mattha – Spicy buttermilk, served
cold.[86]
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.
Banana Shikran – This is consumed
with chapatis or puri as part of a meal.
Masala doodh – Sweet and spicy milk.

Sweets and desserts …

Shira

Puran Poli and Katachi Amti

anarsa
Desserts are important part of festival
and special occasions. Typical desserts
include, flatbread called puran poli with
stuffed lentil and jaggery mix, a
preparation made from strained yogurt,
sugar and spices called shrikhand, a
sweet milk preparation made with
evaporated milk called basundi, semolina
and sugar based kheer and steamed
dumplings stuffed with coconut and
jaggery called modak. In some instances,
the modak is deep-fried instead of
steamed.[87][71][88] Traditionally, these
desserts were associated with a
particular festival. For example, modak is
prepared during the Ganpati Festival.
Puran Poli is one of the most popular
sweet items in the Maharashtrian
cuisine.[89] It is a buttery flatbread
stuffed with a mix made of jaggery
(molasses or gur ), yellow gram
(chana) dal, plain flour, cardamom
powder and ghee. 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.[71]
Modak is a sweet dumpling that is
steamed (ukdiche modak)[87][71] or
fried. Modak is prepared during the
Ganesha Festival around August, when
it is often given as an offering to Lord
Ganesha, 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. The dumpling can be
fried or steamed. The steamed version
called ukdiche modak is eaten hot with
ghee.
Chirote[90] is a combination of
semolina and plain flour.
Anarsa is made from soaked powdered
rice with jaggery or sugar. The
traditional process for creating the
anarsa batter takes three days.[71]
Basundi is a sweetened dense milk
dessert.[91]
Aamras is a pulp or thick juice made
from mangoes, with added sugar and
milk. You can learn Aamras recipe
here
Shrikhand is a Strained yogurt
flavoured with sugar, saffron,
cardamom and charoli nuts.[92]
Shrikhand is served with puri on
auspicious occasions such as
Gudhipadwa (Marathi new
year).[93][94][95]
Amrakhand is Shrikhand flavoured with
mango, saffron, cardamom and charoli
nuts.[93]
Ladu are a popular snack traditionally
prepared for Diwali. Ladus can be
based on semolina, gram flour or
bundi.
Pedha are round balls made from a
mixture of khoa, sugar and saffron.
Amba barfi is made from mango pulp.
Gul Poli is a stuffed wheat-flatbread
with gul 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 dudhi and milk.

Other sweets popular in Maharashtra and

other regions of India include: Kheer, kaju
katli, gulab jamun, jalebi, various kinds of
barfi, and rasmalai.

Street food, restaurant and

homemade snacks
…

Pav bhaji

wada pav
Cooked pohe/pohay

Kothimbir wadi

Misal
Batata vada

In many metropolitan areas, including

Mumbai and Pune, fast food is popular.
The most-popular forms are bhaji, vada
pav, misalpav and pav bhaji. More-
traditional dishes are sabudana khichadi,
pohe, upma, sheera and panipuri. Most
Marathi fast food and snacks are lacto-
vegetarian.

Some dishes, including sev bhaji, misal

pav and patodi are regional dishes within
Maharashtra.
Chivda is spiced flattened rice. It is also
known as "Bombay mix" in the UK.
Pohe is a snack made from pounded
rice.[96] 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 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 unsautéed onion shreds.
Upma, sanja or upeeth is similar to the
South Indian upma. It is a thick
porridge made from semolina perked
up with green chillies, onions and other
spices.
Vada pav is a fast food dish consisting
of a fried mashed 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.[97][98]
Pav bhaji is a fast food dish consisting
of a vegetable curry (Marathi: bhaji )
served with a soft bread roll
(pav).[99][100]
Misal Pav is a dish made from curried
sprouted lentils, topped with batata
bhaji, pohay, chivda, farsaan, raw
chopped onions and tomato. It is
sometimes eaten with yogurt. Usually,
the misal is served with a wheat-bread
bun.[101]
Thalipeeth is a type of flatbread. It is
usually spicy and eaten with curd.[102]
It is a popular traditional breakfast that
is prepared using bhajani, a mixture of
roasted lentils.
Sabudana Khichadi: Sautéed sabudana
(pearls of sago palm), a dish
commonly eaten on religious fast
days.
Khichdi is made of rice and dal 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 in
Gujarat and Rajasthan.
Chana daliche 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 colocasia

