food and culture of Maharashtra
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Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture.
The use of freshly ground masalas like malvani masala, goda masala and kala masala, is the highlight of Maharashtrian cuisine. Vegetables, lentils along with grains like wheat, rice, jowar and bajra constitute an integral part of everyday cooking.
Maharashtra is the third largest state of India. It has a long history of Marathi saints of Varakari religious movement, such as Dnyaneshwar, Namdev, Chokhamela, Eknath and Tukaram which forms the one of bases of the culture of Maharashtra or Marathi culture.
The state is home to two UNESCO World Heritage Sites: Ajanta and Ellora caves. Pune is known as the 'Oxford of the East' due to the presence of several well-known educational institutions. Nashik is known as the 'Wine Capital of India' as it has the largest number of wineries and vineyards in the country.