Maharashtra is a state in the western region of
India. Maharashtra is second most populous state
in India as well as third largest state by area. The
Largest city economic capital Mumbai is the
capital of Maharashtra.
The Arabian Sea makes up Maharashtra's west
coast. The Western Ghats cover the entire
Gujarat and the Union territory of Dadra and
Nagar Haveli are to the northwest, Madhya
Pradesh to the north and northeast, Chhattisgarh
to the east, Karnataka to the south, Andhra
Pradesh to the southeast and Goa to the
Although Maharashtra is a
highly industrialized state of
India, agriculture continues to
be the main occupation of the
Principal crops include
sugarcane, rice, jowar, bajra,
wheat, pulses, turmeric,
onions, cotton, sugarcane and
several oil seeds including
groundnut, sunflower and
soybean. The state has huge
areas, under fruit cultivation of
which mangoes, bananas,
grapes, and oranges are the
Black Stone Flower is an edible lichen flora, which grows on trees,
rocks and stones. The upper surface is dark green or black and is
whiter inside. It is used in small quantities in curries, releases a
strong woody aroma and flavor.
Charoli are tiny almond-flavored dried seeds .They are commonly
used in sweets in India. Used primarily as a topping for sweets, they
go especially well with sweet and creamy halwas.They are also a
must on top of a delightful dessert called shrikhand. They are
sometimes ground into powders for thickening savory sauces and
flavoring batters and stewed into rich, meaty kormas.
3.BOMBAY DUCK (BOMBIL)
The Bombay duck or bombil, in Marathi, is, despite its name, not a
duck but a lizardfish. The fish is often dried and salted before it is
consumed, as its meat does not have a distinctive taste of its own. .
In Mumbai, Konkan and the western coastal areas in India this dish
is popularly known as "Bombil fry".
Alphonso (known as Hapoos in Marathi) is a seasonal mango that
is considered as one of the best in terms of sweetness, richness and
flavour. The southern district of Maharashtra, Ratnagiri and
Sindhudurg including regions around the Dapoli and Devgad
Talukas are the main regions where this mango is grown.
• Maharashtrian food is influenced by the various regions
of Maharashtra and neighboring states. Preparation is
similar to north Indian food; however, the spices like
tamarind, kokum and coconut are some of the
influences from South.
• Maharashtrian Cuisine has two major styles - Konkan
• The coastline of Maharashtra is known as Konkan and
this region has a blend of Malvani, Goan and Gaud
• Similarly, the food in the interiors of the state has its
own variations. Meats such as mutton chicken and fish
are common in the cuisine. This is the Varadi cuisine.
Mumbai, the capital of the
state of Maharashtra.
Vada pav and Pav bhaji
may be regarded
specifically as dishes that
originated in Mumbai.
Kokum, a sour fruit is used
on its own for making a
soup. Fish and seafood is
available in Konkan in vast
varieties and in abundant
Vidarbha's cuisine is usually spicier
than that of the coastal and
southern regions. The ingredients
commonly used are besan, or
chickpea flour, and ground
Home of the Maratha rulers, Pune
is a historic city. The food of these
communities is delicate, sparsely
designed and lacto-vegetarian.
Puneri misal, thalipeeth, Puri bhaji
and Dalimbi usal are popular.
Bakarwadi is another snack popular
Kolhapur is famous for its spicy
mutton curries. Popularly called
'Matnacha rassa', red-hot
mutton dish is popular here.
As a result of the long Islamic
Moghul rule in the region, the
cuisine of Auguranbad has been
highly influenced by the North
Indian method of cooking,.
Aurangabad's food is much like
Moghlai or Hyderabadi food, with
its fragrant pulaos and biryanis.
The city of Nagpur inherits a glorious
history and varied rich cultural influences
and has burgeoned in recent times as a
gourmet city. There are unusual snacks,
curries, pulaos and sweets. Nagpur is also
famous for its spicy non-veg preparations
known as Saoji preparations that are
generally made by using clove-pepper
paste instead of red chilli powder.
