Maharashtrian authentic food is rarely found outside these days. pre-planning and pre-preparation required for maharashtrian dishes are unique and hardly any restaurants do justice 90% people who say that they have tried maharashtrian dishes have practically tried some odd combination in Punjabi, South or chinese style restaurants. authentic Puneri, Malvani, Kokani, Nagpur or Satara style hotels are rare to find even in Maharashtra itself

@vedjoshi260

5 ай бұрын

Exactly...!!! I had a very similar experience in Mumbai last time... They served Puran Poli but it barely tasted sweet also it tasted as if it was a Maida roti. Being a Local restaurant, I got a chance to see how the chef made Puran Poli. He was Non Maharashtrian so what he did was, he applied Puran on the roti as we apply chutney on a Sandwhich and they had marketed the dish as if "Most Authentic Puran Poli"

@lakshmikrithika2521

5 ай бұрын

I know. All bhaji snow follow the Same pattern of kanda lah sun tamatar, then jeera dhaniya garam masala powder and garnish with dhaniya!!!!! THATS NOT MAHARASHTRIANNNNN!! 🥲

@shirkedance

5 ай бұрын

@@vedjoshi260 exactly the point. Authentic Maharashtrian food is a tedious process. 90% restaurants use cheaper bypassing cooking and pre prepping a maharashtrian dish gives a proud feeling in its own, it has its own dedicated systems

@bigbad_

4 ай бұрын

Try maratha lunch home

@bigbad_

4 ай бұрын

Come to alibag for truly kokni maharashtrian cuisine

After looking at this video, I remembered my aai and aaji saying this word- "Vyanjan". This is used to describe an ingredient of different texture put in a dish, especially bhaaji (vegetable preparation). The chana dal you specified is the Vyanjan is otherwise sappy Cabbage bhaaji. There are lot of such combinations- Matki - Farasbi, gavaar - bhopla, use of dry coconut rinds in the Alu (colocasia leaves) chi bhaji. And offcourse, dried peanut powder in koshimibir.

@krishashok

5 ай бұрын

Thanks for sharing

@vr1908

5 ай бұрын

Well described!

@drananth

5 ай бұрын

Your descriptions are itself very appetizing and stands out in knowledge of the culinary know-how!

It would be nice to watch an extended episode dedicated to Maharashtrian cuisine. Thank you.

Maharashtrian cuisine uses the simplest of ingredients but the results are superb...love maharashtrian food 👍👍👍👍

@krishashok

5 ай бұрын

Yes, true

@anon7641

4 ай бұрын

Overrated food!! Barely a cuisine- terrible food

@annsgal2025

4 ай бұрын

I would love to try Maharashtrian cuisine in the USA. Unfortunately, never seen a restaurant which is labeled as Maharashtrian.

Texture is very important. As a South Indian, it's something I feel south Indians don't focus enough on. Even upma, something that always gets a bad rap, tastes really good when you get the texture right. Right amount of roasting, right amount of nuts, oil, water.

@bharaniravuri1316

4 ай бұрын

Roast SUJEE in small quantity of Ghee. Superb flavour. I X-perimented unknowingly. You too like U P A M A A.

Aww! Us Marathi folk are feeling so loved after years of KZread neglect. Speaking of mouth feel, I just had zunka and shengdanyachi chutney from Solapur.

The variation in flavor profile and texture in different parts of Maharashtra is another specialty. The food varies so much from one region to the other. Even the simple dishes like poha or sabudana khichdi has different versions depending on where you eat them in Maharashtra.

Amazing! Watching your Insta reels made me watch your Insta videos and now on to KZread videos 😊 My whole family loves your videos! Being a foodie myself, I love the science aspect that you bring in to explain culinary art

Wow more details needed sir...mits quite exhilarating perspective

Amazed to know about the score calculation, thank you for sharing such a valuable piece. And off course Maharashtrian food is quite balanced compared to other parts of India.

