• Slider Taj Mahal The pinnacle of Mughal architect, was built by the Mughal emperor Shah Jahan, grandson of Akbar the great, in the memory of his queen Arjumand Bano Begum, entitled ‘Mumtaz Mahal’. more...
  • Slider Wild Life The seventh largest nation in the world, has something or the other for everyone. Long stretches of deserts, lovely hill stations, interesting wildlife more...
  • Slider Honeymoon Romance and laugh with the idyllic sunsets and starlit skies on the beautiful beaches and the playful waves of Goa. more...
  • Slider Beaches The state of Goa in India, was a Portuguese colony until 1962, and is famous for its Indo-Portuguese culture and architecture. more...
  • Slider Religious The Golden Temple is the ultimate Sikh pilgrimage. The Harmandir Sahib, actually means the temple of Hari or the Supreme God. more...
  • Slider Hill Station Most of the hill stations are located in Uttarakhand, Karnataka, Himachal Pradesh and Jammu and Kashmir in the Himalayas. more...
  • Slider Backwater The ‘God’s Own Country’, is a small though beautiful state of South India. more...

Maharashtra Cuisine

Maharashtra is a big state of India. Its huge size has created led to the birth of two distinct type of cuisines in the state-the Konkani Cuisine and the Varadi Cuisine. While the former is the cuisine of the coastal Maharashtraarea of the state, the latter is the cuisine ofof the interiors of the state, the Vidarbha region--the interiors of the state. 

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.