LATUR

Latur, situated in the Marathwada division of Maharashtra, is renowned for its Laturi Chicken. Over time, the district has evolved to offer a range of dishes from various parts of the country. Visitors can enjoy a traditional homemade thali filled with spicy dishes or explore hotels like Karniwal Hotel, Brij Hotel, and Hotel Kanhaiyya, which cater to both local and outside cuisines under one roof.

The food culture in Latur district showcases a blend of traditional and modern eating practices. Traditional foods include dishes like puran poli, a dish made from wheat flour, jaggery, and chana dal, often prepared during festivals. On the other hand, modern fast foods such as vada pav, pav bhaji, and pani puri are also immensely popular. Additionally, Laturi Chicken, a flavorful and aromatic dish unique to the district prepared with a special spice mix and nilanga rice, is widely consumed. It seems that the food served to the guests has remained almost the same. When guests visit, Latur households typically serve a plate that includes chapati, dal, rice, chutney, puran poli, amati (a spicy and sour dal), bhajiya (vegetable fritters), papad, and rice.

Milk and milk-based products have become widely common in Latur. khir, paneer (cottage cheese), and ghee (clarified butter) are integral to many dishes. Milk is also used to prepare beverages and sweets that are enjoyed across the district.

Interestingly, a change has been noticed in the activity of meal preparation. While traditionally, the task of cooking food fell primarily on women, this practice has witnessed some change in the district. Although women are the primary cooks at home, some men also contribute to meal preparation.

In Latur, people typically have their main meal during the evening hours. For breakfast, the common dishes often include poha, upma, and idli. Lunch is usually lighter and may consist of chapati, bhaji, rice, and dal. It is common for people in Latur to consume paan supari (betel nut and leaf), fennel seeds (badishep), and cinnamon (dalchini) after meals.

In addition to these three main meals of the day, people generally have a tea or coffee break between lunch and dinner. The beverage in the evening is usually accompanied with snack items often referred to as ‘namkeen’. The most popular namkeen in Latur is the ‘Ashtamod Chivda’, made with roasted murmura, turmeric, salt, spice-coated garlic and peanuts. The spice mix used in this chivda is made at home and the ingredients of this mixture are rarely revealed by vendors.

Spicy food is very popular in Latur, making chillies a must have spice and vegetable in every household. However, chillies are not grown in the district and are brought primarily from Guntur in Andhra Pradesh. Other spices that add flavor in the dishes include garam masala, chili powder, turmeric, sauf, jeera, etc. Traditional dishes use a variety of spices, but they are balanced to ensure that the heat does not overpower the flavors. Laturi Chicken, for example, uses a blend of red chili, special masalas, and coconut to create a rich yet mild flavor.

Latur is known to produce a lot of dals like urad and toor. People say that the price of toor Dal in the whole of India is determined in Latur. Being indigenous to the district, dals are an important component of the local cuisine and are commonly eaten with bhakri, a type of roti prepared from a variety of grains such as jowar and bajra. Rice is also a staple grain, with kolam rice being particularly popular for its quality and taste.

Additionally, Latur also produces and trades a variety of agricultural products, including jowar (sorghum), bajra (pearl millet), wheat, and green vegetables.

Pickles are a common accompaniment to meals in Latur. Popular varieties include mango pickle, lemon pickle, green chili pickle, and amla (Indian Gooseberry) pickle. These pickles are made using traditional recipes passed down through generations and add a tangy and spicy element to the meals.

The first food for babies in Latur typically includes dal (lentil soup) and rice water. These are easily digestible and provide essential nutrients. As babies grow, their diet is gradually expanded to include mashed vegetables, soft chapatis, and bhakri. Further, school-going children in the district often take upma, idli, poha, chapati, and bhaji (vegetable curry) in their tiffins.

Local culinary traditions in Latur include the preparation of dishes like bajara unde (millet balls), khir, ambil (buttermilk-based dish), and kond poli. These foods are often made during festivals and special occasions.