Variations in Maharashtrian food are significant- Malvani, Kokani, Khandeshi, Puneri, Kolhapuri, Satari, Marathwadi, Nagpuri, Savji, Agari, Kayasth, Pathare Prabhu.... sòooooo many

@krishashok

5 ай бұрын

Indeed

@anon7641

4 ай бұрын

😂😂😂😂😂 really??? Uniformly disgusting! Lived in the state for 20 years - bad food stingy ppl! Only Konkani food is delicious & it is DEFINITELY not Maharashtrian

I am from Andhra. I live in Gujarat (grew up there). And i totally dig maharashtrian food. I agree!

Loved your approach to our cuisine !😇👍🏼 Balance is key in everything that Maharashtrians do and it reflects in their food choices too ! 💝

good, nice clean video bud

very good ideao i will look out for those now

Make one separate video on healthy food with amazing recipes please

there is a lady I don't remember the name now but she has established the chain of hotels in India as well as outside, who serves authentic food, same claims to have same test of food in San Franciscoand even in jalgaon. she has developed SOP standard operating procedures for every dish of hets

Thank you ❤

Only recently have I started using a bit of roasted dals to mix with boiled rice. (and other roasted nuts and dried fruits if feeling fancy) - it raised the flavor and mouth feel without using any spices. I used to be quite apprehensive of roasting the lentil/dal owing to a misplaced fear of eating raw bitter/burnt dals and nuts.

@krishashok

5 ай бұрын

Yes!

@TG01012K

5 ай бұрын

Tell me name of any recipe/dish name which use roasted dal&nuts to rice...I will try it

@akashdeepray

5 ай бұрын

From the southern part of India, "Bisi bele bhat' uses peanuts, roasted cashews. Curd rice uses roasted lentils - dont remember which variety. From central asia, Persian inspired cooking rice 'pilaf'/pulao uses dried fruits. Kabuli pulao is one example. I think the Indian subcontinent adapted their use to roast those dried seeds and fruits in oil like it is used in biryani. Some examples are cashew nuts, pistachios, almonds, raisins, prunes. I have recently started experimenting with walnuts, pine nuts. The idea being to use any crunchy complement to the soft, sometimes mushy texture of cooked rice.

@seleniummat-pd7zh

4 ай бұрын

​@@TG01012Kchitranna, puliogare, - predominantly roasted and fried peanuts, channa dal, urad dal etc. coconut rice, pongal and a few other variety rice recipes - use fried cashew nuts

Has to be my favourite one till date

Guess that's because Maharashtra is kind of in the central region (I'm from Amravati which is near Nagpur and Nagpur has the center of India) South Indian People call Marathis northie and North Indians call us South Indian kind of.. may be that's because we embraced many differer flavors and cuisins and made ours. On a Side Note. I love Dosa and Paratha equally..

@krishashok

5 ай бұрын

Yep! Geographically and culturally right in the middle

@ravikantrao3019

5 ай бұрын

Nope, South Indians don't consider Maharashtra to be North, at least not up to Mumbai. Culturally close to South, linguistically close to Mithila

@27NaV73

5 ай бұрын

We are neither south nor north. We are the binding link! We hold north and south and the entirety of India together ❤

@amitpatilamit

5 ай бұрын

​@ravikantrao3019 Actually, they do! I have visited south Indian cities on business purposes and lived in USA for a few years. Most of the times south Indian people were considering Mumbai and even Pune as North! I always used to start correcting them by telling them that we are below "Madhya" Pradesh so we can't be Northies. 😀 Maharashtra is a very spread out state as it is west as well as center of India.

yes ,kumkumber ,kakadi cut on sickel in a typical way is allways ultimate, my mom used to do it even i do it, but every after trying with so many different hacks the original remains the best.

Iam from A.P, i once tasted mahastra cuisine & kind liked it,but I like Tamil nadu cuisine better, as you say flavours & texture matter. I find your approach intriguing 👍

@amolairoli

5 ай бұрын

TN cuisine doesn't get the spice, aroma, flavor, texture combination as right as Maha cuisine...plus Maha cuisine is like an ocean, within Maha there are almost 10 different cuisines Malvani Konkani Khandeshi etc which are unique in their own ways

Just a suggestion: I feel like your recent videos have content that don’t fit well for shorts. For eg: this is a wonderful video which should have been given more than 1 and half minute. I guess most of your followers would like to listen even if the videos are longer.

Very interesting!

