New Delhi: Maharashtrian food has a lot to offer, from the tasty poha to the renowned pav bhaji. This cuisine is broadly divided into the Konkan and Varadi kinds of food. The Goan, Saraswat, Gaud, and Malvani regions have influenced the Konkan, a coastal region, while the Vidarbha region is home to the Varadi cuisine. In the Maharashtrian kitchen, spices like Goda Masala, Kokum, Tamarind, and Coconut are essential. Maharashtrian cuisine is regarded as being particularly diversified since regional variations in flavours and spice intensity exist.
History Of Maharashtrian Cuisine:
Food is a very important part of the Maharashtrian cultural heritage. With the ascent of Shivaji Bhosle, who founded the Maratha Empire, Maharashtrian cuisine was popularized in the 17th century. It was a special delicacy served in the royal kitchens. The menu had a mix of vegetarian and non-vegetarian dishes that was well-balanced with various flavours and tastes.
Maharashtrian cuisine is really distinctive, ranging from the coastal delicacies of the Kokan region, where fish curry and rice are staples, to the specialities of the Deccan plateau and fiery Vidharbha in the east. The use of peanuts and coconut in numerous dishes is the culinary feature of this cuisine. A classic Maharashtrian thali will include rice, chapati, dry vegetables, curry, lentils, salad, gherkin, chutney, and a dessert because it is believed that each meal should be well-balanced. One platter contains all the flavours, including spicy, savoury, sour, bitter, and sweet.
The incredibly spicy curries of the North-Western region of Maharashtra, which includes places like Jalgaon, Malegaon, and Nasik, are well-known. The hottest food in Maharashtra is known as Khandeshi cuisine. The primary ingredients in this cuisine are Lavangi Mirch, dry coconut, and peanut oil. The scarlet, spicily flavoured oil that floats on top referred to as 'Tawang' or 'Tarri' makes the curries easy to identify.
Kolhapuri food is yet another spicily flavoured local food from Kolhapur in Maharashtra. Both the Kohlapuri Missal and the Mutton Sukka are its specialities. Finally, we have the Deshashtha cuisine, which is unique to Maharashtra's Deccan Plateau. The use of freshly ground masalas, such as Goda Masala and Methkut Masala, which are created by combining various spices and dals, is what makes this meal unique (lentils).
Here are some delicacies of Maharashtrian cuisine that are worth trying:
1. Puran Poli:
The iconic Maharashtrian dish Puran Poli defines the Ganesh Chaturthi celebration as well as other festive events like Diwali. It is a simple recipe for a flatbread that has a sweet lentil filling cooked with sugar and chana dal. Jaggery and Bengal gram are also other options that can be used. The sweet filling is known as Puran and the exterior bread is known as Poli in Marathi. It is a delectable side dish with complex flavours that is also incredibly simple and quick to prepare. Although this dish is considered sweet, the ingredients make it quite a healthy recipe.
2. Missal Pav:
A well-known spicy meal from western India, misal is served with bread or pav and is made comprised of a spicy dish. This dish's distinctiveness comes from its topping, which consists of chivda mix, sev, or farsan on top of a spicy misal. An incredibly popular curry from Maharashtra, made with sprouting beans, potatoes, and freshly produced spice paste. Best served with pav, it can also be eaten on its own as a light meal and is frequently provided at breakfast tables.
3. Ragada Pattice:
A staple of Maharashtra's wonderful street food is the well-known Ragda Patties, also known locally as Ragda "pattice". It is another mouthwatering street cuisine in Mumbai that is made with patties and curry dry peas. These potato patties are topped with chaat chutneys, cilantro, tomatoes, onions that have been finely chopped, and crispy sev after being dipped in the Ragda gravy. The dish is frequently offered at all Maharashtra restaurants and plays a significant role in the region's street cuisine.
4. Pithla Bakhri:
The typical "comfort food" for most Maharashtrians is pithla bhakri. In fact, the state refers to it as the Farmer's Meal. After a long and arduous day of labour, the hot pithla is frequently served with bhakri and even roti. It is the ideal recipe to think of when you run out of vegetables. Most pithla served with rice has a liquid-like, watery quality, and semi-liquid or dry pithla pairs well with roti or bhakri. A spicy version of the same is known as Zunka.
5. Aamras:
Aamras is a sweet dish that is popular in Indian cuisine and is created from the mango fruit's pulp. , typically by hand, and eaten with pooris or chapati (Indian bread). The pulp occasionally has milk and ghee added to it to enhance flavour. Additionally, sugar is added to adjust the sweetness. It is frequently served with cardamon and chopped fruits during parties and weddings.
6. Sabudana Khichdi:
Sabudana Khichdi is a light dish made with gently seasoned sago or sabudana. It is typically consumed when people are fasting, such as during the festivals of Navratri and Janmashtami. Sabudana Khichdi is a staple of western Indian cuisine, particularly in the states of Rajasthan, Gujarat, and Maharashtra. It goes well with a dish of curd. It is a delicious one-pot family dinner that you can prepare at any time.