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The main difference between the cuisines of these two regions is that Fish is consumed more in the former. Another distinction is the use of grated coconuts. Often grated coconuts are used in the state to flavour the many dishes. But While while fresh coconuts are used in the coastal areas, powdered coconuts are used to flavour food in the interiors for the purpose.
Otherwise there's not much difference between the cuisines of these tow areas. TThe he people of the state, on the whole, use peanuts and cashew nuts to make their food tasty which is most often cooked in the peanut oil. A variety of fish is consumed throughout the state. The Bombay Duck is the most famous fish delicacy of Maharashtra. Other types of fish consumed include Mackerel and Pomfret.
While the non vegetarians relish the many fish dishes and dishes prepared with mutton, chicken and eggs; the A variety of fish is consumed. The Bombay Duck is the most famous fish delicacy of the state. Other fish consumed include Mackerel and Pomfret.
Vegetariansvegetarians enjoy eat a variety of vegetable dishes s treated with Kala Masala (a special mixture of various types of spices). Often jaggery and tamarind are used to flavour the various vegetarian curries to make them sweet and sour.
Brinjal is the most widely consumed vegetable in Maharashtra and several vegetarian dishes delicacies are prepared with it. Bharlivangi is a special dish made with brinjals. To make this dish, baby Brinjals brinjals are stuffed with grated coconuts to make this dish.
Bedsides the many vegetarian and non vegetarian dishes, the state is also famous for its For those with sweet tooth the state has many sweet delicacies including Motichur Laddoos and Puran Poli. While The the former is a round sweetmeat prepared with gram flour, , the latter is a type of bread which is stuffed with jaggery and gram flour.
Food (Anna) is equated to the Lord Brahma. Hence, much attention is paid to its preparations and the way it is served. A typical Maharashtrian meal is served in an orderly fashion. A good host is one who knows the art of serving food. In fact, serving dishes in the state is an elaborate affair. One who does not know the correct order isn't considered a good host.