INTRODUCTION . Maharashtrian (or Marathi) cuisine is cuisine of the Marathi people, those from the state of Maharashtra in India.Maharashtrian cuisine covers a range from being mild to very spicy dishes. The culture of Maharashtra, which reveals itself in many ways, is also reflected in its local cuisine. Christian Goan cuisine draws influences from Portuguese, Konkani, British, Saraswat and South Indian cuisines. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. The staple dishes of Maharashtrian (nagpur)cuisine are based on bread and rice: Ghadichi Poli or chapati - unleavened flat bread made of wheat, more common in urban areas. Maharashtrian (or Marathi) cuisine is the cuisine of the Marathi people from the state of Maharashtra in India.Maharashtrian cuisine covers a range from having mild to very spicy dishes. The difference in the taste of the food of Maharashtra is drastic, however, there are few common ingredients in popular Maharashtrian dishes like that of Kairi (Raw Mango) and Kokum (Coconut). It has distinctive attributes, while sharing much with other Indian cuisines. The vegetables are more or less only steamed and very lightly seasoned so as to retain their dietary value. Introduction of Maharashtrian Cuisine. Maharashtrian dishes are one of the most tempting and lip smacking delicacies that are full of flavors and spices.Maharashtrian cuisine is well known for its food ranging from being mild to very spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form staples of the Maharashtrian diet. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Having authored several books on the history of Maharashtrian and Konkani cuisines, Mukadam is convinced that the Maharashtrian food culture was built on a scientific approach to nutrition. Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka.Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. This cuisine also uses jolada, has several Marathi dishes including rassa (a fiery curry made from chilis) or sukka (a dry fry). Though most people are not very familiar with Maharashtrian cuisine and it has yet to find its way into five-star kitchens, there does exist a large and interesting culinary repertoire. Maharashtrian Cuisine is distinguished for its spicy and mouth watering taste. Bhakri - bread made from millets like jowar and bajra, form part of daily food in rural areas. Peanuts and cashews are often served with vegetables. Cuisine in Belagavi is similar to Maharashtrian cuisine, including a prevalence of chili. Every Goan dish has four important elements: sweetness, sourness, spice and salt. Wheat, rice, jowar, bajri, vegetables, lentils and fruit form important components of Maharashtrian diet.Popular dishes include puran poli, ukdiche Modak,batata wada and "Kande-pohe". The culture of Maharashtra is reflected in its local cuisine. Maharashtrian Brahmins are communities native to the Indian state of Maharashtra.They are classified into two sub-divisions based on their places of origin, "Desh" and "Konkan".The Deshastha speak Marathi and the Konkanastha towards Goa previously spoke Konkani but have learnt Marathi nowadays. This area also uses more meat such as chicken or mutton, similar to Maharashtra. Traditionally, Maharashtrians have considered their food to be more austere than others. Maharashtrian cuisine includes mild and spicy dishes. 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