BULDHANA

Buldhana's food is deeply rooted in the local culture and agricultural practices of the region. The district is blessed with fertile soil, making it ideal for growing a variety of grains and vegetables that form the backbone of its cuisine.

A significant change observed across the district is the extinction of some traditional dishes. Due to globalization and economic development, several dishes that once contributed to the district's culinary diversity are now uncommon. These include 'Mutkoye' (soaked particles of dal eaten in curry), 'Holag,' 'Vasadi' (a type of sorghum), and finger millet. Additionally, the cultivation of millet has decreased substantially and has been largely replaced by rice and wheat.

Brahmans, Jains, and Marwadis are generally strict vegetarians, and others too are mainly vegetarian but do not object to fish or other meat whenever available and when it is affordable. Christians and Muslims are usually non-vegetarians. Beef is taboo for Hindus and pork for Muslims.

In Buldhana, when people eat their meals often depends on their family’s financial situation. For families of farmers or laborers, breakfast is usually eaten early before they start their workday. This meal is often simple and filling, providing the energy needed for a long day ahead. On the other hand, families with more money tend to have breakfast later, during the late morning to midday hours, and their meals may include a wider variety of foods.

Regardless of when they eat breakfast, chai has become a popular drink for everyone in Buldhana. Many people enjoy a cup of chai in the morning for its energizing effects. It has become a common part of daily life and a way for families to connect. Evening meal times also vary based on family background.

Nevertheless, families typically eat traditional dishes like bhakri served with kalvan (a curry made from pulses) or zunka (a dish made from gram flour).

Major cereal crops grown in the region include jowar (sorghum), maize (corn), and bajra (pearl millet). These grains are staple foods for many families and play a crucial role in local diets. Additionally, pulses such as mung (green gram), tur (pigeon pea), and urad (black gram) are cultivated extensively, providing essential protein sources for the community.

In terms of cash crops, Buldhana is significant for its production of cotton, soybeans, and sugarcane. Cotton is particularly important as it supports the local textile industry, while soybeans have gained popularity due to their versatility and nutritional benefits. Sugarcane farming contributes to the sugar production sector in the region, providing both raw materials for processing and employment opportunities for local workers.

Oilseeds also hold a vital place in Buldhana's cropping pattern, with groundnut (peanut) and soybean being the most prominent. These oilseeds are not only used for cooking oil but also contribute to the local economy through their by-products.

While Buldhana excels in growing a variety of crops, it lacks the cultivation of certain fruits. Notably, fruits such as apple, beet, strawberry, and per (a type of pear) are not grown in this district. The climatic conditions and soil types may not be suitable for these fruits, leading to a reliance on other regions for their supply. 

Buldhana district has a variety of types of pickles. Mango and lime pickles are the most popular, but chili, amla, karvanda, carrot, and bitter gourd pickles are also enjoyed.

In Buldhana, rice is given as the first meal to the newborns. These foods are easily digestible and provide essential nutrients for the infant's growth and development. Lunchboxes for school children reflect family backgrounds. Wealthier families might pack sandwiches, whereas others might have simpler dishes like chutney-roti.

There is a common prasad that is offered across the district. Depending on the Mandir, the food given as prasad differs. At the Shegaon Gajanan Maharaj Mandir, which is one of the most famous mandirs in the district, the food given as prasad includes a thali that includes rice, dal, chapati, one sabzi, and ladoo. 

Similar to other districts, seasons and festivals are celebrated with special delicacies. For example, in summer, Aamras with Sargunde is enjoyed by everyone. It is also interesting to note that certain dishes are not consumed on a particular festival. For instance, on Nag Panchami, rice and dal are not eaten. 

One of the traditional foods associated with Gudi Padwa is Rodge, a special dessert made from wheat flour. The preparation involves soaking, crushing, and baking the flour, resulting in a unique texture and flavor. Rodge is typically enjoyed alongside dal, bhaji, and rice, creating a wholesome meal that complements the festive spirit.

Traditionally, Rodge was roasted, but modern cooking practices have introduced frying as an alternative method. Frying gives Rodge a different taste and texture, making it more appealing to some. This adaptation reflects how culinary practices evolve while maintaining their cultural significance.

On Gudi Padwa, families also consume neem leaves with jaggery as part of the prasad. This practice is believed to purify the body and symbolizes the acceptance of life's bittersweet experiences. The combination of bitter neem and sweet jaggery serves as a reminder of life's dualities, promoting a sense of balance and harmony.

On Vat Purnima, it is customary for women to perform a special puja under a banyan tree. They tie threads around its trunk, symbolizing their prayers for the long life and well-being of their husbands.A key aspect of the celebrations involves making offerings of mango juice and Puran Poli. Puran Poli is typically made from a filling of sweetened chana dal mixed with jaggery, wrapped in a soft wheat flour dough, and cooked on a hot griddle. While traditional recipes remain popular, modern cooking practices have introduced variations to these dishes. For instance, some families may opt for different fillings or cooking methods for puranpoli.

Buldhana weddings are much more than just marriage ceremonies. They feature dance, music, celebrations, and of course, delectable food. Good food is considered a priority in wedding ceremonies. 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. However, serving varan and poli has been going on for generations.

Buldhana district has a lot of variety in food influenced by both Maharashtra and other states in South India. In spite of this, the district has been successful in maintaining its authenticity through dishes like chili curry and bread. Apart from this, Kanole (sugar or jaggery dough fried in a flour coating), Sargunde, Sherni Chi Bhaji, Sandolya, Chigor Chutney-Bhaji, and Fanji Chi Bhaji are popular.

Kanole is a delicious Maharashtrian dessert made with simple ingredients: whole wheat flour and jaggery. The dough is rolled, shaped, and fried until golden brown. It is often paired with Shrikhand or Kheer for an extra burst of flavor. In Maharashtra, Kanole is especially popular during the festival of Nag Panchami.

Sargunde is a traditional Maharashtrian dish made with thin strings of boiled wheat dough. The combination of the savory Sargunde and the sweet Aamras is a refreshing and popular summer dish in Maharashtra.

Chinta Chiguru, also known as tender tamarind leaves, is a highly sought-after ingredient in Andhra cuisine. This unique chutney made from these leaves is not only delicious but also considered beneficial for digestion. The tender leaves have a mildly tart flavor, making them an excellent accompaniment to dishes like Dosa and Idli.

The culture of eating out in the streets, restaurants, or cafes is not as common or famous in Buldhana compared to other cities. Whenever there is a special occasion or program, it is customary for most people to make various kinds of dishes at home. However, it is worth noting that with rapid socio-economic development, multiple eateries and restaurants have opened up across the district.

Lonar, which is one of the most popular places to visit in the district, is famous for the MTDC Restaurant. While visiting the Lonar Crater, one must stop at this eatery for one of the meals. The place is known for its authentic and homely Indian cuisine.

Located in Buldhana City, the Snehanjali Restaurant is known for its Varhadi food. A go-to for families, the place offers both vegetarian and non-vegetarian food.

Shreesh Multi Cuisine Restaurant offers a delightful and diverse menu. One can find Chinese, Biryani, Punjabi, Multicuisine, North Indian, Indian, Tandoori, and Hyderabadi food here.