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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.
This recipe book—also known as Pākadarpaṇam, Pākaśāstra, Pākakalā, and Nalapāka—deals with culinary arts. It consists of 11 chapters known as Prakaraṇas. It explains both vegetarian and non-vegetarian food preparation and provides details about several methods for cooking rice, meat, legumes, pulses, vegetables, fruits ...
Bakarwadi is a traditional crispy, deep-fried, disc-shaped, sweet and spicy snack popular in the western state of Maharashtra and Gujarat in India. [2] It was already popular before 1960 when these were not Gujarat or Maharashtra states; they were both a part of Bombay State, and both cultures added their own flavors to each other's recipes.
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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]
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The Marathi—Konkani languages are the mainland Southern Indo-Aryan languages, spoken in Maharashtra and the Konkan region of India. The other branch of Southern Indo-Aryan languages is called Insular Indic languages , which are spoken in Insular South Asia (predominantly the island countries, Sri Lanka and Maldives ).
Mi Marathi was established as a small family owned business in 1985, the Gautam Adhikari & Makrand Adhikari led the company for a ten-year span. In 1985 the company was listed on the BSE and NSE, making SAB the first ever Television Company to be publicly list.