Difficult to find restaurants serving Maharashtrian cuisine in Mumbai outside of the popular snacking items like vada pav, kothimbir vadi, misal etc and the ubiquitous (but excellent) konkan fish thaali restaurants. The 'interesting' part for me is the use of spices like dagad phool, and dry copra whose toasted fragrance and bite i love in a chivda, for eg. Thank you for bringing Maharashtrian cuisine into focus; will pursue it with renewed vigour :) Jai Maharashtra.

@shantimojumdar1996

4 ай бұрын

Try Aswad opposite Sena Bhavan at Dadar. They serve everthing from Varar Bhath to Kadhi, bhakri and Pitla, bharli vangi, usal etc . Very crowded. One needs to wait for a table.

My mom is a Marathi GSB, and so I love Marathi cuisine, especially the non-vegetarian dishes. One more point - 'Maharashtrian cuisine' is more of an umbrella term; various communities like Marathas, CKPs, etc. have their own cuisines, and then, there are the regional variations like Malvani, Kolhapuri, and Saoji cuisines, for example. Since you spoke about looking at it from an engineering POV, that gave me some ideas. For instance, if we take the way the different spices infuse flavour into the masala used for making Kolhapuri mutton, then the question which comes to my mind is - what are the reaction kinetics of the process, and how can they be described as a system of differential equations? Also, there is an obvious case of mass transfer here, so then, what I'm wondering is: is there more of diffusion than convection, or vice versa? How do the various chemical reactions taking place affect the dynamics of mass transfer, and vice versa? And let's not even get started on the subject of heat transfer and momentum transfer; the result would be worth a solid PhD project. Great video!

@krishashok

5 ай бұрын

The really interesting thing is - most cooking under 100C involves no chemical changes, just mostly state changes!

@girishlone1623

5 ай бұрын

We all tend to forgget how food creates the taste experience, major part of food aesthetics, and their the Maha food serves unlimited variety

Could you please do a video on (Rainbow) evaporated milk. Is it good or bad to consume karak tea made with evaporated milk.

Doctor, jhunka/pithale bhakri/bhaat is my staple diet. Unfortunately thaali can't be had everyday. We have thaali only on festivals.

Amazing, Krish!

@krishashok

5 ай бұрын

Thank you

It's my favourite out of all Indian cuisines. The food is flavorful but at the same time quite simple.

@krishashok

5 ай бұрын

And somehow reminiscent of both north and south

Bz maharashtrian people makes home made masala for yearly bases like kokani masala, Nagri masala, ghathi masala, kalah masala n etc

Maharashtrian food is so underrated. We Marathi folks don't promote it and all we hear about Indian food is either Punjabi, South Indian or Bengali.

It’s also the most balanced thali❤️

Given the size of Maharashtra, there are so many variations and unique dishes from region to region (within Maharashtra). However, as a foodie, and having lived in various parts of Maharashtra, I feel each local zone's cuisine, although very exciting and interesting, tend to verge on being monotonic - implying not much variations from dish to dish. A particular kind of spice mix / gravy will tend to dominate - from dish to dish. However one thing nice is that among Indian cuisines (home food), a Marathi meal has consistently more salad (koshimbir - lots of variations) in meals. Most other cuisine tend to avoid salads. As I said, if one is travelling from place to place, it is very exciting to taste the enormous variations within Maharashtra.

Nice 🙂... even our North Karnataka vegetarian dishes match with the Maharashtrian way of cooking 👍

Maharashtrian food is also balanced. South and East are heavily rice bassd. Northern food is heavy on wheat. The West balances rice, wheat, and other staples very well.

@krishashok

5 ай бұрын

Indeed

@adithyahk

5 ай бұрын

You just don't know , Rural South uses ragi millet and rice and wheat ! The breakfast menu that India eats today are designed by Udupi restaurants from Karnataka

Interesting

Totally agree with you and the cuisine is influenced by the ayurvedic science much like Kerala cuisine even though they are poles apart in taste and recipes

Krish ji is right, this vid set an avalanche of comments, all cuisines have their own uniqueness & it's subjective too

Can you do a similar analysis on Odia cuisine?