People of Latur adjust their eating habits according to the season too. During summer, dishes like amras puri and mango panna are popular. In winter, nutrient-dense foods like dink (edible gum) ladoos and methi ladoos (made from fenugreek seeds) are prepared to provide warmth and energy. People usually have a hurda (jowar) party in their fields during January, after the first harvest of jowar. It is then roasted and eaten with salt.

Weddings in Latur often feature a traditional and local cuisine menu. Typical dishes include chapati, baingan bhaji (eggplant curry), nukati (boondi), jalebi, rice, and dal.

In Latur, kheer (a sweet rice pudding) is commonly offered as prasad at religious sites.

Almost all men across age groups are always chewing some form of supari/sauf. Sauf is a variety of pan masala that does not have tobacco. Because some forms of tobacco are banned in Maharashtra, supari is imported from Karnataka and is consequently more prevalent in the district's border town of Udgir. Vimal supari is perhaps the most commonly sold supari in Latur.

Tandyachi Mohachi Daru is the desi variety of alcohol that is prepared in the region by certain communities. It appears in the form of a transparent liquid and is sold in plastic water bottles. This alcohol is known to be good for acidity.

Vada pav, masale bhaat and jowar bhakri (eaten with pithala) are some of the popular food items in the district. Chapatis are rarely eaten at home and instead, people mostly consume Bhakri made either from jowar or bajra, as they are known to be more nutritious and energy-providing. People in Latur love eating different varieties of fried food. There is a rice dish named nilanga rice, the recipe of which was invented in Nilanga taluka. More about the popular food consumed in the district in this section.

Adiki or adikita, which is also called supari pudi (powder) is commonly taken after food as a mouth freshener and is distinct to Latur. It's a natural areca nut granola mixed with sweets, sauf and amla leaves. It's free of tobacco and no chemicals. It's also best to consume with betel leaves which are of superior quality. It's in natural colour and there is no chemical. It’s used to sweeten the breath and remove aftertaste from the mouth and warm the body. It also helps in strengthening the gums and checking perspiration.

The masale bhaat is not only a popular dish made at home, but is also a dish that is sold in the market. The ganj golai market has many shops that only sell this one dish, producing around 10 kgs of rice on a daily basis.

Pithla Bhakri is a staple dish for people living in several districts of Maharashtra, including Latur. It consists of two prepared items, namely, pithla and bhakri. Pithla is made by mixing besan flour with water and then adding fried onions and spices to the mixture. Cumin seeds, red chili powder, mustard seeds, salt and coriander leaves are used to add flavor to pithla. Pithla is usually eaten with Bhakri, which is usually a roti thick in size and rough in texture and is made from jowar or bajra. Pithla Bhakri is routinely made in households in Latur and can be found in local restaurants and hotels.

Bhajis or bhajiyas (pakoras) are fried vegetables (methi, potato, onions) and are sold in measures of 250 gms, 500 gms or 1 kg, wrapped in newspaper.

Probably the most popular Maharashtrian snack, vada pav is quite famous in Latur too and is sold with green chillies and dry red chutney pudh (powder). It is available in almost every nook and corner of the district and is enjoyed by both young and old.

Nilanga rice is named after Nilanga taluka in Latur, where the dish is supposed to have originated. Onions, tomatoes, potatoes, ginger-garlic paste, turmeric powder, red chili powder, and fenugreek leaves are used to prepare nilanga rice. The type of rice usually used to prepare Nilanga rice is called Kolam. Small quantities of masoor dal and Kasuri methi are added to the dish to enrich its flavor. This dish is quite spicy and is akin to Biryani in taste. It is served in local restaurants and can be eaten with curd too.

Khoya lassi is a popular and traditional sweet drink. It is a great refreshing beverage on a hot sunny day. A blend of yogurt, milk, sugar, and dry fruits, the energy boost, and the digestive aid offered by lassi have made it increasingly popular among people around the world.