The city of Solapur has a mixed
culture of Maharashtra, Andhra
Pradesh & Karnataka. The most
popular dish is Shengachi poli or
Groundnut bread, which is sweet
bread or poli just like Puran poli.
POHAY: pohay is a snack made from flattened
rice, onions, potatoes, curry leaves, mustard
seeds and turmeric. It is most likely served
SURALI WADI: Chick pea flour rolls with a
garnishing of coconut, coriander leaves and
BHARLI VANGI: Bharli Vangi or “Stuffed
Eggplant”, uses peanuts and coconuts as the
stuffing along with a variety of spices.
SABUDANA KHICHADI: Sautéed sabudana
(Pearls of sago palm), a dish commonly eaten
on days of religious fasting.
BAKARWADI: This spicy fried pastry is eaten as
a tea time snack. Especially popular is that
from Chitale Bandhu Mithaiwale in Pune.
ANARSA: It is made from soaked powdered
rice, jaggery or sugar. These are small disks,
stuffed with mashed banana, poppy coated
and fried in hot ghee.
BHAKRI - bread made from millets like jowar
and bajra, form part of daily food in rural
BHAAJIS are vegetable dishes that
require the use of Goda masala,
essentially consisting of some
combination of onion, garlic, ginger, red
chilli powder, green chillies and mustard.
•Batatyachi Bhaji (Potato preparations)
•Vangyache bharit (Aubergines/Eggplant
•Farasbichi Bhaji (French beans)
•Palkachi Takatli Bhaji (Spinach cooked in
•Kelphulachi Bhaji (Banana/plantain
•Fansachi Bhaji (Jackfruit preparation)
AMTI- Sweet and Sour Lentil
Curry, made with Tamarind and
Jaggery, tomato paste and sliced
onions along with spices.
VARAN- is nothing but plain dal,
a common Indian yellow lentil
KOSHIMBIR- Typically made from
raw vegetables mixed with yogurt
and ground roasted peanuts
(Danyache Kut). Raitas made with
different types of vegetables such
as cucumber or carrots are variants
FISH & MEAT PREPARATIONS
THE KOLHAPURI TAAMBDA
Spicy red curry of mutton or
chicken made with red chili
powder, grated coconut and
powdered spices .
Whole pomfret, marinated with salt, ginger
garlic paste, tamarind paste, turmeric and
red chilly powder, stuffed with a chutney of
coriander leaves, green chilies and
KOLAMBI CHE KALVAN- (Prawns curry)
prawns are marinated with salt, ginger-
garlic paste, coriander-chili paste,
tamarind paste, turmeric and red chilly
powder, then lightly fried in garlic
infused oil. Coconut milk is added to
this and the curry is boiled.
Mix together bombil pieces, red chilli powder,
turmeric powder, ginger-garlic paste, salt and
lemon juice in a bowl. Deep fry the bombils,
coated in a mixture of
rice flour and rawa.
BASUNDI: Sweetened dense milk dessert
flavoured with kesar.
SHRIKHAND: Sweetened yogurt flavoured with
saffron, cardamom and charoli nuts.
AMRAS: Pulp/Thick Juice made of mangoes,
with a bit of sugar if needed and milk at times.
Maharashtrians celebrate their festivals with characteristic fervour
and food forms an integral part of the celebrations.
Marathi cuisine like many other Indian cuisines is quite traditional
KARANJI: is a deep
with a filling of
CHIROTA: It is a
flaky pastry with
a sugar coating.
deep fried in small
CHAKLI: It is a
snack of savoury
made from rice
and urad dal flour
and deep fried.
MODAK: is a Maharashtrian sweet
typically steamed (ukdiche modak).
