MAHARASTRIAN

CUISINE

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 History And Influence
◦ Maharashtra is a state in the western region of
India. It is India's second-most populous state and
third-largest state by area.The region that
comprises the state has a long history dating back
to ca. 1300–700 BCE, although the present-day
state was not established until 1960 CE.

◦ Maharashtra was historically the name of a region

which consisted of Aparanta, Vidarbha, Mulak,
Assaka (Asmaka) and Kuntala. Tribal communities
of Bhil people inhabited this area, also known as
Dandakaranya, in ancient times. There was also an
ancient race called "Rattha" (रठ्ठ in Marathi), who
referred to themselves as "Maharattha" (Maha is
Great). The name Maharashtra first appeared in the
7th century in the account of a contemporary
Chinese traveler, Huan Tsan
◦ (ashtapradhana mandala), foreign affairs (dabir) and
internal intelligence. He established an effective
civil and military administration, built a powerful
navy and erected new forts (e.g. Sindhudurg Fort)
and strengthened old ones (e.g. Vijaydurg Fort) on
the west coast of Maharashtra. He died around April
3, 1680, of dysentery.

◦ After Shivaji died, Mughal emperor Aurangzeb

launched an attack on the Marathas that led to a war
lasting 27 years.The death of Aurangzeb in 1707
ended the war and initiated the decline of the
Mughal Empire.
Special dishes
◦ Vegetrian
◦ Masvadi is a dish in which Maswadi is served in
aamti with bhakri and onions.
◦ Puran Poli is a dish in which a sweet bread called
Puran poli is eaten with Saar , Bhaat,Kuradai-
papad,bhaji etc.
Meat and poultry

◦ Taambda rassa is a hot spicy curry with red gravy

from Kolhapur.
◦ Pandhara rassa is also a goat curry from Kolhapur
with white coconut-milk-based gravy.
◦ Popati – A chicken dish with eggs and val papdi
from the Raigad district of the coastal region.
◦ Malvani chicken
Seafood
◦ prawn pullao rice
◦ Stuffed crabs
◦ Crab masala
◦ Malvani fish curries
◦ Kolambi masala
◦ Stuffed Bombay duck fry
◦ Prawns fry
◦ Bangada curry
◦ Dry Indian salmon(Rawas)]] (Rawasche sukhe)
◦ Fried surmai
◦ Fish koliwadapomfret
Curries and gravies served with rice
◦ Amti – Lentil or bean curry, which is made mainly from
toor dal or other lentils such as mung beans or
chickpeas. In many instances, vegetables are added to
the amti preparation. A popular amti recipe has pods of
drumsticks added to the toor dal.
◦ Kadhi – This type of "curry" is made from a
combination of buttermilk yoghurt and chickpea flour
(besan). 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.
Pickles and condiments

◦ Metkut – A dry preparation based on a blend

of dry roasted legumes and spices.
◦ Lon'che (pickle) – Maharashtrian and Indian
pickles in general are prepared using a base of
salt, oil and spices. Vegetables and fruits
commonly used for pickling in Maharashtrian
cuisine include unripe mango, lemons, Aonla,
green chillies and Bhokar. Less commonly
garlic, ridge gourd etc. are also used.
◦ Muramba ― Made with unripe mangoes,
spices, and sugar.
 Sweets and desserts
Anarsa is made from soaked powdered rice with jaggery or sugar.
The traditional process for creating the anarsa batter takes three
days.
Basundi is a sweetened dense milk dessert.
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.Shrikhand is served with puri on
auspicious occasions such as Gudhipadwa (Marathi new year)
Amrakhand is Shrikhand flavoured with mango, saffron,
cardamom and charoli nuts.
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.
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. High in fat and
low in moisture, these snacks can be stored at room
temperature for many weeks without spoiling
◦ 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. Various Maharashtrian communities
prepare different dishes specially for Gauri
poojan.
Thank you