Maharashtrian food offers something for everyone. Whether you are a sweet tooth or a fire dragon, a Marathi Manoos or not these dishes are a must try whichever part of the world you’re from. One small tip though, the best tasting dishes you’ll find on the highway roadside eateries, a.k.a. the Marathi dhabas. From unlimited chapathis, freshly made to the unlimited Rassa and the unlimited generosity of the person serving, this is where you feel at home away from home. Here are the top favourites you have to try.
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.
Machindra Kasture, Executive Chef at Ashok Hotel who is also a Marathi shares, “Marathi cuisine is based on Ayurvedic and scientific principles. For example, during the Sankranti festival we put Til (Sesame) in our food because it builds our immunity and helps fight seasonal changes. Similarly, Kokum Sharbat is a summer treat as it not just cools your body but also helps in digestion.”
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.
