Cuisine in Maharashtra
The saying 'Anna he poornabrahma' aptly summarises what Maharashtrians feel
about the food they cook. They consider 'anna', or food, equal to 'Brahma',
or the creator of the universe. Food is God, to be worshipped. Little wonder
that Maharashtrian cuisine not only fills the stomach, but also fills the soul
- with content!
The cuisine of Maharashtra is largely influenced by the landscape, the people
and the crops grown in various regions. It is not only memorable for its subtle
variety and strong flavours, but also because of the legendary hospitality of
Maharashtrians. In affluent homes, feasts often start at mid-day and end when
the sun turns towards the western horizon.
The people are known for the aesthetic presentation of food, which adds extra
allure to the feasts. For instance, in formal meals, it is a practice to sing
sacred verses to dedicate the meal to God. The guests sit on floor rugs or red
wooden seats and eat from silver or metal thalis and bowls placed on a raised
'chowrang', or a short decorative table. Rangolis or auspicious patterns of
coloured powder are drawn around the thali or the chowrang.
To avoid mixing flavours, each guest is given a bowl of saffron scented water
to dip the fingers in before starting on the next course. There is a specific
order of serving of savouries and sweets, curries and rice or rotis, and a person
who does not know this is not considered to be well trained in the art of hospitality.
Agarbattis spread fragrance everywhere and the host believes the satisfaction
of his guests to be his true joy.
Interested
? Book Tour through our Members
