Tribes were the first to form the cuisine culture of western India, which is primarily Gujarat, Maharashtra, and Goa (predominantly fishermen and brahmins). As the area developed, the local commerce and commercial populations had an impact on the cuisine culture. The Parsi specialties dhansaak (a meat curry with lentils and vegetables), altee paletee (an egg and keema dish, typically eaten for breakfast), and akhuni, which were influenced by traditional Gujrati, Kokani, and colonial cuisines, are outstanding examples of this. Even today, this region’s food culture is divided into three distinct layers: the colourful Kokani cuisine, which was created by the earliest inhabitants; the Maharashtrian cuisine, which was created by brahmins and sahukars and defined during the Maratha era; and the Parsi Anglo-Indian cuisine, which arrived after the Marathas.

Maharashtra’s topographical richness ensures additional diversity in its cuisine, which can be largely divided into two categories. While the Western Ghats’ steep terrains are rich in groundnuts, jowar (sorghum), and millet, the coastal regions of the state depend primarily on rice, fish, and coconuts.

Other Cuisines to Explore