Maharashtrian Food

Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people, those from the state of Maharashtra in India. Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, ukdiche Modak,batata wada and "Kande-pohe".


Maharashtrian meals (mainly lunch and dinner) are served on a plate called (thali). Each food item served on the thali has a specific place. The bhaaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner's hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use left hand while eating.
The staple dishes of Maharashtrian (nagpur)cuisine are based on bread and rice:

• Ghadichi Poli or chapati - unleavened flat bread made of wheat, more common in urban areas.
• Bhakri - bread made from millets like jowar and bajra, form part of daily food in rural areas.

The bhaajis are vegetable dishes made with a particular vegetable or a combination of vegetables and requires the use of Goda masala, essentially consisting of some combination of onion, garlic, ginger, red chilli powder, green chillies and mustard. Depending on the caste or specific religious tradition of a family, onion and garlic may not be used in cooking. For example, a number of Hindu communities in Maharashtra and other parts of India refrain from eating onion and garlic during Chaturmas (broadly equates to the rainy monsoon season).
A particular variant of bhaaji is the rassa or curry. Vegetarians prepare rassa or curry of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a soup like preparation than bhaaji. Varan is nothing but plain dal, a common Indian lentil stew. Aamti is variant of the curry, typically consisting of a lentil (tur) stock, flavored with goda masala, tamarind or amshul, jaggery (gul) and in some cases coconut as well. One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda (sweet) masala or kalaa (black) masala.
Non-vegetarian dishes mainly use chicken, mutton (mainly goat), fish and other seafood. The Kolhapuri taambda rassa (red curry) and pandhra rassa (white curry) of chicken and mutton from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout Maharashtra. The coastal regions of Konkan are more famous for the fish and seafood dishes.
A typical Maharashtrian lunch or dinner usually starts with Poli (chapati), accompanied by one or more bhaaji(s) (cooked vegetables) and a koshimbir(vegetable salad) along with some sides(usually pickles, Chutneys, or papad (Poppadom)). This is usually followed by a second course of varan(lightly or unspiced Daal preparation), aamti (spicy Daal preparation) or rassa with rice. As with most of Indian cuisine however, each region and /or community has its own quirks, preferences and variations of the above general format.
Koshimbir is very common and healthy addition to the plate. Typically made from raw vegetables mixed with yogurt and ground roasted peanuts (Danyache Kut). Raitas made with different types of vegetables such as cucumber or carrots are variants of koshimbir.


There are lots of snack , Sweets and side dishes in Maharashtrian cuisine. Some quintessentially Maharashtrian dishes are Pohe, Vada Paav, Upma, Chivda, Surali Vadi, Misal Pav,Pav Bhaji,ThaliPith, Sheera, Khichadi, Moda,Lonache (Pickle),SolKadi,Alu Wadi, Kanda Bhaji , Puran Poli, GumabJaam, Shrikhand, Kheer, Basundi

Bharatnatyam Dance

Bharatnatyam is one of the most popular classical Indian dances. Bharatnatyam is more popular in South Indian states of Tamil Nadu and Karnataka. Bharatnatyam dance is almost 2,000 years old. It is believed that Bharatnatyam was revealed by Lord Brahma to Bharata, a famous sage who then codified this sacred dance in a Sanskrit text called the Natya Shastra. The Natya Shastra is one of the fundamental treatises on Indian drama and aesthetics. Natya Shastra divides dance into two distinct forms- nritta, and nritya. In nritta, focus is on mastery of abstract hand gestures and movements, whereas the dancer employs a complex system of hand signals and body language to depict emotional expressions in nritya.

The Bharatnatyam dance flourished in the Hindu temples of South India. The temple dancers (Called Devadasis or servants of god) flourished under royal patronage and religious devotion. The Devadasi system became an integral part of South Indian temple ritual. Slowly and gradually the Devadasi system went into disrepute due to economic and social conditions attached to it. The credit of reviving and popularizing the Bharatnatyam in its present form goes to Rukmini Devi, who gave it new life and respectability. Bala Saraswati, the queen of Bharatnatyam also deserves accolades for her work and efforts to popularize Bharatnatyam.

At present Bharatnatyam is an immensely popular classical dance form of India. The present form of Bharatnatyam dance was evolved by Poniah Pillai of Tanjore and his brothers. Formats of Bharatnatyam consist of Alarippu (invocation), Jathi Swaram (note combinations) Shabdam (notes and lyrics), Varnam (a combination of pure dance and abhinaya) lighter items like Padams and Javalis (all erotic) and finally the thillana (again pure dance). Bharatnatyam is considered the mother art of most of the other classical dances of India and inspires many art forms like sculpture, painting, and icon-making.