NANDED

The staple grains commonly used in households in Nanded include wheat, bajra (millet), and rice. Among these, Kolam rice is particularly favored, known for its unique flavor and cooking properties. This short-grain rice variety is characterized by its slightly round and plump grains, which become sticky when cooked, making it ideal for various dishes such as idlis and dosas. Sonamasuri rice, while primarily grown in Andhra Pradesh, is also appreciated in Nanded for its aromatic qualities and fluffy texture when cooked. Dairy plays a significant role in the local diet, with products like cheese, butter, lassi, and buttermilk being staples. Many residents prefer milk sourced from gaushalas (cow shelters), which is often perceived as fresher and more nutritious. In addition to traditional sources, packaged milk brands such as Dairy Life, Guruji Doodh, and Aavin have gained popularity, especially among families that consume milk less frequently. Notably, Amul butter remains a household favorite due to its quality and taste.

Vegetarianism is a prevalent dietary practice in Nanded, particularly among Hindu communities, where many households follow a vegetarian diet during religious festivals and significant occasions. This adherence to vegetarianism is often linked to cultural beliefs that promote non-violence and respect for all living beings, reflecting the diverse food choices of the local population. While beef consumption is common among certain groups, particularly Muslims and Dalits, the conversion of many Dalits to Buddhism since 1956 has resulted in a noticeable decline in beef consumption within this community. Historically, Dalits and Muslims have tended to favor non-vegetarian options like chicken, beef, and mutton. However, the influence of the New Buddhist movement has contributed to a shift towards vegetarianism among converted Dalits.

The dynamics of dietary practices in Nanded illustrate a complex interplay of cultural, religious, and socio-economic factors. Vegetarianism is not merely a personal choice but is often intertwined with broader societal norms and pressures.

The meal timings in Nanded generally follow a relaxed schedule. Dinner is typically consumed during the early evening hours, while lunch is served during the mid-afternoon hours. People particularly enjoy non-vegetarian food during dinner time. The common meal consists of dal, bhaaji (vegetable), rice, and chapati/roti. There is also a trend of variations among rotis and bhakris (jowar roti). Young people tend to prefer chapatis, while the older generation favors bhakri. Bhakri soaked in mutton gravy with onions is a favorite dish in many homes.

Certain dishes are specifically paired with bhakri; for example, fish, bhendi, palak-dal, amaranthus spinosus (locally known as tandulga), and bharit (grilled brinjal mixed with chilies) are often enjoyed with jowar bhakri. In contrast, dal, potato curry, chicken, and other vegetable dishes are typically served with chapati (made from wheat).

When it comes to spiciness, the food in Nanded tends to be on the spicier side. Dalits and Muslims, in particular, show a preference for spicy flavors, which is evident in their culinary choices. When guests visit homes, it is common to prepare non-vegetarian dishes like chicken and mutton to create a warm and welcoming experience.

The district's major crops include cereals such as jowar, wheat, and maize, alongside pulses like tur and moong. Oilseeds such as soybean and groundnut are also significant, while horticultural produce includes fruits like mango and mosambi, as well as vegetables such as tomatoes, brinjals, and chilies.

The agriculture in Nanded is predominantly dependent on monsoon rainfall, with approximately 10.85% of the area under irrigation. The region's soil types range from light to heavy black cotton soils, which are well-suited for various crops. The district is also recognized for its banana cultivation, particularly in the Ardhapur taluka, where it is a major cash crop.

Mango and lemon pickles are popular, and most households prepare their own versions of these tangy condiments.

Chapati and bhaaji are common choices for tiffins. Many people prefer to carry tiffins to their offices, while students take tiffins to school instead of eating from nearby canteens or street food vendors. During festivals or special occasions, Puranpoli is often packed in tiffins. Mothers usually make extra Puran (a mixture of dal and jaggery/sugar stuffed into roti) so they can prepare Puranpoli the next morning and pack it in the tiffins.

Additionally, Tilgul Poli, also called Tilachi Poli or Gul Poli, is popular during the Makar Sankranti festival in Nanded. It is made by stuffing a mixture of til (sesame) and gul (jaggery), and often crushed peanuts into roti. Many students enjoy spicy vegetarian food in their tiffins. Other dishes include Pav Bhaaji, Idli, and Dosa, which are typically made once a week. Students sometimes prefer to bring these dishes to school and share them with friends. These dishes are also common on weekends; for example, poha is liked by most students, although it is not usually preferred in tiffins. Lunch breaks often involve conversations about movies and cricket. In Anganwadis, rice, sprouts, and cereals are frequently served to provide balanced nutrition.

In the summer, fresh mango juice is very popular, with local juice shops offering delicious mango drinks like milkshakes and lassis.