Hare Krishna ❤

Im a Gujarati who grew up in Maharashtra and im a food enthusiasts and have tasted cuisines all over India and i must say Maharashtrian especially 'Satari'(Satara style)is my all time favorite,its heavenly!!

Complexity of flavour ...I felt was more in tamil cuisine...maharastrian cuisine is hard to come by outside homes...what my granny made, the items are no where to be found now...textural overlap..I totally agree with the point ...but maharastrian food is more on the heating body level( bcoz of ingredients or may be due to maharastra being more hotter & to balance out the heat)....complexity of food -highest is tamil cuisine ,nxt is kerala ,Andhra.....1 mouthful of food has so many flavors in it ..all due to multiple spices used directly ( khada)...

Nobody actually thinks of texture contributing to taste. But yeah dosa and idli are made from the same batter, but taste completely different due to texture.

When I moved to Pune, I didn't like it at all. But it really grew on me.

Oh yes

Krish.. the way you disect cooking is counterintuitive to conevntional way for cooking comentary (you dont aim for that) but still.. Yet its somehow mouthwatering.. Can you explain that...!!?? Cant agree with you more on the uniqueness of Maharashtrian food. As always, thanks for the science behind it.. Cheers!!

@krishashok

4 ай бұрын

Thank you!

Hi krishasok your contents are superb! Will you please do science of eggs, I couldn't find that in your list! I saw this episode of a Vegan doctor in the channel Diary of a CEO - then I thought of asking you on eggs. I am a doctor, I love your content and I spread your content.

@krishashok

4 ай бұрын

Science of Eggs coming up next week!

I strongly wanna emphasis on how amazing that T-shirt is.

@krishashok

4 ай бұрын

Hehe

I have been living in Pune for more than 30 years. The food is okay but not great for a layman like me. However I don’t know anything about the explanation in this video

what is the origin of bhel?

Maharashtrian food is unique, simple but tasty if u add masalas like goda masala in optimum amount.It's healthy & non spicy.

North Karnataka food also balances Jowar millet, wheat and rice. Millets are supposed to be very healthy. Vegetables found in North Karnataka also are much more tasty as they are Nati(non-hybridized) variety. Cucumber, carrot, cluster beans, okra, brinjal, methi leaves etc are much more flavouful in north Karnataka compared to what we get in Bengaluru.

@vedjoshi260

5 ай бұрын

I guess we all Belong to same Cuisinal Region--- From Southern MP to Northern Karnataka, Goa and even Parts of Gujrat and Chhatisgarh

@shanthaladevraj5560

5 ай бұрын

You are right, have experienced it

Ha I new it, Mharatta cuisine is the best and they travelled all around India at the time and made their cuisine versatile

I haven’t tried Marathi food per se, but I’m intrigued. I wouldn’t be surprised if it has a lot in common with my delicious Gujarati food! 😃

In my opinion of all the Indian foods only South Indian and Maharashtrian food r healthy nutritious as well as tasty bcoz be it veg or non veg, their diet comprises of all the masalas, cereals, grains spices, coconut, peanuts, millets etc. U get variety too...It's a all in one package.

There is also something interesting about Bengali food. I like the Bengali version of Punjabi food more than the original 😅

It's pretty simple you cannot have Punjabi , Bengali or even South Indian food everyday But you can have Maharashtrian foods each day of the year

@NandaGovinda

Ай бұрын

totally wrong that's for Maharashtrians not other states you can not have rice daily but here in hyderabad we eat rice daily and chepathi or other dished occasionally

Hyderabadi's left the chat 😢

There's also a great inter regional variation in food from different parts of Maharashtra. Kokani and malvani food is different from desh like satara and kolhapur. Koknis eat rice chapati and ghavane and in the interiors they prefer jwar or bajre ka bhakri.

most of this is done by other regions in India. But India today only means a few states.

My daughters only care about texture. They want everything to be crunchy.

It's the Most Diverse Food in India.

Maharashtrian food is hard to find in Pune.Mumbai has no maharashtrian food.