leaves rolled in chickpea flour,
steamed and then pan fried.
Kothimbirichi vadi is made with cilantro
leaves.
Suralichi vadi is a savory snack made
from gram flour and yogurt. It consists
of yellowish, tightly rolled bite-sized
pieces.[103] with garnishing of coconut,
coriander leaves and mustard.[104]
Bhelpuri: Bhelpuri (Marathi भेळ) is a
savoury snack, and is also a type of
chaat. 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.[105] 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
bhadang.
Sevpuri type of chaat. It originates from
Mumbai. In Mumbai, sev puri is
strongly associated with street food,
but is also served at upscale locations.
Supermarkets stock ready-to-eat
packets of sev puri and similar snacks
like bhelpuri.
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 on dry peas and fried potato
patties.[106]
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 …
Two types of tilgul, a Maharashtrian sweet snack

Makar Sankranti usually falls on January

14 of the Gregorian calendar.
Maharashtrians exchange tilgul or
sweets made of jaggery and sesame
seeds along with the customary
salutation, tilgul ghya aani god bola,
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 seeds and
jaggery.[15][107]
Mahashivratri …

Marathi Hindu people fast on this day.

Fasting food includes chutney prepared
with pulp of the or kavath fruit (Limonia).
Some communities use the pulp of Bael/.

Holi …

As part of Holi, a festival that is

celebrated on the full moon evening in
the month of Falgun (March or April), a
bonfire is lit to symbolize the end of
winter and the slaying of a demon in
Hindu mythology. People make puran poli
as a ritual offering to the holy fire.[88] The
day after the bonfire night is called
Dhulivandan. Marathi people celebrate
with colors on the fifth day after the
bonfire on Rangpanchami.[108]

Ganesh Chaturthi …

Ukadiche (Steamed) Modak offered to Lord

Ganesha

Modak is said to be the favorite food of

Ganesh. An offering of twenty-one pieces
of this sweet preparation is offered on
Ganesh Chaturthi and other minor
Ganesh-related events.[109][110] Various
Maharashtrian communities prepare
different dishes specially for Gauri
poojan.

Diwali …

A typical Diwali plate of snack (faral ). Clockwise

from top: chakli, kadboli, shev, gaathi, chiwda and in
the center are yellow besan and white rava ladu.

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 and karanjya. Popular savory
treats include chakli, Shev and
chiwda.[111] 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 period ends on Champa
Sashthi. It is customary for many families
not to consume onions, garlic and
eggplant during the Chaturmas.
Following the festival, the consumption
of these foods resumes with ritual
preparation of vangyache bharit (baingan
bharta) with rodga.[112][113]

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 dals. Some
menus also included a course with puris.
In some communities, the first course
was plain rice and the second was dal
with masala rice.[114] 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 (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
jalebi.[115][116]

Hindu fasting cuisine …

Sabudana khichadi.A snack popular on Hindu

fasting days

Marathi Hindu people fast on days such

as Ekadashi, in honour of Lord Vishnu or
his Avatars, Chaturthi in honour of
Ganesh, Mondays in honour of Shiva, or
Saturdays in honour of Maruti or
Saturn.[117] 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,[118] potatoes,[119] purple-red
sweet potatoes, amaranth seeds,[120]nuts
and varyache tandul (shama millet).[121]
Popular fasting dishes include Sabudana
Khichadi or danyachi amti (peanut
soup).[122]

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.[123] These
sweets are offered to visitors and
exchanged with neighbors and
friends.[124][125]

