BHANDARA

Bhandara's food culture features a delicious mix of classic Marathi dishes with spices primarily found in the Vidarbha region. Over time, Bhandara has incorporated trendy cafes serving contemporary dishes alongside traditional "dhabas'' serving age-old recipes. One must not miss out on trying local dishes such as saoji, a famous spicy chicken dish, and rassa patodi, a unique sabzi with gram flour cakes.

Rice was and still continues to be one of the staple foods of the people in Bhandara. However, there has been a shift in the secondary grain consumed by the locals. In the past, jowar was widely consumed and people regularly ate Bhakris made from it. However, with the introduction and provision of gehu (wheat), the dietary habits of the people underwent a change. The consumption of bhakris gave way to poli or chapati, which became the primary food item in their meals. This shift was further reinforced when the production of gehu started within Bhandara itself, leading to a decrease and eventual stoppage in the production of jowar.

In addition to a change in grain consumption, there have been some other developments in the eating habits of the people. For instance, misal, a traditional Maharashtrian dish, was initially a popular food item served in Bhandara. However, over time, it has completely disappeared from the local cuisine. In its place, tarhi, another local dish, has gained prominence.

Although some eating practices have changed over time, the preference for consuming milk from gaushalas (cow shelters) or directly from farms remains strong. Despite the availability of packaged milk from well-known dairies like Jain, Amul, and Dinshaw, the residents of the district still prefer to have fresh milk sourced directly from the farms. This preference is rooted in a longstanding tradition and habit that has been passed down through generations. Every morning, it’s common for households to have doodhwalas (milkmen) deliver fresh milk right to their doorstep. Lastly, even today it appears that the practice of men cooking at home is not very common. It’s quite rare to find households where men regularly participate in cooking. This could be due to traditional gender roles and societal norms that often associate cooking with women in many parts of the world.

The food culture is quite diverse with a significant proportion of the population, nearly 60%, preferring non-vegetarian food. Interestingly, communities that are traditionally vegetarian in other parts of India, such as the Brahmins and Marwaris, are also drawn to non-vegetarian food in Bhandara. This shift is largely attributed to the allure of Saoji, a popular local non-vegetarian dish made from the unique blend of 32 spices, dominated by dry red chillies, peppercorns, cinnamon, nutmeg and more.

In Bhandara, meal times can vary between rural and urban areas. In rural areas, people typically have three meals a day. Breakfast is usually served during the late morning hours, followed by lunch during the early afternoon hours, and dinner is typically during the early to mid-evening hours. In urban areas, the meal pattern can differ. Some people have only two main meals a day, with lunch served during the midday hours and dinner around the early to mid-evening hours.

As per the Bhandara District Gazetteer (1979), individuals in Bhandara typically eat ambil with tamarind vinegar, salt, onions and chillies, bhakri, or rice. Today, individuals continue to lead a simple diet, with rice being a significant component of their meals. Nevertheless, it’s common to have a tea or coffee break in the middle of the day along with snack items, often referred to as namkeen, such as bhujia/sev of different varieties, nan khatai, chakali, etc.

Regardless of age or community, the people of Bhandara have a distinct preference for dishes with high spice levels, and most households use approximately 0.5-1 kg of red chili powder per month.

The food culture in Bhandara district remains deeply rooted in local traditions, with a strong preference for local wild fruits. These fruits, such as Bhokar, Tembhra, Gavrani Bora, Bodinde, Kachra, Shingade (Singhara), Chara, and Chizbilai, continue to be popular among residents and contribute to the local diet.

In addition to this, rice is grown extensively in the district. The type of rice cultivated here includes varieties such as Chinnor, a scented rice which recently received the GI tag, Dubraj, Kalikamood, HMT, Shriram, Janaki, and Luchai. The usage of rice also changes with the seasons. For instance, just harvested rice is used to make Akshe, a traditional dish, and Papads during the summer. Over the years, while the preference for rice as the staple grain has remained constant, the types of rice and the dishes made from it have evolved.

In Bhandara district, a variety of pickles are commonly found in homes. These include more common pickles like mango, amla, lemon, and chilli pickles, which are staple in many Indian households. However, what sets Bhandara apart is the unique bhokar pickle. Bhokar is a type of wild berry that is native to the region.

In Bhandara district, the introduction of solid food to a baby is marked by a special ceremony known as “Ushtavan”. During this ceremony, the baby is fed moong dal varan and bhat or a khichadi made from it. This is a nutritious dish made from moong and rice, which is easy for the baby to digest. In addition to this, a concoction known as Ghooti is also given to the baby. Ghooti is made from a mix of five herbal ingredients, known as jadibutis, sourced from chandi containers. This traditional practice is believed to boost the baby’s immunity and overall health.

With respect to the food consumed by the school-going children, their tiffin often includes poli bhaji or rice. Some schools also have specific guidelines for what children should bring in their tiffins. For instance, it’s compulsory in some schools to bring gul chana or futane or peanuts.  In government schools, the provision of poshan ahar, a government initiative to provide nutritious meals to students, eliminates the need for children to bring tiffins.

In Bhandara district, pola, puran poli, and wada are popular dishes that are widely enjoyed during festivals.  In Janmashtami, also known as Kanoba, a special arrangement called fulora is prepared. This consists of a hanger with various dishes like papad, kurdai, and sandayi made of jowar. Another significant tradition is observed on Akshay Tritiya, where it’s customary to make papad, kurdai, and panha (drink) of mango. Satu pith, a ritual involving the preparation of a particular dish, is also a common practice.

