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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.
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Many of the dishes on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India . Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
Misal is prepared in part with sprouted lentils [6] and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, [3] also called rassa. [7]
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This special masala makes it easy to prepare Maharashtrian items like usal, varan and masale bhat. Some of the main ingredients of kaala masala are cumin seeds, coriander seeds, cloves , cinnamon sticks, stone flower , coconut , sesame seeds and chillies .
Ganesh Chaturthi, a popular festival in the state. Maharashtra is the third largest state of India in terms of land area and second largest in terms of population in India. . It has a long history of Marathi saints of Varakari religious movement, such as Dnyaneshwar, Namdev, Chokhamela, Eknath and Tukaram which forms the one of bases of the culture of Maharashtra or Marathi culture.
Thalipeeth is a savoury multi-grain flatbread popular in Western India, particularly in the state of Maharashtra.The flour for thalipeeth, called bhajanee, is prepared from roasted grains, legumes and spices.