Maharashtrian cuisine

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Maharashtrian or Marathi cuisine is the

Maharashtrians
have considered their food to be more austere than others.

Maharashtrian cuisine includes mild and spicy dishes.

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 of the state has been influenced by cuisine from other parts of India and abroad. For example, the South Indian dishes idli and dosa, as well as Chinese and Western dishes such as pizza, are popular in home cooking and in restaurants.

Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji, kanda pohe and thalipeeth.

Regular meals and staple dishes

See also: Thali
Regions and districts of Maharashtra
Varan 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 mostly

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

Sorghum bicolor
)
Grains of bajri (pearl millet)

Staple dishes in the cuisine are based on a variety of

jwari and 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] 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]

Wheat

Increased urbanization of the Maharashtra region has increased wheat's popularity.

khoya
(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

Rice is the staple food in the rural areas of coastal Konkan region but is also popular in all urban areas.

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
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.[21]

Dairy

Milk is important as a staple food.[22] 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.[23] Buttermilk is used in a drink called mattha by mixing it with spices.[24] It may also be used in curry preparations.[25] Milk is also the prerequisite ingredient for butter and Ghee (clarified butter).

Vegetables

Bhendi, carrots far right; bottom row, pavta
Aloo(आळू), 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,

French beans and peas become available in the cooler climate of October to February.[27]
Coal fired roasted young cobs of Sorghum (Jwari) is a popular item during winter picnics to the farms.[28] 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
chaturmas, which broadly equals the monsoon season.[32]

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 )[33] using buttermilk and gram flour.[34][35][36]

Many vegetables are used in salad preparations called koshimbirs or raita.[37][38][39] Most of these have dahi (yogurt) as the other main ingredient. Popular Koshimbirs include those based on radish, cucumber and tomato-onion combinations.[40] 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

papadum[45]
'.

Oils and fats

Peanut oil[46] and sunflower oil are the preferred cooking oils; however, cottonseed oil is also used.[47] 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 homemade butter is usually served with bhakri.

Spices and herbs

cloves, black pepper, cardamom and nutmeg.[48] Other spice blends popular in the cuisine include goda masala and Kolhapuri masala.[49] 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.[50] or unripe mangoes.[51][52]

Meat and poultry

Maharashtrian non-vegetarian thaali

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 sections of Maharashtrian society.[53] However, these do not form part of traditional Maharashtrian cuisine.

Seafood

Bangda or Indian mackerel

Seafood is a staple for many

prawns and crab. A distinct Malvani cuisine of mainly seafood dishes is popular. Popular fish varieties include Bombay duck,[55] pomfret, bangda, Rawas, and surmai (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 in banana leaves.[58]

Miscellaneous ingredients

Other ingredients include oil seeds such as

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.[62]

Typical breakfast items include

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.

Contemporary 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:

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.[33]

Traditional lunch and dinner menus

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

In the inland areas of Maharashtra such as

Desh, Khandesh, Marathwada and Vidarbha, the traditional staple was bhakri with a combination of dal, vegetables, or commonly the chickpea flour based pithale. The bhakri is increasingly replaced by wheat-based chapatis.[15]

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.

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
  • 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.[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 or pav used in popular street foods such as vadapav are baked by commercial bakers.
  • Sun drying –
    Papad, 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.[67]
  • Fermentation – This is used mainly for making dahi (yogurt) or home-made butter from cream-enriched milk.,[68][69][70]

Special dishes

Puran poli

A number of dishes are made for religious occasions, dinner parties or as restaurant items or street food.[71]

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.[19]
  • Pandhara rassa is also a goat curry from Kolhapur with white coconut-milk-based gravy.[72]
  • Popati (पोपटी) – 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

Fried Bombay duck

Seafood is a staple for many communities that hail from the Konkan region.[73][54] Popular dishes include:

Solkadi and bangda fry

[75]

Curries and gravies served with rice

Various vegetable curries or gravies are eaten with rice, usually at both lunch and dinner. Popular dishes include:

Pickles and condiments

  • 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.[80][81]
  • 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[84] and cardamom

lemon grass.[86] Coffee is served with milk or ground nutmeg.[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 – A shrikhand and buttermilk-based sweet preparation.
  • sarbat – kokum and sugar, served cold.[51]
  • Solkadhi -prepared with kokum and coconut milk
  • Mattha – Spicy buttermilk, served cold.[90]
  • 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.This is popular for many special occasions including Holi
Anarsa

Desserts are important part of festival and special occasions. Typical desserts include, flatbread called

Ganpati
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 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.[74]
  • maida flour
    . The dumpling can be fried or steamed. The steamed version called ukdiche 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 the anarsa batter takes three days.[74]
  • Basundi is a sweetened dense milk dessert.[95]
  • Aamras is a pulp or thick juice made from mangoes, with added sugar and milk. You can learn Aamras recipe here
  • Gudhipadwa (Marathi new year).[97][98][99]
  • Amrakhand is Shrikhand flavoured with mango, saffron, cardamom and charoli nuts.[97]
  • 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(Jaggery) 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:

rasmalai
.

Street food, restaurant and homemade snacks

Vada pav
pohe/pohay
Kothimbir wadi
Misal Pav
Batata vada

In many metropolitan areas, including Mumbai and Pune, fast food is popular. The most-popular forms are

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.

Like most Indian cuisines, Maharashtrian cuisine is laced with many fried savories, including:

Special occasions and festivals

Makar Sankrant

Two types of tilgul, a Maharashtrian sweet snack

sesame seeds and jaggery.[16][111]

Mahashivratri

Marathi Hindu people fast on this day. Fasting food includes

Bael/.[citation needed
]

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.[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]

Gudi Padwa

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.

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.[114][115]
Various Maharashtrian communities prepare different dishes specially for Gauri poojan.

Diwali

ladu
.

chiwda.[116]
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

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.[117][118]

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

shreekhand, boondi ladu and jalebi.[120][121]

Hindu fasting cuisine

Sabudana khichadi.A snack popular on Hindu fasting days

Marathi Hindu people fast on days such as

Sabudana Khichadi or danyachi amti (peanut soup).[127]

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.[128] These sweets are offered to visitors and exchanged with neighbors and friends.[129]

See also

Endnotes

  1. 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.[citation needed]

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Bibliography

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