CHANDRAPUR

Chandrapur's food combines traditional Maharashtrian dishes with tribal Gond cuisine. Local delicacies include Vangyache Bharat, Bhakar Tukda, and Zunka Bhakri.

The district is blessed with nature, as forests occupy a significant percentage of the total area. In these forests reside communities whose food consumption patterns mainly rely on wild edible plants. However, due to urbanization and migration, this tradition has been changing.

In the past, if these communities were asked about their cuisine, they could name at least 50 different vegetables. This is not the case for all the communities in the district. For example, the Madia Gond community residing inside the Tadoba-Andhari Tiger Reserve has shifted to nearby villages due to the increasing tiger population in the area. This shift has resulted in changes to their traditional food habits. While they traditionally consumed tubers, various wild leafy vegetables, wild fruits, and wild grains collected from the forests while gathering firewood, they have now developed a preference for cash crops, chips, junk food, and other processed items.

According to the district Gazetteer (1972), meals vary depending on one’s socio-economic background. Cultivating and laboring classes typically have three meals a day: breakfast, lunch, and dinner. In the morning, they usually drink Ambil (made from jowar or rice gruel) and eat leftovers from the previous evening. Additionally, there are other breakfast options available across the district and among different communities, such as tarri poha and aalu bod.

Lunch is freshly prepared and consists of Ghata, a type of porridge made with wheat or jowar and vegetables. For dinner, which is served between 8:00 and 9:00 pm, they eat Khanya (another type of porridge) along with bhakar or chapatis. Some communities, often Dalits, also consume a considerable amount of meat and fish, which are often regarded as delicacies. In contrast, zamindars and higher-class individuals typically eat rice and usually have two meals a day: one in the afternoon and another in the evening.

There is also a tradition of having snacks between lunch and dinner. During this time, people across communities prefer beverages like tea or coffee along with namkeen items such as Chakli, Makai Chivda, Aalu Vadi, and Kothimbir Vadi.

People in Chandrapur are particularly fond of hot and spicy gravies and curries. An array of spices like garam masala, chili powder, kali mirch, etc. are used to create mouth-watering and flavorful dishes.

Chandrapur district, among others, is renowned as the "rice bowl" of Maharashtra, primarily due to its extensive cultivation of paddy. The major crops grown in the district include paddy, cotton, soybean, jowar, and various pulses during the Kharif season. In the Rabi season, farmers cultivate wheat, gram, additional pulses, linseed, and chilly. Agriculture in the district heavily relies on the monsoon, with an average annual rainfall of 1,142 mm. However, inadequate irrigation facilities have hindered the stabilization of double cropping, leading to poor average yields attributed to small landholdings.

In Chandrapur, 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 chili pickle, and even a special Gongura pickle (made with the tangy-flavoured sorrel leaves). It is extremely spicy and brings together a whole range of flavors from tamarind, red chillies, coriander, fenugreek and cumin.

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. The food provided to students in government schools through the mid-day meal scheme includes biryani, vegetable, fruits and sometimes sweets.

On festivals, all classes prepare special dishes and dainties, which are generally some delicacy or other made from the crop or fruit which happens to ripen at the time. For example, Puran Poli is eaten on all festivals but especially at Pola, modaks of wheat chapatis rolled round a kernel of coconut are a speciality for Ganesh Chaturthi and til and sugar must be taken on Sankranti.

Weddings in Chandrapur 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. However, this menu might change depending on the socio-economic status of the family.

Up until 2021, Chandrapur was a dry district in the state of Maharashtra, indicating that alcohol consumption was nearly nonexistent in the area. However, tobacco consumption has been significantly high, with almost half of the men and women residing in villages using various tobacco products. This prevalence reflects cultural practices and social norms within the district.

The types of tobacco consumed include Kharra, a mixture of tobacco, areca nut, lime (chuna), and katechu (katha); Gutka, a powdery blend of crushed areca nut, tobacco, katechu, paraffin wax, lime, and sweet or savory flavorings; and Paan masala, which combines betel leaf with lime, areca nut, clove, cardamom, mint, and tobacco along with other flavorings. Additionally, many people smoke Beedis, a type of cigarette made from unprocessed tobacco flakes wrapped in tendu leaves. Another common product is Mishri, powdered tobacco that includes teeth-cleaning powder.

Tarri Poha is a popular breakfast dish in the Chandrapur district. The story goes that this dish originated as a quick and flavorful meal for laborers working in the region's coal mines. It consists of flattened rice cooked in a spicy and tangy gravy, often topped with crunchy sev. This dish is beloved by the people of Chandrapur and is known for its spiciness, typically served with a curry made from chickpeas and tomatoes. The addition of sev and other ingredients enhances its visual appeal and flavor. Locals often sprinkle a bit of lemon over the poha, which further enhances its taste.

In Chandrapur, the slogan "Vangyachi bhaji n ghap ghap shira" is highly popular. It serves as the go-to option for preparing vegetarian dishes at any event or occasion, from weddings to festivals. Vangyachi bhaji is not only affordable but also readily available due to its agricultural abundance, making it the first choice for many. Typically served with Tarri, and enhanced with extra spice and oil, people love to indulge in this dish.

Zinga fish is sold as a snack with desi daaru at local street stalls. Zinga fish is widely available in Chandrapur district, sourced from large dams like Chargav, Naleshwar, Ashola, and Erai.

Varhadi cuisine is distinguished by its unique blend of spices, including black pepper, mustard seeds, red chili powder, and dried mango powder. The use of gram flour (besan) is prevalent, forming the base for many dishes such as Zunka (a spicy gram flour curry) and Patodi Rassa Bhaji (gram flour cooked in a spicy curry). Coconut is also a common ingredient, though in powdered form, differing from coastal Maharashtrian cuisines that use fresh coconut.

Established in 2001, Nagraj Cafe in Chandrapur city is one of the most known restaurants for serving South Indian cuisine. This establishment acts as a one-stop destination for customers across the district and other places. The place is most known for its Badam Chai.

Taj Biryani is a casual dining place that serves delicious and authentic dishes from across India. The menu includes a variety of Biryani, Curries, and tandoori dishes. The restaurant also offers a selection of desserts and beverages.

Cafe Madras is a fast-food and quick-service restaurant that serves a variety of delicious South Indian dishes. The menu includes a wide range of vegetarian and non-vegetarian options, such as Dosas, Idlis, Vadas, Uttapams, Curries, and Biryani. The restaurant also offers a variety of beverages, such as filter coffee, lassi, and milkshakes.