what to eat in maharashtra

Pav bhaji is a Maharashtrian fast food dish that originated in Mumbai cuisine. While Bhaji is a traditional Indian name for a vegitable dish, the Pav or Pau or Pao was the Portuguese word for bread (small rolls) intruduced by them during their brief presence in Mumbai (then Bombay), before it was gifted by them to the English as part of the dowry for Catherine of Braganzas marriage to Charles II. The pavbhaji is a spicy preparation with a mixture of vegetables, either whole or mashed, a generous dose of fresh tomatoes, a dollop of butter, optional toppings of cheese and dryfruits and fresh fruits, consumed with warm bread gently or crispy fried in butter an alltime, anytime favourite with Mumbaikars. It is native to Mumbai and has now become popular in most metropolitan areas in India, especially in those of central and western Indian states such as Gujarat and Karnataka. Pav means bread. Bhaji in Marathi means vegetable dish. Pav bhaji consists of bhaji (a thick potatobased curry) garnished with coriander, chopped onion, and a dash of lemon and lightly toasted pav. The pav is usually buttered on all sides.

Thalipeeth is a type of savoury multigrain pancake popular in Western India. It is a special Maharashtrian dish. The dough is prepared from a special flour made from roasted Chana daal, Urad daal, coriander seeds, cumin seeds, wheat, and rice. Onion, fresh coriander and other vegetables and spices are added when kneading the dough.It is usually served with white water buffalo milk butter and is very popular amongst Marathi people. Otherwise it is served with thick ghee or Toop (Marathi) or sometimes even with thick curd.

A native Maharashtrian chick pea flour recipe eaten with Bhakri (flat bread made either with bajri (Pearl millet) or Jwari (Millet).

Khich?i alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the AngloIndian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi.

This spicy fried pastry is eaten as a tea time snack. Especially popular is that from Chitale Bandhu Mithaiwale in Pune.

This article is part of a special series called The AZ of Marathi food. India is the land of diversity. Each of the 28 states in India has a unique cuisine but the Indian food served in restaurants represents only a tiny fraction of our culinary heritage. I come from the western Indian state of Maharashtra. Capital: Bombay (Mumbai). Population: 96 million (only 11 countries in the world have a population higher than Maharashtra). Language: Marathi. Traditional Marathi food is earthy and humble, diverse and very tasty. It also remains relatively unknown to nonmarathis. Its time to change that. I invite you to join me on an alphabetical culinary tour of my state. We will go through the letters A to Z and make a dish with each letter to showcase Marathi cuisine.

Kothimbir vadi is supposedly a very popular and typical Maharashtrian dish although I dont remember my mom making it of eating it too much. It is the maharashtrian equivalent of dhokla and quite tasty. This is a relatively healthier version of the dish. I follow Nupurs recipe closely with a few variations and was very happy with the outcome.

Cabbage rolls: Shredded cabbage in chick pea flour.

This article is part of a special series called The AZ of Marathi food. India is the land of diversity. Each of the 28 states in India has a unique cuisine but the Indian food served in restaurants represents only a tiny fraction of our culinary heritage. I come from the western Indian state of Maharashtra. Capital: Bombay (Mumbai). Population: 96 million (only 11 countries in the world have a population higher than Maharashtra). Language: Marathi. Traditional Marathi food is earthy and humble, diverse and very tasty. It also remains relatively unknown to nonmarathis. Its time to change that. I invite you to join me on an alphabetical culinary tour of my state. We will go through the letters A to Z and make a dish with each letter to showcase Marathi cuisine.

Bhajji or bhaji is a spicy Indian snack similar to pakora or potato fritters, with several variants. It is usually used as a topping on various Indian meals but has become popular to eat alone as a nack.[citation needed] It is a popular street food in Maharashtra, India and can be found for sale in streetside stalls, especially in dhabas on highways.Apart from being a must in the traditional Maharashtrian Hindu meal on festivals and the like, bhajjis top the comfort food list when it comes to monsoons and rains. They are generally served with a piping hot cup of coffee, tea or a traditional serving of Yameen.