Regional Cuisines of Western Part of India

Table of Content:

• Regional Indian Cuisine
• Regional Cuisine of Goa
• Regional Gujrati Cuisines
• Regional Cuisines of Maharashtra
• Regional Malwani Cuisines

Regional Indian Cuisine:

India is home to over 1.3 billion people and these people live in different states and union territories of India. Each state and union territory has its own traditions, heritage, culture and regional cuisine. A huge variety is found in regional cuisine in India as we Indians love to enjoy different varieties of food. These food varieties are generally based on festivals, seasonal yields, culture, religion and the animals & cattle found in that area. One can easily find similar regional food but these are generally prepared using a different method and different tastes and aromas. In this blog, we will try to cover the cuisines from the Western Part of India. 

Click here to check the South Indian Regional Cuisines

Regional Cuisine of Goa:

Regional Cuisines of Goa is known as Goan Cuisines or food of Goa, the regional food which is popular in Goa. The main ingredients of Goan Cuisines are local spices, Fish, Pork, Meat, Vegetables, Coconut, Rice, and Seafood. In Goan Cuisines Kokum and Vinegar are widely used. The staple food of Goa is Rice and Fish. Most of the Goan cuisines are inspired by Portuguese cuisines as they ruled here.  During Portuguese rule foods like potatoes, tomatoes, pineapples, guavas, cashews and chilli pepper were introduced and became part of the Goan Cuisines.

Main Food of Goa or Goan Cuisines have the following dishes-

Fried Fish, Humann (Fish Curry and Rice), Fish Suke (Dry preparation of Fish), Kismur (Dried Fish), Danger (Fish Cutlets), Bhaji (Fritters), Varan, Tondak, Solachi Kadi, Arroz Doce, Belachao, Bebinca, Goan Soup, Ros Omelette, Feijoada, Sanna, Sorpotel, Vindalho, Xacuti

Sweets used in Goan Cuisines:

Khaje, Cashew Laddus, Sakhar Bhat, Payasa, Halwa, Dodol, Bebinca, Patoleo, Serradura

Regional Gujrati Cuisines:

Regional food from Gujrat is known as Gujrati Cuisine. Most of the people in Gujrat are vegetarians. A Gujrati Thali includes roti, dal or kadhi, rice and Shaak. Snack items like dhokla, samosa, fafda and sweets like Mohan thal, jalebi, doodh pak are also the main dishes of Gujrati Cuisine. Gujrati Dishes are sweet, salty and spicy cumulatively. Most of the Gujrati Dishes which are popular are sweet in taste for that sugar and jaggery is added to the food. Here is the complete list of the Main Food of Gujrat or Traditional Food of Gujrat-

Pieces of bread used in Gujrati Cuisine:

Rotla, Makai no rotlo, Bhakri, Phulka rotli, Juvar no rotlo, Parotha, Thepla, Poodla, Rajgira ni puri etc.

Various types of Rice preparation used in Gujrati Cuisines:

Biranj, Dhoodhpak, Khichdi, Pulao, Khatta-Mittha Bhaat, Khichu, Sabudana Khichdi, Fad ani Khichdi etc.

Various types of Vegetable preparation used in Gujrati Cuisines:

Bateta nu Shaak, Kadhi, Keri nu Shaak, Panchkutiyu Shaak, Undhiyu, Dal Dhokli and various seasonal vegetables nu shake etc.

Various types of Side Dishes preparation used in Gujrati Cuisines:

Dabeli, Bhajiya, Dal Vada, Locho, Chaat, Dahi Vada, Dhokla, Handvo, Kachori, Khaman, Khandvi, Patra, Muthia, Sev Khamani, Khichdo, Khaja, Undhiyu etc.

Various types of Snacks preparation used in Gujrati Cuisines:

Chavanu, Chakri, Chorafali, Fafda, Ganthiya, Khakhra, Sev, Lasaniya  Mamra, Khandvi, Khaman, Fulwadi, Fried Suran etc.

Various types of Sweets (Mithai) preparation used in Gujrati Cuisines:

Sutaferni, Kansar, Maisur, Aadupak, Malpua, Keri no ras, Basundi, Ghari, Ghughra, Ghebar, Son Papdi, Sukhdi, Mohanthal, Penda, Dhoodhpak, Nankhatai etc.

Click here to check the Regional Cuisines From East India

Regional Cuisines of Maharashtra:

The cuisine of Marathi people from Maharashtra is known as Maharashtrian Cuisine or Food of Maharashtra state. Mostly Maharashtrian Cuisines uses wheat, rice, jawar, lentils, bajri, seasonal vegetables. In the capital, people love to have cuisines from all over the country. Here is the complete list of Traditional Food of Maharashtra or Special Food of Maharashtra-   

Various types of lunch and dinner preparation used in Urban areas of Maharashtra:

Boiled Rice, Wheat flatbread, Ghadichi poli, salad, Papad, Chutney and pickles, Aamti soup, Seasonal vegetable with or without curry etc.

Various types of lunch and dinner preparation used in rural areas of Maharashtra:

Boiled rice, rice bhakri, nachni bhakri, bhkri etc.

Various types of non-Veg preparation in Maharashtra:

Taambda Rassa, Pandhara Rassa, Popati, Malvani Chicken, Kombdi Vade, Kolambi Pulao, Stuffed Crabs, Crab Masala, Malvani Fish Curries, Prawns Koliwada, Bombay duck-fry, Prawns fry etc.

Various types of sweets preparation used in Maharashtra:

Puran Poli, Modak, Chirote, Anarsa, Basundi, Aamras, Shrikhand, Amrakhand, Ladu, Pedha, Amba Barfi, Amba Poli, Chikki, Narali paak, Dudh Halwa etc.

Various types of Street Food preparation in Maharashtra:

Chivda, Pohe, Upma, Vada Pav, Pav Bhajji, Misal Pav, Thalipeeth, Sbudana Khichdi, Varanfal, Bhelpuri, Sevpuri, Ragda Pattice,

Click here to check the North Indian Regional Cuisines

Regional Malwani Cuisines:

The Cuisines of the South Konkan region of Goa and Maharashtra. Most of the dishes in Malvani cuisines are non-vegetarian. On the west coast of Maharashtra Malvan is a town in the Sindhudurg district. Coconut is widely used in Malvani cuisines in various forms such as grated, dry-grated, coconut paste & milk and fried.

Various types of dishes are prepared in Malvani Cuisines:

Kombdi Vade, Mori Masala, Solkadhi, Bangada fry, Malvani Mutton fry, Kavda Curry, Bombay duck fry, Phanasachi Bhaji, Kaju chi usual, Prawn curry etc.

Various types of pieces of bread and cakes are prepared in Malvani Cuisines:

Dhondas Cake, Ghaavane, Khaproli, Tandalachi, Amboyla, Shirvale, Ras-Poli