Maharshtrian cuisine comprises of hot, aromatic meat and fish curries and subtle flavoring of vegetarian cuisine. Peanuts and cashew nuts are widely used in vegetables and the main cooking medium is peanut oil. Another feature is the use of a deep purple berry with a sweet and sour taste, otherwise called kokum, in sol kadhi, an appetizer-digestive, which is served chilled. Non-vegetarian and vegetarian dishes are served with boiled rice or rotis made from rice flour. Dessert is commonly comprises rotis (a type of bread) stuffed with a sweet mixture of jaggery and gram flour.

Goan cuisine boasts of delicacies like tangy pork 'vindaloo', spicy 'sorpotel' and the popular fish curry with rice. Most of their meals are accompanied with local wine or local liqueur, 'Feni'. Meals are simple but most are also chili hot, spicy and pungent. The basic components include rice, fish and coconut and delicacies made from...
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