Maharashtrian Culture: Tradition, Art, Food

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The third-largest state of India, Maharashtra occupies a significant portion of the Deccan plateau and sits along the Konkan coast looking onto the Arabian Sea. The commercial and industrial pivot of the state lies in its capital city of Mumbai, formerly known as Bombay. The most prevalent language of the state is Marathi, the literary endeavours of which has managed to survive despite the plundering and oppression caused during the British Raj.

The Maharashtra Culture is one of the most diverse and brilliant all throughout India. Today we explore the rich heritage, the occasions where the people come together, often regardless of religion and community, the aspects that are unique to the state and their significance in the country of India.

Maharashtrian traditional dress:

The Maharashtra traditional dress is suited to festive occasions as well as to the prevalent weather conditions. Rich in vibrant colours and unique designs, the women commonly wear the traditional nine-yard long saree called the ‘Nauvari’, along with a ‘choli’ or blouse as the top. These types of sarees have a unique pattern of ...
... draping that allows ease in movement, and thus also produces a recognised icon of the Maharashtrian culture. Stunning pieces of jewellery like the ‘nath’ or nose ring and adorning necklaces called ‘saaj’ are worn as accessories by the women.

The men, on the other hand, wear a shirt or kurta paired with the ‘dhoti’, usually made of cotton, which is draped around the waist and extends up to the ankles. Other than the cotton caps called ‘pheta’ or ‘pagadi’ which they put on their heads, a sleeveless jacket called ‘bandi’ is also occasionally worn. During festive seasons, the men wear Ackan, Churidar, and Pyjama.

Maharashtrian food

The diversity of Maharashtrian cuisine reflects the multitude of cultures that teem the entire state. Among the wide variety of dishes that appeals to the milder as well as spicier taste buds, the most well known are Vada Pav, Bhel Puri, Sabudana Khichdi, Puran Poli, Kanda Poha, Ragda Pattice, and Misal Pav. Indigenous seafood dishes that are prepared by the fishing communities include the Prawns Koliwada, Maklea cha Kheema (a preparation of squid), and Kolumbi cha Ambat (a preparation of prawns) amongst many others of the Koli community.

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