 |
| Kadhi Goole Indian State: Maharashtra |
So today we have reached Maharashtra in our Blogging Marathon! Its difficult to believe that we have reached day 16 in the Marathon where we are blogging on cuisines of Indian States!
Maharashtra is a state in the western region
of India. It is the second most populous state after Uttar
Pradesh and third largest state by area in India.
Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people from the state of Maharashtra in India. Maharashtrian cuisine is an
extensive balance of many different tastes. Maharashtrian cuisine covers a range from
being mild to very spicy dishes.
Bajri, wheat,
rice, jowar, vegetables,
lentils, and fruit form important components of the Maharashtrian diet.
The cuisine of Maharashtra can be divided into two major sections—the
coastal and the interior. The Konkan, on the coast of the Arabian
Sea has its own type of cuisine, a homogeneous combination
of Malvani, Goud Saraswat Brahmin, and Goan cuisines. In the interior
of Maharashtra, the Vidarbha and Marathwada areas have
their own distinct cuisines.
The cuisine of Vidarbha uses ground nuts, poppy
seeds, jaggery, wheat, jowar,
and bajra extensively. A
typical meal consists of rice, "poli" roti or '"Bhakar" both along with "varan" or
"aamtee"—lentils and spiced vegetables. Cooking is common with
different types of oil. People love spicy food. Savji food
from Vidharbh is famous all over Maharashtra.
Like other coastal states, there is an enormous variety of vegetables eaten,
fish and coconuts are common. Peanuts and cashews are often
served with vegetables. Grated coconuts are used to flavour many types of
dishes, but coconut oil is not widely used; peanut oil is preferred. Kokum, most commonly served chilled, in an appetiser-digestive
called sol kadhi, is
prevalent. During summer, Maharashtrians consume panha, a drink made from raw mango. The sweet which is famous in Maharashtra is modak, peda, etc. even
the locals are found of gulab jamaun, kaju katri.
