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Maharashtra cuisine has a lot to offer, from the world-famous pav bhaji to the tasty poha. The Konkan and Varadi forms of Maharashtrian food can be generally defined in these cuisines. Konkan is influenced by the Goan, Saraswat, Gaud, and Malvani regions, as it is located on the shore. The cuisine of Vidarbha, on the other hand, is Varadi. In the Maharashtrian cookery, spices such as Goda Masala, Kokum, Tamarind, and Coconut are vital.
Maharashtrian cuisine is frequently regarded as having a diverse range of flavours and spice levels due to the state’s wide range of flavours and spice levels.
The Indian version of a burger is famous in the name of Vada Pav! A tasty, spicy potato patty is sandwiched between two thick slices of bread, comparable to a burger bun. A spicy mixture of spices and salt is placed between the vada (patty) and pav (bread), and a fried, salted green chilli is served. Isn’t that just perfect? Maharashtrians love it since it’s a snack they can eat all day. It’s affordable, filling, and convenient. The Bhajiya Pav, which substitutes batter-fried onions for the patties, is another popular variant.
This exquisite food item is a sweet version of the loving parantha. Jaggery (gur), yellow gramme (chana) dal, plain flour, cardamom powder, and ghee are used to make the stuffing (clarified butter). It’s a favourite dish for special events, but it may also be eaten at any time of the day. No one needs to permit you to eat a delicious dessert without worrying about calories!
Misal Pav is a classic Maharashtrian breakfast, snack, or brunch dish that is distinctly in Pune. It’s a Mumbai-style street snack. It is served with Pav bread and features a spicy and tangy lentil curry prepared with moth beans. It’s sometimes served with yoghurt to take the edge off of the heat. Even though it is a breakfast dish, Maharashtrians eat it at any time of the day. Puneri Missal (topped with poha), Nagpuri Missal, Kolhapuri Missal, and Mumbai Missal are among the spicy Misal varieties.
Modak is one of Maharashtra’s most well-known sweets, and it is often consumed during the Ganesh Chaturthi Festival throughout the state. Freshly grated coconut and jaggery make up the delicious filling on the inside of a modak, while the outer shell is constructed of rice flour and is quite soft. Modak has evolved to include Kesari modak, dark chocolate modak, motichoor modak, paneer modak, dry fruit modak, and many others. This sweet is Ganpati’s favourite, and there’s a good reason for it.
Ragda Patties are a popular street cuisine in Maharashtra that should not be missed. Curried dry peas and patties are used to make this mouthwatering street snack in Mumbai. The potato patties are coated in Ragda gravy before being garnished with chaat chutneys, finely chopped onions, tomatoes, crispy sev, and cilantro. The dish is widely available in Maharashtra’s restaurants and is also a popular street food item.
Brinjals or baby brinjals are packed with coconut, onion, jaggery, and Marathi goda masala in this popular form of cookery. Brinjal has never been a particularly popular vegetable. This Maharashtra culinary recipe, on the other hand, has the potential to breathe new life into this otherwise lifeless vegetable. The brinjal benefits greatly from this mix of nutrients.
Sreekhand is a sweet yoghurt dessert with cardamom powder and saffron that is popular at weddings and during the Dushera festival. It’s another Maharashtra culinary dish that’s well-known across the country, and it’s frequently served with steaming puris.
This is a flavourful street food popular in Maharashtra. Bhelpuri is thought to have originated in Maharashtra and spread across the country from there. Bhelpuri can be served in a variety of ways, but the most common method is to fold a piece of paper into a cone and eat it with a spoon. Bhelpuri comes in a variety of shapes and sizes. Dahi pudi, sev puri, churmuri, and sev papdi chat.
In Maharashtrian cuisine, kadhi is an important ingredient. Pakoras are vegetable fritters that are served with a rich sauce made with chickpea flour. It has a sour taste due to the yoghurt or Dahi added to it, but sugar is commonly added in Maharashtra, making it sweet. It’s a great summer recipe to serve with steamed rice or moong dal khichdi for a change of pace.
For most Maharashtrians, Pithla Bhakri is their go-to ‘comfort food.’ It’s renowned in the state as the Farmer’s Meal. The hot pithra is usually served with bhakri and, on sometimes, roti as a reward for a long and exhausting day at work. This straightforward recipe does not necessitate a large number of complicated components or a significant amount of time to prepare. Instead, when you’re out of vegetables, it’s the ideal dish to make. Pithla usually has a watery-liquid consistency when served with rice, while a semi-liquid or dry pithla pairs well with bhakri or roti. Zunka is a spicy variation of the same.
The summer season is all about mangoes, and aamrus is one of Maharashtra’s favourite mango dishes. The mango pulp is used to make the aamras, which have a thick texture. The pulp is extracted by hand, and the preparation time is less than 30 minutes. It’s accompanied by puris or chapattis. To enhance the flavour of aamrus, ghee or milk is sometimes added.
Sol Kadhi is a traditional Maharashtra food dish made with coconut milk and kokam. This dish is popular in Maharashtra, the Konkan, and Goa. This recipe screams freshness with its coconut milk flavoured with green chillies, kokum, and fresh coriander. Sol kadhi is a delicious pink-coloured drink that is given as an appetiser and is praised for its digestive properties!
Every Maharashtrian loves this chai-time snack consisting of flattened rice. Poha is a versatile dish that can be made in a variety of ways. Kanda poha, which is cooked with onions, is the most popular variation. Other variations include batata poha, which is made with diced potato, dadpe pohe, which is made with fresh, shredded coconut, green chillies, ginger, and lime juice, and kachche pohe, which is made with oil, red chilli powder, salt, and un-sautéed onion. Poha, no matter how you prepare it, will leave you yearning for more!
Sabudana is a famous breakfast item in Maharashtra’s food and cuisine, and it is one of the few foods ingested during the holy fasting time known as ‘upwaas.’ The grainy texture of sago is cooked in a savoury mixture makes for a delectable dish.