Maharashtrian cuisine (English Wikipedia)

Barve, Mangala; Translator: Datar, Snehalata. Annapurna (1 ed.). Mumbai, India: Majestic Prakashan. ISBN 9788174320032. Retrieved 24 December 2014. {{cite book}}: |last2= has generic name (help)

books.google.com

Singh, K.S. (2004). Maharashtra (first ed.). Mumbai: Popular Prakashan. p. XLIX. ISBN 81-7991-100-4. Retrieved 20 October 2016.
KHANNA, VIKAS (Dec 1, 2012). My Great Indian in Cookbook. Penguin UK.
Khatau, Asha (2004). Epicure S Vegetarian CuisinesJOf India. Mumbai: Popular Prakashan ltd. p. 57. ISBN 81-7991-119-5.
Rais Akhtar; Andrew Thomas Amos Learmonth (1985). Geographical Aspects of Health and Disease in India. Concept Publishing Company. p. 251. GGKEY:HH184Y8TYNS.
B Srilakshmi (2003). Food Science. New Age International. pp. 47–. ISBN 978-81-224-1481-3.
Khatau, Asha (2003). Epicure's Vegetarian Cuisines of India. Popular Prakashan. p. 57. ISBN 978-8179911198. Retrieved 2009-02-09.
Harish Kapadia (March 2004). Trek the Sahyadris. Indus Publishing. p. 27. ISBN 978-81-7387-151-1.
Monisha Bharadwaj (30 June 2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 51. ISBN 978-0-7818-1143-9.
Fariba Adelkhah; Jean-François Bayart; Fondation nationale des sciences politiques. Centre d'études et de recherches internationales (1 November 2007). Dans les cuisines de Bombay. Travail au féminin et nouvelles sociabilités dans l'Inde d'aujourd'hui. KARTHALA Editions. p. 69. ISBN 978-2-8111-4229-2.
John Shi; Chi-Tang Ho; Fereidoon Shahidi (21 October 2010). Functional Foods of the East. CRC Press. pp. 58–60. ISBN 978-1-4200-7193-1.
Yildiz, Fatih, ed. (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press/Taylor & Francis. p. 11. ISBN 978-1-4200-8207-4. Retrieved 23 May 2016.
Chapman, Pat (2007). India--food & cooking : the ultimate book on Indian cuisine. London: New Holland. p. 160. ISBN 978-1-84537-619-2. Retrieved 22 May 2016.
Neelam Batra (12 April 2011). 1,000 Indian Recipes. Houghton Mifflin Harcourt. pp. 50–. ISBN 978-0-544-18910-2.
Monisha Bharadwaj (30 June 2005). The Indian Spice Kitchen: Essential Ingredients and Over 200 Authentic Recipes. Hippocrene Books, Incorporated. p. 90. ISBN 978-0-7818-1143-9.
Singh, K.S. (2004). Maharashtra (first ed.). Mumbai: Popular Prakashan. p. XLVIII. ISBN 81-7991-100-4.
McWilliams, Mark (Editor); Rowe, Caroline (Author) (2014). Food & material culture : proceedings of the oxford symposium on food and cookery. Blackawton, Devon, UK: Prospect books. pp. 268–269. ISBN 978-1-909248-40-3. Retrieved 30 May 2017. {{cite book}}: |first1= has generic name (help)
Yildiz, Fatih, ed. (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, FL: CRC Press/Taylor & Francis. p. 11. ISBN 978-1-4200-8207-4. Retrieved 23 May 2016.
Anoop Misra (5 July 2012). Dietary Considerations in Diabetes - ECAB. Elsevier Health Sciences. p. 86. ISBN 978-81-312-3209-5.
Camellia Panjabi (1995). The Great Curries of India. Simon and Schuster. p. 177. ISBN 978-0-684-80383-8.
Bharadwaj, Monisha (2005). The Indian Spice Kitchen (Illustrated ed.). Hippocrene Books. p. 167. ISBN 0-7818-1143-0. Retrieved 2009-03-03.
Dr. Rupa Shah (2 December 2018). What About My Calcium?. CircleOHealth. p. 50. ISBN 978-93-5311-051-2.
Bladholm, Linda (2000). The Indian grocery store demystified (1st ed.). Los Angeles: Renaissance Books. pp. 55–63. ISBN 978-1-58063-143-3. Retrieved 31 October 2016.
Reejhsinghani 1975, p. 15. Reejhsinghani, Aroona (1975). Delights from Maharashtra. Mumbai: Jaico Publishing. ISBN 81-7224-518-1.
McWilliams, Mark (Editor); Rowe, Caroline (Author) (2014). Food & material culture : proceedings of the oxford symposium on food and cookery. Blackawton, Devon, UK: Prospect books. p. 267. ISBN 978-1-909248-40-3. Retrieved 30 May 2017. {{cite book}}: |first1= has generic name (help)
Marshall Cavendish Corporation (September 2007). World and Its People: Eastern and Southern Asia. Marshall Cavendish. pp. 415–. ISBN 978-0-7614-7631-3. Retrieved 28 June 2012.
