Maharashtrian cuisine is a treasure trove of flavors, ingredients, and regional diversity. However, the modern food landscape, driven by convenience and globalization, is pushing several traditional dishes into obscurity.
In this article, we delve into the top 5 Marathi foods that are about to extinct, and why preserving them matters for our cultural identity:
1. Bhanole: The Forgotten Konkan Coconut Curry
Once a staple in Konkani Brahmin households, Bhanole is a delicate coconut-based curry made with sprouted pulses, raw mango, and a unique blend of spices ground on stone slabs. It is traditionally served with rice and papad during summer months. The meticulous preparation and dependency on seasonal, hyper-local ingredients have led to its decline, as fast-paced urban lifestyles have no room for its complexity.
2. Patarvelbhaji: The Vanishing Alu Leaf Delicacy
Patarvelbhaji, made from colocasia (alu) leaves layered with spiced besan paste, steamed and tempered with mustard seeds, was once a common festive dish. Known for its earthy taste and intricate preparation, it’s now rarely seen outside rural areas. With urban migration and fewer people cultivating colocasia in backyard gardens, this dish is steadily vanishing from Marathi dining tables.
3. Ukadpendi: The Farmer’s Forgotten Breakfast
Ukadpendi is a hot porridge made with roasted wheat flour, jaggery, and ghee — once a go-to breakfast for farmers in Western Maharashtra. Its high-energy value made it ideal for long workdays in the fields. However, the rise of packaged cereals and processed foods has nearly replaced Ukadpendi in most urban and even rural kitchens.
4. Shevgyachya Shengancha Kharvas: A Rare Drumstick Dessert
Not to be confused with the milk-based kharvas, this lesser-known variant uses tender drumsticks, coconut milk, and jaggery to create a steamed pudding unique to a few regions in Vidarbha and Marathwada. Its unusual taste and elaborate process have made it unpopular among younger generations, making Shevgyachya Shengancha Kharvas a rarity even in local households.
5. Chinchecha Saar: The Decline of Tamarind Soup Tradition
Chinchecha Saar, a thin, tangy soup made from tamarind pulp, jaggery, and a mustard-cumin tempering, was once a must-have during illnesses or post-fasting. Though simpler than other dishes, it has been overtaken by packaged rasam powders or instant soups. This traditional digestive and immunity-boosting Marathi recipe is almost forgotten outside some elder-managed kitchens.
The loss of these foods is not just about recipes; it’s about identity, biodiversity, and ancestral wisdom. From Bhanole’s coastal roots to Ukadpendi’s rustic nutrition, each dish reflects a way of life that’s fading. Documentation, food festivals, and home-based revivals could help preserve these endangered flavors. Let’s ensure these culinary gems don’t just survive in memory but on our plates too.