BEED

Ancient rulers like the Mauryas and Satavahanas introduced hearty vegetarian dishes made with jowar, bajra, pulses, and fresh vegetables. Later, the Mughals added gravies, biryanis, and kebabs. Today, Beed's food scene combines these influences, offering a diverse range of both vegetarian and non-vegetarian dishes.

The food culture in Beed district is an amalgamation of traditional and modern food habits. While people continue to eat traditional food items like Puran Poli, modern fast foods such as Vada Pav, Pav Bhaji, Pani Puri, pizza, and burgers are also immensely popular. Certain practices have changed over time as well; for instance, the milk consumption pattern. Traditionally, households preferred to consume fresh milk directly from the farm. However, recently, there has been a trend of consuming packaged milk. The district now has multiple milk manufacturing companies that provide packaged milk. 

Most of the people in the district are vegetarian; however, non-vegetarian foods like biryani are also popular among various groups in all sects of society. Almost all the residing non-vegetarians love biriyani and consider it a dish consumed during festivals, family celebrations, marriages, and all kinds of functions.

In Beed, breakfast, lunch, and dinner are the three main meals. For breakfast or a quick snack, people often enjoy dishes like poha, usually garnished with fresh coconut, coriander, and lemon, and upma. Lunch is typically lighter, often including chapati, bhaji, rice, and dal. Families often eat together, enjoying their meals with pickles and dahi. Dinner is usually more filling, featuring a variety of dishes served with rice or chapati. Sweets are often served on special occasions.

Beed's cooking techniques are closely tied to its culture and local ingredients. One common method is phodani (tempering), where spices like mustard seeds and cumin are fried in oil or ghee to enhance the flavors of curries and vegetable dishes. Another method is tawa cooking, which uses a flat metal pan to make unleavened rotis. Meanwhile, steaming is used for special dishes, helping to keep them moist and flavorful. Roasting ingredients over an open flame adds a smoky taste to various dishes. Most curries and bhajis are simmered to blend the flavors while ensuring everything is cooked well. Deep frying is popular for making crispy snacks. Pressure cooking helps speed up the preparation of lentils, meats, and rice. Sun drying is also used for snacks, allowing them to be stored for a long time.

While traditional methods are still common, modern techniques like baking are less frequently used at home, but can be found in commercial bakeries for items sold in street food. 

The use of chili and spices is quite heavy in the food of the people of Beed. Spices that add flavor in the dishes include garam masala, chili powder, turmeric, sauf, jeera, etc.

Custard apple, called sitaphal in Marathi, is Beed’s most famous fruit, grown on over 700 hectares of land. Beed's custard apples are special—they are perfectly round with beautiful green skin, have a delightful texture and flavor, and turn creamy white or yellowish when ripe. They're also extra juicy and have a higher amount of sweet and creamy pulp (almost 48%) compared to other types. This unique quality earned Beed's custard apple the Geographical Indication (GI) Tag in 2016, a sign of its special place and taste. 

There are several crops grown in the district. One of the most famous crops is sugarcane, while others include cotton, sorghum, soybean, redgram, pearl millet, etc. 

In Beed, meals are always served with a pickle on the side. Some of the most loved pickles include tangy mango pickle, lemon pickle, super spicy green chilli pickle, and even a special amla (a sour berry) pickle. These pickles are made following recipes passed down in families for ages, adding a different element to the meal.

The first food for babies in Beed typically includes dal 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.

The local cuisine plays an important role in celebrations, featuring special dishes that are a must during festivals. Some of the most loved festival foods include Puran Poli, Shrikhand, Modak, and Karanji. As the seasons change, so does the food in Beed. In the hot summer months, refreshing drinks like Aam Panna and Buttermilk are popular for keeping cool and hydrated.

Karanji, also known as Kajjikayalu, is a popular sweet treat in Maharashtra and is also popular in Beed, especially during festivals like Diwali and Ganesh Chaturthi. These deep-fried dumplings are made with a pastry dough filled with a sweet mixture, typically containing coconut, sugar, and nuts.

When winter arrives, people enjoy heartier dishes like Bajrichi Bhakri and Gajar Halwa, especially during festivals like Makar Sankranti. The bhakri is a staple in many households, especially in rural areas of Maharashtra, and is enjoyed for its nutritional benefits and unique flavor. Also, bajra is gluten-free and rich in fiber, making this bhakri a healthy choice for many diets. It is particularly beneficial during colder months, as it provides warmth and energy.

In most mandirs of the district, common sweet items such as Peda, Sheera, etc., are served as prasad. However, there are always exceptions. At the Ambajogi Yogeshwari Devi Mandir in the district, Tambul (betel nut) is given as prasad.

Alcohol consumption in the district is very low among both men and women. Since the locals lead a very simple life due to a lack of funds and job opportunities, the district barely has any wine shops, except for a few in the town. According to the NFHS-5 (National Family Health Survey) data, 0.5% of women aged 15 years and above consume alcohol, and the number for men is 9.8%. Tobacco consumption, on the other hand, is higher. According to the NFHS-5 data, 6% of women and 37.8% of men aged 15 years and above use any kind of tobacco.

Sabudana Khichdi, a dish made from tapioca pearls, is another beloved dish, particularly during fasting periods (Mahashivratri, Navratri, etc.).

Among non-vegetarian dishes, the district is known for its Mutton Rassa, a spicy mutton curry reminiscent of its Mughal past.

The culture of eating out is not prominent in Beed. However, some eateries have become famous in recent years.

Alankar Garden Restaurant is known for its mix of traditional Maharashtrian and Mughlai food. The restaurant has a pleasant atmosphere and is a favorite among locals and visitors. Their Bhakri and Mutton Rassa combo is especially popular.

Hotel Sai Prasad is a must-visit for vegetarians. They offer a variety of authentic vegetarian dishes, from spicy Misal Pav to comforting Poha. This eatery gives a true taste of traditional Maharashtrian cuisine and is loved by those looking for local flavors.

Located on the outskirts of Beed, Rajdhani Dhaba offers a rustic dining experience. Known for its hearty meals, this dhaba-style restaurant serves dishes that reflect countryside cooking. Their kebabs, made using traditional recipes, are a highlight.