1. MARATHI CUISINE
DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY,
ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
F & B (P) III
SUNIL KUMAR

2. SPECIALITIES
• Marathi foods uses lot of fish and coconut.
• There is enormous variety of vegetables in their
regular diet.
• Grated coconut is used in many kind, but coconut
oil is not very widely used as a cooking medium.
• Peanut and cashew nuts are widely used in
vegetables.
• Peanut oil is the main cooking medium.
• They eat both rice and wheat.
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SUNIL KUMAR

3. • Ratangiri a district in Maharashtra has the
distinction of producing the best mango in the
entire world, called ALPHONSO or APUS.
• The meal is eaten in large metal plates called
TAATS , most of the food is already on the plate
in a very special changing order.
• TAATS contain one or more small katories called
VATI for gravies and dessert.
• Each item has a designated place on the plate like
number on the clock.
• The left side is for seasoning, relish and savories,
the right side is for vegetables, split peas and
sweets.
F & B (P) III
SUNIL KUMAR

4. • Cash crops such as sugar cane, cotton and
tobacco and oil seeds such as ground nuts,
sesame seeds, sun flower, safflower and
jowar are grown on a large scale.
• Dairy and animal husbandry are the other
important occupation of the people.
• The meal is a well balanced diet of grains,
pulses, vegetables and milk products.
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5. REGIONS
• VIDHARBHA
• KHOLAPUR
• MARATHWADA
• WESTERN GHATS
• KONKON
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6. VIDHARBHA
• Vidharbha is situated in the eastern part of
Maharashtra.
• Includes the winter capital Nagpur and other
major cities.
• Best quality oranges comes from Nagpur.
• Most of the population in the region are
vegetarians, food with mild flavor.
• Jalgaon is famous for bananas.
• Rich in peanuts, rice and most of all citrus fruits
like oranges and sweet limes.
• The cuisine is spicy and the ingredients commonly
used are besan or chickpea flour and ground
F & peanuts.
B (P) III
SUNIL KUMAR

7. KHOLAPUR
• Situated in the south eastern part of Maharastra.
• People of Kholapur like spicy foods with lot of
chilies.
• Due to the preference of non vegetarian, the meat
cookery is highly developed in this region.
• Most people are in the farming business- with
sugar cane, rice, pulses, fruits and vegetables.
• It is famous for meat curries called RASSA, a red
hot meat curry served with chapattis.
• PANDHARA RASSA white gravy are also
famous in these region.
F & B (P) III
SUNIL KUMAR

8. MARATHWADA
• Situated at the eastern part just below
Vidharbha.
• People of Marathwada like spicy foods,
like kholapur.
• They use lot of chilies and garlic in their
dish.
• It is also famous for the home made
pickles and chutneys.
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SUNIL KUMAR

9. WESTERN GHATS
• Situated at the north west coast line along the
Arabian sea.
• The major cities are Mumbai, Nasik, Pune etc.
• The people of this region show their preference
towards moderately spiced food.
• Fish and other sea foods are popular. Bombil is a
variety of dried fish which is very popular.
• The western ghats are the birth place of Indian
fast foods like vada pav, pav bhaji etc..
• Nashik is famous for the grapes.
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10. KONKAN
• Konkan is situated at the southern tip of the
western coast.
• Kholapur and Ratangiri are some of the important
cities which comes under Konkan.
• Cookery of this region shows an influence of
Karnataka as they use lot of coconut in their
dishes, so coconut act as an important ingredient.
• They use kokum instead of tamarind to impart a
tangy flavor.
• They like both vegetarian and non vegetarian
food.
F & B (P) III
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11. • The climate of konkan is favorable for the
growth of fruits also, the most important
and famous being the alphonso mango.
• The other fruits are jack fruit, coconut,
betel nuts, cashew nuts and kokum.
• The main occupation of the people is
agriculture.
• Rice is grown in large scale, it is the staple
food of this region.
• They eat rice, bhakri made out of rice,
dhal, sprouted pulses and vegetables.
• Coconut is also usedKUMAR of dishes.
in lot
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12. • The konkani curries are based on the two basic
masalas pastes they are…
• RASGOLI- made from fresh coconut and variety
of spices.
• Bhajana – made from the paste of stronger spices
with roasted coconut and onions.
• The former is used for fish curries and later is
used for meat and chicken curries.
• Both can also be used for the vegetable curries.
F & B (P) III
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13. •
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A typical maharashtrian meals
consists of…..
Special bhath – masale bhath.
Poli / pori
Amti
Batata bhaji
Gravied whole lentil – usal
Chutney and pickle
Koshimbir
Papad / bhaji
Plain / spiced butter milk
Sweet dish – kheers
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14. SIGNATURE DISHES
• Komdi cha rassa
Chicken pieces cooked in onion,coconut, poppy
seed paste,flavored with pepper, cloves,
cinnamon, nutmeg, somph, ginger and garlic.
• Pandhra rassa
• Besan ladoo
• Coconut poli / puran poli
• Amti
• Masalyachi wangi
• Panchamrut
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15. • Saars :
they are not exactly soup, however soupy and are
eaten in Maharashtra with Indian bread. They are
served in small individual bowls.
• Koshimbirs :
they are simple every day relishes that are served
with most meals.
• Mutton kholapur :
• Batata bhaji :
potatoes cooked with cumin seeds, curry leaves,
lime juice and a touch of sugar and coconut
flavored with Maharashtra famous masala called
F & B (P) III
KALA MASALA. SUNIL KUMAR

16. KALA MASALA
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Cinnamon
Cardamom
Cumin
Sesame seeds
Copra (blackened coconut)
Roast and ground all the above spices and
store it in a air tight container.
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SUNIL KUMAR