Appetizers or snacks
There are lots of snack and side dishes in
Maharashtrian cuisine. Some quintessentially
Maharashtrian dishes are:
Chivda: Spiced flattened rice. It is also known as
Bombay mix in Foreign countries especially Great
Upma or sanja or upeeth: This snack is similar to the
south Indian upma. It is a thick porridge made of
semolina perked up with green chillies, onions and
Surali Wadi: Chick pea flour rolls with a garnishing of
coconut, coriander leaves and mustard.
Vada pav: Popular Maharashtrian "Fast food " dish
consisting of fried mashed-potato dumpling (vada),
eaten sandwiched in a Wheat 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.
Vada pav in its entirety is rarely made at home, mainly,
because oven cooking at home is not common.
Pohay: pohay or pohe is a snack made from flattened rice. It is
most likely served with tea and is probably the most likely dish
that a Maharashtrian will offer his guest. During arranged
marriages in Maharashtra, Kanda Pohe (literal translation,
pohe prepared with onion) is most likely the dish served when
the two families meet. Its so common that sometimes
arranged marriage itself is referred colloquially as "kandapohay". Other variants on the recipe are batata pohe (where
diced potatoes are used instead of onion shreds). Other
famous recipes made with Pohe (flattened rice) are dadpe
pohe, a mixture of raw Pohe with shredded fresh coconut,
green chillies, ginger and lemon juice; and kachche pohe, raw
pohe with minimal embellishments of oil, red chili powder, salt
and unsauteed onion shreds.
Matar-usal- pav :It is a dish made of green peas in a
curry with onions, green chillies and sometimes garlic.
Its eaten with a western style leavened bun or pav.
Another form of Matar usal is made in konkan areas or
by brahmins especially in Pune - this has a gravy of
coconut, coriander, ginger-garlic and green chilly
ground together and then fried into a Phodni. Some
water and green peas are added and boiled till the
peas are cooked and have absorbed the taste of all
Misal Pav:Quintessentially from Kolhapur. This is
made from a mix of curried sprouted lentils, topped
with batata-bhaji, pohay, Chivda, farsaan, raw
chopped onions and tomato. Also some times eaten
with yogurt. Usually, the misal is served with a Wheat
Surali Wadi: Chick pea flour rolls with a garnishing of coconut, coriander leaves
Vada pav: Popular Maharashtrian "Fast food " dish consisting of fried mashedpotato dumpling (vada), eaten sandwiched in a Wheat 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. Vada
pav in its entirety is rarely made at home, mainly, because oven cooking at home
is not common.
Matar-usal- pav :It is a dish made of green peas in a curry with onions, green
chillies and sometimes garlic. Its eaten with a western style leavened bun or pav.
Another form of Matar usal is made in konkan areas or by brahmins especially in
Pune - this has a gravy of coconut, coriander, ginger-garlic and green chilly
ground together and then fried into a Phodni. Some water and green peas are
added and boiled till the peas are cooked and have absorbed the taste of all the
Misal Pav:Quintessentially from Kolhapur. This is made from a mix of curried
sprouted lentils, topped with batata-bhaji, pohay, Chivda, farsaan, raw chopped
onions and tomato. Also some times eaten with yogurt. Usually, the misal is
served with a Wheat bread bun.
Pav bhaji: This speciality dish from lanes of Mumbai has mashed steamed
mixed vegetables (mainly potatoes, peas, tomatoes, onions and green
pepper) cooked in spices and table butter. The vegetable mix is served
with soft Wheat bun shallow fried in butter and chopped onion.
Sometimes cheese, paneer (cottage cheese) are added.
Thalipeeth: A type of pancake. Usually spicy and is eaten with curd.
Zunka-Bhakar: A native Maharashtrian chick pea flour recipe eaten
with Bhakri (flat bread made either with bajri (Pearl millet) or Jwari
Sabudana Khichadi: Sauted sabudana (Pearls of sago palm), a dish
commonly eaten on days of religious fasting.