I love pure south indian food from tamil nadu

@amolairoli

5 ай бұрын

yes but it isnt as flovourfull as Maharashtrian food

North Karnataka dishes or Uttara Karntaka da dishes are what Maharashtra uses

I think Marashtrian food lacks elements which make the food taste rich and luxurious. It’s always associated with healthy and simple home cooking and not something which non-Maharashtrians crave when they want to experience elevated gastronomical pleasure.

@vinniche

4 ай бұрын

Wrong we make healthy choices. Mhanun aapan Attake paar pochlo. Purnachi poli, kaju Ani meve shiryat vaparto. Jitka jeebhe sathi changla titka tabbeti sathi vaiet hyachi jaaneev aahe mhanun vaprat nahi.

@Krishnazflute

4 ай бұрын

​@@vinnicheAapun ek mhan shikloi Naa... Gadhvala Gulachi chav... 😂

@hariyer87

4 ай бұрын

First part of your comment is a personal opinion and that’s totally acceptable coz everyone has a taste preference. The second part uses the word “non-Maharashtrians” and that could mean either 7+ Billion humans or 1+ billion Indians who aren't from the state. I REALLY don't think you have that amount of data

@annsgal2025

4 ай бұрын

My data is based on results of Google searches. I live in San Jose, California which is the nucleus of Silicon Valley. This part of the USA is very diverse culturally and cuisines from even remote African and Central American countries are proudly being represented via their restaurants. There are at least 200 Punjabi and 200 South Indian restaurants here. Just one Maharashtrian restaurant known as Puranpoli.

@MsThe90

4 ай бұрын

South indian food is rich and luxurious?​@@annsgal2025

Yes. Maharashtrian cuisine is greatest.

I have feel that video title was a click bait to either make marathis happy or instigate other folks to watch it or comment 😂😂😂 Marathi food is def yum but as a bong I would say mine is the best and so would others... Indian cuisine just like it's dialect changes every few yards etc, it's really unfair to make them compete for top spot so...n most original cuisine in india incorporate max flavours n texture hyper local to the region 😊✌🏻

Sadly Maharashtrian cuisine hasn’t gained popularity outside of Maharashtra. Even in USA, where Punjabi and South Indian cuisine has made tremendous strides in popularity, I have never seen a Maharashtrian restaurant. What gives?

@krishashok

5 ай бұрын

True. It will take some time IMO.

@0m13

5 ай бұрын

Maharashtrian cuisine does not lend itself very well to restaurant-style cooking I guess. It’s meant to be simple, home-style cooking.. that’s a feature, not a bug!

@satyavachan7099

4 ай бұрын

Vishnu ji ki rasoi chain of restaurants has tried to bring Maharashtrian dishes to people outside India. We have that restaurant here in USA and the food is great.

@annsgal2025

4 ай бұрын

@@satyavachan7099 which city?

@0m13

4 ай бұрын

I looked it up.. it’s in Sunnyvale (I hope that is one being referred to). Their menu looks pretty standard.. nothing very authentic. “Swaraj” (food truck and restaurant) as well as Annapoorna are way better!

Chalo aj Maharashtran dish banate hain.

Marathi food is goated

Even more than Kerala?

back with north representation

Personal bias and reasoning the bias

Actually, this is an acquired taste. Have lived in Maharashtra for a long time but have found their food to be loaded with red chilli and pungent ingredients that makes it not likeable. Not to mention the thin runny oily gravies. While I don't like their food, their traditional sarees, dances, literature and musicians are divine.

I don’t think so. I have tasted Maharastrian cuisine and didn’t find it that great. And anyway taste is to each his own.

@krishashok

5 ай бұрын

To each their own

@sarada141

5 ай бұрын

@@krishashok exactly!! Then what’s all this science about molecules etc !! 😂why even do that kind of research??

@nileshyalkar1764

5 ай бұрын

your bad luck.you did not find the right cook and non hybrid ingredients.It happens that many very simple dishes are unknown to many maharashtrians.they are so good that they can defeat many world famous indian dishes

@sarada141

5 ай бұрын

@@nileshyalkar1764 My point is every cuisine has such authentic dishes. Whoever does this kind of research did he do for every single cuisine to come to this conclusion?? I have nothing against any state or language or any other such thing. My objection to such conclusions is with respect to the video

@0m13

5 ай бұрын

@@sarada141it’s not the food, it’s you. May be you have just really bad taste. Not everybody is born lucky enough to really enjoy great food.