See also
Indian cuisine
List of plants used in Indian cuisine

Endnotes
1. Some of the indigenous Marathi
communities of North Konkan and
Mumbai are Aagri, Koli, Pathare
Prabhu, SKPs (Panchkalshi) and
 (Chaukalshi), CKPs and East Indian
Catholic
2. Fish Koliwada is not part of
traditional Maharashtrian cuisine,
however, it is an iconic appetizer
from Mumbai created by the Singh
brothers, Bahadur and Hakam in the
1950s. In 1955, Bahadur Singh along
with his brother Hakam Singh folded
up their small dhaba near Delhi–Uttar
Pradesh highway and moved to Sion
in Mumbai where many from his
community had already taken shelter
after the Partition of India. The
brothers started selling the fried fish
from a bare-boned makeshift stall.
The popularity of their crispy fried-
 fish led to their first eatery at Sion
Koliwada in 1970, aptly named Mini
Punjab.

References

Citations …

1. Singh, K.S. (2004). Maharashtra

(first ed.). Mumbai: Popular
Prakashan. p. XLIX. ISBN 81-7991-
100-4. Retrieved 20 October 2016.
2. KHANNA, VIKAS (Dec 1, 2012). My
Great Indian in Cookbook . Penguin
UK.
3. Khatau, Asha (2004). Epicure S
Vegetarian CuisinesJOf India .
 Mumbai: Popular Prakashan ltd.
p. 57. ISBN 81-7991-119-5.
4. Rais Akhtar; Andrew Thomas Amos
Learmonth (1985). Geographical
Aspects of Health and Disease in
India . Concept Publishing Company.
p. 251. GGKEY:HH184Y8TYNS.
5. Singh, K.S. (2004). People of India:
Maharashtra (Vol. 30). Popular
Prakashan. p. XLvii.
. B Srilakshmi (2003). Food Science .
New Age International. pp. 47–.
ISBN 978-81-224-1481-3.
7. F. R. Ruskin (April 1999). Lost Crops
of Africa: Grains . DIANE Publishing.
p. 85 . ISBN 978-0-7881-7512-1.
 . TIWALE, SACHIN (2010). "Foodgrain
vs Liquor: Maharashtra under Crisis".
Economic and Political Weekly. 45
(22): 19–21. JSTOR 27807071 .
9. Stemler, editors, Jack R. Harlan, Jan
M.J. de Wet, Ann B.L. (1976). Origins
of African plant domestication. The
Hague: Mouton. pp. 409–412.
ISBN 978-0-202-90033-9.
10. Hawley, edited by John C. (2008).
India in Africa, Africa in India : Indian
Ocean cosmopolitanisms ([Online-
Ausg.]. ed.). Bloomington: Indiana
University Press. p. 207. ISBN 978-0-
253-21975-6.
11. Rao, S., Joshi, S., Bhide, P., Puranik,
B., & Asawari, K. (2014). Dietary
diversification for prevention of
anaemia among women of
childbearing age from rural India.
Public health nutrition, 17(04), 939-
947.
12. Khatau, Asha (2003). Epicure's
Vegetarian Cuisines of India .
Popular Prakashan. p. 57. ISBN 978-
8179911198. Retrieved 2009-02-09.
13. Harish Kapadia (March 2004). Trek
the Sahyadris . Indus Publishing.
p. 27. ISBN 978-81-7387-151-1.
14. 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.
15. Naik*, S.N.; Prakash, Karnika (2014).
"Bioactive Constituents as a
Potential Agent in Sesame for
Functional and Nutritional
Application". Journal of Bioresource
Engineering and Technology. 2 (4):
42–60.
1 . Umrani, Shantabai (1984).
Surasgandha (In Marathi language).
Islampur, District Sangli,
 Maharashtra, India: K G Umrani. pp.
100–107
17. Kulshrestha, V.P., 1985. History and
ethnobotany of wheat in India.
