Enjoy the myriad tastes of food from Western India. It’s got delicious seafood, fiery meat dishes, unique street food and delectable desserts
8/31/2015 3:58:29 PM
|written By : Nithya Subramanian|
Having spent my childhood in Bombay, I was exposed to the many smells and taste of Maharashtrian food. The sound of the koli woman selling paplet (pomphret) still rings in my ears and there have been several times when I have put on the garb of a paan-chewing fisherwoman for school fancy dress competitions.
We also had Maharashtrian friends who were from the plateau – some from Pune, Nasik or Kolhapur. If Puneites cooked food that was delicate and subtle, the dishes from Kolhapur were fiery. And then there was Bombay, known for some of the best street food available at very affordable prices. Like in all of India, Maharashtrian cuisine too differs from region to region.
Maharashtra is among the largest Indian states. It is land-locked on three sides and blessed with a long coastline to its West. Obviously the cuisine has been influenced by its surroundings. Hence we can broadly say that Maharashtrian cuisine has two major styles: Varadi and Konkan. However within these two, there are several influences. For instance, the Konkan region has a blend of Malvani, Goan and Gaud Saraswat cuisine, which is seafood and coconut based, while the food from the interiors is spicer and bolder in flavour.