•It is often given as an offering to lord
Ganesha, the elephant-headed God, as it
is reportedly his favourite sweet. Modak
can also be fried with various sweet
•small rice or wheat flour dumplings
stuffed with coconut and jaggery. They
are best when served with ghee.
PURAN POLI: It is one of the
most popular sweet items 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.
It is wedding time and one of the most important aspects of
that special occasion is food. A Maharashtrian Brahmin
wedding be it simple as it usually is or more elaborate,
culminates in a feast.
Rice is a staple along with pooris or chappatis with ghee.
Accompanying these staples are vegetables cooked in coconut
based gravy: beans, yams, potatoes, pumpkins, carrots and
more, A yellow dal, a crunchy salad of cucumber and peanuts
and for dessert, Basundi and Shrikhand
Minced mutton cooked with onions, garlic,
tomatoes, chillies and spices, topped with a
crisply fried sunny side up egg and eaten with
bread or pav.
This well-liked fast food dumpling is made by
mashing boiled potatoes with green chilies,
ginger, garlic, lime juice, turmeric, and fresh
coriander, then dipped in a besan (gram flour)
batter and deep fried. It's served either with
green chutney or fried green chillies.
Puffed rice, papadi (small crisp deep fried flour
puris), sev, onions, potatoes, raw mango and
sweet and sour chutney.
Farsan, a broad term for savouries
encompassing sev and gathiya are crisp deep-
fried spiced gram flour creations in pasta like
This specialty dish from the by-lanes of Mumbai has
mashed steamed mixed vegetables (mainly
potatoes, peas, tomatoes, onions and green
pepper) cooked in spices and loads of butter. It is
eaten with pav, which is shallow fried in even more
butter and served with chopped onions.
The recipe uses a combination of boiled potatoes
mashed with fresh coriander, green chillies, a bit of
ginger and sometimes garlic, made into palm-sized
balls, dipped in a chickpea flour batter and deep
fried till golden. They are stuffed into a pav, which
has been applied with a layer of spicy green
chutney and a fiery red garlic crush.
CHEF NILESH LIMAYE
Nilesh Limaye is an Indian celebrity chef.
A Chef by profession, he has successfully
donned the roles of TV Show Host, Author
and Contributor to various magazines and
a Restaurant Consultant.
He is nicknamed as “Sindbad the Chef”
owing to his kinship to travels.
He currently manages his own
entrepreneurial venture “All ‘Bout
Cooking” providing F&B solutions to new
entrants, entrepreneurs or existing
Zikomo (Pune), Trikaya (Pune), Gypsy
Chinese (Dubai) and Tenzo Temple(Thane)
are among the various restaurant brands
that he is associated with.
CHEF MILIND SOVANI
•Award-winning Master Chef Milind
Sovani has served his creations to the
Prime Minister of India, and many other
dignitaries, hosted his own cookery shows
and written a cookery book '5 Star
Recipes', with many more to follow.
•He has been the 'Chef of the Year 2005'
for SIngapore, 'Asian Ethnic Chef of the
Year, 2005', one of the top 3 Asian Chefs
in 2004 and 2005 at the World Gourmet
Summit and the Gold Medal Winner at
the Gourmet Hunt 2004 and 2005.
•He owns and operates the restaurant,
“April Rain” A contemporary cuisine
restaurant in Aundh, Pune
Situated in Lower Parel, Mumbai. This
restaurant is specialized in serving authentic
Marathi food at a reasonably low cost.
Viman Nagar, Pune.
A fine dining Maharashtrian restaurant.
• The cuisine of Maharashtra is not only
memorable for its subtle variety and strong
flavours, but also because of the legendary
hospitality of Maharashtrians.
• In affluent homes, feasts often start at mid-
day and end when the sun turns towards the
• The people are known for the aesthetic
presentation of food, which adds extra allure
to the feasts.
• “Vegetarian Maharashtrian Cuisine” by Sugandha Patil (Author)
• “Gharchya Ghari” A Marathi cook book by Manisha Khale