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Wikipedia:About
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This is an introduction to the Wikipedia project for visitors. There is also an encyclopedia article about it at Wikipedia. See also: list of overviews.

wikipedia.org
Wikipedia (IPA: /ˌwikiˈpiːdi.ə/ or /ˌwɪkiˈpiːdi.ə/) is a multilingual, web-based, free content encyclopedia project. Wikipedia is written collaboratively by volunteers from all around the world. With rare exceptions, its articles can be edited by anyone with access to the Internet, simply by clicking the edit this page link. The name Wikipedia is a portmanteau of the words wiki (a type of collaborative website) and encyclopedia. Since its creation in 2001, Wikipedia has grown rapidly into one of the largest reference Web sites.
In every article, links will guide you to associated articles, often with additional information. Anyone is welcome to add information, cross-references or citations, as long as they do so within Wikipedia's editing policies and to an appropriate standard. One need not fear accidentally damaging Wikipedia when adding or improving information, as other editors are always around to advise or correct obvious errors, and Wikipedia's software, known as MediaWiki, is carefully designed to allow easy reversal of editorial mistakes.
Because Wikipedia is an ongoing work to which, in principle, anybody can contribute, it differs from a paper-based reference source in important ways. In particular, older articles tend to be more comprehensive and balanced, while newer articles may still contain significant misinformation, unencyclopedic content, or vandalism. Users need to be aware of this to obtain valid information and avoid misinformation that has been recently added and not yet removed. (See Researching with Wikipedia for more details.) However, unlike a paper reference source, Wikipedia is continually updated, with the creation or updating of articles on topical events within minutes or hours, rather than months or years for printed encyclopedias.
Wikipedia is a registered trademark of the nonprofit Wikimedia Foundation, which has created an entire family of free-content projects. On all of these projects, you are welcome to be bold and edit articles yourself, contributing knowledge as you see fit in a collaborative way.
If you've not done so, we invite you to take a few moments to read What Wikipedia is (and is not), so that you have an understanding of how to consult or contribute to Wikipedia. Further information on key topics appears below. If you can't find what you are looking for, try the Frequently Asked Questions or see Where to ask questions. For help with editing and other issues, see Help:Contents.
Contents[hide]
1 About Wikipedia
1.1 Wikipedia history
1.2 Wikipedia statistics
1.3 Who writes Wikipedia?
2 Making the best use of Wikipedia
2.1 Exploring Wikipedia
2.2 Basic navigation in Wikipedia
2.3 Using Wikipedia as a research tool
2.4 How is Wikipedia different from a paper encyclopedia?
2.5 Strengths, weaknesses, and article quality in Wikipedia
2.6 Disclaimers
3 Contributing to Wikipedia
3.1 Editing Wikipedia pages
3.2 Wikipedia content criteria
3.3 Editorial administration, oversight and management
3.4 Handling disputes and abuse
3.5 Editorial quality review
3.6 Technical
4 Feedback and questions
4.1 Frequently asked questions (FAQ)
4.2 Giving feedback
4.3 Research help and similar questions
4.4 Community discussion
4.5 Contacting individual Wikipedia editors
5 Related versions and projects
6 Sister projects
7 See also
8 References
//

About Wikipedia

Wikipedia history
For more details on this topic, see History of Wikipedia.
Wikipedia was founded as an offshoot of Nupedia, a now-abandoned project to produce a free encyclopedia. Nupedia had an elaborate system of peer review and required highly qualified contributors, but the writing of articles was slow. During 2000, Jimmy Wales, founder of Nupedia, and Larry Sanger, whom Wales had employed to work on the project, discussed ways of supplementing Nupedia with a more open, complementary project.
On the evening of January 2, 2001, Sanger had a conversation over dinner with Ben Kovitz, a computer programmer, in San Diego, California. Kovitz, who was a regular on "Ward's Wiki" (the WikiWikiWeb), explained the wiki concept to Sanger. Sanger saw that a wiki would be an excellent format whereby a more open, less formal encyclopedia project could be pursued. Sanger easily persuaded Wales, who had already been introduced to the wiki concept, to set up a wiki for Nupedia, and Nupedia's first wiki went online on January 10.
There was considerable resistance on the part of Nupedia's editors and reviewers to the idea of associating Nupedia with a website in the wiki format, so the new project was given the name "Wikipedia" and launched on its own domain, wikipedia.com, on January 15 (now called "Wikipedia Day" by some users). The bandwidth and server (in San Diego) were donated by Wales. Other current and past Bomis employees who have worked on the project include Tim Shell, one of the cofounders of Bomis and its current CEO, and programmer Jason Richey. The domain was eventually changed to the present wikipedia.org when the nonprofit Wikimedia Foundation was launched as its new parent organisation, prompting the use of a .org domain to denote its noncommercial nature. In March 2007, the word wiki became a newly recognised English word.[1]
In May 2001, a wave of non-English Wikipedias was launched—in Catalan, Chinese, Dutch, Esperanto, French, German, Hebrew, Italian, Japanese, Portuguese, Russian, Spanish, and Swedish; these were soon joined by Arabic and Hungarian.[2] In September,[3] Polish was added and further commitment to the multilingual provision of Wikipedia was made. At the end of the year, Afrikaans, Norwegian, and Serbocroatian versions were announced.

