SATARA

Satara, one of the districts in western Maharashtra, is considered a "desh" region along with Sangli and Kolhapur. These three districts share a common food culture of mild and spicy dishes. The district is divided into two distinct areas: the western part, which is agriculturally rich and the eastern part, which is drought-prone.

In western Satara, where agriculture thrives, the cuisine prominently features bhakri (a type of flatbread) and bhaaji (vegetable dishes). Leafy vegetables like palak (spinach) and methi (fenugreek) are common, along with brinjal (eggplant), moringa, and potatoes. The district’s most celebrated dish is Kandi Pedha, first made by Tuljaram Modi in the early 1900s. This sweet's popularity has since spread worldwide.

Traditionally, the staple diet of the district comprised pulses and grains. Nowadays, there is an increasing trend towards junk food and meat, with younger generations preferring instant food recipes and Chinese cuisine. While traditional homemade meals still hold a special place, the rise of fast food and processed snacks has brought a shift in dietary preferences.

In the past, a famous tradition known as “Vaar (वार)” distinguished the food culture of Satara from other districts. According to this culture, students would go for dinner to specific houses on scheduled days. Over time, as the food habits have evolved, this tradition has subsided.

Another prominent change seen in the district is a shift from fresh milk to packaged milk. In the city, packaged milk plays a significant role, with a prominent distributor named Koyana Dairy. The dairy takes its name from the Koyana River that flows through Satara. Koyana Dairy has established itself as a leading provider of dairy products.

While most people eat non-vegetarian food, some communities such as Sutar or Lingayat Vani traditionally avoid it. The Varkari Sampraday community follows Bhagwaan Vitthal and thereby typically avoids non-vegetarian food. However, younger members of these communities are increasingly consuming non-vegetarian food.

In some parts of Satara, particularly due to religious beliefs, sheep meat, also known as Bolhai or 'Bolhai Che Mutton,' is consumed instead of goat meat (chevon). Devotees of Bolhai, primarily from Pune district and parts of Satara, Sangli, and Ahilyanagar, believe that consuming goat meat may lead to skin ailments.

For breakfast, popular dishes include Poha, Upma, and Shira.  Lunch and dinner in Satara often consists of a simple yet flavorful meal. A popular food item enjoyed by many is Bhakri, which is a type of roti made from various flours, such as jowar (sorghum), bajra (pearl millet), accompanied by a spicy curry. Bhakri is typically thicker and denser than chapati or roti. It is known for its rustic flavor and robust texture. Curry, known for its high spice level, is usually eaten with bhakri, adding a bold flavour to the meal. In the preparation of dishes, dry coconut takes precedence over wet coconut, which is commonly used in the Konkan region. In the evening, people often have roti, served with a tangy and delightful Aam ka Achar. In households, two types of vegetables are usually prepared daily: dry (sukhi bhaaji) and thin gravy (rassa bhaaji). Common vegetables used in these dishes include brinjal (vanga), okra (bhendi), cauliflower, cabbage, and ridge gourd (dodka). For the thin vegetable dishes, sprouts (matki) are often included, and potatoes are combined with chickpeas (harbhara) or beans (ghewda).

Between Lunch and dinner, people take a tea or coffee break, predominantly taken with some snacks known as namkeen. Kachida Velli and Vada Pav are some of the namkeen items that hold a special place in the hearts of the people in Satara. Additionally, Satara boasts its own unique twist on a popular snack called Kurdai. While Kurdai is typically made of wheat in other parts of Maharashtra, in Satara, it is made using Bajra (pearl millet) and Jowar (sorghum), resulting in a crispy, deep-fried delight that showcases the local flavors and culinary traditions of the region.

When guests visit, typical meals include chapati, vegetables, dal-rice, kadhi, papad, chutney, Aamras, Amrakhand, or Shrikhand. Post meal digestives such as supari, paan, saunf, etc., serve an important part of the food culture. Nagina Paan, which is famous across the district, is often served to guests and relatives. People use different kinds of digestives as well, depending on their preferences. Some take homemade paan with bits of kaat and supari, while others have badishep as a digestive.

The food in Satara is typically spicy, with a high preference for spicy dishes.

There are a lot of crops and fruits that are locally produced in the district. Western Satara is known for the cultivation of sugarcane due to the abundance of water in the region. Due to this, sugarcane juice is very famous in the district. What sets the juice apart is the distinctive method employed to extract the juice. Traditional techniques are embraced, involving the use of a machine powered by an ox, which revolves to extract the juice.

Mahabaleshwar town in the district, is known for its organic strawberry farming and it has a variety of strawberries. One can pluck strawberries of their own choice and buy it from one of the farms.

Many homes even raise cows and buffaloes, allowing them to enjoy the goodness of fresh milk straight from their own livestock.

Common pickles include mango, lemon, and green chili. Unique pickles like amla, jamun, and karvand are also made. Sweet-sour preserves like Gulkand, Gulamba, and Muramba are popular.

