Abstract
Maharashtra state is geographically divided in five main regions such as Konkan, Paschim or Madhya Maharashtra, Khandesh, Marathwada, and Vidarbha. Food habits in all these regions are different with some overlaps. These differences are based on the availability of raw materials and the taste of the consumer in those specific regions. Maharashtra has a rich culture of different types of traditional fermented and non-fermented foods. Commonly consumed fermented foods and beverages in Maharashtra include milk-based products (Shrikhand, Mattha), cereal- and legume-based foods and beverages (Ambil, Amboli, Olyafenya, Sandan, Anarase, Kurdai, Salpapdya, Bibdya, Kharodya, Dhapode, and Sandge), dried fish (Jawla, Karndi, Tengli, Sode, Sukke Bombil, Sukke Mandeli, Vaktya, Sukke Makul and Khara masa), as well as fruits, vegetables, and meat-based pickles (lonche). Most of these foods are naturally fermented.
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Annapure, U.S., Ghanate, A.S., Halde, P.S. (2020). Ethnic Fermented Foods and Beverages of Maharashtra. In: Tamang, J. (eds) Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer, Singapore. https://doi.org/10.1007/978-981-15-1486-9_13
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DOI: https://doi.org/10.1007/978-981-15-1486-9_13
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