It is well known that Maharashtrians consider their
food as 'Anna he poornabrahma' meaning they consider 'anna', or food, equal to
'Brahma', or the creator of the universe. Food is God, to be worshipped. Apart
from this, the people of this state also believe in offering their food first
to the lord as a thanksgiving for all that He has given. Especially, on festive
occasions, some specific mithais (sweets) are offered such as Ukadiche
Modak (Ganesh Chaturthi) and Satyanarayan Puja Sheera.
Even inside the state itself, one can find distinguishing flavours and food
styles that make eating an interesting activity altogether. Maharashtrian
cuisine is divided into two, Konkani, and Varadi. Though quite different, both
use a lot of seafood and coconut.
Grated coconuts spice many kinds of dishes, but coconut oil is not very widely
used as a cooking medium. Peanuts and cashew nuts are widely used in vegetables
and peanut oil is the main cooking medium. Another feature is the use of kokum,
a deep purple berry that has a pleasing sweet and sour taste. Kokum, most
commonly used in an appetizer-digestive called the sol kadhi, is served
chilled.
Among seafood, the most popular fish is bombil or the Bombay duck, which is
normally served batter fried and crisp. All non-vegetarian and vegetarian
dishes are eaten with boiled rice or with bhakris, which are soft rotis made of
rice flour. Special rice puris called vada and amboli, which is a pancake made
of fermented rice, urad dal, and semolina, are also eaten as a part of the main
meal.
In the vegetarian fare, the most popular vegetables are brinjals. A popular
style of cooking brinjals is bharlivangi or baby brinjals stuffed with coconut.
Maharashtrian fare is incomplete without papads, which are eaten roasted or
fried. The most popular desserts of Maharashtra are the puran poli, which is
roti stuffed with a sweet mixture of jaggery and gram flour, and shreekhand,
which is sweetened curd flavored with cardamom and saffron.
|
Gudi Padwa, Holi, Haritalika, Ganesh Chaturthi,
Diwali, Makara Sankranti are some of the festivals native to the state of
Maharashtra. And some special foods during these festival times 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
|
|
After the marriage ceremony is done with, guests sit down to a traditional meal
served on a banana leaf. The meal is entirely vegetarian in nature and is
created without any onion or garlic. It consists of a selection of vegetables
in coconut gravy, green mango chutney, cucumber and peanut salad, rice, puris,
golden dal called `varan' and a sweet dish like jalebi, creamy basundi or
saffron-scented shrikhand. `Mattha' or coriander-flavoured, salted buttermilk
complements the meal which ends with a sweet `paan' called `vida'.
|