Journal d'agriculture traditionnelle et
de botanique appliquée, 32(1), pp.61-
71.
1 . Monisha Bharadwaj (30 June 2005).
The Indian Spice Kitchen: Essential
Ingredients and Over 200 Authentic
Recipes . Hippocrene Books,
Incorporated. p. 51. ISBN 978-0-
7818-1143-9.
19. Rice Bowl: Vegetarian Rice Recipes
from India and the World .
20. Fariba Adelkhah; Jean-François
Bayart; Fondation nationale des
sciences politiques. Centre d'études
et de recherches internationales (1
November 2007). Dans les cuisines
de Bombay. Travail au féminin et
nouvelles sociabilités dans l'Inde
d'aujourd'hui . KARTHALA Editions.
p. 69. ISBN 978-2-8111-4229-2.
21. Singh, K.S. (2004). People of India:
Maharashtra (Vol. 30). Popular
Prakashan. p. XLviii.
22. Misra, R., 2011. Indian Foods: AAPI’s
Guide Indian Foods: AAPI’s Guide To
Nutrition, Health and Diabetes page
46 .
23. John Shi; Chi-Tang Ho; Fereidoon
Shahidi (21 October 2010).
Functional Foods of the East . CRC
Press. pp. 58–60. ISBN 978-1-4200-
7193-1.
24. Yildiz, edited by Fatih (2010).
Development and manufacture of
yogurt and other functional dairy
products . Boca Raton, FL: CRC
Press/Taylor & Francis. p. 11.
ISBN 978-1-4200-8207-4. Retrieved
23 May 2016.
25. Chapman, Pat (2007). India--food &
cooking : the ultimate book on Indian
cuisine . London: New Holland.
 p. 160. ISBN 978-1-84537-619-2.
Retrieved 22 May 2016.
2 . Barve, Mangala; Translator: Datar,
Snehalata. Annapurna (1 ed.).
Mumbai, India: Majestic Prakashan.
ISBN 9788174320032. Retrieved
24 December 2014.
27. F. R. Ruskin (April 1999). Lost Crops
of Africa: Grains . DIANE Publishing.
p. 178 . ISBN 978-0-7881-7512-1.
2 . Camellia Panjabi (1995). The Great
Curries of India . Simon and
Schuster. p. 44 . ISBN 978-0-684-
80383-8.
29. Neelam Batra (12 April 2011). 1,000
Indian Recipes . Houghton Mifflin
 Harcourt. pp. 50–. ISBN 978-0-544-
18910-2.
30. Monisha Bharadwaj (30 June 2005).
The Indian Spice Kitchen: Essential
Ingredients and Over 200 Authentic
Recipes . Hippocrene Books,
Incorporated. p. 90. ISBN 978-0-
7818-1143-9.
31. Singh, K.S. (2004). Maharashtra
(first ed.). Mumbai: Popular
Prakashan. p. XLVIII. ISBN 81-7991-
100-4.
32. McWilliams, Mark (Editor); Rowe,
Caroline (Author) (2014). Food &
material culture : proceedings of the
oxford symposium on food and
 cookery . Blackawton, Devon, UK:
Prospect books. pp. 268–269.
ISBN 978-1-909248-40-3. Retrieved
30 May 2017.
33. Singh, G., Kawatra, A. and Sehgal, S.,
2001. Nutritional composition of
selected green leafy vegetables,
herbs and carrots. Plant Foods for
Human Nutrition, 56(4), pp.359-364.
34. Reddy, N.S. and Bhatt, G., 2001.
Contents of minerals in green leafy
vegetables cultivated in soil fortified
with different chemical fertilizers.
Plant Foods for Human Nutrition,
56(1), pp.1-6.
35. 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.
3 . Yildiz, edited by Fatih (2010).
Development and manufacture of
yogurt and other functional dairy
products . Boca Raton, FL: CRC
Press/Taylor & Francis. p. 11.
ISBN 978-1-4200-8207-4. Retrieved
23 May 2016.
37. Mane, Asha, et al. "Improvement in
