Maharashtra, being the third-largest state by area in India, is also a largely unexplored territory for foodies. Apart from vada pav, pav bhaji, thecha, misal pav, puran poli, and modak, many gastronomes aren’t aware of the lip-smacking delights from Maharashtrian cuisine or rather Maharashtrian micro-cuisines.
While the wide topography of the state offers tourists a chance to discover its scenic landscapes and hidden spots, its rich culinary heritage is for gastronomes to indulge in the local flavours. Many people consider Maharashtrian cuisine as a monolith but only a few know that it’s an umbrella term that encompasses the dishes from the Konkan, Khandesh, Vidarbha, Marathwada, and Desh regions.
Among these, people often confuse Maratha cuisine with the encapsulating term - Maharashtrian cuisine. Chef Sonal Naik Nimbalkar Mahurkar, who was in New Delhi for her Maratha cuisine pop-up at Shangri-La Eros in collaboration with Chef Pin, spoke with Slurrp about the regional delicacies.
Maratha Cuisine vs Maharashtrian Cuisine
Image Credit: Chef Sonal Naik Nimbalkar Mahurkar/ Instagram
Chef Sonal, who belongs to the Wathar Nibalkar family of Phaltan (Sai Bai, the first wife of 17th century Maratha Emperor Shivaji, was from Phaltan), is an expert in Maratha cuisine. She was in the capital to showcase the culinary heritage of Maharashtra’s royal families.
The Chef said, “Unlike everyday Maharashtrian fare, Maratha cuisine boasts rich gravies, complex spice blends, and lavish use of pure ghee. The authentic Maratha cuisine features exclusive recipes passed down through generations of noble households, including the legendary chicken parsundi—a signature dish from Chhatrapati Shivaji Maharaj's lineage. This culinary treasure has been perfected by the late Shrimant Arunaraje Bhonsle of Satara and passed on through her daughter Ojaswita Raje Gaekwad.”
If you dive into the history of the Marathwada region, you will find that it was once ruled by Nizams, which is why Maratha cuisine showcases the influences of Mughlai cuisine. Speaking about the unique blend of these two culinary heritages, Chef Sonal added, “Both culinary traditions share a penchant for rich, aromatic dishes, showcasing the lavish use of garam masala, cream, and khoya in their meat preparations. An array of kababs and chops that tell tales of shared history and culinary exchange between these two powerful dynasties.”
Unwritten Treasures Of Maratha Cuisine
Image Credit: Chef Sonal Naik Nimbalkar Mahurkar/ Instagram
Chef Sonal belongs to the Maratha Naik Nimbalkar clan. She had grown up savouring the unexplored and unwritten delicacies from the Maratha cuisine that have been passed down to generations orally.
She added, “As one of Maharashtra's oldest Maratha families with roots in Dhar and close ties to Chhatrapati Shivaji Maharaj's lineage, our dishes reflect a rich history.” Her favourites include sumptuous meat preparations with complex spice blends and generous amounts of ghee. Chef Sonal said, “Our family's chicken parsundi stands out, embodying centuries of culinary artistry and our noble legacy.”
If you are someone who hasn't yet tasted the delicacies from the royal kitchen, Chef Sonal suggests trying out mutton rassa with plain rice or roti. You can also indulge in Baroda-style prawns if you are a fan of seafood. The chef also suggested gola pulao, especially for vegetarians. She added, “Every dish from Maratha cuisine offers a journey through centuries of culinary tradition.”
Blending Royal Culinary Heritage With New Kitchen Environment
Drawing inspiration from Maratha and Paschim Maharashtra cuisines, Chef Sonal prepared her signature dish - pandhara rassa - at Shangri-La Eros, New Delhi. Explaining the two regional cuisines, Chef Sonal said, “While both share a love for bold flavours, the pandhara rassa stands out as a delicate counterpoint. This light, aromatic curry serves as a palate cleanser amidst the region's spicier offerings, showcasing the nuanced approach of Maratha royal kitchens.”
She added, “This dish not only represents our culinary heritage but also our ability to bring centuries-old recipes to life in modern settings, offering diners a true taste of Maratha royalty.” For Chef Sonal, cooking is not just a profession, but it’s a passionate journey through which she strives to preserve and showcase culinary Maratha heritage.
Chef Sonal Naik Nimbalkar Mahurkar is the curator of Maratha Food Fest, and through her pop-ups, she shares the rich and often overlooked culinary gems with the world. She said, “My aim is to bring the unwritten recipes and techniques of Maratha royal kitchens to a wider audience, offering a taste of history that's been passed down through generations. Working in commercial kitchens has only amplified my ability to spread this culinary legacy, turning my family's closely guarded recipes into experiences that can be savoured by all.”