Camellia Panjabi (1995). The Great Curries of India. Simon and Schuster. p. 32. ISBN 978-0-684-80383-8.
Raghavan Iyer (5 July 2016). 660 Curries. Workman Publishing Company. p. 31. ISBN 978-0-7611-8746-2.
Christine, Manfield (1999). Spice. London: Viking. p. 22. ISBN 978-0-670-87085-1. Retrieved 25 October 2016.
Ron Herbst; Sharon Tyler Herbst (2015). The Deluxe Food Lover's Companion, 2nd edition. Barron's Educational Series. ISBN 978-1-4380-7621-8.
Sen, Colleen Taylor (2004). Food culture in India. Westport, Conn.[u.a.]: Greenwood. p. 101. ISBN 0-313-32487-5. Retrieved 21 April 2016.
Chapman, Pat (2007). India--food & cooking : the ultimate book on Indian cuisine. London: New Holland. p. 88. ISBN 978-1-84537-619-2. Retrieved 22 May 2016.
Madhu Gadia (2000). New Indian Home Cooking: More Than 100 Delicious Nutritional, and Easy Low-fat Recipes!. Penguin. p. 15. ISBN 978-1-55788-343-8.
Getinet, A; Sharma, S. M. (1996). Niger, Guizotia Abyssinica (L. F.) Cass By A. Bioversity International. p. 18.
Taylor Sen, Colleen (2014). Feasts and Fasts A History of Indian Food. London: Reaktion Books. p. 254. ISBN 978-1-78023-352-9. Retrieved 10 June 2016.
Rai, Ranjit (1990). Curry, curry, curry : the heart of Indian cooking. New Delhi, India: Penguin Books. ISBN 978-0-14-012993-9.
Jaffrey, Madhur (2003). Madhur Jaffrey Indian cooking (1st ed. for North American. ed.). Hauppauge, N.Y.: Barron's. p. 162. ISBN 978-0-7641-5649-6. Retrieved 28 October 2016.
Morgan, James LeRoy (2006). Culinary Creation: An Introduction to Foodservice and World Cuisine. Oxford, UK: Butterworth -Henneman. pp. 281–282. ISBN 978-0-7506-7936-7. Retrieved 28 October 2016.
V.K. Joshi (5 January 2016). Indigenous Fermented Foods of South Asia. CRC Press. pp. 86, 431. ISBN 978-1-4398-8790-5.
Seal, Partho Pratim (2016). How to Succeed in Hotel Management Job Interviews Kindle Edition (1st ed.). Jaico Publishing House. ISBN 978-8184957426. Retrieved 27 October 2016.
Wright, Clifford A. (2012). Some like it hot : spicy favorites from the world's hot zones (Uncorr. bound galley. ed.). Boston, Mass.: Harvard Common. ISBN 978-1-55832-269-1. Retrieved 27 October 2016.
Joshi, S.R.; Mishra, Anoop (2009). Region‐based diets in India. Gurgaon, India: Reed Elsevier India private Limited. pp. 81–82. ISBN 978-978-81-1986-9.
Reejhsinghani 1975, p. x. Reejhsinghani, Aroona (1975). Delights from Maharashtra. Mumbai: Jaico Publishing. ISBN 81-7224-518-1.
Peter, editor, K.V. (2007). Underutilized and underexploited horticultural crops. New Delhi: New India Pub. Agency. pp. 311–316. ISBN 9788189422691. {{cite book}}: |first1= has generic name (help)CS1 maint: multiple names: authors list (link)
Bladholm, Linda (2000). The Indian Grocery Store Demystified: A Food Lover's Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan and Bangladesh. New York, NY: Renaissance books. p. 48. ISBN 978-1-250-12079-3.
Khatan, Asha (February 2004). Epicure's Vegetarian Cuisines of India. Popular Prakashan. p. 58. ISBN 81-7991-119-5. Retrieved 2009-02-09.
Asha Khatau (February 2004). Epicure S Vegetarian Cuisines Of India. Popular Prakashan. p. 67. ISBN 978-81-7991-119-8.
Dr. Rupa Shah (2 December 2018). What About My Calcium?. CircleOHealth. p. 72. ISBN 978-93-5311-051-2.
Sen, Colleen Taylor (2004). Food culture in India. Westport, Conn.[u.a.]: Greenwood. p. 65. ISBN 978-0-313-32487-1.
KRISHNA GOPAL DUBEY (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. p. 10. ISBN 978-81-203-4170-8.
Fatih Yildiz (19 April 2016). Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press. p. 11. ISBN 978-1-4200-8208-1.
Khanna, Vikas (2013). SAVOUR MUMBAI: A CULINARY JOURNEY THROUGH INDIA's MELTING POT. New Delhi: Westland Limited.
Camellia Panjabi (1995). The Great Curries of India. Simon and Schuster. p. 179. ISBN 978-0-684-80383-8.
Dalal, Tarla (2010). Mumbai's Roadside Snacks. Mumbai: Sanjay & Company. p. 60. ISBN 978-81-89491-66-6. Retrieved 31 May 2015.
