A FOOD TRADITION
Maharashtrian Cuisine
Maharashtrian cuisine includes foodways from the western Deccan, the Konkan coast, and inland plateau communities, producing substantial variation in grain, spice, and protein use. Millet, rice, wheat, gram flour, peanuts, sesame, coconut, kokum, tamarind, and goda masala are common ingredients. Techniques include dry-roasting and grinding spice blends, steaming, fermentation, frying, and slow braising. Recognizable dishes include puran poli, misal pav, and bharli vangi, while coastal cooking often emphasizes fish and coconut. The tradition spans domestic, festive, agricultural, and urban foods and is not limited to one city or dish.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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