NASHIK

Nashik has a food culture that reflects the region’s cultural diversity, influenced by ancient dynasties and the Maratha culture. The city's cuisine combines elements from Rajasthani, Gujarati, and Khandesh cuisines, with a Maharashtrian twist. Today, the district’s food scene is a mix of traditional eateries and modern cafes, with numerous ‘Nashik’ Misal joints, wineries, and fine dining restaurants. 

One of the most iconic and beloved food items in the district is the Nashik Kanda Poha. This simple dish consists of flattened rice (poha) sautéed with onions, peanuts, curry leaves, mustard seeds, and a blend of spices. Nashik is also known as the largest onion supplier in India, and for its wine, especially due to the popularity of the Sula Festival. Overall, Nashik is a district that celebrates its food through culinary festivals and events.

Nashik's traditional cuisine is deeply rooted in Maharashtrian flavors and ingredients like wheat, rice, jowar, vegetables, lentils, and fruits. Classic dishes such as Misal Pav, Batata Vada, and Bharli Vangi remain popular with locals and visitors. However, the district’s food culture has diversified its offerings, with street food options such as Shawarma and Momos. The growth of the district has been marked by the rise of commercial establishments, altering the way people eat and the types of food available, with Chinese and Italian food being especially popular.

The food preferences in Nashik are diverse and inclusive of both vegetarian and non-vegetarian options. Vegetarian dishes typically include curries made from a range of vegetables such as brinjal, potatoes, jackfruit, tomatoes, spinach, cabbage, cauliflower, capsicum, bottle gourd, and bitter gourd. Additionally, some curries are prepared using flour from cereals like patwadi (a sapid savory dish consisting of vadi or vadya, which is often paired with a spicy hot curry), which adds to the variety of vegetarian options available. In contrast, non-vegetarian options in Nashik include curries made from eggs, chicken, mutton, fish, and other seafood. The recent introduction of seafood in Nashik has expanded the variety of non-vegetarian options available.

A typical breakfast in Nashik includes a variety of dishes, such as Poha, Upma, Sheera, Paratha, Thalipeeth, Idli, Dosa, and Uttapam. These breakfast items are staples in Indian cuisine and are often enjoyed with a cup of chai. Nevertheless, Nashik's favorite dish is Misal. It's a mix of sprouts, curries, and farsan, best tasted at places like Sadhana and Vihar. While Misal is loved throughout Maharashtra, Nashik's version uses more sprouts.

As the day goes on, people enjoy 'Danyachi Usal', a boiled peanut and coconut dish, and 'Makai Chivda', a spicy cornflake snack that's great with tea.

For lunch and dinner, a tasty curry is typically prepared using garam masala, a blend of whole spices, which typically includes cinnamon sticks, mace, black peppercorns, coriander seeds, cumin seeds, and green cardamom pods. The whole spices are first toasted in a pan to intensify their flavors and aromas. They are then ground into a fine powder using a spice grinder or mortar and pestle. The ground garam masala is used to season any thick, creamy curry, which is commonly served alongside bhakri (a type of roti made from pearl millet (bajra) flour) or chapati (roti made from whole wheat flour). Bhakri is particularly popular in rural areas of Nashik, where it is a staple accompaniment to many meals. Meals feature prominent dishes like Bharli Vangi, where small brinjals are stuffed with spiced peanuts, or Amti, a distinctive dal seasoned with Goda Masala, a traditional Maharashtrian spice blend. Padval Dalimbya is a snake gourd dish offering a mix of sweet, sour, and spicy flavors. For those seeking seasonal specialties, Ansa Phansachi Bhaaji is a savory treat that uses fruits such as mangoes and jackfruit.

The spice levels of food in Nashik range from moderate to spicy, with each household having its own unique masala blend, typically prepared by the women of the family. These masalas are carefully balanced combinations of spices, with the proportions of key ingredients like chilies and complementary spices like pepper or cardamom being crucial to the recipe. Two common types of masalas are widely used in Nashik cuisine: black masala and red masala.

