WARDHA

Located in Eastern Maharashtra, Wardha district’s cuisine is primarily influenced by the Vidarbha region, which is known for its distinct flavors and dishes. Although its food culture is undoubtedly affected by the Varhadi cuisine, the district has still managed to keep its originality. Goras Pak, Shengdana Bhel, Zunka Bhakar are just some of the dishes that make Wardha’s food palate tasteful.

Traditionally, the staple diet of the people from Wardha included Bajre ki Bhakri with Thecha, but now the significance of this dish has subsided and everyone eats other items like roti and chawal.

Vegetarianism is common in Wardha, with many restaurants offering a variety of vegetarian dishes. Certain communities may have dietary restrictions based on religious or cultural practices, but overall most people prefer vegetarian food.

The first meal of the day is breakfast for which people mostly eat Poha or Upma. For lunch and dinner, a typical Maharashtrian thali is served for meals, with dishes like bhakri, chapati, rice, dal, and vegetable curries. Sweets like Shrikhand, Puran Poli, and Modak are enjoyed as desserts.

Wardha's cuisine is known for its bold, spicy flavors mostly because of the influence of Varhadi cuisine. The cuisine is known for its use of spices such as goda masala, kala masala, and mohari which adds spiciness and tangy flavour to the dishes.

Soybean and pigeon pea are the principal crops of the district. Pigeon pea is cultivated throughout the district alongside soybean and cotton. The cotton crop is the main cash crop, occupying about one-third of the total cultivated land. Additionally, sugarcane cultivation is on the rise in some talukas, and people consume and utilize a significant amount of it.

Pickles are a common accompaniment to meals in Wardha, with varieties like mango, lime, and chili being popular across the district.

The first foods given to infants in the district are typically soft dalia (porridge made from broken wheat) or dal and rice water. These foods are easily digestible and provide essential nutrients for the infant's growth and development. For school-going children, the tiffin boxes usually contain items such as roti, bhaaji like potato, cauliflower, lady's finger (okra), etc., and rice. These foods provide a balanced and nutritious meal for the children during the school day.

There are multiple festivals celebrated in Wardha, each accompanied by a specific delicacy. For instance, Modak, a classic Maharashtrian sweet dish made from shredded coconut, jaggery, and cardamom is typically prepared during Ganesh Chaturthi. Navratri is celebrated in the district with dishes such as Sabudana Khichadi and Shengachi Bhaji (drumstick curry). While Puran Poli is famous across Maharashtra, Sheng dana chi Poli is another type of Poli cherished by the people of Wardha. This sweet dish is traditionally made during Makar Sankranti. On the festival of Pola, people prepare various delicacies and mouthwatering dishes, including Puran Poli, Karanji (a sweet pastry), a vegetable curry, and a five-vegetable mixed bhaaji to complete the day.

Weddings in Wardha mostly feature a simple traditional menu. One can expect items such as dal, roti, rice, sabjis, along with some mithai like Boondi, Ladoo, Jalebi, Gulab Jamun, etc.

The most common prasad given in Wardha includes Peda and Chiranji. However, certain holy places follow specific rituals. For instance, bhakts visiting the samadhi of Sant Bhojaji Maharaj are always offered Puran Poli as prasad. At the samadhi, located at Ajansara near Vadneranjik in Wardha city, Puran Poli is prepared every Wednesday.

The NFHS-5 data indicates high levels of alcohol and tobacco consumption in the district. However, there is a high gender gap between the numbers for boys and girls. 9.5% of women aged 15 years and above used any kind of tobacco as compared to 52.6% men. Similarly, for alcohol consumption, 0.6% of women aged 15 years and above consumed alcohol as opposed to 24.6% men. Other research conducted in rural Wardha on tobacco consumption showed similar results and they also found that kharra (concoction containing supari, tobacco flakes and choona) is consumed the most followed by gutka (a mixture of tobacco, crushed supari, spices, and other ingredients).

Goras Pak is a type of cookie originating from Wardha. Made with ghee, wheat flour, and little jaggery, these cookies are a delightful treat. The cookie is a product of the Gosanwardhan Goras Bhandar, which was started by Mahatma Gandhi, Acharya Vinoba Bhave, and Shri Jamnalal Bajaj in 1931. While the exact recipe remains a bit of a mystery, The original Goras Pak might still be available at Goras Bhandar Wardha, the bakery possibly established alongside the Ashram

Zunka Bhakar is a well-known dish throughout Maharashtra, but it is also a staple in Wardha. Zunka is a traditional Maharashtrian dish that is prepared using gram flour/besan. Gram flour (besan) is mixed with water to form a semi-solid paste, which is then sauteed in oil with assorted ingredients like green chillies, red chilli powder, turmeric, salt, fried onions, mustard seeds, ginger, garlic, cumin seeds and coriander leaves. This delicious dish is served along with Bhakar meaning jowar or bajra roti.

Sambhar Vadi is a traditional Maharashtrian dish from the Vidarbha area. Sambhar here represents kothimbir, or coriander. The Vadi is prepared by filling a maida dough with coriander and then frying it in oil.  

Shengdana Bhel, also known as Peanut Bhel, is a simple high protein chaat recipe with roasted peanuts, onions, tomatoes, cucumber and fresh coriander leaves. One can also add lemon juice to the mixture to give it a little tangy flavor.

Ambadi is a flower that is grown majorly in Dattapur town. It is one of the common and inexpensive summer coolers, popular in the district.  The calyx of the flowers is used to make sharbat and also has medicinal uses. The sharbat is delicious, refreshing and gets a beautiful red color from the flowers. As these flowers are sour, this sharbat with its sweet and sour taste appeals to most people.

Wardha caters to diverse appetites across generations and budgets. Younger people tend to enjoy eating out at both casual street stalls and restaurants, favoring options like Dosa, Pani Puri, and Vada Pav. Older generations might choose these same street foods but also opt for fancier restaurant meals for special occasions. Unsurprisingly, dining frequency varies by financial means, with wealthier residents frequenting restaurants more often than middle-class or lower-class families.

For affordable street food experiences, the stalls on Arvind Road are a popular choice, offering a wide variety. Wardha's culinary scene extends beyond street food, boasting traditional Maharashtrian restaurants alongside modern eateries serving international cuisines.

A must-try local specialty is Bacchubhai Chivda, a spicy red chivda mix named after its originator's shop. This iconic snack is beloved by residents and a must-have for any visitor seeking a taste of Wardha's unique flavors.

Another famous eatery is the Shivneri restaurant, which is the oldest in Wardha. Originally frequented by truck drivers and travelers, it's now a popular destination for authentic Maharashtrian dishes. Their signature dishes like Zhunka, Anda (egg) Curry, Bharta, and Kadhi offer a delicious glimpse into the region's culinary heritage.