Wikipedia statistics
Main articles: Wikipedia:Statistics, Wikipedia:Size of Wikipedia
There are more than 75,000 active contributors working on some 5,300,000 articles in more than 100 languages. As of today, there are 1,863,928 articles in English; every day hundreds of thousands of visitors from around the world make tens of thousands of edits and create thousands of new articles to enhance the knowledge held by the Wikipedia encyclopedia. Visitors do not need specialised qualifications to contribute, since their primary role is to write articles that cover existing knowledge; this means that people of all ages and cultural and social background can write Wikipedia articles.
All of the text in Wikipedia, and most of the images and other content, is covered by the GNU Free Documentation License (GFDL). Contributions remain the property of their creators, while the GFDL license ensures the content is freely distributable and reproducible. (See the copyright notice and the content disclaimer for more information.)

Who writes Wikipedia?
Main articles: Wikipedia:Who writes Wikipedia and Wikipedia:Wikipedians
There are tens of thousands of regular editors — everyone from expert scholars to casual readers. Anyone who visits the site can edit it, and this fact has encouraged contribution of a tremendous amount of content. There are mechanisms that help community members watch for bad edits, over one thousand administrators with special powers to enforce correct behavior, and a judicial committee which considers the few situations remaining unresolved, and decides on withdrawal or restriction of editing privileges or other corrective responses when needed, after all other consensus remedies have been tried. The site is owned by the Wikimedia Foundation, which is largely uninvolved in daily operation and writing.

Making the best use of Wikipedia

Exploring Wikipedia
Main article: Wikipedia:Explore
Many visitors come to this site to acquire knowledge, others to share knowledge. In fact, at this very instant, dozens of articles are being improved, and new articles are also being created. You can view changes as they happen at the Recent changes page. You also can view random articles. Over 1,200 articles have been designated by the Wikipedia community as featured articles, exemplifying the best articles in Wikipedia. Another 1,800 articles are designated as good articles. Wikipedia also has portals, which organize content around topic areas. You may also search for articles, using the search box on the left side of the screen.
You also might enjoy reading Wikipedia in other languages. Wikipedia has more than two hundred different languages (see other language versions), including a Simple English version, and related projects include a dictionary, quotations, books, manuals, and scientific reference sources, and a news service (see sister projects). All of these are maintained, updated, and managed by separate communities, and often include thought-provoking information and articles which can be hard to find through other common sources.

Basic navigation in Wikipedia
Main article: Wikipedia:Basic navigation
Wikipedia articles are all linked, or cross-referenced. Wherever you see highlighted text like this, it means there is a link to some relevant article or Wikipedia page with further in-depth information elsewhere if you need it. Holding your mouse over the link will often show you where a link will take you. You are always one click away from more information on any point that has a link attached. There are other links towards the ends of most articles, for other articles of interest, relevant external web sites and pages, reference material, and organized categories of knowledge which you can search and traverse in a loose hierarchy for more information. Some articles may also have links to dictionary definitions, audio-book readings, quotations, the same article in other languages, and further information available on our sister projects. You can add further links if a relevant link is missing, and this is one way to contribute.

Using Wikipedia as a research tool
Main articles: Wikipedia:Researching with Wikipedia and Citing Wikipedia
As a wiki, articles are never complete. They are continually edited and improved over time, and in general this results in an upward trend of quality, and a growing consensus over a fair and balanced representation of information.
Users should be aware that not all articles are of encyclopedic quality from the start, and may contain false or debatable information. Indeed, many articles start their lives as partisan, and it is after a long process of discussion, debate and argument, that they gradually take on a neutral point of view reached through consensus. Others may for a while become caught up in a heavily unbalanced viewpoint which can take some time — months perhaps — to extricate themselves and regain a better balanced consensus. In part, this is because Wikipedia operates an internal resolution process when editors cannot agree on content and approach, and such issues take time to come to the attention of more experienced editors.
The ideal Wikipedia article is balanced, neutral and encyclopedic, containing notable, verifiable knowledge. An increasing number of articles reach this standard over time, and many already have. However, this is a process and can take months or years to be achieved, as each user adds their contribution in turn. Some articles contain statements and claims which have not yet been fully cited. Others will later have entire new sections added. Some information will be considered by later contributors to be insufficiently founded, and may be removed or expounded.
While the overall trend is generally upward, it is important to use Wikipedia carefully if it is intended to be used as a research source, since individual articles will, by their nature, vary in standard and maturity. There are guidelines and information pages designed to help users and researchers do this effectively, and an article that summarizes third-party studies and assessments of the reliability of Wikipedia.

How is Wikipedia different from a paper encyclopedia?
Main article: Wiki is not paper (on Wikimedia Meta-Wiki)
Major differences between Wikipedia and a traditional paper encyclopedia include the very low "cost" of adding additional articles or information, or expanding existing material; the ability to provide both overview summaries and extensive detail without becoming hard to read; ease of reading due to wikilinks replacing in-line explanations; timeliness, accessibility and ease of editing in the editorial cycle; and low environmental cost (no paper or distribution impact on the environment). Also, Wikipedia updates itself every minute to stay abreast of the most recent events, while paper encyclopaedias are stuck in the day they were made.

