DHULE

In the past, traditional cuisines were typically prepared using simple cooking methods and a limited number of readily available, cost-effective ingredients. This approach to cooking was particularly prevalent among indigenous communities, who made meals that were both accessible and quick to prepare. Common dishes included black gram dal infused with raw mangoes or the roselle plant, as well as bhajis made from the ambali (roselle plant) paired with crushed peanuts. Bhakri was another staple dish often prepared with minimal ingredients like garlic, ginger paste, and raw green chillies. Initially, these dishes were cooked without the use of oils or complex spice blends. Over time, however, there has been a gradual incorporation of additional ingredients such as oil and cumin.

With regards to gender roles in cooking, men often take on cooking responsibilities at home, even if they are not the primary cook, due to personal preference, mood, or if the primary cook is not feeling well.

The Maharashtrian community commonly consumes non-vegetarian food, but typically abstains from such items during fasting periods or religious observances. In contrast, indigenous communities in Dhule might prepare a dish called chadava, which includes a worshipped mammal and is offered as prasad during certain rituals. Moreover, followers of specific religious figures or sants, such as Sant Baljitsinghji Maharaj, strictly avoid consuming non-vegetarian food and alcohol as part of their spiritual discipline. Similarly, Brahmins, who are expected to perform daily prayers and maintain ritual purity, generally do not consume non-vegetarian food, especially before visiting sacred places like mandirs, believing that meat harbors negative energies that are incompatible with their religious practices.

Popular breakfast foods range from Misal Pav (a spicy curry made with sprouted moth beans served with pav), Kachori (deep-fried dough stuffed with spiced lentils or potatoes), and Poha (flattened rice cooked with spices and vegetables). These dishes, as well as namkeen (snacks) from Chatrabhuj Nanji & Sons, are popular breakfast foods. Breakfast is usually accompanied by a glass of fresh milk. People choose between fresh and packaged milk based on availability and affordability. Fresh milk from gaushalas is preferred by those who can access and afford it, while others opt for the convenience of packaged milk.

As the day progresses, people enjoy lunch with items such as dal-rice, chapati-bhaji, or a favorite, Shev Bhaji (a curry made with gram flour vermicelli and mixed vegetables). Popular refreshments include sugar cane juice, cold coffee, or seasonal treats like barafacha gola (shaved ice with various toppings such as cream, dry fruits, and flavored syrups).

For evening snacks, individuals in Dhule enjoy Soya Chilli (soya chunks cooked in a spicy chilli sauce), Khaja Puri (a fried pastry), and Ponga Batata (a dish made with flattened rice and potatoes). Other more commonly found snacks are Chivda, Bhel, Ladoo, Chakli, Karanji, Shankarpali, and Bhakarwadi. These snacks are not only homemade but are also commercially produced by local businesses. Prominent companies that manufacture these traditional snacks include Shree Swastik Farsan House, Krishna Snacks, and Shri Swastik Papad Udyog. Dinner is usually served after work, with meals including egg, chicken, and other spicy gravies served with rice.

Post-dinner, residents of Dhule enjoy paan, supari, or mukhwas (a post-meal digestive of different kinds, including fennel, sesame, peppermint, etc.).

In this region, the love for spicy food is evident, with no meal deemed complete without the inclusion of a spicy dish. A distinctive feature in many local dishes is the presence of a red oil layer on top, known as tarri. Today, many pre-packaged options are available for these dishes, often preferred by students living in different states and folks living abroad.

Wheat is a major rabi crop, sown in November-December and harvested in March-April, while rice and corn are important kharif crops, sown in June-July and harvested in October-November. Soybeans and groundnuts are also major kharif crops, sown in June-July and harvested in September-October. These crops are well-suited to the district's tropical climate and fertile soils. In addition to these major crops, Dhule farmers also grow other crops like jowar, bajra, onion, and various vegetables, which are sown and harvested at different times of the year.

Moreover, in Dhule, various medicinal plants are used as traditional medicine. Well-known plants include aloe vera (for skin conditions), neem (for fever and skin conditions), turmeric, and ginger (for digestive issues). Other plants include bilberry (for eye problems), butea (for fever and skin conditions), kalmegh for fever and respiratory issues, guduchi (for fever and respiratory issues), haridra (for skin conditions and digestive issues), kasoori (for fever and skin conditions), kutki (for digestive issues and fever), and others. These plants are used in various forms, including decoctions, infusions, and powders, and are an important part of traditional medicine in the region.

A variety of pickles are commonly found in households, including mango, lemon, amla (Indian gooseberry), and chili pickles. Among these, mango pickle stands out as a favorite across the community. It is appreciated for its versatility and is available in both sweet and spicy flavors.

Today's children's tiffin boxes often include a mix of fast food and traditional items such as bhaji with roti, pickle with chapati, and kusmur (crushed papad). Fruits, cold drinks, and desserts are also common additions.

The Kanbai festival is celebrated in Khandesh to demonstrate the devotion and love between Bhagwan Krishna and his consorts, Radha and Chandravali. When a family gathers during the festival, they make an offering by gathering a portion of wheat and gram dal, equal to the number of household members. As for the meals, swayampak dishes prominently feature gram dal on this day. Traditional dishes such as Puran Poli, Kheer, Katachi Amti, and chickpea dal are served alongside gangafal or red pumpkin bhaji, with the omission of onion and garlic.

The Naamsatta Fair, held every February, is an annual event that showcases folk dance performances and local handicrafts. During the fair, the main attraction is the food, which is heavily meat-based.