nutritional and therapeutic properties
of daily meal items through addition
of oyster mushroom." Proceedings of
 8th International Conference on
Mushroom Biology and Mushroom
Products (ICMBMP8), New Delhi,
India, 19–22 November 2014.
Volume I & II. ICAR-Directorate of
Mushroom Research, 2014.
3 . Anoop Misra (5 July 2012). Dietary
Considerations in Diabetes - ECAB .
Elsevier Health Sciences. p. 86.
ISBN 978-81-312-3209-5.
39. Camellia Panjabi (1995). The Great
Curries of India . Simon and
Schuster. p. 177. ISBN 978-0-684-
80383-8.
40. Bharadwaj, Monisha (2005). The
Indian Spice Kitchen (Illustrated
 ed.). Hippocrene Books. p. 167.
ISBN 0-7818-1143-0. Retrieved
2009-03-03.
41. Dr. Rupa Shah (2 December 2018).
What About My Calcium? .
CircleOHealth. p. 50. ISBN 978-93-
5311-051-2.
42. Bladholm, Linda (2000). The Indian
grocery store demystified (1st ed.).
Los Angeles: Renaissance Books.
pp. 55–63. ISBN 978-1-58063-143-3.
Retrieved 31 October 2016.
43. Reejhsinghani, Aroona (1975).
Delights from Maharashtra (2 ed.).
Mumbai, India: Jaico. p. 15.
 ISBN 9788172245184. Retrieved
22 April 2016.
44. Badami, M., Holla, K.S., Padgaonkar,
S.V., JA, M.S. and Singh, M.S.D.,
PFNDAI Bulletin,2006, page 6.[1]
45. McWilliams, Mark (Editor); Rowe,
Caroline (Author) (2014). Food &
material culture : proceedings of the
oxford symposium on food and
cookery . Blackawton, Devon, UK:
Prospect books. p. 267. ISBN 978-1-
909248-40-3. Retrieved 30 May 2017.
4 . Marshall Cavendish Corporation
(September 2007). World and Its
People: Eastern and Southern Asia .
Marshall Cavendish. pp. 415–.
 ISBN 978-0-7614-7631-3. Retrieved
28 June 2012.
47. Camellia Panjabi (1995). The Great
Curries of India . Simon and
Schuster. p. 32. ISBN 978-0-684-
80383-8.
4 . Raghavan Iyer (5 July 2016). 660
Curries . Workman Publishing
Company. p. 31. ISBN 978-0-7611-
8746-2.
49. Christine, Manfield (1999). Spice .
London: Viking. p. 22. ISBN 978-0-
670-87085-1. Retrieved 25 October
2016.
50. Ron Herbst; Sharon Tyler Herbst
(2015). The Deluxe Food Lover's
 Companion, 2nd edition . Barron's
Educational Series. ISBN 978-1-4380-
7621-8.
51. Nandakumar Kamat (2005),
Proceedings and compendium
Second National Conference on
Kokum.[2]
52. PATOLE, SHAHU (2016). "Why I wrote
a book on Dalit food" . Express
Foodie beta (SEPTEMBER 8).
Retrieved 11 September 2016.
53. Sen, Colleen Taylor (2004). Food
culture in India . Westport, Conn.
[u.a.]: Greenwood. p. 101. ISBN 0-
313-32487-5. Retrieved 21 April
2016.
54. Chapman, Pat (2007). India--food &
cooking : the ultimate book on Indian
cuisine . London: New Holland. p. 88.
ISBN 978-1-84537-619-2. Retrieved
22 May 2016.
55. Madhu Gadia (2000). New Indian
Home Cooking: More Than 100
Delicious Nutritional, and Easy Low-
fat Recipes! . Penguin. p. 15.
ISBN 978-1-55788-343-8.
5 . Getinet, A; Sharma, S. M. (1996).
Niger, Guizotia Abyssinica (L. F.)
Cass By A . Bioversity International.
p. 18.
57. Nikam, T.D. and Shitole, M.G., 1993.
Regeneration of niger (Guizotia
 abyssinica Cass.) CV Sahyadri from
seedling explants. Plant cell, tissue
and organ culture, 32(3), pp.345-349.