Strengths, weaknesses, and article quality in Wikipedia
Main articles: Wikipedia:Why Wikipedia is so great and Wikipedia:Why Wikipedia is not so great
Wikipedia's greatest strengths, weaknesses and differences arise because it is open to anyone, has a large contributor base, and articles are written by consensus according to editorial guidelines and policies. The MediaWiki software which runs Wikipedia retains a history of all edits and changes, thus information added to Wikipedia never "vanishes", and is never "lost" or deleted.
Wikipedia is open to a large contributor base, drawing a large number of editors from diverse backgrounds. This allows Wikipedia to significantly reduce regional and cultural bias found in many other publications, and makes it very difficult for any group to censor and impose bias. A large, diverse editor base also provides access and breadth on subject matter that is otherwise inaccessible or little documented. A large number of editors contributing at any moment also means that Wikipedia can produce excellent encyclopedic articles and resources covering newsworthy events within hours or days of their occurrence.
Wikipedia articles and coverage of topics may have a tendency to reflect the cultural, age, and socio-economic demographics of its contributors. There is no systematic process to make sure that "obviously important" topics are written about, so Wikipedia may contain unexpected oversights and omissions. While most articles may be altered by anyone, in practice editing will be performed by a certain demographic (younger rather than older, male rather than female, rich enough to afford a computer rather than poor, Christian or Jewish rather than Muslim or Buddhist etc.) and will thus necessarily reflect a certain degree of implicit bias. Some more academic topics may not be covered as well on Wikipedia, while pop culture topics are covered in great depth.
Allowing anyone to edit Wikipedia means that it is more easily vandalized or susceptible to unchecked information, which requires removal. While blatant vandalism is usually easily spotted and rapidly corrected, Wikipedia is more subject to subtle vandalism and viewpoint promotion than a typical reference work. While Wikipedia articles generally attain a good standard after editing, it is important to note that fledgling, or less well monitored, articles may be susceptible to vandalism and insertion of false information. Wikipedia's radical openness also means that any given article may be, at any given moment, in a bad state, such as in the middle of a large edit, or a controversial rewrite. Many contributors do not yet comply fully with key policies, or may add information without citable sources. Wikipedia's open approach tremendously increases the chances that any particular factual error or misleading statement will be relatively promptly corrected. Numerous editors at any given time are monitoring recent changes and edits to articles on their watchlist.
Wikipedia is written by consensus – an approach that has its pros and cons. Censorship or imposing "official" points of view is difficult to achieve and almost always fails after a time. Eventually for most articles, all notable views become fairly described and a neutral point of view reached. In reality, the process of reaching consensus may be long and drawn-out, with articles more fluid or changeable for a long time compared while they find their "neutral approach" that all sides can agree on. Reaching neutrality is occasionally made harder by extreme-viewpoint contributors. Wikipedia operates a full editorial dispute resolution process, that allows time for discussion and resolution in depth, but also permits months-long disagreements before poor quality or biased edits will be removed forcibly.
Studies suggest that Wikipedia is broadly as reliable as Encyclopedia Britannica, with similar error rates on established articles for both major and minor omissions and errors.[4] There is a tentative consensus, backed by a gradual increase in academic citation as a source, that it provides a good starting point for research, and that articles in general have proven to be reasonably sound. That said, articles and subject areas sometimes suffer from significant omissions, and whilst misinformation and vandalism are usually corrected quickly, this does not always happen. (See for example this incident in which a person inserted a fake biography linking a prominent journalist to the Kennedy assassinations and Soviet Russia as a joke on a co-worker which went undetected for 4 months, saying afterwards he "didn’t know Wikipedia was used as a serious reference tool.") Therefore, a common conclusion is that it is a valuable resource and provides a good reference point on its subjects, but like any online source, unfamiliar information should be checked before relying upon it.
A 2005 editorial by a BBC technology writer comments that these debates are probably symptomatic of new cultural learnings which are happening across all sources of information (including search engines and the media), namely "a better sense of how to evaluate information sources."[5]
See also: Reliability of Wikipedia and Wikipedia:Researching with Wikipedia

Disclaimers
Disclaimers
General
Legal
Medical
Content
Risk
Main article and text of disclaimers: Wikipedia:Disclaimers.Wikipedia disclaimers apply to all pages on Wikipedia.
Wikipedia, in common with many websites, makes its disclaimers highly visible, a practice which at times has led to commentators citing these in order to support a view that Wikipedia is unreliable. A selection of similar disclaimers from places which are often regarded as reliable (including sources such as Encyclopædia Britannica, Associated Press, and the Oxford English Dictionary) can be read and compared at Non-Wikipedia disclaimers. Wikipedia content advisories can also be found here.

Contributing to Wikipedia
Main articles: Contributing to Wikipedia, First steps in editing articles, Bootcamp
Guide to fixing vandalism: Help:Reverting
Anyone can contribute to Wikipedia by clicking on the Edit this page tab in an article. Before beginning to contribute however, you should check out some handy helping tools such as the tutorial and the policies and guidelines, as well as our welcome page. It is important to realize that in contributing to Wikipedia, users are expected to be civil and neutral, respecting all points of view, and only add verifiable and factual information rather than personal views and opinions. "The five pillars of Wikipedia" cover this approach and are recommended reading before editing. However, repeated vandalizing will be reported via the Administrator Notice Board and the user may be temporarily blocked from editing Wikipedia.
Most articles start as stubs, but after many contributions, they can become featured articles. Once you have determined that there is no article on Wikipedia on a topic you are interested in, you may want to request that the article be written (or you could even research the issue and write it yourself). Wikipedia has many on-going projects, focused on specific topic areas or tasks, which help coordinate editing. The hope of any contributor is to provide useful and accurate information to others, and the projects help coordinate efforts.

