GADCHIROLI

Earlier, Jhunka Bhakri (Jhunka is porridge made of gram flour and Bhakri is thick chapati of flour) was the staple diet of the people in Gadchiroli as people preferred a simple lifestyle.  However, now the food culture has diversified and people eat various different kinds of cuisines. The district has a large number of tribal communities who consume dishes with medicinal properties. Their practice has not changed significantly over the years, unlike the other communities of the district. The process of cooking has changed significantly over the years. In the past, traditional food was made of natural ingredients, but urbanization has contributed a lot of packaged food items which are used to prepare meals.

People in Gadchiroli are particularly fond of hot and spicy food, which they relish in almost every meal. An array of spices like Suruchi Masala, Atharva Masala, chili powder, coriander powder and turmeric are used to create mouth-watering and flavorful dishes.

Earlier, agriculture was the main source of employment and therefore various kinds of crops were grown. This includes rice, jowar, tur, and wheat and forest products such as bamboo and tendu leaves. However, now there are different types of job opportunities and therefore there has been a decline in the production of food items.

One food item that is undoubtedly present throughout the year in every Gadchiroli household is pickle. There are various kinds of pickles that people enjoy and some of them include mango pickle, lemon pickle, red chili pickle, tomato pickle or mixed pickle. In Chamorshi and Korchi block of the district, red chili pickle, mango pickle and tomato pickle are very popular.

Most of the communities in the district serve rice as the first food to the baby in the form of khichadi (indigenous communities) or Mukhe Bhaat (bengali community). The Islamic community serves Talbina (made of barley and almonds) as the first food for babies.

Food given in school tiffins to students in Gadchiroli district have likely changed over time due to evolving dietary preferences, health concerns, and availability of ingredients. Traditional Maharashtrian dishes like Misal Pav and Sabudana Khichdi are now commonly found in tiffins, along with other items like sandwiches, wraps, and mini-meals. There is a growing trend towards packing more nutritious foods like fresh fruits, vegetables, whole grains, and protein-rich items in tiffin.  However, traditional favorites like chapati, rice, dal, and sabji continue to be staples in most tiffins, reflecting the enduring appeal of homemade, comforting foods.

Special occasions are marked with sweets. It is customary to prepare special dishes on festive occasions since these preparations are also sometimes offered to the prevalent devtas as a gesture, before self consumption. On Navratri, Sabudana Khichadi is prepared, while Ganesh Chaturthi is celebrated with Modak, and Holi with Gujiya.

In most places of worship across the district, common sweet items such as Sakhar Poha and Rava Ladoo is given as Prasad.

In Gadchiroli, wedding food is different across communities owing to their distinct culture and tradition. For instance, Gonds serve rice, kadi, leafy vegetable curry, and meat dishes (goat or chicken), while Brahmins serve Masale Bhat, Varan Bhat, Puran Poli, Ladoo and Muslims serve Biryani, Kebabs, Raita, Sheer Khurma, etc. Some more examples are given in the table below:

Production and sale of alcohol has been banned in the district since 1993. However, the illegal trade and preparation of alcohol is present in almost every village of the district. There are various types of beverages in the district due to ingredients availability and traditional practices specific to that region.

Some popular local alcoholic beverages include Mahua, Sulphi, Taadi, and Handia. Mahua is made from the fermented and distilled flowers of the mahua tree, a traditional process rooted in many tribal communities. Sulphi is prepared by tapping the sap of the sulphi tree, which is then fermented and distilled. Taadi, or palm wine, is an alcoholic drink made by fermenting the sap of palm trees. Handia, also known as rice beer, is brewed using fermented rice and is commonly consumed during festivals and community gatherings. These drinks are not only part of local tradition but also carry cultural and ritual significance in many parts of India.

These are just a few examples and there may be other local varieties of alcohol produced in the district. Traditionally, it was prevalent in traditional forms, such as bidi, hookah, or other indigenous smoking methods. Over time, awareness regarding the adverse impact of smoking has changed how people feel about smoking. There are no such tobacco cultivators in the district. The popular brands of tobacco locally include Rahul Tobacco, Ghanshyam Tobacco and Thaokar Tobacco. Bidi is another way of smoking tobacco, and they are primarily rolled by women who earn money from this activity.

A lot of wild plants are used in the district for medicinal purposes. This practice of using edible wild plants has become a major part of the local culinary tradition. Following are some of the examples:

These are seasonal flowers that grow in the month of May-June. The stem and bark are used to cure stomach problems and fever.  

This plant is similar to bamboo but slightly more tender than bamboo. It is used as an astringent, laxative, for inflammatory conditions and as a diuretic. The leaves are sometimes used as an abortifacient in early pregnancy by the indigenous women. A decoction prepared from leaf bud helps in healthy menstruation and also helps ease menstrual cramps.

Gadchiroli's dining scene is largely influenced by its indigenous and rural character. While the district offers a glimpse into authentic Maharashtrian cuisine, the focus remains on simple, hearty meals. Local eateries primarily cater to the needs of the residents, offering basic yet satisfying fare. Street food options are limited, and the emphasis is on home-cooked meals or food prepared in local dhabas. With the region's focus on sustenance over culinary experimentation, the eating-out culture in Gadchiroli is still in its early stages. Some popular restaurants include Moonlight Cafe and Restaurant, City Heart, and Hotel Mama Saoji, among others.