Maharashtra cuisine

BY THE END OF THIS CUISINE YOU WILL GET AN IDEA ABOUT MAHARASHTRA CUISINE

1. MAHARASHTRA CUISINE The diverse culture of Maharashtra has given India a range of food that is a blend of sweet, sour and pungent tastes Farming is the main occupation of the people of Maharashtra, lifestyle is simple and so is the food Maharashtra food is heavy on spices and also uses ginger, garlic, and onion generously Maharashtra can be divided into five regions namely kokon , Vidarbha, Marathwad , Kolhapur and western Ghats

2. GEOGRAPHICAL LOCATION Maharashtra is situated on the west coast of Indian with the Arabian sea running along the coast Located in the north-western part of the deccan plateau and is bordered by Gujrat, Madhya Pradesh, and Karnataka on the southern side Rivers Krishna and Godavari flowing through the state making it a agricultural state This state is the largest producer of cotton and second largest producer of sugarcane in India

3. SPECIAL COMMODITIES IN MAHARASHTRIAN CUISINE ALPHONSO MANGO : one of the most expensive mangoes in India and is extremely sweet and flavorful PEPPER : similar to Sichuan pepper POMFRET : sea water fish from Arabian sea SZECHUAN PEPPER : spice used for adding a sour and piquant flavor to fish WILD MANGOSTEEN : dark-colored fruit used as a souring agent YAM : large root vegetable

4. ALPHONSO MANGO PEPPER POMFRET SZECHUAN PEPPER WILD MANGOSTEEN YAM

5. RAMDANA LEAVES : seeds of the amaranth plant BUTTER BEANS : small white beans BROAD BEANS : dried yellow peas used for making lentil STAR ANISE : star-shaped spice that has a pleasant and sweet aroma BOMBAY DUCK : type of fish

6. RAMDANA LEAVES BUTTER BEANS BROAD BEANS STAR ANISE BOMBAY DUCK

7. SPECIAL EQUIPMENT CHOOL : cooking stove made out of mud THIKRA : tawa made from mud MANDE TAWA : wok-like equipment made out of a special earthenware pot. Pot is turned and fire is lit from the bottom MODAK PATRA : copper vessel made for making modaks PATA-WARWANTA : rectangular piece is stone on which spices are ground with a stone pestle KHALBATTA : cast iron vessel used to powder dry masalas and spices PURANCHEY YANTRA : kind of sieve VEELI : sickle-shaped blade fixed on a wooden block

8. CHOOL THIKRA MANDE TAWA MODAK PATRA PATA-WARWANTA KHALBATTA

9. STAPLE DIET Maharashtrian eat both rice and wheat, rice holds a very special place in the Maharashtrian cuisine Rice is used in many other ways like to make modak and anarsa Arabian sea plays an important role by providing an abundance of coconut, vegetables, and fish Gravies are mostly made out of coconut, garlic, green chillies, and onions Maharashtra is divided into various regions and few regions have their own staple diet

10. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS PHARAL : mixture for two or three dishes such as Sabu dana khichdi topped with sev or any such crunchy snack SHANKARPALYA : savory or sweet snacks made with flour PURAN POLI : whole wheat bread, stuffed with split yellow peas and cooked with sugar and cardamom, is rolled out thin and cooked on griddle KHATACHI AMTI : sour lentil preparation SHRIKHAND AND POORI : dessert of yoghurt and ground sugar, accompanied with deep-fried pooris MODAK : steamed rice dumpling stuffed with jaggery, coconut, and ghee

11. PHARAL SHANKARPALYA PURAN POLI KHATACHI AMTI SHRIKHAND AND POORI MODAK

12. NARALI BHAAT : made by mixing coconut with rice BASUNDI PURI : reduced milk with sugar and flavoured with cardamom and relish with deep-fried puri TILGUL LADOO : round sweet dumpling made with jaggery and sesame seed VARAN : simple dal made by using toor dal and turmeric flavoured with heeng and jaggery MASALEY BHAAT : rice brinjal preparation, flavoured with red chillies

13. NARALI BHAAT BASUNDI PURI TILGUL LADOO VARAN MASALEY BHAAT

14. COMPILED BY CHEF MOHD ABDULLAH ALUMNI IHM HAJIPUR BIBLIOGRAPHY 1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY PRESS,2018,pp. 153-161