Editing Wikipedia pages
Main article, including list of common mark-up shortcuts: Wikipedia:How to edit a page
Wikipedia uses a simple yet powerful page layout to allow editors to concentrate on adding material rather than page design. These include automatic sections and subsections, automatic references and cross-references, image and table inclusion, indented and listed text, links ISBNs and math, as well as usual formatting elements and most world alphabets and common symbols. Most of these have simple formats that are deliberately very easy and intuitive.
Wikipedia has robust version and reversion controls. This means that poor quality edits or vandalism can quickly and easily be reversed or brought up to an appropriate standard by any other editors, so inexperienced editors cannot accidentally do permanent harm if they make a mistake in their editing. As there are many more editors intent upon good quality articles than any other kind, articles that are poorly edited are usually corrected promptly.

Wikipedia content criteria
Main article: Wikipedia:Wikipedia in brief
Wikipedia content is intended to be factual, notable, verifiable with external sources, and neutrally presented, with external sources cited.
The appropriate policies and guidelines for these are found at:
Wikipedia:What Wikipedia is not summarizes what Wikipedia is, and what it is not.
Wikipedia:Neutral point of view Wikipedia's core approach, neutral unbiased article writing.
Wikipedia:No original research what is, and is not, valid information.
Wikipedia:Verifiability what counts as a verifiable source and how a source can be verified.
Wikipedia:Citing sources sources should be cited, and the manner of doing so.
These can be abbreviated to WP:NOT, WP:NPOV, WP:NOR, WP:V, and WP:CITE respectively.

Editorial administration, oversight and management
Main article: Wikipedia:Editorial oversight and control
The Wikipedia community is largely self-organising, so that anyone may build a reputation as a competent editor and become involved in any role they may choose, subject to peer approval. Individuals often will choose to become involved in specialised tasks, such as reviewing articles at others' request, watching current edits for vandalism, watching newly created articles for quality control purposes, or similar roles. Editors who find that editorial administrator responsibility would benefit their ability to help the community may ask their peers in the community for agreement to undertake such roles; a structure which enforces meritocracy and communal standards of editorship and conduct. At present around a 75–80% approval rating after enquiry, is considered the requirement for such a role, a standard which tends to ensure a high level of experience, trust and familiarity across a broad front of projects within Wikipedia.
A variety of software assisted systems and automated programs help several hundred editors to watch for problematic edits and editors. An arbitration committee sits at the top of all editorial and editor conduct disputes,[6] and its members are elected in three regularly rotated tranches by an established enquiry and decision making process in which all regular editors can equally participate.

Handling disputes and abuse
Main articles: Wikipedia:Vandalism, Wikipedia:Dispute resolution, Wikipedia:Consensus, Wikipedia:Sock puppet, Wikipedia:Conflict of interest
Wikipedia has a rich span of methods to handle most abuses which commonly arise, which are well tested and should be relied upon.
Intentional vandalism can be reported and corrected by anyone.
Unresolved disputes between editors, whether based upon behavior, editorial approach or validity of content, can be addressed through the talk page of an article, through requesting comments from other editors or through Wikipedia's comprehensive dispute resolution process.
Abuse of user accounts, such as the creation of Internet sock puppets or solicitation of friends and other parties to enforce a non-neutral viewpoint or inappropriate consensus within a discussion, or to disrupt other Wikipedia processes in an annoying manner, are addressed through the sock puppet policy.
In addition, brand new users (until they have established themselves a bit) may at the start find that their votes are given less weight by editors in some informal polls, in order to prevent abuse of single purpose accounts.

Editorial quality review
As well as systems to catch and control substandard and vandalistic edits, Wikipedia also has a full style and content manual, and a variety of positive systems for continual article review and improvement. Examples of the processes involved include peer review, good article assessment, and featured articles, a rigorous review of articles which are desired to meet the highest standards and showcase Wikipedia's capability to produce high quality work.
In addition, specific types of article or fields often have their own specialized and comprehensive projects, assessment processes (such as biographical article assessment), and expert reviewers within specific subjects. Nominated articles are also frequently the subject of specific focus under projects such as the Neutrality Project or covered under editorial drives by groups such as the Cleanup Taskforce.

Technical
Wikipedia uses the MediaWiki software. It's an open-source program that is used on all Wikimedia projects, and is also widely used on other third party websites on the internet. The hardware supporting the various projects is based on almost 100 servers hosted in various hosting centers around the world. Full descriptions of the various servers are available on this meta page. For technical information about Wikipedia, you can check Technical FAQs.

Feedback and questions
Wikipedia itself is run as a communal effort. It is a community project whose end result is an encyclopedia. Feedback about content should, in the first instance, be raised on the discussion pages of those articles. You are invited to be bold and edit the pages yourself to add information or correct mistakes if you are knowledgeable and able to do so.