Kala Masala (black masala) is a blend of several spices that are ground together and used to make curries with a thicker gravy and a spicier taste. The right type of chilies is crucial in making black masala, as different varieties like bedagi, kashmiri red, lavangi, and papada have distinct characteristics and are used for specific purposes. Some companies now offer pre-packaged sets of spices in a specific proportion, which can be ground with chilies to make black masala. These sets typically include spices like coriander, cumin, badishop, jaayfal, triphala, nagkeshar, mirpud, lawang, jaypatri, dalchini, shahjeera, masala velchi, dagad phool, halkund, chakri ful, tej patta, khada hing, green velchi, dry onion, and turmeric. On the other hand, Laal Masala (red masala) is a chili powder made by grinding specific chilies and is often used in simple/watery curries, and is suitable for use during fasts.

There are some exceptions to the use of masala, such as dishes like Bhendi (lady finger) chi Bhaaji and Sabudana (tapioca) Khichdi, which do not use masalas. Kankarej, a small company located Near Nampur of Baglan Taluka, Nashik, specializes in manufacturing and selling its own masalas to retailers in the region.

Nashik is renowned particularly for the production and export of a diverse range of fruits such as grapes, pomegranates, guavas, mangoes, and chikoo. Additionally, the region is also known for its extensive cultivation of various vegetables like potatoes, onions, and leafy greens.

In rural areas, farmers maintain orchards of grapes, pomegranates, and other crops, ranging from a few acres to several hundred acres. Pomegranates are among the most popular produce in Nashik. However, the cultivation of pomegranates faced a significant decline between 2011 and 2012 due to the outbreak of a local disease known as "tellya," which caused oily spots on the fruit. Locals believe the disease pushed many pomegranate farmers to shift their focus to grape farming, as the latter requires less labor and investment. On the same note, Sula Vineyards, established in 1999, is one of the most prominent wineries and vineyards in the region, with its grapes being sold both domestically and internationally. Apart from being the ‘Wine Capital of India’, Nashik is also the largest producer of onions in the country.

In the last two decades, farmers have started experimenting with new varieties of fruits in agriculture. Apple bor, dragon fruit, strawberry, guavas, and custard apple are some fruits that are produced as cash crops. Farmers possessing more land usually experiment with these crops. This is because the efficiency of agriculture has increased due to the development of new technological inventions in agriculture.

For Nashikkars, a meal is incomplete without pickles, papads, and onions. The art of making pickles has been passed down through generations, with each new generation learning the techniques from their elders. In Nashik, it's a long-standing tradition to eat onions with meals, a practice that dates back to ancient times. In the past, farmers would often carry a simple meal of onion, bhakri, masala, salt, and oil to the fields. They would break the onion on the bhakri, add oil, salt, and masala, and enjoy it as a meal. Today, some industries have emerged that sell packaged pickles, such as Ram Bandhu. While these pickles are convenient, they rarely compare to the taste of homemade pickles.

The first food for a baby is typically mother's milk, and the first external food introduced varies based on the mother and family's understanding of food. Commonly, mothers prefer honey, water, or jaggery, and paste made from flours like finger millet, wheat, and rice. For school-going children, food preferences in school tiffins have undergone significant changes over time. In the past, students typically carried simple items such as pickle-bhakri and thecha-bhakari, which were staples in common households. Well-to-do families, on the other hand, would often provide chapatis in their children's tiffins. School trips were a highlight for students, and they would often carry special foods like Jhunka-Chapati, potato chutney, and chapati. Parents are now more particular about their children's diet, and this is reflected in their feeding practices. Today, students typically carry a variety of bhaajis like potato, ladyfingers, cauliflower, and cabbage, along with chapatis. Additionally, they are also given international food items like Chinese, Italian, and German cuisine. South Indian food has become a popular choice for breakfast, not only in residential schools but also in university and college messes.