Khichdi: Made up of rice and dal with mustard seeds and onions to add
Kolhapuri misal and the pandhara rassa are some of the common dishes and
popular throughout India
Maharashtrian cuisine like most of the Indian cuisines is laced with lots of
fritters. Some of them are
Kothimbir vadi: Coriander (Cilantro) mixed with chick pea flour and
Maharashtrian spices. There are plenty of variants of this dishes some deep
fried, some stir fried and some steamed.
"Kobi chya wadya" Cabbage rolls: Shredded cabbage in chick pea flour.
Kanda Bhaji: onion bhaji fritters, one of the more popularly consumed
Maharashtrian dish. It commonly sold by Vada pav vendors.
"Batata bhaji": Deep fried, fine potato slices coated in chick pea flour batter.
"Mirchi bhaji": Deep fried, chillies. Some people prefer these coated in chick
pea flour batter.
Bakarwadi: This spicy fried pastry is eaten as a tea
time snack. Especially popular is that from Chitale
Bandhu Mithaiwale in Pune.
Bhadang: Spiced puffed rice.
Shira Semolina pudding
Chana daliche dheerde
Mung dal wade
Methi wade made with leaves of Fenugreek plant
"Alu wadi": Colocasia leaves rolled in chick pea flour,
steamed and then stir fried.
"Batata bhaji": Deep fried, fine potato slices coated in
chick pea flour batter.
"Mirchi bhaji": Deep fried, chillies. Some people
prefer these coated in chick pea flour batter.
"Alu wadi": Colocasia leaves rolled in chick pea flour,
steamed and then stir fried.
Mung dal wade
Methi wade made with leaves of Fenugreek plant
HISTORY OF VIDHARBHA
) is the eastern region of Maharashtra state,
India made up of the Nagpur Division and the Amravati Division. Its
former name is Berar (Varhad in Marathi It occupies 31.6% of total area
and holds 21.3% of total population of Maharashtra.] It borders the
state of Madhya Pradesh to the north, Chhattisgarh to the east,
Andhra Pradesh to the south and Marathwada and Khandesh regions
of Maharashtra to the west. Situated in central India, Vidarbha has its
own rich cultural and historical background distinct from rest of
Maharashtra. The largest city in Vidarbha is Nagpur, the second largest
is Amravati while Akola stands third followed by Chandrapur,
Yavatmal, Achalpur, Buldhana, Wardha and Gondia. A majority of
Vidarbhians speak Marathi and Vahardi, a dialect of Marathi.
It borders the state of Madhya Pradesh to the
north, Chhattisgarh to the east, Andhra
Pradesh to the south and Marathwada and
Khandesh regions of Maharashtra to the west.
Situated in central India, Vidarbha has its own
rich cultural and historical background distinct
from rest of Maharashtra. The largest city in
Vidarbha is Nagpur, the second largest is
Amravati while Akola stands third followed
by Chandrapur, Yavatmal, Achalpur,
Buldhana, Wardha and Gondia. A majority of
Vidarbhians speak Marathi and Vahardi, a
dialect of Marathi
FAMOUS FOOD IN VIDHRBHA
TOMATO CHE SAR
he city also lends its name to many common products
such as Kolhapuri Lavangi Mirchi, Kolhapuri Gul and
Kolhapuri Masala(spices). Most preparations in
Kolhapuri cuisine include usage of "Kolhapuri Masala
(spices)". The most famous part of the Kolhapuri cuisine
are red meat preparations called Tambada Rassa (Red
Curry), Pandhara Rassa (White Curry), and Sukaa
Mutton (Dry Meat)and Kolhapuri Misal(a type of snacks
item). Jaggery is produced here in large scale due to
large production of Sugarcane.