Ha ha 😂

Please don't say *फाडके*. She is not "छप्पर फाडके". She is *फडके* a piece of cloth, a small napkin. So please call her surname as "*फडके* शुभेच्छा |

All regional cuisines in India are interesting not just maharashtrian food. The taste, texture, use of varied ingredients are seen in Gujarati , Kerala , north east, bengali, tamil foods and so on. No point in glorifying a single cuisine. Bharatiya cuisine is a culmination of all varied cuisines from Kashmir to Kanyakumari. Each and every one of these cuisines in depth have flavour complexities unlike any other.

@MSJ_1987

2 ай бұрын

Absolutely right

There is something called North Karnataka which also has all the methods u discussed here. But North Karnataka food is always overshadowed by Mahrashtrian Name.

ok but food is subjective , you cant be objective about it

Don't agree at all

@dipankarbora4275

5 ай бұрын

Wanted to hear your insight.His explanation looks convincing in the context of preparation of cuisine.Rationale needs more explanation

@krishashok

5 ай бұрын

As the caption indicates, food preferences are entirely personal and subjective

But their nonvegetarian dishes not Upto the mark

@satyavachan7099

4 ай бұрын

Try Malvani dishes.

@ammh1231

4 ай бұрын

That means u have not yet tastes authentic Marathi cuisine… and of course start with authentic malwani food

@fieldphotos9403

4 ай бұрын

@@ammh1231 I have tasted the fish dishes and found them good, anyyy recommendations for meat based?. The chicken and lamb curry were very runny, not thick, dint like actually

I'm from Hyderabad and for me Maharashtrian food is straight up unpalatable

@amolairoli

4 ай бұрын

same goes for me too...Hyderabad & Andhra food is non palatable...

@pavanchebiyyam4560

4 ай бұрын

@@amolairoli It's OK. But you should know Hyderabad is not Andhra. and the so called Andhra food in Hyderabad is not authentic. Travel to places like Vijayawada, Godavari districts and Nellore.

@amolairoli

4 ай бұрын

@@pavanchebiyyam4560 you gave me names of places where rice is the staple food...& that's not palatable to me...fyi I have 100s of Andhra friends & I have eaten 100s of Andhra as well as Hyderabad dishes & they are not at all palatable to me...but most of my Andhra friends absolutely love Maharashtrian food for all the qualities mentioned by the author in this video...& lastly we all know that Hyderabad is capital of Telangana but we also know that 70% of Hyderabad is occupied by Andhra people...anyways as I said both Hyderabad & Andhra dishes are unpalatable to me...& finally I accept that it's your personal preference that you don't like Maharashtrian food & likewise my personal preference that I don't like Andhra & Hyderabad food...but this video gives an analysis & result that Maharashtrian cuisine is best in india...so yes you and me can give our personal preferences but it doesn't matter to the overall result....thanks

Its not even a cuisine! The best in india are Gujarati n Kerala n Bengali food!!

@ammh1231

4 ай бұрын

How rude is that … u haven’t come across the authentic Marathi food yet… your loss

@tulikan9688

4 ай бұрын

You are missing out bro! Don't throw shade on other regional food!

Outright rubbish!

Adding a ton of sugar to every dish is how u make maharashtrian food

@amitkkar9183

5 ай бұрын

My dear.... You havent explored maharahtrian cuisine yet.... Come to nagpur and taste saavaji cuisine, you will definately ask for sugar thereby after and no one will give you a pinch of it.... You will ask for water and everyone there will show it on your face, on head and from all holes you have.😅.....traditionally maharstrian brahmins may use sugar or jaggery in there cuisine but rest have very little or no sugar in theirs...... Btw i have been to many parts of country and i would definatwly say maharastrian cuisine is most balanced in terms nutritional values, taste and balance of all ie sweet, sour, tangy, savoury, spicy etc.... You will get all in one thali

@ammh1231

4 ай бұрын

No wayyyyyyyyyy

@shweta2299

4 ай бұрын

😂no way ,you never eat maharashtriyan food

jai Maharashtra jai Bhavani