Holi usually falls in March, marking the arrival of spring and the triumph of good over evil. Among the treats enjoyed during Holi are Puran Poli, a sweet roti made with lentils and jaggery, and Gujiya, a sweet ball of dough filled with khoya and nuts. Thandai, a traditional drink infused with milk, nuts, and spices, is also popular, sometimes spiked with bhang, a preparation of cannabis. Savory delights like Bhajjis, deep-fried fritters made with various ingredients, are relished alongside these sweets. A favorite during the festival is fresh Wada Gulgula.

During the summer, mangoes dominate the culinary scene with dishes like Mango Amti and various mango chutneys. This season is also ideal for making papads, a popular activity in many households. Other seasonal items include Faral dishes, which are typically consumed during fasting periods. Special treats like Mohanthal and Khandeshi Pedha are prepared for specific festivals or occasions, while traditional snacks such as Godshev and Shankarpali are enjoyed year-round but often featured during celebratory times.

Wedding menus vary based on the preferences of the hosts and the cultural background of the attendees. Options often include a mix of sweet and spicy dishes, catering to both vegetarian and non-vegetarian tastes. Common items include Boondi, eggplant, and potato bhajis served with puri, rice, and dal, and various meats like mutton and chicken. Sweet dishes might feature Ladoo and Gulab Jamun, while Masale Bhat and Varan-Batti offer flavorful vegetarian choices. Paneer is usually served in different meals as an appetizer or bhaji, ensuring there is something for everyone to enjoy at the celebration.

Common prasad items include Peda, Barfi, and rava-based sweets, Boondi Ladoo, which are frequently offered at mandirs.

In the district, tobacco consumption is prevalent, with 38.2% of males and 15.6% of females over the age of 15 using tobacco products, according to the National Family Health Survey (NFHS-5, conducted in 2019-21). Commonly used tobacco products include traditional preparations like Chilam Tambaku, Ganja, Titli, and Patel Pudi in rural areas, as well as commercial products like Vimal in urban settings. Additionally, a local preparation known as beedi, made from the leaves of the Diospyros melanoxylon (tendu) plant, is particularly popular.

Alcohol consumption rates, as per the NFHS data for 2019-20, show that 0.5% of women over the age of 15 consume alcohol, while the rate for men is 12.2%. A traditional alcohol made from mahua (madhuca longifolia) is also prevalent in the district. Its production involves drying the flowers to remove moisture, fermenting them in a large clay pot with water for about a week, and then distilling the fermented liquid using a setup that includes firewood heat and a condensation system with cold water. This process results in an alcoholic beverage that is diluted with water to adjust the potency, purportedly offering more benefits than disadvantages.

In Dhule, Navay is a significant cultural practice that marks the arrival of the new rice harvest, particularly the brown rice variety. This special crop is grown in limited quantities and is revered for its sacred nature. The ritual of Navay involves a series of acts that honor the new rice before it is consumed by the community. It begins with the worship of the new rice crop, where prayers and offerings are made to express gratitude for the successful cultivation and to seek continued prosperity in the years to come. Additionally, a portion of the new rice crop is set aside for sowing in the following year, ensuring the continuity of rice cultivation and the preservation of the sacred variety.

Khandeshi cuisine from the Dhule region offers a variety of distinct and flavorful dishes that are deeply rooted in the local culinary traditions. This traditional dish involves cooking Puranpoli with a filling made from chana dal, jaggery, and cardamom, on a clay pan known as 'khapar'. This gives it a unique roasted flavor that is a hallmark of Khandeshi celebrations.

Varan Batti is a comforting dish consisting of tur dal (pigeon pea lentil) cooked with spices like green chilies and turmeric, and combined with 'batti' (wheat flour dumplings). The dumplings are steamed and then fried lightly, offering a texture contrast to the spiced dal.

Dabuk Vadya includes spicy besan (gram flour) dumplings cooked in a rich gravy made from kaala masala. The dumplings absorb the flavors of the gravy, creating a deeply satisfying dish.

In Vangyache Bharit, eggplants are roasted over an open flame until smoky and tender, then peeled and mashed. The mashed eggplant is mixed with a freshly ground paste of roasted green chilies, onions, garlic, and spices, then sautéed with mustard and cumin seeds for an extra layer of flavor. This dish is usually served with rice or roti.

Shev Bhaji is a popular dish where shev (small fried noodles) is added to a spicy gravy prepared with kaala masala. The shev is added just before serving to retain its crunch while it soaks in the gravy to absorb the flavors.

In Dhule, individuals of all ages enjoy the opportunity to venture out on special occasions. They frequently visit restaurants with their loved ones or friends to commemorate these events and enjoy the local street food.

Chaat is not an everyday thing in Dhule; however, there are several joints that one can visit for a quick bite, such as the Chaupati on the banks of the only river, Panzra, crossing the heart of the city. Also, if you prefer chaat/street food but want a neat and clean place to have it, locals suggest that a must-visit is Hotel Sheetal, which is located near Guru-Shishya Smarak, besides Garud Maidan in Pritam Palace.

In India, it is incredibly rare to find a restaurant that is purely vegetarian but still serves alcoholic beverages. Walchand Bapuji and Hotel Apna are among the few restaurants that serve only vegetarian food, as well as a variety of alcoholic drinks and other beverages.

Locals often draw parallels between Molviganj in Dhule and Mohammad Ali Road in Mumbai, noting the striking similarity in the array of small eateries and street stalls offering a diverse range of meat dishes, especially chicken and egg dishes.

Described as one of the best places to eat in Dhule, Hotel Oregano has a vast menu with a variety of options, including vegan food. The food is often accompanied by live music.