Frequently asked questions (FAQ)
Main article: Wikipedia:FAQ
FAQ index: Index of all Wikipedia FAQ pages

Giving feedback
There is an established escalation and dispute process within Wikipedia, as well as pages designed for raising questions, feedback, suggestions and comments:
Talk pages - the associated discussion page for discussion of an article or policy's contents. This is usually the first place to go.
Wikipedia:Vandalism - to report vandalism (you're encouraged to fix vandalism yourself as well as report it)
Dispute resolution - for disputes which remain unresolved within an article's talk space.
Village pump - the Wikipedia discussion area, part of the community portal.
See also:
Bug tracker, for reporting issues with the Wikipedia web site or the MediaWiki software that runs it
Village pump: proposals page for non-policy suggestions
Wikipedia:Help desk - Wikipedia's general help desk, if other pages haven't answered your query.

Research help and similar questions
Facilities for help for users researching specific topics can be found at:
Wikipedia:Requested articles - to suggest or request articles for future.
Wikipedia:Reference desk - to ask for help with any questions, or in finding specific facts.
Because of the nature of Wikipedia, it's encouraged that people looking for information should try and find it themselves in the first instance. If however you come across valid information missing from Wikipedia, be bold and add it yourself so others can gain from your research too!

Community discussion
For specific discussion not related to article content or editor conduct, see the Village pump, which covers such subjects as news and announcements, policy and technical discussion, and information on other specialized portals such as the help, reference and peer review desks. The Community Portal is a centralized place to find things to do, collaborations, and general editing help information, and find out what's going on.

Contacting individual Wikipedia editors
If you need more information, the first place to go is the Help:Contents. To contact individual contributors, leave a message on their talk page. Standard places to ask policy and project-related questions are the village pump, online, and the Wikipedia mailing lists, over e-mail. You can also reach other Wikipedians via IRC and instant messenger.
Also, you could try the Wikimedia Foundation meta-wiki, a site for coordinating the various Wikipedia projects and sister projects (and abstract discussions of policy and direction), and there are many different places for submitting bug reports and feature requests.
For a full list of contact options, see Wikipedia:Contact us.

Related versions and projects
This Wikipedia is written in English. Started in 2001, it currently contains 1,863,928 articles. Many other Wikipedias are available; the largest are listed below.
More than 250,000 articles: Deutsch · Français · Italiano · Nederlands · 日本語 · Polski · Português
More than 100,000 articles: Español · Norsk (bokmål) · Русский · Suomi · Svenska · 中文
More than 50,000 articles: Bahasa Indonesia · Català · Čeština · Dansk · Esperanto · עברית · Lumbaart · Magyar · Română · Slovenčina · Türkçe · Українська
More than 25,000 articles: العربية · Български · Eesti · Galego · Hrvatski · 한국어 · Lietuvių · Српски / Srpski · Sinugboanong Binisaya · Slovenščina · తెలుగు · Volapük
Staple dishes
The staple dishes of Maharashtrian cuisine are based on bread and rice:
Poli or chapati - unleavened bread made of wheat flour, more common in urban areas.
Bhakri - bread made of all kinds of flours, mainly jowar and bajra, form part of daily food in rural areas.
Rice - is eaten throughout Maharashtra and is a large part of the daily meal, although Maharashtrians are not totally dependent on rice alone. Normally meals contain some form of bread, some bhaji (vegetables) and some rice with dal.
The bhaji is typically a vegetarian dish made from a vegetable, with some masala essentially consisting of onion, garlic and mustard. A particular variant of bhaji is the rassa. Vegetarians prepare rassa out of potatoes and or caulifower with tomatoes or fresh coconut kernel and plenty of water to produce a more fluid behaviour than bhaji. Dishes are usually cooked with groundnut oil. One of the masalas that gives Maharashtrian cuisine its authentic flavor is the goda masala or kalaa masala.
Non-vegetarian dishes are mainly popular with the predominant Maratha - warrior community and those really are very popular amongst a lot of people. They are normally chicken or mutton dishes. The taambda rassa (red curry) and pandhra rassa (white curry) of Kolhapuri chicken and mutton dishes from the southern city of Kolhapur and the varhadi rassa or (varhadi chicken curry) from the Vidarbha region are especially well known throughout the Marathi speaking world.