5 . Arya, A.B., Pradnya, D., Zanvar, V.S.
and Devi, R., 2012. Flax Seed
Fortification for Value Addition of
Chutneys. The Indian Journal of
Nutrition and Dietetics, 49(2), pp.68-
77.
59. Taylor Sen, Colleen (2014). Feasts
and Fasts A History of Indian Food .
London: Reaktion Books. p. 254.
ISBN 978-1-78023-352-9. Retrieved
10 June 2016.
0. Khedkar, R., Shastri, P. and Bawa,
A.S., Standardization,
 Characterization and Shelf Life
Studies on Sandge, a Traditional
Food Adjunct of Western India .
IJEAB: Open Access Bi-Monthly
International Journal: Infogain
Publication, 1 (Issue-2)
1. Rai, Ranjit (1990). Curry, curry, curry :
the heart of Indian cooking . New
Delhi, India: Penguin Books.
ISBN 978-0-14-012993-9.
2. Dandekar, Hemalata (2004). "Women,
Food and the Sustainable Economy:
A Simple Relationship" . Progressive
Plannin. 158 (Winter issue): 41–43.
Retrieved 30 October 2016.
3. Jaffrey, Madhur (2003). Madhur
Jaffrey Indian cooking (1st ed. for
North American. ed.). Hauppauge,
N.Y.: Barron's. p. 162. ISBN 978-0-
7641-5649-6. Retrieved 28 October
2016.
4. Khedkar, R., Shastri, P. and Bawa,
A.S., Standardization,
Characterization and Shelf Life
Studies on Sandge, a Traditional
Food Adjunct of Western India.
IJEAB: Open Access Bi-Monthly
International Journal: Infogain
Publication, 1(Issue-2).
5. Morgan, James LeRoy (2006).
Culinary Creation: An Introduction to
 Foodservice and World Cuisine .
Oxford, UK: Butterworth -Henneman.
pp. 281–282. ISBN 978-0-7506-7936-
7. Retrieved 28 October 2016.
. Badami, M., Holla, K.S., Padgaonkar,
S.V., JA, M.S. and Singh, M.S.D.,
PFNDAI Bulletin,2006, page 4.[3]
7. V.K. Joshi (5 January 2016).
Indigenous Fermented Foods of
South Asia . CRC Press. pp. 86, 431.
ISBN 978-1-4398-8790-5.
. Seal, Partho Pratim (2016). How to
Succeed in Hotel Management Job
Interviews Kindle Edition (1st ed.).
Jaico Publishing House. ISBN 978-
 8184957426. Retrieved 27 October
2016.
9. Wright, Clifford A. (2012). Some like
it hot : spicy favorites from the
world's hot zones (Uncorr. bound
galley. ed.). Boston, Mass.: Harvard
Common. ISBN 978-1-55832-269-1.
Retrieved 27 October 2016.
70. Peter, editor, K.V. (2007).
Underutilized and underexploited
horticultural crops . New Delhi: New
India Pub. Agency. pp. 311–316.
ISBN 9788189422691.
71. Reejhsinghani 1975, p. x.
72. Bladholm, Linda (2000). The Indian
Grocery Store Demystified: A Food
 Lover's Guide to All the Best
Ingredients in the Traditional Foods
of India, Pakistan and Bangladesh .
New York, NY: Renaissance books.
p. 48. ISBN 978-1-250-12079-3.
73. Khatan, Asha (February 2004).
Epicure's Vegetarian Cuisines of
India . Popular Prakashan. p. 58.
ISBN 81-7991-119-5. Retrieved
2009-02-09.
74. Asha Khatau (February 2004).
Epicure S Vegetarian Cuisines Of
India . Popular Prakashan. p. 67.
ISBN 978-81-7991-119-8.
75. Dr. Rupa Shah (2 December 2018).
What About My Calcium? .
 CircleOHealth. p. 72. ISBN 978-93-
5311-051-2.
7 . Renu, K., Pratima, S. and Bawa, A.S.,
2016. Standardization, chemical
characterization and storage studies
on Metkut, a pulse based Indian
traditional food adjunct. Food
Science Research Journal, 7(1),
