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.
Maharashtrian cuisine includes mild and spicy dishes. The urban population in metropolitan cities such as Mumbai, Pune and others has been influenced from other parts of India and abroad. For example, the Udupi dishes idli and dosa, as well as Chinese and Western dishes, are quite popular in home cooking and in restaurants. Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth. Occupying a vast area with distinct geographical differences and food availability, the Marathi people from different regions produced a diverse cuisine.
The diversity extends to the family level because each family uses its own unique combination of spices. The majority of Maharashtrians eat meat and eggs, but the Brahmin community is mostly lacto-vegetarian. In the coastal Konkan region, rice is the traditional staple food. Wet coconut and coconut milk are used in many dishes.
Marathi communities indigenous to Mumbai and North Konkan have their own distinct cuisine. In the Vidarbha region, little coconut is used in daily preparations but dry coconut and peanuts are used in dishes such as spicy savjis, as well as in mutton and chicken dishes. Lacto-vegetarian dishes are based on six main class of ingredients including grains, legumes, vegetables, dairy products and spices. Staple dishes are based on a variety of flatbreads and rice.
These crops grow well in this dry and drought-prone region. Increased urbanization has increased wheat’s popularity. Rice is the staple food in the rural areas of coastal Konkan region but is popular in all urban areas.