Maharashtrian cuisine is of two kinds - Konkani and Varadi. Despite its difference in style of preparation, both the style use lot of seafood and coconut. Peanut oil is the main cooking medium, and grated coconuts, peanuts and cashew nuts are widely used in vegetarian dishes. Kokum is the most commonly used digestive-appetizer and sol kadhi is served chilled.
Butter fried and crisp bombil or bombay duck is the most popular
seafood. Rice and bhakris are the main starch intake for Maharashtrians.
Bharlivangi or baby brinjals stuffed with coconut is very popular.
Maharashtrian food is incomplete without papads. Roti-stuffed puran
poli, with a sweet mixture of jiggery and gram flour, and shreekhand is
the most popular dessert in Maharashtra.
Food for Festival
Soonth panak and sprouted chana usal are prepared for Gudi Padwa, puran
poli for Holi, coconut potali in Haritalika, karanji and chakli for
Ganesh Chaturthi, shankarpali, badam halwa, chakli and karanji during
Diwali, shengdana chikki in Makar Sakranti.
Food for Weddings
Vegetarian food prepared without garlic and onion is served on banana
leafs on marriages. The menu includes vegetables in coconut gravy, green
mango chutney, cucumber and peanut salad, rice, puris, golden dal called
varan and a sweet dish like jalebi, creamy basundi or saffron-scented
shrikhand. Mattha or coriander-flavoured, salted buttermilk complements
the meal, and sums up with a sweet paan called vida.