Puran Poli is a popular sweet dish in Nashik. It is typically served with Aam Ras (mango pulp) or Kheer (rice pudding). The dish is enjoyed during the summer season when mangoes are readily available, and with Kheer for the rest of the year. Puran Poli is made by stuffing a dough, known as Puran, between two thin layers of maida (refined wheat flour) or wheat roti. The Puran is prepared by boiling chana dal (split chickpeas), sweetening it with sugar or jaggery, and crushing it into a soft dough. Cardamom and nutmeg are added for flavor. The dough is then stretched into an appropriately large round shape and roasted on a Khapar, a semicircular round tawa-like utensil used exclusively for making Puran Polis.

Gudi Padwa is a Hindu festival celebrated in Maharashtra and Goa, which marks the beginning of the New Year according to the Marathi calendar. The festival is celebrated with a variety of traditional dishes, including Puran Poli, a sweet dish made with chana dal, jaggery, and spices; Kheer, a creamy rice pudding made with milk, sugar, and cardamom; Aamti, a spicy and tangy curry made with chickpea flour, tamarind, and spices; steamed white rice; Kurdai, a deep-fried snack made with chickpea flour, sesame seeds, and spices; and Bhaji, a vegetable dish often made with leafy greens or potatoes. These dishes are prepared with care and shared with family and friends during the Gudi Padwa celebrations, which also involve decorating homes with flowers, rangoli, and the gudi, a representation of Bhagwaan Brahma's flag.

Akshaya Tritiya, also known as Akha Teej, is a Hindu festival celebrated annually in the Vaishakh month on the third lunar day (Tritiya) of the bright half (Shukla Paksha), around May 10. It is considered a day of great prosperity and good fortune, and people often perform rituals and ceremonies to seek blessings and prosperity. The festival is celebrated with traditional dishes such as Puran Poli, Aam Ras, Aamti (spicy curry made with mangoes), Soli (sweet dish made with rice and nuts), and Sanjori (a sweet dish made with wheat flour, sugar, and ghee).

People prepare a variety of traditional sweets and snacks for Diwali (the festival of lights) including Chivda (a savory mixture of puffed rice, nuts, and spices), Laddus (balls made of flour, sugar, and ghee) in flavors like rawa (semolina), besan (chickpea flour), and boondi (fried chickpea flour drops), Shankarpali (a crispy snack made with rice flour and jaggery), Chakali (a savory spiral-shaped snack), Soli, Sanjori, and Shev (a savory snack made with chickpea flour).

Aashadi Ekadashi is a festival celebrated in Maharashtra, particularly by Vaishnava Hindus who worship Bhagwaan Vishnu. The festival falls on the 11th day of the Shukla Paksha of the Ashadh month in the Hindu calendar, which typically falls between June and July in the English calendar. On this day, a fast is observed and most people engage in various rituals to worship Bhagwaan Vishnu and Devi Lakshmi. The fast involves refraining from eating specific foods like rice, beans, grains, cereals, and certain vegetables and spices. People also decorate the idol of Bhagwaan Vishnu with Gadha, Chakra, Shank, and bright yellow clothes, and offer incense sticks, flowers, betel leaf, betel nut, and Bhog as offerings.

To break their fast, devotees prepare and enjoy various traditional dishes, including sabudana khichadi (made with tapioca pearls, peanuts, and spices), Bhagar Aamti (a curry made with bhagar, a type of millet), and rajgira laddu (balls made with amaranth flour, jaggery, and ghee). Additionally, they indulge in dates, potato wafers, and fresh fruits to celebrate the occasion.

In Nashik, Hindu marriage rituals usually span at least two days, with one day dedicated to Mandav/Haldi and another for Saptapadi/Kanyadan. The Mandav menu typically includes basic items such as dal, rice, matki (a type of green gram), and sweets like Jalebi (a spiral shaped sweet dish) or Boondi. People often customize this menu based on their financial condition and guests’ preferences. On the day of the wedding, the menu usually consists of Dal-Rice, Matki chi Bhaaji, Boondi, and Masale Bhaat (masala rice). In recent years, more elaborate items have been introduced to wedding menus, which were previously quite simple. Today, people often include dishes like Brinjal Curry (eggplant), paneer, Shev Bhaaji, and Bhendi Fry (okra fry). Desserts include sweets like Gulab Jamun (a type of deep-fried dough ball soaked in sugar syrup), Rabadi (condensed-milk-based dish), Moong Dal Halwa (a type of sweet dish made with split green gram), and Coconut Burfi (treat made with coconut, sugar, milk and cardamom). Some refreshment drinks are also offered during meals, such as Mattha (masala buttermilk) and Taak (plain buttermilk).