One popular dish among locals, especially near the Gurudwara, is Aloo Paratha. This dish consists of unleavened bread filled with spiced mashed potatoes. The parathas are made by a well-known shop that has been around for generations, ensuring good quality and authentic taste. Restaurants near the Gurudwara include Fresh Flavour Parathas, Siddhu Paratha House, and Billa Doodhwala Paratha Centre. Another popular spot is Aie Paratha Centre in Tilak Nagar, which offers a variety of parathas, including onion, cheese, and sweet-dry fruit options. They also serve pizza-parathas to attract younger customers.

Nanded has a tradition of providing food for everyone, especially in Gurudwaras. Visitors are often given sweetened water with elaichi (cardamom) to help cool down during hot weather. Other popular drinks include Lassi and Buttermilk. Pickles are a common staple in many homes, with lemon and chilli varieties often served near the Gurudwara. Gurudwaras also follow the tradition of "langar," a community kitchen that offers meals to all visitors regardless of their background.

This tradition has continued to grow, with free meals becoming more common in Gurudwaras after the 300th anniversary of the Guru Granth Sahib in 2008. Infrastructure for these events began developing in 2005, supporting community feasts known as bhandara. Gurudwaras at Nagina Ghat, Bandi Ghat, and Heera Ghat Sahib also provide langars for visitors.

Shops like ‘After 7 Pan Shop’ and ‘Sarkar Pan Shop’ offer a variety of pans, including fire pan, chocolate pan, Foolchand pan, etc., alongside cigarettes (Marlboro Advance and Gold-flake King are popular choices). The smoking and tobacco culture in the district is predominantly male-oriented; however, there is a growing trend of tobacco consumption among younger individuals.

This hearty and nutritious meal is made primarily from Kollam rice and bean dal, making it a favorite among locals. The preparation involves sautéing spices like mustard seeds, cumin, and asafoetida, along with onions, ginger, garlic, and tomatoes, before adding soaked peas, peanuts, potatoes, and rice. The dish is seasoned with turmeric, red chili powder, and kala masala, then cooked until tender. Often served with a tangy kadhi made from yogurt and gram flour.

Tehri, often referred to as Tahri, is a flavorful rice dish that has its roots in North Indian cuisine but has gained popularity in various regions, including Nanded. This vibrant one-pot meal is characterized by its bright yellow color, typically achieved through the use of turmeric. Tehri is packed with a variety of vegetables such as potatoes, peas, carrots, and cauliflower, making it a wholesome option. The dish is seasoned with a mix of spices like cumin seeds, black cardamom, cloves, and cinnamon, which add depth to its flavor. The preparation involves sautéing the spices in ghee or oil, followed by adding onions and ginger-garlic paste. After incorporating the vegetables and soaking the rice, water is added to cook everything together until fluffy. Tehri is often served with raita or pickles, enhancing its taste and providing a refreshing contrast.

Biryani is a layered rice dish made with marinated meat—commonly chicken or mutton—or vegetables. The key ingredients include long-grain basmati rice and a robust blend of spices such as saffron, cardamom, cloves, and bay leaves. The preparation involves marinating the meat in yogurt and spices to enhance tenderness before partially cooking the rice separately. The dish is then assembled in layers—first the meat mixture followed by the partially cooked rice—and cooked together using a method called "dum," where the pot is sealed to trap steam. This slow cooking allows the flavors to meld beautifully. Biryani is typically served with raita or salad on the side.

Nanded is home to several well-known restaurants, such as Gokul and Ruchi, that are celebrated for their vegetarian dishes. These family-friendly establishments have been serving the community for many years and remain popular choices for lunch and dinner. Over time, the food preferences of the district's residents have evolved. The younger generation, particularly students who come to Nanded for educational pursuits, has developed a culture of eating out frequently. This shift has contributed to the growth of popular franchises like Domino's and Pizza Hut, as well as the emergence of food stalls and roadside eateries that cater to youthful tastes.

Many patrons visit Khan Hotel, which serves chicken biryani at an affordable price of Rs 30. Diners often order two plates, as a single serving is generally not satisfying. Additionally, customers frequently place orders for biryani at this hotel for events or large family gatherings.

The trend of dining out is particularly prevalent among young people, who are drawn to the ambiance of modern cafes and restaurants. However, older and middle-aged individuals also participate in this culture, albeit to a lesser extent. Street food holds a special place in the district's culinary scene, with popular snacks including Pani Puri, Bhelpuri, Samosas, Vada Pav, and Jalebis available from various vendors. The Srinagar Pani Puri stall has gained fame for its unique flavors. Despite its health concerns, many indulge in this beloved street food.

People also have specific gathering places known as ‘addas’ or ‘spots’; one notable location is near D-Mart on the outskirts of the city. This area features a vibrant food scene with numerous stalls forming a "Khau-galli" or food street. These addas serve as popular meeting spots for friends and families to enjoy a variety of delicious snacks. Seasonal treats play a significant role in Nanded's culinary traditions. Some individuals also indulge in smoking and eating pan at these spots.