A society expresses its cultural values in many ways. one of the significant, and enduring, ways is through its culinary traditions. this edition of 'Diva Maharashtracha' is dedicated to the Marathi cuisine of Maharashtra .

In this cuisine, the staple diet of bhakari and zunka symbolises the lean and hardy character of the State's peasantry. These bhakaris and the almost endless varieties of Koshimbirs (Salads) and Usals (sprouted lentils) are also ideal for the modern, health conscious city-dwellers. given the size of the State, there is also great regional varity from the Malwani cuisine (seafood curries) of the Konkan coast to the spicy meat curries of Kolhapur and the orange burfis of the Vidarbha plains. Every area, every season, globally awarded twin Restaurants 'Goa Portuguesa'& 'Culture Curry' exploding the myth that Indian food is Tandoori, Mughlai and South Indian is Idli, Dosas & Sambar. We are proud to announce the launch of worlds first Regional Marathi Restrobar 'Diva Maharashtracha' with a touch of modernity, making subtle healthy changes staying in the same taste zone.and every occasion has its special foods. After the grand success of our

We bring you some glimpses into this less celebrated but proud and distinctive heritage of Maharashtra .

 

Atithi Devo Bhava. (Customer is God)

-: Your Marathi Host :-

Maharashtra Ratna Dr. Suhas Awchat MD

Mrs. Deepa S. Awchat CEO. Master Chef

 

Namaskar Mitr,

FOREWORD BY DR SUHAS AWCHAT

Being a Marathi Manus & living in Mumbai for last 40 yrs, I was unable to find a simple, authentic, decent restaurant serving Marathi delicacies. After realizing that there was no brand like Marathi or Maharashtrian Food, I decided to do a exhausting research in various regions of Maharashtra viz. Vidarbha (Nagpur), Marathwada, (Aurangabad), Khandesh( Nashik), Western Maharashtra (Deccan Plateau people living in Sahyadri, Ghats like Pune, Kolhapur, Satara fondly known as Ghatis, Konkan Vengurla, Ratnagiri, Malwan) and Greater Mumbai districts. Also Various Marathi closely knit communities like CKP, PatharePrabhu, Marathas Saraswats, East Indian Kolis, Bhandaris, Brahmins and many many communities food were not available in any commercial establishment. Also it is sad to know that even many Maharashtrians Marathi are not aware of this exquisite cuisine. So with the help of my multi talented wife Super Chef Deepa Awchat, we decided to explode the myth about Marathi Cuisine that its only Vada Pav, Sabudana Khichadi, Missal and Malawani. Deepa then travelled extensively tovarious destination in Maharashtra and visited Marathi homes to record, learn and research home-made delicacies to be served in our family Restaurant. She has selected few of the hip hot delicacies in this menu after the feed back, suggestion and advise from the patrons of our globally awarded Restrobars Goa Portuguesa and Culture Curry.Being a doctor, we have made subtle healthy changes staying in the same taste zone in this modern Marathi menu by reducing the oil, pungencency and spices. We are also using fresh ingredients, olive oil, raw material and avoid artificial food colours, aromats, ajino moto (MSG) and other harmful preservatives. We bring you some glimpses of this less celebrated but proud and distinctive heritage of Maharashtrian Food.

Atithi Devo Bhava. ( Customer Is God )

Maharashtra Ratna Dr.Suhas Awchat M.D., F.R.S.H.

( UK )

 

Namaskar! “Atithi Devo Bhava”!

Visitors at my restaurant are honored guests, not mere customers. This philosophy of ours has played an important role in the success stories of our restaurants, ‘Goa Portuguesa’ and ‘Culture Curry’. In keeping with this philosophy, in case you, our guest, do not like a dish after the first bite, we change it for you; at no cost!

Marathi cuisine changes region-wise. Along the Konkan coast the cuisine is dominated by fresh coconut and kokam. While the Kolhapur region is famous for its chilli-based curries like ‘Tamda & Pandhara Rassa’ enjoyed with thick Jowar/ Bajra Bhakris (Indian Bread).

Maharashtra has communities like Pathare Prabhu, CKP, Brahmins, Saraswats, Bhandaris, Kolis, Marathas etc… Each community has its own specialties and style of cooking. Brahmins favour excessive jaggery and peanuts. Pathare Prabhus are famous for their ‘Parabi Sambhaar’ (garam masala powder) which they use liberally. CKPs are famous for their non-vegetarian delicacy ‘Sode’(dried shrimps), which they use to prepare even vegetables like brinjals. The ‘Saoji’ community (weavers) in Nagpur , Vidharba region, has 16 spices and condiments in their garam masala powder.

‘Diva Maharashtracha’, our newest restaurant, is the first of its kind in Maharashtra . Here, I recreate for you Marathi delicacies from various regions and communities – all under one roof. I have traveled extensively across Maharashtra and collected ‘local’ recipes from homemakers. I firmly believe that home cooked food is much healthier and tastier. Still, I have modified some recipes to suit your health and palate, minimizing spice and oil levels. The ingredients, flavour and method, though, remain authentic. However, your suggestions are welcome as it only helps to improve my cooking.

I have sourced a gamut of recipes and despite my wishes; I can’t possibly showcase this vast collection at one time. We now present to you the most popular dishes. Initially, we change our menu every 6 months to give our guests a taste and feel of the cuisine. And we will add other regional and community delicacies to the menu along the way.

Also, I love to serve innovative food and hence, have created some soups & starters like ‘Steamed Modak’ etc.

I hope you enjoy my Marathi cuisine along with Marathi music, ambience and personalized service. We look forward to receiving your support and blessings for this unique endeavor.

Go ahead, tuck into your sumptuous meal! Enjoy!

 

President's Medalist - Udyogshree Mrs.Deepa Awchat