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When I hear "Ganpati Bappa Moriya" the sweet and flavourful Modak comes to my mind. These dainty dumplings are stuffed with a mixture of grated coconut, jaggery, poppy seeds and dry fruits. You'll agree with me that the beautiful beaches of Mumbai are incomplete without the quintessential Vada Pav, Bhel Puri and Pav Bhaji. Food is an integral part of Maharashtra's cultural heritage. Its prominence increased in the 17th century with rise of Shivaji Bhosle who established the Maratha Empire. Maharashtrian food prepared in the royal kitchens was an extraordinary treat. The meal included a variety of vegetarian and non-vegetarian dishes balanced with different tastes and flavours.

From the coastal delicacies of the Kokan where fish curry and rice is a staple to the specialities of Deccan plateau and the fiery fare from heat of Vidharbha in the east, Maharashtrian food is truly unique. Wheat, rice, jowar, bajra, lentils and seasonal fruits and vegetables staples. The highlight of this cuisine is the use of peanuts and coconut in most dishes. Maharastrian meals are based Ayurvedic principles. It is believed that your daily meal should be well-balanced which is why a traditional Maharashtrian thali will have Rice, Chapati, Dry Vegetables, Curry, Lentils, Salad, Pickle, Chutney and a Dessert. All the flavours like spicy, savoury, sour, bitter and sweet are packed into one plate.

The coastal region of Maharashtra is famous for its Malawani Cuisine. Malvan is a town in the on the west coast of Maharashtra. Here, coconut is used in almost every form - grated, dried, fried, coconut milk or paste. Kokum, amsul, tamarind and raw mango are some special ingredients that set this cuisine apart. Kombadi Vade and Solkadhi are two popular dishes of this region that one shouldn't miss. Another popular coastal cuisine is the Saraswat cuisine. It is famous throughout the western coast of Maharashtra.

Maharashtra is a land of unique local flavours. The CKP cuisine was introduced by the Kayasthas. The culinary tradition involves the use of spices like saffron and poppy seeds. You'll find rich mutton curries gravies along north along with dishes made with coconut, raw mango, red chillies, fish and sea shells. CKP cuisine is well known dishes like the Bheja Pao or dry liver are famous. If you get a chance, you must try the Kolambi (prawns).

The North-Western region of Maharashtra which covers areas like Jalgaon, Malegaon and Nasik is known for its extremely spicy curries. This cuisine is called the Khandeshi cuisine which is the hottest cuisine of Maharashtra. Peanut oil, dry coconut and the Lavangi Mirch are the highlights of this cuisine. The curries are identifiable because of the red spicy oil that floats atop and is called 'Tawang or Tarri'. Don't miss out on the Shev Bhaji, Vangyacha Bharit (Baigan Bharta) and the dessert, Khaprachi Puran Poli that can soothe a fiery mouth. This Puran Poli is cooked on a dome-shaped pan called 'mande' (looks like an inverted Kadhai) which is kept over a clay oven.

You may have also heard about the Kolhapuri cuisine, it is one of the popular variants. This is another spicy regional cuisine that belongs to Kolhapur in Maharashtra. Kohlapuri Mutton Sukka and the Kohlapuri Missal are must haves.

And finally, we have the Deshashtha cuisine belongs to the Deccan Plateau region of Maharashtra. The speciality of this cuisine is the use of freshly ground masalas like Goda Masala and Methkut Masala which is made from the combination of various spices and dals (lentils). "Desh" is known for its traditional bread called Bhakri which is eaten in place of roti or chapatti. It is made with jowar and bajra.

Mahashtrians are also known for their sweet tooth. Ganesh Chaturthi is the time when you'll have the best Modaks in town. This popular sweet is prepared in two different style one is steamed and the other is fried. It is believed that Modak was the favourite sweet of lord Ganesh and hence it is cooked to please him. The Amrakhanda made with yogurt and mangoes is a delicious summer treat. Basundi is another loved sweet made from milk. It is more like rabri and is eaten with puri.

Despite having such a wonderful variety to savour, regional Maharashtrian food still remains unexplored. But you should know that the variety of local flavours can easily excite your taste buds and leave you satisfied.

Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Overlooking the vast expanse of the Arabian Sea, Maharashtra cuisine is largely influenced by seafood and the cuisine that is popular in the interiors of the state presents a strong blend of the traditional and the contemporary preparations. The coastline of Maharashtra is usually called the Konkan and boasts its own Konkani cuisine, which is a harmonized combination of Malvani, Gaud Saraswat Brahmin, and Goan cuisines. Besides the coastal Maharashtra cuisine, the interior of Maharashtra or the Vidarbha area has its own distinctive cuisine known as the Varadi cuisine.