[edit] Appetizers
There are lots of snack and side dishes in Maharashtrian cuisine. Some quintessentially Maharashtrian dishes are:
Sol Kadhi:[1]* Don't forget to include Sol Kadhi before, in or after your meals, Sol Kadhi is a pink colored appetizer drink made from the kokam fruit and Coconut Milk. It's also good for your stomach after a Hot and Spicy Konkani / Malvani meal.
Chiwada: Spiced flattened rice also known as bombay mix very famous overseas. *
Pohay: pohay or pohe is a snack made from puffed rice flakes. Maharashtrian Pohe Recipe. It is most likely served with tea and is probably the most likely dish that a Maharashtrian will offer his guest. During arranged marriages in Maharashtra, Kanda Pohe (literary translation, Onion + flattened rice.) is most likely dish over which the boy's and girl's families meet during their first engagement talks. Its so common that sometimes arranged marriage itself is referred colloquially as "kanda-pohay". There are many variations of the poha snack besides kanda pohe- you can have batata pohe (where diced potatoes are used instead of onion shreds); dadpe pohe, in which are added shredded coconut and lots of green chillies and lemon juice to give it a tangy taste; and kachche pohe, wherein the pohas are applied minimal embellishments of oil, red chili powder, salt and unsauteed onion shreds.
Upma or sanja or upeet: This snack is similar to the south Indian upma, but which is essentially porridge made of coarse wheat flour perked up with spices.
Surali Wadi: Chick pea flour rolls with a garnishing of coconut , coriander leaves and mustard.
Vada pav: Popular maharashtrian dish consisting of fried mashed potato (vada) dumpling, eaten between two pieces of bread (pav). This is referred to as Indian version of burger and is almost always accompanied with the famous red chutney made from garlic and chillies.
Matar-usal- pav :Its another simple dish made from green peas in a curry made of onion, green chillies and sometimes garlic. Its eaten with a western style leavened bun or pav.
Misal- pav:Quintessentially from Pune. This is made from a mix of lentils, topped with batata-bahji, pohay, sabudana khichadi, Chivda. Also some times eaten with yogurt. Bread is a must.
Pav bhaji: A speciality dish from lanes of Mumbai and Pune.
Thalipeeth: A type of pancake similar to the Dosa. Usually spicy and is eaten with curd.
Zunka-Bhakar: A native maharastrian chick pea flour reciepe eaten Bhakri.
Sabudana Khichadi: Sauted sabudana (Pearls of sago palm), a dish commonly eaten on days of fast.
Khichadi: Made up rice and dal with mustard seeds and onions to add flavor.
Bakarwadi: Fantastic tea time snack...Especially famous is from "Chitale" In pune.
Bhadang: Spiced puffed rice
Sheera Semolina pudding
Chana daliche dheerde
Ghavan
Ukad
Maharastrian cuisine like most of the Indian cuisines is laced with lots of fritters. Some of them are
Kothimbir vadi: Coriander (Cilantro) mixed with chick pea flour and maharastrian spices. There are plenty of variants of this dishes some deep fried, some stir fried and some steamed.
"Kobi chya wadya" Cabbage rolls: Shredded cabbage in chick pea flour.
Kanda Bhaji: Onion fritters
"Batata bhaji": Deep fried, fine potato slices coated in chick pea flour batter.
"Mirchi Bhaji": Deep fried, chillies. Some people prefer these coated in chick pea flour batter.
"Alu wadi": Colocasia leaves rolled in chick pea flour, steamed and then stir fried.
Mung dal wade
Sabudana Wada
Surana-chi wadi
Methi wade
Bread Pattice
Vegetable Cutlets
Some fast food recipes
Bhel
Sev Puri:
Ragda Pattice
Pani Puri
Dahi Puri
Dabeli

[edit] Vegetable and lentil preparations
Batatyachi Bhaji (Potato preparations)
Bharli Vangi (Stuffed Aubergines/Eggplant)
Dalimbya (Beans)
Farasbichi Bhaji (French beans)
Palkachi Takatli Bhaji (Spinach cooked in buttermilk)
Kelphulachi/Fansachi Bhaji (Jackfruit preparation)
Walache Birdha

[edit] Meat preparations
Mutton Kolhapuri Taambda rassa (Red curry)
Mutton Kolhapuri rassa (White curry)
Varhadi rassa

[edit] Soups and consommes
Unlike western eating habits where soups are consumed before the main course is eaten, soups are consumed along with the main course. Some popular soups are:
Sol - kadhi
Tomato saar
Kokam Saar
Varan
Aamti
Kadhi

[edit] Pickles and condiments
Ambyacha lonche (mango pickle)
Limbacha lonche (lemon pickle)
Awlyacha lonche (amla pickle)
Mohoricha lonche (mustard pickle)
Haladiche Lonache (turmeric pickle)
Mirachi che Lonache (Chilly Pickle)
Dangar
Papad
Miragund
Sandage
Methamba
Thecha

[edit] Jams and jellies
Muramba (A kind of jam, made from jaggery and seasonal fruits)
Sakhramba (A kind of jam, made from sugar and seasonal fruits)

[edit] Sweetmeats
Puran poli: is one of the most popular sweet item in the Maharashtrian cuisine. It is made from jaggery (molasses or gur), yellow gram (chana) dal, plain flour, cardamom powder and ghee (clarified butter.
Modak: is a Maharashtrian sweet typically steamed (ukdiche modak). Modak is almost exclusively prepared during the Ganesha festival around August, when it is often given as an offering to lord Ganesha, the elephant-headed God, as it is reportedly His favorite sweet. For more info, visit http://en.wikibooks.org/wiki/Cookbook:Modak there are mainly two types of modak
one is called as ukadiche modak n the other are modak stuffed with saran ( a sweet mixture mainly prepared from coconut)
Karanji: is a deep fried dumpling with a filling of grated coconut sweetened with jaggery and flavoured with powdered cardamom seeds. It is also known as kanola.
Gulab Jaam: are balls made of dense milk (Mava/Khava) fried in ghee (clarified butter) and then dipped for a while in sugar syrup.
Kheer: is prepared by cooking shevaya (rice or semolina vermicelli) in milk. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
Anarsa
Chirota
Jalebi: Called Jilbi in Maharashtra.
Shankarpali
Basundi: Sweetened dense milk dessert.
Gulachi poli is similar to puran poli but this does not include chana daal. It is made up of grated jaggery, cardamom powder and nutmeg powder.
Aamrus: Pulp/Thick Juice made of mangoes, with little bit sugar if needed and milk at times.
Shikran: An instant sweet dish made from banana , milk and sugar.
Shrikhand

