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Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes.
Misal. Kolhapuri Misal, Puneri Misal, Nashik Misal etc.. Misal ( Marathi: मिसळ [misəɭ], meaning "mixture"), is a very popular spicy dish in the Western Indian state of Maharashtra. The dish is mostly eaten for breakfast or as a midday snack or sometimes as a one-dish meal, often as part of misal pav. It remains a favourite snack since ...
Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and very spicy dishes. A typical Maharashtrian meal consists of boiled rice, bhakri or poli along with varan, aamti and cooked lentils or a spiced vegetable. Bhakri is an integral part of Maharashtrian cuisine. Bhakri is ...
Dal bhat is often served with vegetable tarkari or torkari ( तरकारी in Nepali, তরকারি in Bengali) – a mix of available seasonal vegetables. It is also called dal bhat tarkari (दाल भात तरकारी) in Nepali and Bengali (ডাল ভাত তরকারি). A small portion of pickle (called achar ...
Kombdi vade. Kombdi vade is a dish native to the Konkan region in the Indian state of Maharashtra. The dish consists of a traditional chicken curry (including chicken pieces with bones), vade (fluffy fried dumplings made of rice flour, and occasionally of wheat and Ragi flour ), onions, lemon juice and solkadhi (a gravy made from coconut milk ).
Pakistan portal. Food portal. v. t. e. Punjabi cuisine is a culinary style originating in the Punjab, a region in the northern part of South Asia, which is now divided in an Indian part to the east and a Pakistani part to the west. This cuisine has a rich tradition of many distinct and local ways of cooking.
Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvani cuisine uses coconut liberally in various forms such as grated, dry-grated, fried, coconut paste and coconut milk. Many masalas have dried red chilies and other spices like coriander seeds, peppercorns, cumin, cardamom, ginger and garlic.
Khandvi ( Gujarati: ખાંડવી khāṇḍvī ), also known as Patuli, Dahivadi or Suralichi Vadi (Marathi: सुरळीची वडी), is a savory snack in the Maharashtrian cuisine [ 2] as well as in the Gujarati cuisine of India. [ 3] It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour ...