Maharashtrian cuisine originates from the western Indian state of Maharashtra. It uses locally grown ingredients like Alphonso mangoes, various beans and peppers. Dishes are flavored with spices like ginger, garlic and onions. Rice is a staple, used in dishes like modaks and anarsa. Coastal cuisine features fish. Special equipment includes mud stoves and woks. Festivals have distinctive dishes such as puran poli, a stuffed wheat bread. Regional variations exist based on ingredients available.

1. MAHARASHTRA CUISINE
• The diverse culture of Maharashtra has given India a
range of food that is a blend of sweet, sour and pungent
tastes
• Farming is the main occupation of the people of
Maharashtra, lifestyle is simple and so is the food
• Maharashtra food is heavy on spices and also uses
ginger, garlic, and onion generously
• Maharashtra can be divided into five regions namely
kokon, Vidarbha, Marathwad, Kolhapur and western
Ghats

2. GEOGRAPHICAL LOCATION
• Maharashtra is situated on the west coast of Indian with the
Arabian sea running along the coast
• Located in the north-western part of the deccan plateau and
is bordered by Gujrat, Madhya Pradesh, and Karnataka on
the southern side
• Rivers Krishna and Godavari flowing through the state
making it a agricultural state
• This state is the largest producer of cotton and second
largest producer of sugarcane in India

3. SPECIAL COMMODITIES IN MAHARASHTRIAN CUISINE
• ALPHONSO MANGO: one of the most expensive mangoes in
India and is extremely sweet and flavorful
• PEPPER: similar to Sichuan pepper
• POMFRET: sea water fish from Arabian sea
• SZECHUAN PEPPER: spice used for adding a sour and piquant
flavor to fish
• WILD MANGOSTEEN: dark-colored fruit used as a souring
agent
• YAM: large root vegetable

4. ALPHONSO MANGO
PEPPER POMFRET
SZECHUAN PEPPER WILD MANGOSTEEN YAM

5. • RAMDANA LEAVES: seeds of the amaranth plant
• BUTTER BEANS: small white beans
• BROAD BEANS: dried yellow peas used for making lentil
• STAR ANISE: star-shaped spice that has a pleasant and sweet
aroma
• BOMBAY DUCK: type of fish

6. RAMDANA LEAVES
BUTTER BEANS BROAD BEANS
STAR ANISE BOMBAY DUCK

7. SPECIAL EQUIPMENT
• CHOOL: cooking stove made out of mud
• THIKRA: tawa made from mud
• MANDE TAWA: wok-like equipment made out of a special
earthenware pot. Pot is turned and fire is lit from the bottom
• MODAK PATRA: copper vessel made for making modaks
• PATA-WARWANTA: rectangular piece is stone on which spices are
ground with a stone pestle
• KHALBATTA: cast iron vessel used to powder dry masalas and
spices
• PURANCHEY YANTRA: kind of sieve
• VEELI: sickle-shaped blade fixed on a wooden block

8. CHOOL
THIKRA MANDE TAWA
MODAK PATRA
PATA-WARWANTA KHALBATTA

9. STAPLE DIET
• Maharashtrian eat both rice and wheat, rice holds a very
special place in the Maharashtrian cuisine
• Rice is used in many other ways like to make modak and
anarsa
• Arabian sea plays an important role by providing an
abundance of coconut, vegetables, and fish
• Gravies are mostly made out of coconut, garlic, green
chillies, and onions
• Maharashtra is divided into various regions and few regions
have their own staple diet

10. SPECIALITY CUISINE FOR FESTIVALS AND OCCASIONS
• PHARAL: mixture for two or three dishes such as Sabu dana
khichdi topped with sev or any such crunchy snack
• SHANKARPALYA: savory or sweet snacks made with flour
• PURAN POLI: whole wheat bread, stuffed with split yellow
peas and cooked with sugar and cardamom, is rolled out thin
and cooked on griddle
• KHATACHI AMTI: sour lentil preparation
• SHRIKHAND AND POORI: dessert of yoghurt and ground
sugar, accompanied with deep-fried pooris
• MODAK: steamed rice dumpling stuffed with jaggery,
coconut, and ghee

11. PHARAL
SHANKARPALYA
PURAN POLI
KHATACHI AMTI
SHRIKHAND AND POORI MODAK

12. • NARALI BHAAT: made by mixing coconut with rice
• BASUNDI PURI: reduced milk with sugar and flavoured with
cardamom and relish with deep-fried puri
• TILGUL LADOO: round sweet dumpling made with jaggery
and sesame seed
• VARAN: simple dal made by using toor dal and turmeric
flavoured with heeng and jaggery
• MASALEY BHAAT: rice brinjal preparation, flavoured with red
chillies

13. NARALI BHAAT BASUNDI PURI
TILGUL LADOO
VARAN MASALEY BHAAT

15. COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR
BIBLIOGRAPHY
1. BALI PS. “REGIONAL CUISINES OF INDIA.”INTERNATIONAL CUISINE AND
FOOD PRODUCTION MANAGEMENT, OXFORD UNIVERSITY PRESS,2018,pp. 153-
161