Cuisine Characteristics 

• Rice is the staple food grain in Maharashtra cuisine, alike the many other states of India. The staple in the Vidarbha region hardly eat rice and their most preferred staple is jowar and bajra. All non-vegetarian and vegetarian dishes of Maharashtra cuisine are eaten with boiled rice or with bhakris, which are soft rotis made of rice flour. Special rice puris called vada and amboli, which is a pancake made of fermented rice, urad dal, and semolina, are also eaten as a part of the main meal.
• Cereals  are also commonly eaten in the coastal part of the state which includes Vatana, Val, Moong and  Arhar.
• The Maharashtra cuisine includes an enormous variety of vegetables in the regular diet and lots of fish and coconuts are used. Grated coconuts spice many kinds of dishes in Maharashtra cuisine. Coconut is extensively used in cooking and as an embellishment. In the coastal cuisine of Maharashtra, fresh coconut is added to the dishes, while in the Vidarbha region, powdered coconut is used for cooking.
• In Maharashtra cuisine, peanuts and cashew nuts are widely used in vegetables and peanut oil is used as the main cooking medium.
• Wide use of kokum, which is a deep purple berry that has a pleasing sweet and sour taste is also seen in Maharashtra.
• Jaggery and tamarind are also used in most vegetables or lentils so that the Maharashtra cuisine pertains a sweet and sour flavor while the kala masala (special mixture of spices) is added to make the food spicy.
• Maharashtra cuisine is incomplete without papads, which are eaten roasted or fried. A typical feature of Marathi food is the masala papad in which finely chopped onions, green chilies and chat masala are speckled over roasted or fried papads.
• The most popular dessert of Maharashtra is the puran poli, roti stuffed with a sweet mixture of jaggery and gram flour.
• In Maharashtra, the regional festivals and food go together and every dish brings a special significance along with it. Among Maharashtra cuisine, Chaat is probably the most loved snacks, followed by bhelpuri, pani puri, pav bhaji, and dosai. The paan culture has been raised to an art form amidst Maharashtra cuisine.

Culinary regions in Maharashtra 

• Konkan (South – East)
• Vidarbha (North – East)
• Marathwada (East)
• Kolhapur (South)
• Western Ghats (the western coastline)

Common dishes

• GHADICHI POLI or CHAPATI: Unleavened flatbread made of wheat, more common in urban areas.
• BHAKRI: Bread made from millets like jowar and bajra, form part of daily food in rural areas.
• ASALEY BHAAT: The rice and brinjal preparations, flavoured with the red chillies, is commonly made during the marriage ceremonies.
• PATAL BHAJI: A typical dish of Maharashtra cuisine is the patal bhaji, a sweet and sour dish flavored with groundnuts.
• VARAN: It is a plain non-spicy or lightly spiced lentil flavoured heing and jiggery, made with split Pigeon pea (Toor dal).
• KATACHI AMTI: It is a sour lentil preparation from chana dal, normally preferred on the day of Holi.
• TOMATO SAAR: Maharashtrian spicy tomato soup.
• THALIPITH: A type of pancake. Usually spicy and is eaten with curd.
• VADA PAV: Popular Maharashtrian dish consisting of fried mashed-potato dumpling (vada), eaten sandwiched in a bun (pav). This is referred to as Indian version of burger and is almost always accompanied with the famous red chutney made from garlic and chillies, and fried green chilles.
• PAMPHLET TRIPHAL AMBAT: This is a traditional dish in which fish (Pomfret) is cooked in creamy coconut gravy that greatly enhances its taste.
• SUNGTACHI-HINGA KODI: A popular prawn dish is the sungtachi-hinga kodi, which consists of prawns in coconut gravy, blended with spices and asafoetida.
• BHARLI WANGI: This is a very traditional Marathi curry, Bharli Vangi or “Stuffed Eggplant”. Whenever one feels like eating something spicy in meals, this is a favorite option in all Marathi families. It goes great with poli, bhakri or rice.
• DADPE POHE: Another variety of Pohe from Maharashtra. A simple and spicy and non fried snack at any time.  In Marathi “Dadpane’ means giving pressure. While soaking Poha, we cover it with plate and keep some weight on it. So it is called as ‘Dadpe Pohe’.
• SHANKARPALYA: These are savoury and sweet snacks made with flour. Flour, oil , salt and water are kneaded to form a firm dough. It is then rolled out thin and cut into various shapes. These are deep fat fried until crisp.

Maharashtrian desserts

• Puran Poli: It is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggery (molasses or gur), yellow gram (chana) dal, pain flour, cardamom powder and ghee (clarified butter). It is made at almost all festivals. A meal containing puran poli is considered “heavy” by Marathi people.
• Gulachi Poli : Made specially on Makar Sankranti in typical Brahmin households, the Gulachi poli is a heavy meal similar to the Puran Poli. It is made with a stuffing of soft/shredded Jaggery mixed with toasted, ground Til (white sesame seeds)and some gram flour which has been toasted to golden in plenty of pure Ghee. The dish is made like a paratha i.e. the stuffed roti is fried on Pure ghee till crisp on both side. Tastes heavenly when eaten slightly warm with loads of ghee.
• Modak: This is a sweet dumpling popular in Western India. The sweet filling is made of fresh coconut and jaggery while the shell is of rice flour. The dumpling can be fried or steamed. The steamed version is eaten hot with ghee. Modak has a special importance in the worship of the Hindu god Ganesh.
• Karanji: is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamom seeds. It is also known as Kanavale. It is one of the popular sweets prepared for Diwali celebrations.
• Chiroti: Made by combination of rawa – Semolina and maida Plain flour
• Basundi puri: reduced milk with sugar and flavoured with cardamom (basundi0 is relished with deep – fried poories on the auspicious day of Dusshera.
• Shikran: An instant sweet dish made from banana, milk and sugar.
• Shrikhand: Sweetened yogurt flavoured with saffron, cardamom and charoli nuts.
• Narali Bhaat : The sea is worshipped by the Koli community of Maharashtra and people offer coconuts to the sea. Sweet rice made by them using coconut with special flavoring given by cardamon and cloves. This is the special dish for the festival; of Narali Pornima which falls on the Full moon day in the Hindu month of Shravan (August).

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