Traditionally and currently, the first important food of a baby is Ghutti (घुट्टी), a fine mixture of kharik, badam (almond), jaiphal, murudsheng, halkund, and jyeshtamadh. For school-going children, dry vegetables (sukhi bhaji) along with chapati are usually packed in their tiffin; rice dishes are less common.

In winters, the main meal includes bread, chapati, and millet bread. In summer, there are various dishes that are prepared and consumed by households. For instance, various types of papads, such as ragi papad, pickles including mango, lemon, and chili pickles are usually made by women at home during the warmer months.

There are dishes that are particularly made during festivals. During the festival of Diwali, families prepare traditional sweets like Ladoo, Anarse, Karanji, Chakli, Chivda, and Kapanya. Different varieties of Ladoo are prepared, such as Boondi Ladoo and Besan Ladoo, as well as Til (sesame) Ladoo. Chivda, a popular snack item across the state, is also prepared in different styles.

In Marathi households, Puran Poli is a popular sweet dish, mandatory on every festival and often combined with other desserts like Basundi, Shrikhand, and Amrakhand, or plain milk. In Muslim communities, Sheer Khurma is a popular sweet dish that is prepared during Eid.

At weddings, the standard menu includes Puri-Bhaaji, papad, paneer dishes, and sweets like Shira, Ladoo, or Gulab Jamun are common. In some areas, rice and boondi are served.

Coconut is a common prasad in religious places along with Godacha Shira (sweet shira) and Panchamrut, made by mixing five different items. Sabudana Khichdi is particularly given during fasting. Community meals vary by tradition; some bhandaras serve vegetarian feasts like Puran Poli, while yatras for certain deities often involve mutton preparations. A chicken offering is also made to the devtas on some farms.

Harinaam Saptah is an important occasion when Bhandara is open for all villagers. During this week, villagers engage in reading the Dnyaneshwari, singing bhajans, and performing kirtans. After the palkhi procession, a bhandara is organized. Shira, Shekh Bhath, and Boondi Ladoo are commonly served at bhandaras and other communal events.

The consumption of tobacco, smoking, and alcohol is not prevalent within the local culture. The locals generally engage in these activities on rare occasions, and even then, they tend to do so discreetly and away from public spaces.

When it comes to the most beloved culinary delights of Satara, one cannot overlook the iconic Kandi Pedhe. This traditional sweet holds a special place in the hearts of both locals and people across Maharashtra. The pedha, made from 100% khoya, is stirred on a low flame until it turns brown, then shaped into small balls and stamped with the maker's mark. Ashok Modi Shop and Rajpurohit Shop, are some of the places known for making this special sweet dish.

In Satara, one must visit Mahabaleshwar for its delicious strawberry cream. A perfect blend of fresh Mahabaleshwar strawberries, creamy ice cream, and fluffy whipped cream is a must-try delicacy in Mahabaleshwar.

Home-cooked meals are usually preferred as the primary choice, with most locals opting to dine out only occasionally. However, the culture of eating out seems to be rising in the district as it is preferred by the younger generations. Younger people are more inclined to eat out compared to older generations. Middle-aged people do eat out occasionally, but older people often find it hard to digest outside food. When they do venture out, there are a few renowned restaurants that capture their interest and taste buds. The Rajpurohit Sweet Marts are the largest sweet marts in the region, drawing in both locals and visitors with their delightful sweet dishes. Shivraj Dhaba is known for its famous Akkha Masoor, a dish that has received widespread acclaim. Rajwada Chowpaty, also known as Rajwada Khau Galli, is famous for its savory items, including Tambda Rassa (a fiery red broth made with mutton or lamb) and Pandhara Rassa (white colored flavoured chicken gravy), jowar and bajra bhakari, Dosa, Pani Puri, Pav Bhaaji, Chatpati Bhel, and Kulfis. Supnekar Vada Stall is renowned for its Vadas, considered the finest in the district. Hotel Chandravilas is a 60-year-old establishment known for its special Missal Pav and Puri Bhaaji. They have been using the same homemade masala for these dishes for six decades.

With the growth of restaurants and hotels in the city, people now prefer celebrating special occasions outside. However, people living in villages still primarily have their meals at home and rarely eat out with family or alone.

Mapro is an abbreviation of a famous establishment called Mahabaleshwar Products, making luxurious organic product-based supplies which are unique. The destination houses an industrial chocolate facility, an eatery cum bistro, a nursery, and a kids' play zone alongside a retail outlet that sells Mapro items. The cafe serves luscious food made out of natural ingredients sourced locally. They have a collection of indulgences to choose from, including sandwiches and pizzas.

Self-help groups or women's groups prepare various items like papads, kurdayas, and sevayas in the summer for both sale and home consumption. They also make different types of pickles, including lemon, chili, and raw mango pickles. Moravala (Muramba) is another popular item, made by soaking amla (आवळा) in sugar syrup.