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Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
At the prison, he started learning Tamil and studied the Kural and was tempted to translate the work into Marathi. [1] He referred to the works on the Kural by V. V. S. Aiyar [2] [3] and also consulted with fellow Tamil inmates at the prison to get the full import of subtle ideas in the work. [3]
The first book of Ain-i-Akbari (the third volume of the Akbarnama), written in 1590, gives several recipes, mainly those popular among the Mughal elite. [33] Ain-i-Akbari divides recipes into three categories of sufiyana : meat-free dishes, meat-and-rice dishes, and meats cooked with spices.
Misal pav (Marathi: मिसळपाव) is a dish from the Indian state of Maharashtra. It consists of misal (a spicy curry usually made from moth beans) and pav (a type of Indian bread roll). [1] [2] The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). [3]
Mehta Publishing House is based in Pune, Maharashtra, specialising in Marathi language and literature publications. It was established in 1976 by Sunil Mehta, [2] with a focus on Marathi translations of books from English and other Indian languages. [3]
This article contains a list of Marathi writers arranged in the English alphabetical order of the writers' last names. This is a dynamic list and may never be able to satisfy particular standards for completeness.
Download as PDF; Printable version; In other projects Wikidata item; ... Mahārāṣṭrīya dñyānakośa) is the first encyclopaedia in the Marathi language. ...
Download QR code; Print/export Download as PDF; Printable version; In other projects Wikimedia Commons; ... Marathi-language books (1 P) Marathi-language plays (22 P)
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