AMRAVATI

Amravati is known for its lively food scene, especially its famous dish, Misal Pav, a spicy curry made with sprouts that locals love. Notable eateries like Misal Darbar in Ambapeth offer a wide variety of misal dishes, while Kapaleshwar Nashik Misal Point on Kathora Road is famous for its extra spicy version. Other popular spots, such as Raghuvir famous for Sambhar Wadi and Gila Wada, and Kulhad Chaha is known for its unique tea. These establishments showcase the diverse food options in Amravati and play an important role in the local food culture.

The food culture of Amravati is vast and mesmerizing. It encompasses traditional festive dishes, authentic cuisine, occasional treats, festive desserts, fast foods, and much more. This diversity is further amplified by the variations that food items undergo from one region to another, depending on the occasion. While Amravati shares many culinary traits with other districts in Vidarbha, it also possesses unique characteristics. The cuisine is marked by spicy flavors, utilizing ingredients such as dry coconut, peanuts, and spices like black pepper and coriander. Additionally, Saoji cuisine, originating from Nagpur and popular in Amravati, features fiery mutton and chicken curries rich in flavor.

Historically, the food habits in the district were simple, with the staple diet consisting of bhakar made from jowar, accompanied by besan and Varan Bhat (cooked rice topped with dal). However, economic development and globalization have led to the introduction of various cuisines and dishes into the district. From Indian to Italian, one can find a multitude of cuisines in Amravati.

The food in Amravati is predominantly vegetarian and includes various types of bhaji, such as Ambadi Bhaji, Misaddal Bhaji, and Kutki chi Bhaji. People typically consume non-vegetarian options like fish, goat, usually once a week. Due to Hindu taboos, they avoid eating cows. 

In Amravati, there is a significant difference in the food eaten for meals between the economically weaker and richer strata of the society. Laborers, farmers and artisans, who typically engage in the highest levels of physical labor, are used to having a heavy breakfast or Nyahari, before setting out for their daily chores. Their Nyahari mostly consists of bread (roti) made of Jowar or Bajra flour, which is consumed with onion, a proven antidote to heat stroke. Another type of flour called Chutney is also a favorite recipe for bread, being made of chili, salt, garlic and groundnuts ground together.

For lunch and dinner, they mostly eat Bhakri (or Dhebra) and a type of curry prepared from pulses, called Kalvan. Zunka Bhakar is also a regular dish, prepared from gram flour. For these economically backward classes, wheat and rice are treated as specialties consumed during festivities and important occasions like weddings and celebrations.

For the upper levels of the society, rice and wheat are a part of regular food. They consume vegetables and non-vegetarian foods for lunch and dinner at a higher frequency. This is accompanied with pickles, papads (papadoms) and a salad called Koshimbir. They also consume milk-based items like curd, milk, buttermilk, etc. regularly.

Amravati's food culture is strongly influenced by the spicy flavors of the Vidarbha region. The dishes are full of spices like garam masala and chili powder, showing the local love for heat. Popular dishes include Gila Vada and Varhadi Rassa, while Gup Chup and Aloo Bonda with Rassa highlight the variety of spices used in Amravati’s cuisine.

Agriculture is the backbone of Amravati's economy, employing over 70% of its population. Farmers in the district employ a mix of traditional and modern farming techniques to enhance their productivity. The seasonal monsoons provide essential rainfall during the Kharif season, supporting crop irrigation and growth. Known as the major cotton-producing district of the state, Amravati benefits from ideal climatic and soil conditions that facilitate high yields. The black soil, or Regur soil, prevalent in the region is especially suited for cotton cultivation, allowing farmers to achieve optimal growth and productivity.

In addition to cotton, Amravati is home to a variety of other important crops. Jowar (sorghum) is widely cultivated as a staple grain, while soybean has gained popularity due to its adaptability and market demand. Groundnut and various pulses are also significant crops that contribute to the local diet and economy. Furthermore, the district produces high-quality fruits, particularly oranges, which are well-regarded in the region.

