Maharashtra, the land of dreams,
offers an alluring assemblage of simple vegetarian and exotic sea food for
the conoisseurs. Different regions of the state offer a rich and varied
variety of dishes, many of which have become are a rage all over the
country. A blend of Malvani, Gaud Saraswat, Brahmin and Goan style in the
coastal
Konkani cuisine is as enchanting as the
Varadi cuisine of the interior Maharashtra.
Staple
food of the people of Maharashtra is rice while huge variety of vegetables,
fishes and coconut form the essential part of the diet. Peanut oil is
predominantly used as a cooking medium. Though the guiding principle while
cooking is that the oil should not be seen in the prepared dish hence more
often the vegetables are steamed. This helps to retain the nutritive value
and flavour of the vegetables. Deep frying is rarely used in Maharashtrian
cooking. Combination of jaggery and tamaring render a sweet-sour taste in
the vegetables and pulses. A concoction of spices called, '
kala
masala' makes the dishes all the more enticing.
People of Maharashtra are very much fond of snacks too, most of which are
savoured by the entire nation.
Kokum, a deep purple
berry with a sour and pleasing flavour is used in several recipes. Dishes
made of gram flour (besan) are common in Varadi cuisine while ginger and
garlic are used in abundance in most Mahrashtrian dishes.
The state has a refined style of serving the food. '
Taat
Vadhany' (method of setting the food on the plate) is the traditional
and aesthetic way of serving various dishes on the '
tvaata'
(plate).
