Vaafavne or steaming is a technique used frequently before items are fried. Fish is shallow-fried and meats stewed until succulent. Food, in this culinary culture, is mostly sautéed, stir-fried or slow-cooked under pressure. In Marathi culture, food is considered equivalent to God – “anna he poornabrahma.” A typical Maharashtrian Phodni or tempering (using ghee and select spices) is bound to tantalize the olfactory senses of a Marathi Manus irrespective of regional affiliation. However, it is similarities rather than differences that impart the Maharashtrian cuisine a distinct flavour of its own. A specialised culinary tradition of this region is the Saoji which also bears the influence of Gujarati and Marwari cuisines. Crops such as jowar, bajra and toor form the staples of the region. Although a part of the Maharashtra state, this region has a distinct culture assimilating influences from the neighbouring states of Madhya Pradesh, Chattisgarh and Telangana. This region which includes the districts of Nagpur, Amravati, Chandrapur, Akola and Bhandara, is rich in forest and mineral resources. To the north of Marathwada lies the Vidarbha region which forms the north-eastern boundary of the state of Maharashtra. This region includes the districts of Nanded, Beed, Latur, Jalna, Aurangabad and the surrounding areas.
This is a hot and arid region where the custom of sun-drying vegetables is quite common. Moving further inland, one comes across the sun-kissed land of Marathwada. As the area is often visited by drought, hardy crops such as jowar and bajra thrive here. For example, items such as Dal Baati (Rajasthan) and Shev (Gujarat) find a place in the menu of the region. The food of this region reflects culinary influences from neighbouring states such as Rajasthan and Gujarat. Towards the north of Desh is the Khandesh region comprising chiefly of the districts of Nashik, Jalgaon and Ahmednagar. The spicy Kolhapuri cuisine of this region offers a peek into the eating habits of the royals. This region historically formed the centre of the Maratha empire. Moving inwards from Konkan, one reaches the region known as Desh that includes the main districts of Pune, Satara and Kolhapur.
Konkani cuisine itself is quite diverse and includes several-sub cuisines such as Malvani and Saraswat Brahmin. A specialty of this cuisine is saltwater fishes dipped in a variety of sour-sweet gravies that pair beautifully with steamed rice. As is true for most coastal areas, rice and fish are the staples of this region. The Konkan region is the coastal belt of Maharashtra and comprises primarily of the districts and cities of Raigad, Sindhudurg, Ratnagiri, Mumbai and Thane. The climatic and cultural peculiarities of every region are reflected in the ingredients and tenor of its food. The territory of Maharashtra can be divided into the following regional formations: Konkan, Desh, Khandesh, Marathwada and Vidarbha. Let us proceed by elaborating further upon the regional diversities of Maharashtra. Maharashtrian cuisine is one of the most wholesome and underrated cuisines of the Indian subcontinent. Apart from certain signature dishes that have found a place in restaurant menus throughout the country (such as Vada Pav and Pav Bhaji), traditional Maharashtrian food is relatively unknown beyond the confines of the state. The landscape of this state presents a patchwork of food habits ranging from the briny flavours of the coastal areas to the rustic flavours of the inner mainland. The culinary culture of Maharashtra can be best explained from a similar perspective. The expression “Indian food” always invokes a riot of flavours arising out of the incredible diversity of the country’s landscape, climate and cultures.
0 kommentar(er)