Even though puri bhaji is believed to have originated in Northern India, it is widely consumed in parts of Maharashtra including Latur. This dish can be eaten at any time of the day. Puris are made by frying rolled out maida/ atta in oil. It is served alongside bhaji, which can either be dry or curry-based. This bhaji is made with potato pieces that are boiled and mixed with turmeric (dry) or curry (wet). Often, dahi is also served with puri and bhaji.

Ujni Basundi is an indigenous dairy product of Ujni village and popular throughout the district and in Maharashtra. Compared to general Basundi, the popular Ujni Basundi has a different taste. Two families i.e. Bardapure and Dhawan have been preparing this product since the beginning of 20th century. The third generation members of these families, even today run the business of Ujni Basundi.

The dessert is made by boiling milk in an iron Karahi and then vigorously stirring and scraping to avoid scorching of milk (which is to be considered as a defect of the final product) and giving a caramelized flavor to it. Many traveling from Dharashiv to Latur crave for Ujni's Basundi. Nakshatra basundi point is one of the famous Basundi spots of locals.10 minutes away from the main chowk of Ujni village.

Mandi is a non-vegetarian rice dish which originated in Yemen and later spread to Egypt, India and Turkey, where it is consumed even today. Mandi is prepared by boiling meat (usually chicken or mutton) and soaking it in a mixture of spices. After this, the meat is cooked by suspending it above a tandoor containing rice. The tandoor is then allowed to cook for around eight hours while being sealed with clay. Mandi is a popular dish in most restaurants and hotels in Latur, which sell meat dishes. Along with other kinds of mandis made of meat, egg mandi is also available.

Sushila is a popular rice dish prepared in both houses and restaurants in Latur. This dish originated in Karnataka and is known there as Susla. It looks similar to poha but is prepared with other ingredients. While poha is prepared using de-husked rice, Sushila is made with puffed rice or soaked murmura (which is usually soaked for less than five minutes, before it becomes soggy). It is then mixed with turmeric powder, chillies, onions, peanuts and some oil. Due to its close proximity to Karnataka, the Udgir taluka is where sushila is most commonly served as breakfast or as an evening snack.

Tahiri is a rice dish which is believed to have originated during the rule of the Nawabs of Awadh in India. It can be eaten with either meat or vegetables such as potato. To prepare this delicious dish, first, meat pieces are sautéed in oil and spices. A pinch of lemon juice and curd is added to this and mixed until almost cooked. Rice for tahiri is prepared by adding water to a pot. Cinnamon sticks, cloves, and cardamom pods are added to the boiling water. Once the water comes to a boil, rice is added. One must make sure to not cook the rice fully and turn the heat off when it is almost cooked. Then, in another vessel, meat pieces must be added to rice and cooked until it is ready.

Because of the strong influence of Karnataka and Andhra Pradesh in the district, south Indian dishes such as these are very easily found. One can have a dosa at as less as ₹20.

Latur has embraced traveled culinary traditions, incorporating dishes like Paneer Tikka, Veg Manchurian, and other Punjabi and Chinese cuisines into its local food culture. These dishes are especially popular in restaurants and among the younger population.

Eating out is a popular culture in Latur, with numerous street food stalls, dhabas, and legacy restaurants offering a variety of dishes. Street food is an integral part of daily life, with vendors selling everything from vada pav to pani puri. Dhabas and local eateries serve traditional meals like tandoori roti, naan, bajra bhakri, and various dal preparations.

Legacy restaurants in Latur, such as Sanjay Quality Restaurant, Karniwal Hotel, Brij Hotel, and Hotel Kanhaiyya, are known for their diverse menus that include local Marathi dishes as well as Continental, Chinese, and Punjabi cuisines. These restaurants have built a reputation for their quality food and have become culinary landmarks in the district.