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The culture of Maharashtra, which reveals itself in many ways, is also reflected in its local cuisine. Though most people are not very familiar with Maharashtrian cuisine and it has yet to find its way into five-star kitchens, there does exist, a large and interesting culinary selection. Maharashtrian cuisine is divided into two, Konkani, and Varadi. Though quite different, both use a lot of seafood and coconut.

Grated coconuts help add spice to many dishes, but coconut oil is not very widely used as a cooking medium. Peanuts and cashewnuts are widely used in vegetables and peanut oil is the main cooking medium.

Another feature is the use of kokum, a deep purple berry that has a pleasing sweet and sour taste. Kokum, most commonly used in an appetizer-digestive called the sol kadhi, which is served chilled.

Among seafood, the most popular fish is bombil or the Bombay duck, which is, normally served batter fried and crisp. All non-vegetarian and vegetarian dishes are eaten with boiled rice or with bhakris or chapatis, which are soft rotis made of rice flour. Special rice puris called vada and amboli, a pancake made of fermented rice, urad dal, and semolina, are also eaten as a part of the main meal.

In the vegetarian dishes, the most popular vegetables are brinjals. A popular style of cooking brinjals is bharlivangi or baby brinjals stuffed with coconut. Maharashtrian cuisine is incomplete without papads, which are eaten roasted or fried.

The most popular desserts of Maharashtra are the puran poli, which is a roti stuffed with a sweet mixture of jaggery and gram flour, and shreekhand, which is sweetened curd flavored with cardamom and saffron.

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