People of Amravati have a fondness for pickles. In the households of the district, one can find many varieties of pickles such as Mango pickle, Lemon pickle, Chili pickle, Carrot pickle, etc. Apart from these common pickles, the district is known for its Banana Flower pickle. This pickle is sour and spicy offering a delightful and tangy addition to your meals.

Special occasions are celebrated with sweets, especially those made with milk. It is customary to prepare special dishes for these events, often offered to bhagwans before being enjoyed. In summer, seasonal fruits like mangoes inspire a variety of delicacies, while winter is known for rich sweets like Sheera, Gajar ka Halwa, and Til Gul.

The festival of Holi brings with it traditional snacks like Gila Vada, made from black gram (urad dal). The preparation involves creating a batter that is shaped into discs and deep-fried until golden brown. After frying, the Vadas are soaked in water to achieve a spongy texture. They are typically served with a variety of toppings, including sweetened dahi, chutneys, and spices like garam masala and chaat masala, enhancing their flavor profile.

Makar Sankranti is another significant festival in Amravati, celebrated with dishes like Til Gul, which consists of sesame seeds and jaggery. This sweet is exchanged among friends and family as a gesture of goodwill, emphasizing the spirit of togetherness during the harvest season.

The wedding menu features multiple cuisines such as North Indian, Maharashtrian, Chinese, Continental, etc. The menu generally offers an array of choices in desserts and ice creams as well.

Gila Vada is a popular dish from Amravati, Maharashtra, made from Udad Dal. Since the 1970s, it has become a favorite snack in the area and is often served with yogurt and various chutneys.

To make Gila Vada, the Udad Dal is soaked in water, then ground into a smooth paste with green chillies, ginger, and cumin seeds. The mixture is shaped into thin discs and deep-fried until golden brown. After frying, the Vadas are soaked in warm water to make them soft before serving. When served, Gila Vada is topped with sweetened dahi, red chilli-garlic chutney, green chutney, and a sprinkle of chaat masala and sev. This adds flavor and crunch to the dish. Originally from Bundelkhand, Gila Vada has become an important part of Amravati's food culture.

Jhunka is a dry version of Pithla, made from gram flour (also known as besan). It is typically served with bhakar, which is made from jowar flour, accompanied by onion slices and Mirchi Thecha on the side. This combination is favored by most Amravtikars, and one can find special thales on the roadside selling this dish. Although the tradition of making jhunka at home has somewhat declined, it remains beloved by many.

Chena Poha is usually eaten as breakfast in many households. Poha is flattened rice cooked with lots of Indian spices, mustard, cumin and onions. Because of onions, it is also called Kanda Pohe in some parts. Along with the Poha, the tarri or rassa is made with whole chana grains and is added on top of the dish to give it a dry and wet combo of Chena Poha.

Shrikhand is the most loved Indian dessert made with strained yogurt and is often flavored with cardamom and saffron. It is mostly prepared on Hindu festivals but also eaten during normal days. It is easy to make and is thus often made at home. Accompanying it are puri, made from all grain flour (atta) or simply wheat.

A special dal made of multiple lentils served with baati (locally called as rodge), which is a hard roti made from wheat. Originally they are made in the shape of tennis balls but in Amravati (and the Vidarbha region) they are shaped like hemispheres. Interestingly, they are baked on ash spread on the ground with sand. But in homes they are prepared in pressure cookers. They originate from northern areas of Rajasthan and are said to come in these districts by the Banjara community.

In Amravati, the eating-out culture caters to a range of preferences. While traditional home-style meals are extremely popular, there's a growing trend of exploring new flavors.

Raghuvir is a chaat, namkeen, and sweets shop with multiple outlets throughout the city. It is known for its snacks, particularly sambhar wadi along with kachori, samosa and gila wada. It is also known for namkeen and dairy-based sweets.  

The Grand Mehfil is famous for its North Indian and Italian cuisine. Since it is in the center of the city, a lot of people visit there. It is also famous for weddings because of its quality of food, banquet halls, accommodation, and services.

Al-Basheer has become a go-to spot for locals craving biryanis and kebabs, and its commitment to quality ingredients keeps customers returning. The founder, inspired by his grandmother's traditional recipes, aimed to recreate the authentic Mughlai experience.