pp.105-111.
77. Karanjkar, P.L., 1995. Nutritional
evaluation of local diets with special
reference to processing methods
(Doctoral dissertation, Vasantrao
Naik Marathwada Krishi Vidyapeeth,
Parbhani).[4]
7 . Sen, Colleen Taylor (2004). Food
culture in India . Westport, Conn.
[u.a.]: Greenwood. p. 65. ISBN 978-0-
313-32487-1.
79. Patil, M.V. and Patil, D.A., 2000. Some
more wild edible plants of Nasik
District (Maharashtra). The ancient
science of life, 19(3-4), p.102.
0. KRISHNA GOPAL DUBEY (27
September 2010). THE INDIAN
CUISINE . PHI Learning Pvt. Ltd.
p. 10. ISBN 978-81-203-4170-8.
1. "ginger tea" . 2013-02-26. Retrieved
20 April 2016.
2. "Chaitime" . Retrieved 20 April 2016.
3. "Vadani kaval gheta" . Retrieved
19 April 2016.
4. "Flavours of Maharashtra at
Renaissance" . The Times of India.
12 July 2010. Retrieved 27 June
2012.
5. "Feed your 'Desi Mania' at Nirula's" .
Fnbnews. 10 May 2010. Retrieved
27 June 2012.
. Fatih Yildiz (19 April 2016).
Development and Manufacture of
Yogurt and Other Functional Dairy
Products . CRC Press. p. 11.
ISBN 978-1-4200-8208-1.
7. Khanna, Vikas (2013). SAVOUR
MUMBAI: A CULINARY JOURNEY
 THROUGH INDIA's MELTING POT .
New Delhi: Westland Limited.
. Taylor Sen, Colleen (2014). Feasts
and Fasts A History of Indian Food.
London: Reaktion Books. p. 105.
ISBN 978-1-78023-352-9. Retrieved
10 June 2016.
9. "Puran Poli – Lazy 2 Cook, Loves 2
Eat !!!" . Lazy 2 Cook, Loves 2 Eat !!!.
2015-04-22. Retrieved 2017-07-18.
90. "Recipe for Chirote" . 22 October
2011.
91. CHOUGULE, VM, BK PAWAR, and DM
CHOUDHARI. "Sensory quality of
Basundi prepared by using
cardamom and saffron." Research
 Journal of Animal Husbandry and
Dairy Science 5.1 (2015).
92. Camellia Panjabi (1995). The Great
Curries of India . Simon and
Schuster. p. 179 . ISBN 978-0-684-
80383-8.
93. 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.
94. Singh, Kumar Suresh. People of
India: Maharashtra. Vol. 30. Popular
Prakashan, 2004.
95. Camellia Panjabi (1995). The Great
Curries of India . Simon and
Schuster. p. 179. ISBN 978-0-684-
80383-8.
9 . Lela Nargi Gastronomica Vol. 3, No. 2
(Spring 2003), pp. 83-86 Published
by: University of California Press DOI:
10.1525/gfc.2003.3.2.83 [5]
97. Graves, Helen (2013-10-03). "Vada
pav sandwich recipe" . The Guardian.
Guardian News and Media Limited.
Retrieved 27 January 2015.
9 . Sarma, Ramya (2012-07-21). "In
Search of Mumbai Vada Pav" . The
Hindu. Retrieved 27 January 2015.
 99. Dalal, Tarla (2010). Mumbai's
Roadside Snacks . Mumbai: Sanjay &
Company. p. 60. ISBN 978-81-89491-
66-6. Retrieved 31 May 2015.
100. Wells, Troth (2006). The world of
street food : easy quick meals to
cook at home . London: New
Internationalist. p. 54 . ISBN 978-1-
904456-50-6.
101. Hingle, R. (2015). Vegan Richa's
Indian Kitchen: Traditional and
Creative Recipes for the Home
Cook . Vegan Heritage Press, LLC.
p. pt237. ISBN 978-1-941252-10-9.
Retrieved May 25, 2016.
102. Khatau, Asha (2004). Epicure S
Vegetarian Cuisines Of India .
Mumbai: Popular Prakashan ltd.
p. 63. ISBN 81-7991-119-5.
103. "Suralichi Vadi|Maharashtrian
