Maharashtra is one of the progressive state in India and also becoming one of the booming region in global economy. The state has maintained its distinct identity in many fields like cloths, sports, Language and most importantly in Food. The Food legacy of Maharashtrian food is developed from its glorious past and still moving ahead. A typical Maharashtrian Thali consists of following Food Items.
The staple dishes of Maharashtrian cuisine are based on a variety of flat breads and rice. The flat breads can be wheat-based, such as the traditional trigonal Ghadichi Poli or the round chapati more common in urban areas. Bhakri is a bread made from Ragi, or millet, including jwari and Bajri, and forms part of daily meals in rural areas.
Until recently, canned or frozen food was not widely available in Maharashtra and the rest of India. Therefore, vegetables used in a meal widely depended on the seasonal availability. For example, Spring (March May) is season of cabbage, onions, potatoes, Okra, Guar Tondali, Shevgyachya shenga, Dudhi, Marrow, and Padwal. The Rainy Monsoon Season (June - September) brings green leafy vegetables, such as Aloo, Gourds like Karle, Dodka and eggplant. Chili peppers, carrots, tomatoes, cauliflower, French beans, peas, etc. become available in the cooler climate of October to February. Leafy vegetables like Fenugreek, Amaranth, Beetroot, Radish, Dill, Colocasia, Spinach, Ambadi, Chuka, Chakwat, kardai and Tandulja are either cooked in a stir-fry fashion or made into a soup type preparation using buttermilk and gram flour, Many Vegetables are also used in salad preparations called Koshimbirs or Raita. Most of these have yogurt as the other main ingredient.