Kolhapur Misal is one of the famous dishes of
Kolhapur. Hot and Spicy are the words which
describe the dish to certain extent. This is a
delicious dish. It is not a snack but a medium
diet. Anybody who wish to have a variety of
food, will definitely like this dish. For
preparation of the dish confectionery items are
preferentially used. Chivada, Shev, Papadi are
the indigents of dish. A thin curry covers for all
confectionary items. For making it tasty ginger,
garlic, mint is also used. The dish is
accompanied by a slice of bread. Some chopped
onion along with lime makes it even more
mouth-watering. Tasting it with the bread and
enjoying the "Kat" (curry) is a craze in Kolhapur.
Kholapur & Adjoining area
Heavily spiced food with lots of red chilli
Famous for sukha mutton
Kholapur also famos for
pandra rassa, tamda
rassa, kombdi cha rassa.
Kolhapur has a some good traditional dishes
prepared from "Mutton" (goat meat) which are
very tasty and delightful. "Pandhra Rassa" is a
type of curry which is an identity of Kolhapuri
cuisine. Pandhara Rassa is prepared from
coconut milk and mutton stock, A Soup like dish
of water used to boil the "Mutton" along with
spices such as cinnamon, coriander, ginger &
garlic etc. which looks white in color so called as
"Pandhara Rassa". It is liked as a Starter. This is
a very tasty pre-food item. Apart from taste it has
certain medicinal use as well. This "Rassa" is
recommended for cough and throat related
ailments. This is a part of a well-know duo
Famous Food of Kholapur
Pandhara Mutton Rassa
Tambda Mutton Rassa
Malvani cuisine is the standard cuisine of the Konkan
region of Maharashtra and Goa, and some northern
parts of West Karnataka. Although Malvani cuisine is
predominantly non-vegetarian, there are many
vegetarian delicacies. Although it is an independent
cuisine, it overlaps Maharashtrian cuisine and Goan
cuisine. Malvan is a town in the Sindhudurg district on
the west coast of Maharashtra.
Malvan being a coastal area in Konkan, it has its own distinct way
of cooking food. Malvani cuisine uses coconut liberally in various
forms such as grated, dry grated, fried, coconut paste and
Many masalas have dried red chilies and other spices like
coriander seeds, peppercorns, cumin, cardamom, ginger, garlic,
etc. Some dishes also use kokum, dried kokam (amsul), tamarind,
and raw mango (kairi).
However not all of the cuisine is hot and spicy. The 'Konkanastha
Brahmin' style of food is quite bland yet very tasty and
Fish dishes dominate the Malvani cuisine. The fiery seafood
curries may be a bit too spicy for some people, but are quite
tasty. The Malvani cuisine is very similar to Goan or coastal South
Bombil Fry or Bombay Duck Fry is an immensely popular dish,
especially in north Konkan regions such as Mumbai and Raigad.
Paplet Saar is a dish consisting of Pomfret cooked in traditional
Malvani fish curry. This dish is especially popular in Mumbai.
Phanasachi Bhaji is an exotic vegetarian dish, made from Jackfruit,
chillies and spices.
Kaju Chi Aamti is a spicy curry of cajus (cashews). It is a spicy
preparation and is savoured by the Malvani populace.
Fish Koliwada is an appetizer which has its origin in the coastal city
of MumbaiPunjabi migrants from Pakistan settled around Sion
Koliwada, who started this unique style of simple yet packed with
flavours, fried fish which today is known all over as Fish Koliwada.
Kombdi Vade (
) or Murgh Malvani is a non-vegetarian dish,
which is quite popular in Maharashtra. The dish consists of the
traditional Malvani chicken curry (including chicken pieces with bones),
vade (like a puri, which is a fluffy, fried bread of wheat and nachni
flour), onion, lemon and solkadhi.
Mori Masala (
)or Shark curry is a highly popular dish along
the Konkan coast.
) is an energizing curry drink, highly popular in
Konkan. It is made from coconut milk and kokam. It is usually served
with Kombdi Vade, various fish delicacies and Mutton Malvani.
Bangda Fry (
) is a popular dish, especially in Mumbai. The
head of the Bangda (mackerel) fish is removed and discarded and the
other part is fried as a whole.