Bhandaras or Mahaprashads are community feasts organized by communities in religious places, especially on days of fasting. The common menu includes boondi, plain or Sabudana Khichdi (mix of dals), banana or other fruits. Apart from this, special prasads are prepared on festivals, such as Gopalkala, a delicious recipe made with puffed rice, yogurt, pomegranate seeds, coriander, green chilies, and sugar. This dish is particularly prepared and distributed on the occasion of Janmashtami, in memory of Bhagwaan Krishna's love for butter, and is enjoyed by all who participate in the celebrations, including those in housing societies and schools where Dahi-Handi is celebrated.

Nashik benefits from ideal temperature fluctuations, especially during the winter months, which aid in maintaining ideal acidity and sugar levels in grapes for wine making. Established in 1999 by Rajeev Samant, Sula Winery has become a significant force in India's wine industry. It has played a major role in branding the region as India's Napa Valley. The winery is named in honor of Rajeev's mother, Sulabha, depicting ease and approachability. On the same note, Sula Winery exports approximately 10 to 15% of its wine to 27 global markets. It has introduced new grape varieties such as Chenin Blanc, Sauvignon Blanc, Riesling, and Zinfandel to the Indian market.

Despite the wine sector's notable expansion in India over the last ten years, wine consumption remains relatively low, even in the district. On average, an individual in India consumes about 0.013 liters of wine annually, a figure that pales in comparison to some European nations, where the average consumption is around 40 liters per person per year.

The origins of Misal Pav can be traced back to the daily wage laborers. The owners of prominent establishments would serve Misal to these workers, who would carry their bhakri (roti made from jowar or bajra) for a single meal until dinner. Since the tarri (spiced coating of oil) was always abundant and the bhakri was insufficient, the workers began carrying pav (bread) with them. The ‘jodi’ (set of two pavs) of Misal and Pav was then created.

Nashik’s Misal Pav is a beloved signature dish made with sprouted matki cooked in a spicy red gravy, topped with namkeen (a mix of crunchy snacks). It is served with various add-ons like papad, butter, lemon, finely chopped onion, and pav roasted in butter. These ingredients come together to create a dish that is often served as a snack or light meal, with variations and adaptations across different regions. Nashik’s Misal is particularly known for having more sprouts.

Bagga Sweets is a popular eatery known for its delicious and affordable Indian dishes. Some of their signature offerings include Dahi Sev Puri (chaat-style snack made with fried mini puri and sweetened curd), Chhole Puri (savory chickpea curry served with fried puri), and the creamy and refreshing Mango Lassi. Customers frequently praise the excellent taste and value of the food at Bagga Sweets.

Two well-known eateries in Nashik have been serving Misal Pav for the last few decades. One is Bhagvantrao, and the other is Kamla Vijay. The owners of these two eateries, who have been selling Misal Pav in Nashik for decades and have many patrons who swear by the flavor of Misal served in them. However, now the newly established Sadhana Chuliwarchi Misal is also a popular Misal-Pav eatery in Nashik, which is preferred by Nashikkars.

Other popular eateries include Buddha Halwai, renowned for its crispy Jalebis, and Agrawal Sweets for its velvety Malai Barfi. For those seeking international tastes, Little Italy at Sula Vineyards serves genuine Italian dishes, while Nature's Goodness near Akashwani Towers boasts a variety of desserts. Last but not least, Divtya Budhlya Wada on Gangapur Road is a place serving chicken and mutton thalis that people travel from cities around to eat.