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Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra.The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour), onions, lemon juice and solkadhi (a gravy made from coconut milk).
Indian hot mango pickle. This is a list of common Indian pickles, which have a wide range of flavours and textures.Pickle is called Achaar (अचार) in Hindi, Urugaai (ஊறுகாய்) in Tamil, Uppinakayi (ಉಪ್ಪಿನಕಾಯಿ) in Kannada, Ūragāya (ఊరగాయ) or Pacchadi (పచ్చడి) in Telugu, Lonache (लोणचे) in Marathi and Konkani, and Athanum ...
Misal pav (Marathi: मिसळपाव) is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). [1] [2] The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). [3]
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
Ragda patties (colloquially ragda pattice) is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian states of Gujarat & Maharashtra. [1] It is similar to chhole tikki, more popular in North India. This dish is a popular street food offering and is also served at restaurants that offer Indian fast food.
Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra and Gujarat in India. [2] It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.
Steamed modak (ukadiche modak in the Marathi language) Made of coconut and sugar/jaggery. This variation is especially prepared during the Ganesh Festival. They are hand-made and cooked in a steamer. They are perishable and need to be consumed immediately. [18] [19] [20] Fried modak Deep fried in oil instead of being steamed.