Regional Marathi Cuisine

Regional Marathi Cuisine

Sr. No.

Region of Maharashtra

Marathi Food



Mumbai, the capital of the state of Maharashtra, is a cosmopolitan city and so one can find almost all type of food here. For example, Indian dishes such as Gujarati thali or Udipi Dosa as well as International cuisine such as Chinese. Vada pav and Pav bhaji may be regarded specifically as dishes that originated in Mumbai.


The traditional crops of the coastal Konkan region are coconuts, mangoes, cashews, rice and a variety of pulses. The region also grows a great quantity of kokum, a sweet-sour fruit. It is used as the souring agent in curries in place of tamarind or tomatoes. Kokum is also used on its own for making a soup. Fish and seafood is available in Konkan in vast varieties and in abundant supply. All these ingredients find place in the traditional Konkani food. A typical Konkani meal, therefore, will have fish curry served with rice. Those who are lacto-vegetarians will again have rice as their staple with vegetables and lentils. Popadams prepared from rice floor are also a Konkani specialty.

Southern Region

This region is rich in sugarcane fields, rice paddies and milk. Well-irrigated farms produce plump, juicy fruit and vegetables throughout the year.In the winter months, coconut kernels cooked in sugar syrup and eaten with peanuts and fresh chana is a popular dish. Winter also means plenty of milk, and typical milk sweets like basundi, masala milk, shreekhand and kheer. It is a social event in these areas to go to the riverbank for a picnic or row down the river to eat young roasted corn-cobs (hurda) of Indian millet(jwari) with hot garic/chill chutney. Milk, nuts, rough bhakaris (flat bread) of jwari (millet), hot meat curries and chilli-spiked snacks are favorites foods here.


Vidarbha‘s cuisine is usually spicier than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and ground peanuts.


Home of MarathasPune is a historic city. The food of these communities is delicate, sparsely designed and lacto-vegetarian. Puneri misalthalipeethPuri bhaji and Dalimbi usal are regarded inexpensive but tasty and nutritious at the same time. However, since Pune is a large metropolitan city with diverse population, regional food from all parts of India and beyond is available in the city. Bakarwadi is another snack popular in Pune.Thalipeeth


Kolhapur is as famous for its spicy mutton curries as its Mahalaxmi temple or palaces. Popularly called ‘Matnacha rassa’, red-hot mutton dish is served with a white gravy to dilute its pungency and. chappatis . A chilly red gravy for the mutton curry is popular for those who like hot curries.. Kolhapuri misal is one of the spiciest dish.Kolhapuri “Pandhar rassa” is one of the popular dish in Kolhapur containing bone stock which is highly calcium rich. “Kolhapuri Thecha” is one of the famous spicy item made from green chilly, onion, garlic, salt and some other spices.Tambda-Rassa


As a result of the long Islamic Moghul rule in the region, the cuisine of Auguranbad has been highly influenced by the North Indian method of cooking, . Aurangabad’s food is much like Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Meat cooked in fresh spices and herbs is a specialty, as are the delectable sweets.aurongabad food


The city of Nagpur inherits a glorious history and varied rich cultural influences and has burgeoned in recent times as a gourmet city. There are unusual snacks, curries, pulaos and sweets to pamper avid eaters. The food is generally spicy, with a good amount of ghee, and peanuts, dried copra and dal are often the basis of the flavors. Nagpur is also famous for its spicy non-veg preparations known as Saoji preparations, that are generally made by using clove-pepper paste instead of red chilli powder.


The city of Solapur has a mixed culture of Maharashtra, Andhra Pradesh & Karnataka. The most popular dish is Shengachi poli or Groundnut bread, which is sweet bread or poli just like Puran poli. Another popular item to accompany many dishes is peanut chutney or spicey mixture of crushed peanuts, red chilli powder salt, and other spices. Solapur being one of the biggest cultivators of Jowar in India, one can enjoy crisp Jowar bread. Solapur is also famous for its “Khara Mutton” (Mutton Achar) or salty goat curry.


Jalgoan is known as the district of Banana and sugar cane. Popular dishes include Shevanchi Bhaji, wange bharit (Baingan Bartha or roasted eggplant/aubergine preparation), Udchali dal also known as “Ghute” (Urid Daal), Bharleli wangi( Stuffed Brinjal), Thecha (Mix of Garlic and Green chilies) to accompany many dishes, Bhakari (flat white millet bread) and spicy mutton.This place is known for its wide variety of Papads which includes Papads of Jowar,Udid,Nagli(Nachani),Rice,Potatoes etc. In This region people prepare a snack that translates “Wheat Flakes”. Brinjal (eggplant/aubergine) is major crop in the district here and therefore finds widespread use in regular meals as well as special occasion meals. The majority of the population in the district belongs to the peasant farmer community called Leva Patils (eg. Dhake )and so their traditional food is very simple.

  • Ashish

    if you could please find out the proportions and recipe for saoji mutton/chicken (method of preparation) it would be great

    • sure …I generally do not focus on recipes… but if you want I shall do that soon