[edit] By regions of Maharashtra
The saying 'Anna he poornabrahma' aptly summarises what Maharashtrians feel about the food they cook. They consider 'anna', or food, equal to 'Brahma', or the creator of the universe. Food is God, to be worshipped. Little wonder that Maharashtrian cuisine not only fills the stomach, but also fills the soul - with content!
The cuisine of Maharashtra is largely influenced by the landscape, the people and the crops grown in various regions. It is not only memorable for its subtle variety and strong flavours, but also because of the legendary hospitality of Maharashtrians. In affluent homes, feasts often start at mid-day and end when the sun turns towards the western horizon.
The people are known for the aesthetic presentation of food, which adds extra allure to the feasts. For instance, in formal meals, it is a practice to sing sacred verses to dedicate the meal to God. The guests sit on floor rugs or red wooden seats and eat from silver or metal thalis and bowls placed on a raised 'chowrang', or a short decorative table. Rangolis or auspicious patterns of coloured powder are drawn around the thali or the chowrang. To avoid mixing flavours, each guest is given a bowl of saffron scented water to dip the fingers in before starting on the next course. There is a specific order of serving of savouries and sweets, curries and rice or rotis, and a person who does not know this is not considered to be well trained in the art of hospitality. Agarbattis spread fragrance everywhere and the host believes the satisfaction of his guests to be his true joy.

[edit] Konkan
The traditional crops of the Konkan region, the West coast of Maharashtra, are coconuts, mangoes, cashews, rice and a variety of pulses. The region also grows a great quantity of kokum, a sweet-sour fruit. Fish is available in vast varieties and seafood is in abundant supply. All these ingredients find place in the traditional and exotic Konkani food. Be it the mild, naturally fragrant vegetable mixture served with local papads, or a spicy-hot fish and meat curry with a coconut milk base, Konkani food is a gourmet's dream come true.

[edit] South Maharashtra
This region is rich in sugarcane fields, rice farms and milk. Well-irrigated farms produce plump, juicy fruit and vegetables throughout the year.
In the winter months, southern Maharashtra becomes a crucible of bubbling sugarcane juice, heated to make jaggery and sugar. This season offers a feast of coconut kernels cooked in the syrup and eaten with peanuts and fresh chana. Winter also means plenty of milk, and typical milk sweets like basundi, masala milk, shreekhand and kheer. It is a social event in these areas to go to the riverbank for a picnic or row down the river to eat young roasted corncobs (hurda) with pungent chillies and green garlic ground to make a tongue-scorching chutney. Milk, nuts, rough bhakaris of jawar, hot meat curries and chilli-spiked snacks are favourite foods here.

[edit] Vidarbha
Though the Konkan strip and southern Maharashtra have their own excellent cuisine, nothing can beat the exoticism and variety of the food offered by northern Maharashtra - Vidarbha and Khandesh. The central Indian plateau is not as lush as the coast; therefore, coconuts and mangoes do not grow here. But Vidarbha is rich in peanuts, rice and, most of all, citrus fruit, like oranges and sweetlimes. In the winter, lorry-loads of oranges criss-cross the highways, taking mountains of juicy tangerines all over the state.
Vidarbha's cuisine is spicier and more exotic than that of the coastal and southern regions. The ingredients commonly used are besan, or chickpea flour, and ground peanuts.

[edit] Pune
Home to the Peshwas and Brahmin communities, Pune is a historic city. The food of these communities is delicate, sparsely designed and entirely vegetarian. Puneri misal, thalipeeth, puri bhaji and dalimbi usal are not only tasty and nutritious, but inexpensive to make. These foods are available at traditional Brahmin restaurants in Pune and Mumbai .
Pune's restaurants have sold this sort of food for centuries and preserved the ambience of the cuisine - laid-back, simple and served with hospitality.

[edit] Kolhapur
Kolhapur is as famous for its spicy meat curries as its Mahalaxmi temple or palaces. Popularly called 'Matnacha rassa', red-hot meat dish is served with robust chappatis, a white gravy to dilute its pungency or a chilli gravy for the bravehearts experts in the art of digesting pure fire. Frankly, this curry can make the ears sing, and is not for all.

[edit] Aurangabad
The cuisine of Auguranbad has been highly influenced by the North Indian method of cooking, as a result of the long Moghul rule in the region.
Aurangabad's food is much like Moghlai or Hyderabadi food, with its fragrant pulaos and biryanis. Meat cooked in fresh spices and herbs is a speciality, as are the delectable sweets.

[edit] Nagpur
The city of Nagpur inherits a glorious history and varied rich cultural influences and has burgeoned in recent times as a gourmet city. There are unusual snacks, curries, pulaos and sweets to pamper avid eaters. The food is generally spicy, with a good amount of ghee, and peanuts, dried copra and dal are often the basis of the flavours.

[edit] Festival Delicacies
Maharashtrians celebrate their festivals with characteristic fervour and food forms an integral part of the celebrations. Special sweetmeats are identified with particular festivals:

[edit] Diwali
Diwali inspires a variety mouth-watering preparations like karanji, chakli, kadboli, anarsa, shankarpali, chirota, shev and ladoos, consumed in Maharashtrian households by children and adults alike

[edit] Ganesh Chaturthi
The most delectable offerings during Ganesh Chaturthi are modaks, small rice or wheat flour dumplings stuffed with coconut and jaggery. They are best when served with shudh ghee.

