Of the various societies in India, Maharashtrians will in general have the least difficult weddings. These weddings are supplemented with basic, yet more beneficial wedding cooking styles. Marathi nourishment guarantees less oil, less salt, negligible spread, in this way making it a wellness oddity’s joy.
Wedding menu of a Marathi family is quite often veggie lover, and all the more so if the couple hails from a Brahmin family. There are a few groups of Marathi’s that eat meat, yet their nourishment menus are all vegan. This is on the grounds that wedding customs and gatherings for the most part occur in sanctuaries, where non-veg is limited.
Marathi wedding menu can likewise be extensively arranged into three classes.
Hors d’oeuvres: Appetizers incorporate the absolute most famous road nourishments, for example, bhajiyas (onion pakoda), batatyache kaap (potato pakoda) and batata vada (potato pattis).
Principle Courses: Main course is a detailed palette of crisp vegetables in dry or sauce structure, made utilizing flavors, bean stew powder, and cumin powder. Vegetable assortments incorporate bhendi (woman’s finger) potato, eggplant, and cabbage. Ussal (made of beans) is another impossible to miss claim to fame of Marathi nourishment. Paneer dishes like paneer bhurji, paneer pakoda are rich augmentations. Puris, seared in oil, structure a center piece of Marathi wedding menu. These are cooperated with yellow dal (moong dal) and Varan, which is bubbled toor dal (lentil) made utilizing less flavors. Vegetable pulav, masala bhath (spiced rice), lemon rice, or jeera rice (cumin rice) are a flavorful deviation from the plain old bubbled rice.
Treats: Desserts like Shrikhand and Amrakhand are the most enjoyed in Marathi weddings. Shrikhand is stressed yogurt enhanced with cardamom, kesar price and so on. Amrakhand is mango-seasoned Shrikhand. Other sweet dishes incorporate Jalebi, Gulab Jamun, Puran Poli (jaggery filled roti), dahi vade (pakoda in curd) and the sky is the limit from there.
Pangat (Serving of Food)
It is the most well known method for serving nourishment in Marathi weddings. In a huge lobby, visitors are made to sit in parallel columns “pangats” on floor mats. Banana leaves or silver plates designed with blooms and rangoli are spread out in the front. Every thing is served in a legitimate arrangement and is set at an appropriate spot on the plate.
The serving starts with salt and a bit of lemon. At that point comes the mango or lime pickle. This is trailed by papad and potato bhajiyas. Various little bowls are spread out in the plate or on banana leaf to contain the vegetables. Potato bhaji, ussal, eggplant curry, cabbage bhaaji, and one dish with coconut curry are flawlessly served in a steady progression. Puris pursue. At that point there is bubbled rice with Varan and raita (curd blended in with onion and vegetables). Or then again there is a serving of Masala Bhath. Toward the finish of the supper, Tak (buttermilk) or Sol Kadi (coconut milk) is advertised. Sweets, for example, jalebis, shrikhand, Aamras (mango puree) are served toward the end. As per Marathi custom, wedding gala ought to incorporate the panch pakvanna (five desserts). These sweet dishes could be karanjee (seared cake with a filling of jaggery and coconut), Motichur laddu, kesar bhaat (saffroned sweet rice), puran poli, or kheer.