Malvani Mutton Curry is a highly popular dish throughout the Konkan
region. It is similar to Murgh Malvani except that the spices are slightly
Makar Sankranti is the day when the Sun begins its
movement away from the tropic of Capricorn and
towards the northern hemisphere and thus it signifies
an event wherein the Sun-God seems to remind their
children that 'Tamaso Ma Jyotirgamaya'—may you go
higher and higher, to more and more Light and never
Til-Guul (Ladoo of till seeds and jaggery), Gulachi poli,
Mugachya daliche khichdi.
MUGACHYA DALICHI KHICHIDI
People of Maharashtra commonly know this festival of colours
by the name of Rangpanchami as the play of colours is reserved
for the fifth day here. Locals of Maharashtra also know Holi as
Shimga or Shimgo.
The festival is particularly popular amongst fisher folk. They
celebrate it in on a large scale and revel in the festivities by
singing, dancing and merry-making. This special dance provide
them means to release all their repressed feelings, needs and
desires. People also utter sound through their mouths in a
peculiar fashion by striking their mouths with the back of their
food prepared during Rangpanchmi
1] Puran Poli
2] Coconut Milk or plain milk
Gudhi Padva (Marathi:
is the Marathi name for Chaitra
Shukla Pratipada. It is celebrated on the first day of the Chaitra
month to mark the beginning of the New year according to the
lunisolar Hindu calendar. This day is also the first day of Chaitra
Navratri and Ghatasthapana also known as Kalash Sthapana is
done on this day.
comes from the Prakrit word which stands for
the first day of the bright phase of the moon called
(pratipadā) in Sanskrit.
Shrikhand & Puff pastries
Ganesha Chaturthi is the Hindu festival celebrated on the birthday
(rebirth) of the lord Ganesha, the son of Shiva and Parvati.
It is believed that Lord Ganesh bestows his presence on earth for all
his devotees during this festival. It is the day when Ganesha was
born. Ganesha is widely worshiped as the god of wisdom, prosperity
and good fortune and traditionally invoked at the beginning of any
new venture or at the start of travel. The festival, also known as
Vinayaka Chaturthi ("festival of Ganesha") is observed in the Hindu
calendar month of Bhaadrapada, starting on the shukla chaturthi
(fourth day of the waxing moon period). The date usually falls
between 19 August and 20 September. The festival lasts for 10 days,
ending on Anant Chaturdashi (fourteenth day of the waxing moon
First Day: Dhanatrayodashi
Second Day: Narak Chatudarshi, or Choti Diwali, Roop
Chaturdashi, Kali Chouda
Third Day: Laxmi Pujan, Chopda Pujan
Fourth Day: Diwali cha padva or Balipratipada, Gudi Padava,
VarshaPratipada / Pratipad Padwa
Fifth Day: Bhaubeej / Bhav-Bij
Diwali celebration in Maharashtra is interestingly
different from what is seen in other parts of the
country. In a typical Marathi family Diwali celebrations
starts with 'Vasu-baras' that comes on tithi 'Ashwin
krushna dwadashi' as per Marathi calendar. Vasubaras is a celebration held in honor of cows - regarded
as mother by Hindus. Following the rituals of the day
married women perform 'puja' of cows having calf.
The tradition symbolizes a woman’s gratitude towards
cow for serving them and their children.
Dhanatrayodashi is a popular name for Dhanteras in Maharashta. Some also
celebrate Dhanvantari Jayanti on this day to honor the great ancient doctor
Dhanvantari. On the day of Dhanatrayodashi 'Yama-Deep-Dan' is held wherein
mothers and wives make one ‘divas’ each for all living male in the family. The diva,
made from the kneaded flour is lit and offered to Lord Yama in the evening. As
they perform the ritual womenfolk pray to Lord Yama - the Hindu mythological
God of Death that their husbands and sons be blessed with a long life.