During weddings, the main menu typically includes vangyachi bhaji, a local favorite, along with masale bhaat, kadhi, and boondi as a dessert, sometimes substituted with jalebi. This traditional menu hasn't changed much because these dishes are still extremely popular and loved by the people of Bhandara. However, with changing times and increasing affluence, some people have started introducing a wider variety of dishes to their wedding menus, according to their preferences. Despite these changes, the traditional menu continues to be prevalent, especially in the villages. Interestingly, the pangat system, where guests sit in a row on the floor and are served food, is still popular in these areas, as opposed to the buffet system.                                                                                                                                                                               

In the religious sites of Bhandara district, a specific offering known as Maha Prasad is commonly distributed. This prasad typically includes alubhat or masale bhat and boondi. Alubhat or masale bhat is a flavorful rice dish, while boondi is a sweet delicacy made from gram flour.  The tradition of offering Maha Prasad is unanimously agreed upon by the local community, reflecting the shared cultural and religious beliefs of the people.

According to the National Family Health Survey (NFHS-5), alcohol consumption in Bhandara, particularly in men, has fallen from 32% to 22% in the last 15 years. The percentage of women drinking alcohol has also dipped from 2.2% to 0.7% in the same time period. The people agree with the data, as they feel that in females consuming alcohol, a particular Adiwasi class of women are involved. The situation is not the same in men, men in all the communities and classes are involved in the consumption of alcohol.

A local variety of alcohol that is popular in the district is Mahua Daru which is made from Mahua flower. The Kalar community, who live on the Wainganga river bank are engaged in its production and surprisingly the women of that community are engaged in its trading in Bhandara.

With regards to smoking, it is not highly prevalent among the old and middle-aged men but quite common among the youngsters. The middle-aged generation primarily consumes tobacco. It is prevalent across various sections of society, including women of lower socioeconomic status and Adivasis.

However, it’s important to note that the rate of tobacco use appears to be decreasing, particularly among the younger generation who seem to be more inclined towards smoking. This shift could be attributed to changing societal norms, increased awareness about the health risks associated with tobacco use, and the influence of broader trends.

Rassa Patodi is a beloved dish, known for its rich flavors and unique preparation method. This dish is made by cooking Besan (Gram flour) Wadi in a spicy, masaledar curry. The combination of the soft Besan Wadi and the flavorful curry makes Rassa Patodi a much-loved dish in Bhandara. 
    
        
     

This dish primarily includes dal vada, which is served in a spicy curry and is a testament to the district’s love for hearty and flavorful dishes. 

Tarri Poha, a variant of the popular Maharashtrian dish poha, is another staple in Bhandara. A unique twist on the traditional poha, tarhi poha is loved for its tarhi, which is made up of chana. The addition of chana adds a rich, nutty flavor to the poha, making it a breakfast favorite.

A popular dish in the district, Lakholi, a wild vegetable, is used to make Wade. The unique taste of Lakholi combined with the crispy texture of the Wade makes this dish a seasonal delicacy in Bhandara.

There are also some traditional home-specific recipes that are unique to Bhandara. For instance, Manik Painjan is a dish made from the leftover batter of kurdai, a type of sun-dried wheat noodle. Another special dish is gola bhat, which is made during Navratri. It consists of a Besan Gola (a ball made from gram flour) served with fried rice. This dish is traditionally cooked in a Kadhai, not in a cooker.

Saoji is more than just a dish, it represents a community itself. The Saoji community is known for its distinct way of doing business and food preferences. Their cuisine, characterized by liberal doses of chilies and chili powder, has become very popular in the region. Over the centuries, Saoji food has not only retained its unique flavors but has also found a resurgence and widespread appeal across the district.

In Bhandara, the culture of eating out is not as prevalent as in some other regions. The area around the Muslim Library serves as the local khau galli or food street, offering a variety of street food options. However, it’s primarily the younger generation that frequents these eateries. Middle-aged and older individuals in Bhandara tend to prefer home-cooked meals. In fact, the older generation’s preference for home-cooked food is so strong that middle-aged women often find themselves cooking at home even when other family members choose to eat out. While the younger generation is more open to exploring food outside, the middle-aged population does venture out occasionally. However, the older generation rarely, if ever, eats out.

Street foods can be found in various locations across Bhandara district’s Muslim Library khau galli, known for its variety of street food options. Pani Puri, a beloved snack across India, is no exception in Bhandara. It's a hollow, crispy puri filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion, and chickpeas. Poha is another popular breakfast dish in the region. It is a light and nutritious meal made from flattened rice. Ghujiyawala is a local favorite, known for its delicious taste. Khasta Papadi Chats are also well known and loved in the streets of Bhandara. Papadi is a crispy, fried dough wafer and is served with boiled potatoes, boiled chickpeas, chilis, yogurt, and tamarind chutney. Various Chinese dishes have been adapted to local tastes and are widely available. Samosa and Alubonda are deep-fried snacks filled with spiced potatoes, peas, lentils, onions, or meat. They are often served with spicy green chilies.

Some other street food areas in the district include poha galli, nashta centres and paan stalls. As the name suggests, Poha Galli is the place to go for delicious Poha and Paan Stalls serve as social hubs where people gather to chat, eat, and enjoy the local culture. Found mostly in Gandhi Chowk, paan stalls are a go-to spot for many as they offer a variety of Paan, a traditional Indian mouth freshener made from betel leaves.

In Bhandara district, there are several self-help groups (SHGs) that contribute to the local economy and community by serving in businesses like tailoring, food joints, canteens, tiffin, flour mills, beauty parlors and photography. These groups are often housewives who engage in Gruh Udyog, a form of home-based industry. One of the most notable self-help groups in the district is the ‘Bachat Gat.’Composed mainly of women, this group is known for its entrepreneurial spirit and community service. They engage in various activities, including the preparation and sale of food items.