Marathi Cuisine





Marathi Cuisine (Maharashtrian Cuisine) comes from the southwestern state of Maharashtra. Marathi Cuisine also has a large influence from its regional Malvani Cuisine (Konkani Cuisine) due to common coast area shared with Karnataka. Marathi Cuisine uses mild to spicy dishes with a liberal usage of cashews and peanuts. In Marathi Cuisine wheat, rice, jawar / jowar, bajra, vegetables, lentils and fruits form the staple food. In this cuisine each household has their unique combination of spices as per their spice appetite and taste buds. This cuisine has a great acceptance while they welcome diversed cuisines and culture’s across the nation and also from the world around.

Marathi Cuisine has its flavors depending upon the regional classification of the state as marathwada, western ghats, konkan, vidharbha and kolhapur. All this regions use peanut oil, safflower oil, sunflower oil and cottonseed oil for regular cooking and ghee is vastly used for flavoring or tadka. Chicken and goat are the most popular meats along with common consumption of eggs. Beef and pork are mainly consumed by Christian minorities and some communities. However, these do not form part of traditional Marathi / Maharashtrian Cuisine. A distinct Malvani cuisine consists of mainly seafood dishes which includes fish, prawns and crab. Popular fish varieties like bombil machli (bombay duck), pomfretbangda and surmai (kingfish) are relished across the state. Flax Seeds and sesame seeds are widely used to makes chutneys and snack dishes in this cuisine.

In Marathi Cuisine jaggery has been traditionally used since ages for sweetening the dishes, however usage of sugar has become very common nowadays. Even today, Kolhapur jaggery is famous for its aroma and taste which is much sought after by many Indians. Also Kolhapur has one of spiciest flavors of this cuisine and offers varieties of dishes with liberal usage of chillies and hot spices. This cuisine is blessed with the flavors of world’s best mangoes (Alphonso Mango) grown locally and worldwide popular. The Vidharbha region in the state offers the best of Oranges adding glory to the sweet dishes in this cuisine. This cuisine is home for many of the fast food / chat dishes like vada pav, pav bhaji, missal pav, poha, patodi and sev bhaji.

A few popular dishes in Marathi Cuisine are:

  • poha refers to flattened rice flakes cooked well with potato, onion, tomato, peas and peanuts served with a gravy
  • modak refers to a sweet dish made of maida / wheat flour / rice flour balls filled with grated coconut and jaggery
  • thalipeeth refers to a multi grain pancake stuffed with onion, coriander leaves, vegetables, spices and served with curd and ghee
  • bhakri refers to a round flat unleavened bread made with hot water, flour, served with curd, chutney, baingan bharta and vegetables
  • kombdi vade refers to a curry dish made of chicken served along with flour dumplings, onions, lemon juice and kadhi
  • puran poli refers to a sweet dish, looks like a chapati made from chana dal, plain flour, stuffed with jaggery / sugar, cardamom powder, nutmeg powder and ghee
  • gul poli refers to a sweet dish made like chapati made with flour, jaggery and sesame seeds
  • satorya / til kajuchya satorys refers to a sweet dish made like chapati with flour, jaggery, sesame seeds, cashews, khova, milk, cardamom powder, ghee, oil and salt
  • koshimbir refers to salads made of onions, tomatoes and cucumber
  • taambda rassa refers to a hot and spicy goat curry of red gravy
  • pandhara rassa refers to a hot and spicy goat curry of white coconut milk based gravy
  • kheema pav refers to a dish made of minced goat meat usually eaten with bread rolls
  • amti refers to a lentil or bean curry made of lentils and vegetables
  • kadhi refers to a curry dish made from a combination of buttermilk and chickpea flour
  • saar refers to a thin broth like soups made from various dals or vegetables
  • solkadhi refers to a cold soup dish made of coconut milk, garlic, cilantro and kokum concoction
  • kairi cha panha refers to a raw mango and jaggery based drink popular during summer season
  • piyush refers to a shrikhand and buttermilk based dessert dish
  • kokum sharbat refers to a drink made of kokum concoction and sugar, sometimes garnished with black pepper and cumin
  • masaala doodh refers to sweet and spicy milk dish
  • basundi refers to a dessert dish made of sweetened dense milk
  • amras refers to a liquid dessert dish made of mango pulp mixed with sugar and milk
  • shrikhand refers to a sweetened yogurt flavored with saffron, cardamom and charoli nuts
  • amrakhand refers to shrikhand flavored with mango, saffron, cardamom and charoli nuts
  • pedha refers to mild sweet dish where round balls are made from a mixture of khova, sugar and saffron
  • chikki refers to a dessert dish made of peanuts and jaggery, hardened and served
  • narali paak refers to a dessert dish made of coconut and jaggery / sugar
  • chivda refers to a snack dish made of flattened rice flakes with spices and peanuts
  • vada pav refers to a snack dish made of potato balls stuffed in between buns and garnished with chutneys and chillies
  • pav bhaji refers to a snack dish which has a curry made with mashed vegetables and served with soft buttered bun and onions
  • misal pav refers to a dish made from curried sprouted lentils, topped with potato bhaji, poha, chivda, chopped onions and tomato
  • sabudana khichdi refers to a main course dish made of sago / sabudana and spices along with peanuts, often made during fasting
  • sabudana vada refers to a snack dish made of sago / sabudana eaten well with chutneys
  • varanfal refers to a dish made of pieces of dough cooked in tuar dal / arahar dal
  • bhel puri refers to a snack dish made of puffed rice mixed with chopped onions, tomatoes, tangy tamarind chutney, sev / bhujia, cilantro, lemon juice and chopped chillies
  • ragada pattice refers to a snack dish made of spicy stew based on dry peas and fried potato patties
  • shankarpali refers to a snack dish is made from a dough of milk, sugar, ghee, maida, semolina and salt