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Maharashtra, the second largest state in the Indian
Union with a population of 96 million is located in
Central India on the West coast with its capital, Mumbai
(previously Bombay.) The capital attracts people from
all over India, making it a vibrant and exciting city.
The state is a rugged land of coastal hills with heavy
monsoons while the hills to the east offer hot and rocky
yet fertile plains. Like the land, the people are hardy
farmers, great scholars, administrators, artists and
famed warriors.
Before the advent of the East India Company and after
the fall of the great Moghul Empire, the Maratha
confederacy expanded towards the Punjab and the south to
embrace major chunks of the peninsula.
Maharashtrian food has also absorbed large influences
from the whole of the sub-continent. The Imperial
Maratha Army controlled the largest chunk of the Indian
landmass. From the Afghan border they learnt the basics
of the gentle roast. Cuttack in the east provided the
use of mustard. Maratha control of Hyderabad also had a
great culinary benefit introducing the sophisticated
cuisine of the Nizam. A hardy, earthy and simple people
absorbing cultures and cuisines from all over their
empire and yet essentially retaining their real roots -
Marathi cuisine is a simple yet healthy and flavoursome
affair.
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| Some of the simple dishes that we are showcasing in this food fest are: |
Kothimbir wadi
Braised coriander and green vegetable patty served with tangy tamarind relish and fresh green herbs relish |
Zunka and fenugreek leaves
Traditional farmer’s lunch made of thickened gram flour & fenugreek leaves
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Fish and Aubergine kalwan 
A seasonal fish broth with aubergine, Indian spices and freshly pounded herbs
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Here at Indian Zing’s Maharashtra Food Festival, we will
try our best to showcase the unique style of the cuisine
in its most authentic and vibrant form - most of the
spices and pulses imported from the state itself. Though
due to unavailability of certain fresh fish and
vegetables we might use local ingredients that would be
similar in taste and texture.
We do hope that you enjoy the flavours of Maharashtra … |
| Appetizer |
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Kokum Sherbat
(300ml)
Tangy tropical fruit extract similar to plum served chilled. |
£5.00
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Solkadhi
(300ml)
A refreshing beverage of kokum extract (a tropical
fruit) and coconut milk flavoured with ginger,
pepper and coriander tempered with mustard seeds. |
£6.00
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Piyush
(300ml)
A yoghurt drink with saffron and nuts. |
£ 5.00 |
Pannha
(300ml)
Tangy Raw Mango sweetened with Jaggery flavoured with Cardamom |
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| Starters |
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Kothimbir wadi
Braised coriander and green vegetable patty served with tangy tamarind relish and fresh green herbs relish. |
£ 5.50 |
Jawla, Methi and Dal wadi
Shrimps, fresh fenugreek and whole lentils Patty seared on a griddle, served with cress, roasted tomato and onion relish. |
£ 7.00 |
Chicken Suke 
Chicken braised in roasted spices and onions, Served with rice pancake. |
£ 6.50 |
Kheema Chop
Lean lamb minced with fresh herbs and spices stuffed in mashed potato and griddled and served with onion and tomato relish. |
£
7.00 |
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| Main |
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Alu ani Waal phadphade
Lotus leaves simmered in thin peanut sauce with sprouted beans. |
£9.50 |
Lobster lonvas
Lobster seared in East Indian sun–dried bottled masala. Served with green beans. |
£ 18.00 |
Fish and Aubergine kalwan
A seasonal fish broth with aubergine, Indian spice and freshly pounded herbs. |
£10.50 |
Chicken Sagoti
Free range chicken simmered in gravy of roasted coriander seeds and ground black pepper finished off with coconut milk. |
£ 8.90 |
Chicken Dhurandar
Free range chicken in a subtle curry with pineapple and raw mango. |
£ 8.90 |
Lamb Pandhra Rassa
Lamb simmered in almond and coconut milk caramelised and finished with sesame seeds, fresh herbs and spices. |
£10.50 |
Dhangar Lamb Curry
A robust ‘shepherd`s broth’ lamb curry made with meat on the bone, finished off with fresh herbs and spices with seasonal root vegetables. |
£10.50 |
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| Vegetables |
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Chana tendli bhaji
Whole brown lentils steamed, sautéed with tendli (a tropical vegetable) tempered with mustard seeds and fresh coconut. |
£ 5.50 |
Moongache Shirale
A classic dish from the Pathare Prabhu community in Mumbai made
with green sprouted beans in a delicate sauce of
gram flour and virgin extract of coconut milk,
finished with onion and tomato masala.
|
£ 5.50 |
Batatyachi bhaji
New potato, peanuts and coriander tempered with mustard seeds and curry leaves. |
£ 4.50 |
Zing’s Zunka
Traditional farmer’s lunch made of thickened gram flour & fenugreek leaves and tempering of mustard seeds, turmeric, curry leaves. |
£ 6.00 |
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| Rice and bread |
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| Masale Bhatt (Rice with roasted spices and vegetables |
£ 4.00 |
| Naralee Bhatt (Coconut rice) |
£ 3.50 |
| Dahi Phodni bhatt (Tempered yoghurt, green chopped chillies) |
£ 3.50 |
| Bhaakri (Bajra) (Millet bread) |
£ 3.00 |
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| Desserts |
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Dudhi Halwa
Bottle gourd poached in caramelised milk, pine water and cardamom, garnished with
pistachio and raisins .Served with vanilla ice cream.
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£ 6.00 |
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Shrikhand with Berries
Hung yoghurt flavoured with roasted cardamom & saffron served with seasonal berries. |
£ 6.50 |
| Spicy Very Spicy |
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