GONDIA

Gondia district lies in the eastern part of Maharashtra and shares its border with Chhattisgarh and Madhya Pradesh. This has led to significant variation in the food found here. The food of the district reflects its agricultural lushness, historical impacts, and the culinary creativities of the people who have been influenced by the migrants. The most preferred seasonal vegetables like Ran Bhajis and in the monsoon it is wild mushrooms are used. The food is easy to digest, but nutritious also, and comprises mainly rice, the specially grown scented rice of the region, dal, bhakri made of rice and wheat flour, poli, which is optional because most people prefer rice at any time, but now it is changing and seasonal curries.

Food habits of the people of Gondia have undergone tremendous evolution with time. Traditional food habits of the Gondia diet included staples like rice, grams or lentils, and vegetables grown locally, for instance, brinjal and cauliflower. However, owing to the rise of urbanization and modernity, fast foods like samosas, pizzas, momo, and burgers find a great market, more so amongst the younger population. Even then, the traditional foods hold a dignified place, especially when it comes to festivals and family gatherings, thus serving to keep alive the cultural heritage of the district's culinary art.

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

The agricultural landscape of Gondia has also transformed. Major crops in terms of area are paddy, tur, jawar, sugarcane and til (oilseed) etc. The climate of the district is also suitable for horticulture and plantation crops like mango, guava, custard apple, jackfruit, lemon, ber and sapota (chikoo) etc and flowers like rose, mogra, marigold and other decorative flowers under greenhouse conditions. In the recent year, while rice has remained the staple, there has been a quantum jump in the cultivation of cash crops like sugarcane and fruits like guava, custard apple, and dragon fruit. Dairy farming has also increased, thus boosting the production and trade of dairy products.

In recent years, new varieties of fruits and vegetables have entered the local markets, reflecting changing consumer preferences and agricultural diversification. Exotic vegetables like broccoli and other fruits such as dragon fruit, kiwi, and avocado are also available now.

Some of the most loved pickles in the district include tangy mango pickle, super spicy green chili pickle, jackfruit pickle and even Karonda pickle (small, succulent, fleshy and rounded fruit with a juicy pulp). It is tangy, spicy, sour and salty thereby bringing together a whole range of flavors. 

Til Gul is a ladoo made of jaggery and sesame candy coated with sesame seeds is mostly consumed during Makar Sankranti.

Ambil is a spiced rice curd that is offered to the kuldevi, Annapurna Mata, during the full moon before the Diwali festival.

Aam Panna, Sevayi, Kurvadya, and Panch Pakwan are prepared on the occasion of Akshay Tritiya (Teej) and offered to the ancestors. Other dishes such as Sabudana Khichadi, Modak, etc. are prepared for different festive occasions.

Another aspect of the food culture in Gondia is religious offerings or as they call it, prasad. Chironji (sugar balls), Rava Halwa, Motichur Ladoo rank top among the prasads offered at the famous Durga Devi Mandir and other mandirs in Gondia. Similarly, Gondia Gurudwara is renowned for its langar and offers free food to thousands of people and poor people every day. Even the Sai Mandir arranges Bhandara on every Thursday. This Bhandara is known as anna dan, which means giving food to the community.

Weddings in Gondia feature a variety of foods, depending on the community. Most of the weddings have common dishes and typically include the same dishes like rice (bhat), poli, Varan, Vangi Aalu chi Bhaji, Kadhi or Mattha, Gulab Jamun, Boondi, and Sev. But some community weddings include different food items. Sindhi weddings include large-scale options in food, and Muslim community weddings include non-veg dishes and Powari tel vades from the Powar community. Most of these dishes are served on the day of Haldi. The same dishes vary by season and availability of vegetables, like jackfruit curry, yam curry, and mango-specific dishes like Panna, Ambil, Aamras, etc. are found in the summer season.

Vastya chi Bhaji is probably one of the most unique dishes from Gondia. The dish is made with tender bamboo shoots and cooked with a blend of spices. It is widely consumed when bamboo shoots are harvested freshly during the monsoons. The curry made of bamboo shoots and bamboo shoot wadas are a delicacy, a reflection of the indigenous community's close ties with nature and their dependence on forest produce.

Ran Bhaji is made of Chevli, a wild vegetable that grows in hilly and remote indigenous areas at the beginning of monsoon. It is said in indigenous areas that eating this vegetable protects us from many diseases that occur during monsoons. As this vegetable contains a lot of vitamins, this vegetable should be eaten at least once a year.

Considered as one of the favorites, Vadyacha Pani is a traditional dish being served at almost every festive occasion and is an essence of the flavors of the region. 

Shalimar Poha is a popular dish from Gondia. It is flattened rice with a light, fluffy texture and savory taste. Often, this Poha is prepared with spices, onions, and mustard seeds and sometimes garnished with fresh coriander and lemon juice. It is normally used as a variant of breakfast throughout the region due to its simplicity and fast preparation time. The Salimar Poha is liked by locals and visitors alike, reflecting the culinary traditions of that place.

In addition, various bhajis are popularly cooked in the indigenous areas of Gondia such as Chavlai Bhaji, Kheda Bhaji, Lal Bhaji, Haratfari Bhaji, Chorota Bhaji, Aavdi Dhavdi Bhaji, etc. These items are known for their wealthy flavor, besides most of these traditional dishes possesses nutritional and medicinal values and are accompanied with rice (Arwa Rice).

The eating out culture has increased in recent times, with a huge number of small roadside restaurants and food stalls mushrooming over the city landscape. Street stalls (Mini Chowpatty), often located near markets and educational institutions, serve a variety of snacks like Vada Pav, Pav Bhaji, Bhel Puri, and Pani Puri (Gupchup), as well as several Chinese food stalls and some unique food items like Vade, Aalu Poha, Moong Vadi, and Kanda Kachori, reflecting the vibrant street food culture. Gondia Chowk Bazaar, a bustling market area, is particularly known for its diverse range of street foods. From spicy chaats to sweet Jalebis and Emarti, the bazaar is a foodie’s paradise and a popular hangout spot for both young and old.

Bawankar Wade Wale is the open street side shop near RTO Naka Gondia. People around Gondia and nearby village laborers often come here to taste lentils vade, because of its taste and affordability it is very popular in the city. The shop is open throughout the week, from morning to evening.

New Finger Momos Centre, located in front of the Z. P. High School, has been very popular in Deori for the last 2 years. The place is known for its taste and cleanliness at an affordable price and is a popular spot for school and college going students. 

Mohanlal Mishtan Bhandar is a popular shop in Gondia and has been run by three generations of the same family. Mohanlal created the tradition of the pure khova sweets in the region, which are now very popular around the city. The shop is located on the Main Railway Station Road in Gondia.