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Food Culture of Marathwada

Rekha B. Lonikar

Department of Home Science, Kai. Bapusaheb Patil Ekambekar Mahavidyalaya, Udgir, Dist. Latur, 413517 India 


The state of Maharashtra is blessed with nature’s bounties. It’s a diverse landmass with tropical forests, rugged mountains, plains with rich black alluvial soil, rivers and also some arid areas. This ecological diversity is the reason due to which variety of crops, fruits and vegetables are grown in the state. Maharashtrian cuisine consists of food which is mild to spicy yet full of flavor and colour. There’s a right balance of vegetarian and non-vegetarian variety not to forget the delectable sea food. Maharashtra comprises mainly of five regions viz. Konkan, Paschim Maharashtra, Khandesh, Vidarbha and Marathwada. The cuisine in each region is influenced largely by the predominant agricultural produce of the region.


Pangat; Paat; Copper; Brass; Silver; Chaurang; Chitravali; Ladoo; Puran poli; Papad; Jalebi; Sakhar bhaat

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