Richa Hingle (2015). Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. Vegan Heritage Press, LLC. p. pt237. ISBN 978-1-941252-10-9. Retrieved May 25, 2016.
Khatau, Asha (2004). Epicure S Vegetarian Cuisines Of India. Mumbai: Popular Prakashan ltd. p. 63. ISBN 81-7991-119-5.
Chapman, Pat (2007). India--food & cooking : the ultimate book on Indian cuisine. London: New Holland. p. 37. ISBN 978-1-84537-619-2. Retrieved 22 May 2016.
Wells, Troth (2006). The world of street food : easy quick meals to cook at home. London: New Internationalist. p. 50. ISBN 1-904456-50-2.
Sen, Colleen Taylor (2004). Food culture in India. Westport, Conn.[u.a.]: Greenwood. p. 142. ISBN 978-0-313-32487-1. Retrieved 31 October 2016.
Gupte 1994, p. 90. Gupte, B. A. (1994). Hindu Holidays and Ceremonials: With Dissertations on Origin, Folklore and Symbols. Asian Educational Services. pp. 1–. ISBN 978-81-206-0953-2.
Zealiot, Eleanor; Berntsen, Maxine (1988). The experience of Hinduism: Essays on religion in Maharashtra. Albany, New York, USA: State University of New York Press. p. 78. ISBN 0-88706-662-3.
Edmund W. Lusas; Lloyd W. Rooney (5 June 2001). Snack Foods Processing. CRC Press. pp. 488–. ISBN 978-1-4200-1254-5.
Gupte 1994, p. 16. Gupte, B. A. (1994). Hindu Holidays and Ceremonials: With Dissertations on Origin, Folklore and Symbols. Asian Educational Services. pp. 1–. ISBN 978-81-206-0953-2.
Pillai 1997, p. 192. Pillai, S Devadas (1997). Indian Sociology Through Ghurye, a Dictionary. Mumbai: Popular Prakashan. ISBN 81-7154-807-5.
Dalal 2010, p. 6. Dalal, Tarla (2010). Faraal Foods for fasting days. Mumbai: Sanjay and Co. ISBN 9789380392028.
Arnott, editor Margaret L. (1975). Gastronomy : the anthropology of food and food habitys. The Hague: Mouton. p. 319. ISBN 978-9027977397. Retrieved 31 October 2016. {{cite book}}: |first1= has generic name (help)
Walker, Harlan, ed. (1997). Food on the move : proceedings of the Oxford Symposium on Food and Cookery 1996, [held in September 1996 at Saint Antony's College, Oxford]. Devon, England: Prospect Books. p. 291. ISBN 978-0-907325-79-6. Retrieved 31 October 2016.
Amaranth: Modern Prospects for an Ancient Crop. National Academies. 1984. p. 6. ISBN 9780309324458. NAP:14295.
Dalal 2010, p. 7. Dalal, Tarla (2010). Faraal Foods for fasting days. Mumbai: Sanjay and Co. ISBN 9789380392028.
Dalal 2010, p. 63. Dalal, Tarla (2010). Faraal Foods for fasting days. Mumbai: Sanjay and Co. ISBN 9789380392028.
Chitrita Banerji (10 December 2008). Eating India: An Odyssey into the Food and Culture of the Land of Spices. Bloomsbury Publishing. pp. 194–195. ISBN 978-1-59691-712-5.

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Dandekar, Hemalata (2004). "Women, Food and the Sustainable Economy: A Simple Relationship". Progressive Plannin. 158 (Winter issue): 41–43. Retrieved 30 October 2016.

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Karanjkar, P.L., 1995. Nutritional evaluation of local diets with special reference to processing methods (Doctoral dissertation, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani).[4]

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Khedkar, R., Shastri, P. and Bawa, A.S., Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India. IJEAB: Open Access Bi-Monthly International Journal: Infogain Publication, 1 (Issue-2)

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"Flavours of Maharashtra at Renaissance". The Times of India. 12 July 2010. Archived from the original on 30 October 2012. Retrieved 27 June 2012.

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TIWALE, SACHIN (2010). "Foodgrain vs Liquor: Maharashtra under Crisis". Economic and Political Weekly. 45 (22): 19–21. JSTOR 27807071.
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"Flavours of Maharashtra at Renaissance". The Times of India. 12 July 2010. Archived from the original on 30 October 2012. Retrieved 27 June 2012.
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