Your SlideShare is downloading. ×
Marathi cuisine
Upcoming SlideShare
Loading in...5

Thanks for flagging this SlideShare!

Oops! An error has occurred.

Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Marathi cuisine


Published on

  • Be the first to comment

  • Be the first to like this

No Downloads
Total Views
On Slideshare
From Embeds
Number of Embeds
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

No notes for slide


  • 1. MARATHI CUISINE DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: , linkedin:- facebook: webpage: F & B (P) III SUNIL KUMAR
  • 2. SPECIALITIES • Marathi foods uses lot of fish and coconut. • There is enormous variety of vegetables in their regular diet. • Grated coconut is used in many kind, but coconut oil is not very widely used as a cooking medium. • Peanut and cashew nuts are widely used in vegetables. • Peanut oil is the main cooking medium. • They eat both rice and wheat. F & B (P) III SUNIL KUMAR
  • 3. • Ratangiri a district in Maharashtra has the distinction of producing the best mango in the entire world, called ALPHONSO or APUS. • The meal is eaten in large metal plates called TAATS , most of the food is already on the plate in a very special changing order. • TAATS contain one or more small katories called VATI for gravies and dessert. • Each item has a designated place on the plate like number on the clock. • The left side is for seasoning, relish and savories, the right side is for vegetables, split peas and sweets. F & B (P) III SUNIL KUMAR
  • 4. • Cash crops such as sugar cane, cotton and tobacco and oil seeds such as ground nuts, sesame seeds, sun flower, safflower and jowar are grown on a large scale. • Dairy and animal husbandry are the other important occupation of the people. • The meal is a well balanced diet of grains, pulses, vegetables and milk products. F & B (P) III SUNIL KUMAR
  • 6. VIDHARBHA • Vidharbha is situated in the eastern part of Maharashtra. • Includes the winter capital Nagpur and other major cities. • Best quality oranges comes from Nagpur. • Most of the population in the region are vegetarians, food with mild flavor. • Jalgaon is famous for bananas. • Rich in peanuts, rice and most of all citrus fruits like oranges and sweet limes. • The cuisine is spicy and the ingredients commonly used are besan or chickpea flour and ground F & peanuts. B (P) III SUNIL KUMAR
  • 7. KHOLAPUR • Situated in the south eastern part of Maharastra. • People of Kholapur like spicy foods with lot of chilies. • Due to the preference of non vegetarian, the meat cookery is highly developed in this region. • Most people are in the farming business- with sugar cane, rice, pulses, fruits and vegetables. • It is famous for meat curries called RASSA, a red hot meat curry served with chapattis. • PANDHARA RASSA white gravy are also famous in these region. F & B (P) III SUNIL KUMAR
  • 8. MARATHWADA • Situated at the eastern part just below Vidharbha. • People of Marathwada like spicy foods, like kholapur. • They use lot of chilies and garlic in their dish. • It is also famous for the home made pickles and chutneys. F & B (P) III SUNIL KUMAR
  • 9. WESTERN GHATS • Situated at the north west coast line along the Arabian sea. • The major cities are Mumbai, Nasik, Pune etc. • The people of this region show their preference towards moderately spiced food. • Fish and other sea foods are popular. Bombil is a variety of dried fish which is very popular. • The western ghats are the birth place of Indian fast foods like vada pav, pav bhaji etc.. • Nashik is famous for the grapes. F & B (P) III SUNIL KUMAR
  • 10. KONKAN • Konkan is situated at the southern tip of the western coast. • Kholapur and Ratangiri are some of the important cities which comes under Konkan. • Cookery of this region shows an influence of Karnataka as they use lot of coconut in their dishes, so coconut act as an important ingredient. • They use kokum instead of tamarind to impart a tangy flavor. • They like both vegetarian and non vegetarian food. F & B (P) III SUNIL KUMAR
  • 11. • The climate of konkan is favorable for the growth of fruits also, the most important and famous being the alphonso mango. • The other fruits are jack fruit, coconut, betel nuts, cashew nuts and kokum. • The main occupation of the people is agriculture. • Rice is grown in large scale, it is the staple food of this region. • They eat rice, bhakri made out of rice, dhal, sprouted pulses and vegetables. • Coconut is also usedKUMAR of dishes. in lot F & B (P) III SUNIL
  • 12. • The konkani curries are based on the two basic masalas pastes they are… • RASGOLI- made from fresh coconut and variety of spices. • Bhajana – made from the paste of stronger spices with roasted coconut and onions. • The former is used for fish curries and later is used for meat and chicken curries. • Both can also be used for the vegetable curries. F & B (P) III SUNIL KUMAR
  • 13. • • • • • • • • • • A typical maharashtrian meals consists of….. Special bhath – masale bhath. Poli / pori Amti Batata bhaji Gravied whole lentil – usal Chutney and pickle Koshimbir Papad / bhaji Plain / spiced butter milk Sweet dish – kheers F & B (P) III SUNIL KUMAR
  • 14. SIGNATURE DISHES • Komdi cha rassa Chicken pieces cooked in onion,coconut, poppy seed paste,flavored with pepper, cloves, cinnamon, nutmeg, somph, ginger and garlic. • Pandhra rassa • Besan ladoo • Coconut poli / puran poli • Amti • Masalyachi wangi • Panchamrut F & B (P) III SUNIL KUMAR
  • 15. • Saars : they are not exactly soup, however soupy and are eaten in Maharashtra with Indian bread. They are served in small individual bowls. • Koshimbirs : they are simple every day relishes that are served with most meals. • Mutton kholapur : • Batata bhaji : potatoes cooked with cumin seeds, curry leaves, lime juice and a touch of sugar and coconut flavored with Maharashtra famous masala called F & B (P) III KALA MASALA. SUNIL KUMAR
  • 16. KALA MASALA • • • • • • Cinnamon Cardamom Cumin Sesame seeds Copra (blackened coconut) Roast and ground all the above spices and store it in a air tight container. F & B (P) III SUNIL KUMAR