Recipes" . Maharashtrian Recipes.
2016-04-14. Retrieved 2017-11-27.
104. "Indiaparenting.com – Recipes" .
www.indiaparenting.com. Retrieved
2017-07-18.
105. Chapman, Pat (2007). India--food &
cooking : the ultimate book on Indian
cuisine . London: New Holland. p. 37.
ISBN 978-1-84537-619-2. Retrieved
22 May 2016.
10 . Wells, Troth (2006). The world of
street food : easy quick meals to
cook at home . London: New
Internationalist. p. 50. ISBN 1-
904456-50-2.
107. Sen, Colleen Taylor (2004). Food
culture in India . Westport, Conn.
[u.a.]: Greenwood. p. 142. ISBN 978-
0-313-32487-1. Retrieved 31 October
2016.
10 . Gupte 1994, p. 90.
109. Zealiot, Eleanor; Berntsen, Maxine
(1988). The experience of Hinduism:
Essays on religion in Maharashtra .
Albany, New York, USA: State
 University of New York Press. p. 78.
ISBN 0-88706-662-3.
110. Ghosh, Shweta (2013). "Eating
Spaces, Resisting Creation A study of
creation and consumption of travel-
based food shows on regional and
national television" (PDF).
SubVersions. 1 (1): 96. Retrieved
10 June 2016.
111. Edmund W. Lusas; Lloyd W. Rooney
(5 June 2001). Snack Foods
Processing . CRC Press. pp. 488–.
ISBN 978-1-4200-1254-5.
112. Gupte 1994, p. 16.
113. Pillai 1997, p. 192.
114. "Masale bhat" .
indianrecipedelights.blogspot.com.
Retrieved 28 January 2015.
115. by, SHRIYA. "THE ESSENTIAL GUIDE
TO CKP WEDDINGS: FOOD AND
DESSERT" . The big fat indian
wedding. Retrieved 22 May 2016.
11 . "Archived copy" . Archived from the
original on 2016-06-03. Retrieved
2016-05-22.
117. Dalal 2010, p. 6.
11 . Arnott, editor Margaret L. (1975).
Gastronomy : the anthropology of
food and food habitys . The Hague:
Mouton. p. 319. ISBN 978-
 9027977397. Retrieved 31 October
2016.
119. Walker, ed. by Harlan (1997). Food on
the move : proceedings of the Oxford
Symposium on Food and Cookery
1996, [held in September 1996 at
Saint Antony's College, Oxford] .
Devon, England: Prospect Books.
p. 291. ISBN 978-0-907325-79-6.
Retrieved 31 October 2016.
120. Amaranth: Modern Prospects for an
Ancient Crop . National Academies.
1984. p. 6. NAP:14295.
121. Dalal 2010, p. 7.
122. Dalal 2010, p. 63.
123. Chitrita Banerji (10 December 2008).
Eating India: An Odyssey into the
Food and Culture of the Land of
Spices . Bloomsbury Publishing.
pp. 194–195. ISBN 978-1-59691-712-
5.
124. "Traditional Christmas Sweets : East
Indian Series | TheWingedFork" .
2017-12-08.
125. "The East Indian Community" .

Bibliography …

Sadhana Ginde
Reejhsinghani, Aroona (1975). Delights
from Maharashtra . Mumbai: Jaico
Publishing. ISBN 81-7224-518-1.
 Dalal, Tarla (2010). Faraal Foods for fasting
days . Mumbai: Sanjay and Co.
ISBN 9789380392028.
Gupte, B. A. (1994). Hindu Holidays and
Ceremonials: With Dissertations on Origin,
Folklore and Symbols . Asian Educational
Services. pp. 1–. ISBN 978-81-206-0953-2.

External links

Wikimedia Commons has media

related to Cuisine of Maharashtra.

Retrieved from
"https://en.wikipedia.org/w/index.php?
title=Maharashtrian_cuisine&oldid=986358946"

Last edited 6 days ago by Savh

Content is available under CC BY-SA 3.0 unless

otherwise noted.