Maharashtra
Cuisine

Maharashtrian cuisine includes a variety of dishes ranging from mild to very spicy ones. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staple food of the Maharashtrian diet. Some of the popular traditional dishes include puran poli, ukdiche modak, Thalipeeth. Street food items like Batata wada, Misal Pav, Pav Bhaji and Vada pav are very popular among the locals and are usually sold on stalls and in small hotels. Meals (mainly lunch and dinner) are served on a plate called thali. Each food item served on the thali is arranged in a specific way. All non-vegetarian and vegetarian dishes are eaten with boiled rice, chapatis or with bhakris, made of jowar, bajra or rice flours. A typical vegetarian thali is made of chapati or bhakri (Indian flat bread), dal, rice (varan bhaat), amti, bhaji or usal, chutney, koshimbir (salad) and buttermilk or Sol kadhi. A bhaji is a vegetable dish made of a particular vegetable or combination of vegetables. Aamti is variant of the curry, typically consisting of a lentil (tur) stock, flavoured with goda masala and sometimes with tamarind or amshul, and jaggery (gul). Varan is nothing but plain dal, a common Indian lentil stew. More or less, most of the dishes use coconut, onion, garlic, ginger, red chili powder, green chilies, and mustard though some section of the population traditionally avoid onion and garlics.

Maharashtrian cuisine varies with the regions. Malvani (Konkani), Kolhapuri, and Varhadhi cuisins are examples of well known regional cuisines. Kolhapur is famous for Tambda Pandhra rassa, a dish made of either chicken or mutton. Rice and seafood are the staple foods of the coastal Konkani people. Among seafood, the most popular is a fish variety called the Bombay duck (also known as bombil in Marathi).
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