[edit] Holi
On this spring festival day, people enjoy a puran poli, a sweet, stuffed chappati made of channa dal and refined flour (maida), served warm with clarified butter or a bowl of milk.
Other delicacies prepared exclusively for festival days are shrikand, motichur ladoo, basundi and kheer.
Northern
Main article: North Indian cuisine

Naan with curry
North Indian cuisine is distinguished by the higher proportion-wise use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt (yogurt, yoghourt) are all common ingredients. Gravies are typically dairy-based. Other common ingredients include chilies, saffron, and nuts.
North Indian cooking features the use of the "tawa" (griddle) for baking flat breads like roti and paratha, and "tandoor"(a large and cylindrical coal-fired oven) for baking breads such as naan, kulcha and khakhra; main courses like tandoori chicken also cook in the tandoor. Other breads like puri and bahtoora, which are deep fried in oil, are also common.
The samosa is a typical North Indian snack, which is now commonly found in other parts of India as well. The most common samosa is filled with boiled, fried, and mashed potato, although it is possible to find other fillings (minced meat, cheese and chickpeas are the most common).
The staple food of most of North India is a variety of lentils, vegetables, and roti (wheat based bread). The varieties used and the method of preparation can vary from place to place. Some of the most popular Northern Indian dishes include: Buknu, Gujiya, chaat, daal ki kachauri, jalebi, imarti, several types of pickles (known as achar), murabba, sharbat, pana, aam papad, and Poha.
There are several popular sweets (mithai) like gulab jamun, peda, khurchan, petha, rewdi, gajak, milk cake, balusahi, bal mithai, singori, kulfi, falooda, khaja, ras malai, gulqand, and several varieties of laddu, barfi and halwa.
Some common North Indian foods such as the various kebabs and most of the meat dishes originated with Muslims advent into the country.
Pakistan was part of North India prior to the partition of India. As a result, Pakistani cuisine is very similar to northern Indian cuisine.

[edit] Eastern
East Indian cuisines employ thickening agents such as cashew or poppy seed paste. Milk-based sweets are also very popular fare, being a particular specialty in Bengal and Orissa. Bangladeshi cuisine is very similar to East Indian cuisine. Fish and seafood are very popular in the coastal states of Orissa and West Bengal.

[edit] Southern
Main article: South Indian cuisine

The South Indian staple breakfast item of Idly, Sambhar and Vada served on a banana leaf.
South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain, the liberal use of coconut and particularly coconut oil and curry leaves, and the ubiquity of sambar and rasam (also called saaru'/'chaaru) at meals.
South Indian cooking is even more vegetarian-friendly than north Indian cooking. The practice of naivedya, or ritual offerings, to Krishna at the Krishna Mutt temple in Udupi, Karnataka, has led to the Udupi style of vegetarian cooking. The variety of dishes which must be offered to Krishna forced the cooks of the temple to innovate. Traditional cooking in Udupi Ashtamatha is characterized by the use of local seasonal ingredients. Garam masala is generally avoided in South Indian cuisine.
The dosa, idli, vada, bonda, and bajji are typical South Indian snacks.
South Indian cuisine is not limited to the above snacks, which are very popular. Andhra, Chettinad, Hyderabadi cuisine, Mangalorean, and Kerala cuisines each have distinct tastes and methods of cooking. In fact each of the South Indian states has a different way of preparing sambar; a connoisseur of South Indian food will very easily tell the difference between sambar from Kerala and sambar from Tamilnadu and 'pappu pulusu' in Andhra cuisine.

[edit] Western
Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered to British officers returning from their duties in India.
In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine.

Chicken Tikka ready to be served or used in Chicken Tikka Masala.
In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, (however, the Hindi word for bucket is also Balti). Indian food is now integral to the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine.[citation needed]
After the Immigration Act of 1965, South Asian immigration to the United States increased, and with it the prevalence of Indian cuisine, especially in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ. All-you-can-eat buffets with several standard dishes are typical in some Indian restaurants in the United States.[citation needed]
Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with traditional Indian cooking techniques. Indian restaurants can also be found in many European and Australian cities, particularly Paris, London, and Istanbul.
Due to the large Indian community in South Africa, the cuisine of South Africa includes several Indian-origin dishes; some have evolved to become unique to South Africa, such as the bunny chow. Many others are modified with local spices.

[edit] Beverages

A cup of chai.
Tea (Hindi: chai) is a staple beverage throughout India; the finest varieties are grown in Darjeeling and Assam. It is generally prepared as masala chai, tea with a mixture of spices boiled in milk. The less popular coffee is largely served in South India. One of the finest varieties of Coffea arabica is grown around Mysore, Karnataka, and is marketed under the trade name "Mysore Nuggets". Other beverages include nimbu pani (lemonade), lassi, badam dood (milk with nuts and cardamom) & Chaach (made from curd/yogurt ) , sharbat and coconut milk. India also has many indigenous alcoholic beverages, including palm wine, fenny, bhang and Indian beer. However the practice of drinking a beverage with a meal, or wine and food matching, is not traditional or common in India.

[edit] Etiquette
Main article: Etiquette of Indian Dining
Several customs are associated with the manner of food consumption. Traditionally, meals are eaten while seated either on the floor or on very low stools or cushions. Food is most often eaten without cutlery, using instead the fingers of the right hand. However, these traditional ways of dining are losing popularity as modernization has modified these customs. Silverware and Western-style seating arrangements are becoming the norm in urban areas of India