This document provides an overview of Marathi cuisine from the Maharashtra region of India. It describes the staple foods and ingredients used in Marathi cooking such as fish, coconut, peanuts, cashews, and rice. Different regions of Maharashtra are highlighted including their signature dishes - for example, the Kolhapur region is known for its spicy meat curries. A typical Marathi meal consists of dishes like masala bhat (spiced rice), poli (flatbread), amti (sweet dish), and batata bhaji (potato curry). Signature dishes include komdi cha rassa (chicken curry), pandhra rassa (white meat curry), and besan ladoo (gram flour sweet

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: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
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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.
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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.
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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.
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5. REGIONS
• VIDHARBHA
• KHOLAPUR
• MARATHWADA
• WESTERN GHATS
• KONKON
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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.
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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.
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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.
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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.
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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.
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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
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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.
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13. •
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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
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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
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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
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KALA MASALA. SUNIL KUMAR

16. KALA MASALA
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Cinnamon
Cardamom
Cumin
Sesame seeds
Copra (blackened coconut)
Roast and ground all the above spices and
store it in a air tight container.
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