The people of Maharashtra regard their food as 'Anna he poornabrahma' which means 'anna', or food is equal to 'Brahma', or the creator of the universe. In other words it means food is God, thus it should be worshiped. Maharashtrians also believe in offering their food first to the lord as a thanksgiving ritual for all that he has given.

Maharashtra is a huge state, thus a variety of delectable cuisines are found here. With distinguishing flavors and food styles eating becomes an enriching activity altogether. Maharashtrian cuisine is divided into two, Konkani, and Varadi. These cuisines are quite different from each other, but both of them use a lot of seafood and coconut.

Grated coconuts are used as spice in many dishes, but the coconut oil is not very widely used as a cooking medium. Peanut oil is the main cooking medium and in vegetables lots of peanuts and cashew nuts are used. Kokum is another unique feature; it is a deep purple berry, which gives a pleasing sweet and sour taste. It is commonly used in a digestive appetizer called the sol kadhi, which is served chilled.

The most popular seafood of Maharashtra is the bombil or the Bombay duck, which is normally served batter fried and crisp. Almost all non-vegetarian and vegetarian dishes are served with boiled rice or with bhakris, soft rotis (bread) made of rice flour. A pancake made of rice, urad dal and semolina is called vada or amboli. This is a special rice puri, eaten as a part of the main meal.