Chhoti Diwali is popularly known as Narak-Chaturdashi in Maharashtra. On this day
people celebrate Narakasur’s death by Lord Krishna. They get up early in the
morning and massage their bodies with scented oil. And as a custom they use
'utane' or 'utanah' for bath instead of soap. This special bath is referred to as
'abhyang-snan'. It may be noted that 'Utane' is not the same as uptan. Utane is
made of several things having ayurvedic properties like 'chandan' (sandalwood),
'kapoor' (camphor), manjistha, rose, orange skin and haldi (turmeric).
Diwali Celebrations - Lakshmi-Pujan
Lakshmi-pujan is celebrated on the Diwali evening. Believing that
Goddess Lakshmi visits every house in the evening, people
perform ‘Lakshmi Puja’. This is essentially a worship of Goddess
Lakshmi, Lord Ganesh, money, jewelleries and the broom.
A variety of mouth-watering delicacies including chivda, chakali,
shankar-pale, anarse, kadaboli, karanji, shev, chirote etc are
prepared to mark the festival. Throughout Diwali, Marathi people
hang 'Akash-kandil' / 'Akash-dive' and light up 'panti's outside
their houses. Tradition of drawing colourful 'Rangoli's is also
followed in Maharashtra as in rest or India.
Diwali Cha Padva
The third day of Diwali is also celebrated as 'Diwalicha Padva' by many.
This is a celebration of togetherness of husband and wife and love shared
by them. To mark the occasion wife does 'aukshan' of her husband and
husbands present a special gift to their wife.
The last day of Diwali festival is called Bhau Bij. In this sisters do 'aukshan'
of their brothers and pray for their long life. Brothers, in their turn bless
their sister and pamper them with loads of Bhau-Bij gifts.
In Maharashtra, end of Diwali celebrations marks the beginning of TulsiVivah. Under this people organize marriage of sacred tulsi (a basil plant)
in their house. In Maharashtra the tradition is that people start organizing
marriage ceremonies of their sons/daughters only once Tulsi-vivah starts.
Celebration of Diwali ends with Dev-Diwali
food prepared during Diwali
The food that one makes a day before Diwali.
dagdi phoa chivda
Quality Dishes Of Maharashtra
Zunka Bhakar :- Zunka bhakri - Maharashtrian dish is a
traditional chickpea or besan based wet mix which is
then tempered with mustard seeds, garlic paste and
curry leaves. This zunka is then stirred with fried onion
mix and enjoyed hot with jowar or bajra bhakris or
Puran poli is a classical Marathi dish, which is a dessert served during
auspicious occasions and during important festivals such as Holi, Padwa in
Maharashtra. Although it resembles like a roti, a poli is actually very different.
It is made mostly during holi when the bonfire is lit. The stuffing is known as
puran and the outer cover is known as poli. The puran is made by boiling
chickpea lentils with a pinch of turmeric for color. When the lentils are cooked
and soft, the broth is removed and kept aside.Jaggery is added to the
chickpeas and cooked till they are soft. Then the stuffing is removed and
sieved through a utensil made specifically for puran to achieve a smoother
consistency. Saffron, cardamom, and nutmeg is added for additional flavor.
The outer cover is made by making a dough by mixing refined flour, milk and
ghee. Equal number of balls are made of the dough as well as the stuffing. The
puran is stuffed inside the dough and then rolled out flat using a rolling pin.
The poli is then cooked on a hot griddle and served with ghee and a soup
made from the syurp.
The stuffing is cooled to room temperature. Meanwhile, the
outer dough is prepared. A very soft, rubbery dough is
prepared by kneading polished wheat-flour with a little water
and a large amount of oil. This is left soaked in oil for a few
Once both stuffing and dough are ready, the puran poli can
be rolled out. A plantain leaf is greased thoroughly on one
side with oil or ghee; this is essential to turning out a fine poli.
On the greased plantain leaf, a handful of the dough is patted
by hand into a mid-sized circle. A small amount of stuffing is
placed at the center of this dough, which is wrapped around
the stuffing to make a ball. This ball is then rolled carefully
using a rolling pin into a large, thin circular pancake shape.