-Master Himanshu Lohote – Std IX

(This article was published in Times NIE, 26th March 2018)


The Maharashtrian cuisine covers a range from mild to very spicy disheswhich makes abundant use of aromatic and flavourful ingredients. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet.Here is a list of three traditionaldishes from Maharashtra’s myriad cuisine that stands out as an authentic masterpiece.

Kulith (Horse gram floor) Shengole

Kulith Shengole is a rustic Maharashtrian dish made using dumplings of horse gram flour and is spiced up with spices like red chilli and cumin powder. It is a really tasty and healthy recipe. It can be called as Maharashtrian pasta. Making the round rings can be a tedious job but the effort is worth the comfort that this dish provides.


Masvadi, a mixture of coconut and groundnuts wrapped in a roll of gram flour is a traditional Maharashtrian recipe. It is a specialty of the western Maharashtra and servedwith Bhakari and onion as a welcome dish to the guests. The Masvadi is dipped in spicy and hot rassa. It is one of the most tempting and filling dish which tastes the best when served hot. The                  mouth-watering veg dish is prepared on occasion of festivals and family gatherings in most of villages.

Rodga (Wheat flour buns)

Rodga is a rustic recipe from Vidharba, an eastern region of Maharashtra.                Traditionally it is cooked on open wood fire. Nowadays, it is cooked in oven.  Dough is made by mixing wheat flour,semolina, carom seeds, yogurt, baking powder, salt and water and the dough is rolled into thick flat breads of different sizes. The breads are then arranged by applying oil in between them. Finally all the ends are gathered together and baked.Rodga is usually served with ‘Eggplant Curry’ and ‘Varan’.

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