Cuisines in Maharashtra
The Cuisines of Maharashtra are considered the creation of Lord Brahma. Mostly the medium of cooking amongst the locales is coconut and pea nut oil. The sea foods are quiet and Bombay duck is amongst the most eaten delicacies in Maharashtra. Spices and lots of vegetables are used in the Maharashtrian cuisines. The people consider there food without ‘paapad’ as incomplete. The food of the region is divided into Varadi, and Konkani. The most popular of all vegetables in Maharshtra is brinjal and baby brinjal. All dishes in Maharashtra are eaten with boiled rice. Kokum is used the sour purple seeds are used as the added ingredient give flavor to the cuisines. Marathi food includes all the shades of life in their meal platter. After eating their meals, they eat ‘Puran Poli’, the flour bread is stuffed with jaggery and gram flour and shreekhand, which is sweetened curd flavored with sweetened curd, cardamom, and saffron.
Some special meals are cooked during the festivals of Maharashtra which are as follows;
- Gudi Padwa: Soonth Panak, Sprouted Chana Usal
- Holi: Puran Poli
- Haritalika: Coconut Potali
- Ganesh Chaturthi: Modak
- Diwali: Shankarpali, Badam Halwa, Chakli, Karanji.
- Makar Sakranti: Tilgul, Shengdana Chikki
