Taste of Faith: In the cultural diversity of India, every region has its own distinct identity somewhere the joy of festivals, somewhere the imprint of folk arts, and somewhere the aroma of food. Bhandara district of Maharashtra is also an important part of this diversity. It is not just a geographical area, but a confluence of faith, tradition and taste. While the echo of devotion is heard in the festivals here, the food Cuisine cooked on these occasions touches everyone’s heart.
In the culture of Bhandara, food is not just a means to satisfy hunger, but is a prasad of the gods, a celebration of the community and a social bond. Let us know how the kitchen becomes a pilgrimage during the festivals of Bhandara and the dishes cooked there are not only full of taste, but also tradition, faith and intimacy.
The unbreakable relationship of festivals and food
Many festivals are celebrated throughout the year in Bhandara – be it Ganeshotsav, Pola, Holi, Navratri or Diwali. Every festival has its own special sweetness, and the most beautiful form of this sweetness is the special food prepared on that occasion.
People here believe that “festival is what is reflected in the thali.” Any puja, fast or ritual is considered incomplete without food. This is the reason why special dishes are prepared in homes on every festival which are not only delicious, but are also drenched in devotion.
Ganeshotsav Ki Thali – Sweet Dialogue of ‘Modak’
Ganesh Chaturthi is celebrated with great enthusiasm in Bhandara. On this day, ‘Modak’ is offered to Lord Ganesha. Modak is called Ganaray Ka Priya Bhog Steamed soft and fragrant Ukadiche Modaks are made by filling them with coconut and jaggery stuffing. While making each modak, the women of the house make each layer with chanting mantras, as if they are adding the taste of their devotion to each modak.
Along with this, puranpoli, batatyachi bhaji, payas and lemon pickle are also decorated in the thali. This is not just a feast, it is a loving way to welcome Lord Ganesha.
Navratri’s ‘fasting food’ – power in simplicity
Fasting has special significance during the nine days of Navratri. Fasting in the bhandaar is not just considered a restraint, but a process of purification.Dishes like sabudana khichdi, upvaas thalipeeth, vrat ki batatyachi bhaji, shakarkatte bananas, curd, shengdanyachi chutney and rajgira puri are prepared during this time. These dishes are light, easy to digest but full of taste and energy.
Every evening, after the collective aarti by women in temples, ‘upvaas bhog’ is distributed. In this, it is first offered to the Lord, then distributed among the devotees – this collectivism is the identity of this district.
Pola – A feast of love for the bulls
Pola is a major festival in an agricultural district like Bhandara, which is an integral part of the lives of farmers. On this day, bulls are worshipped and decorated.
The village women prepare ‘Puranache Laddu’, Tandulaachi Kheer, Batata Vangyaachi Bhaji and Bajri Bhakri especially for the bulls. This food is lovingly served to the real companions of the field – the bulls.
Children have a tradition of playing with small clay bulls and ploughs on this day, which connects them with the farm and culture from childhood.
Holi and Rangpanchami – A confluence of freshness and sweetness
Bhandara’s Holi is also celebrated in a unique way. On the night of Holi, when the fire is lit, wheat, gram and coconut are offered as a sacrifice in the houses. This fire is a symbol of purity.
On the second day, Rangpanchami, puranpoli, kandabhaji bhaji, karanji, gulgule and laddu are made in homes. In many families, a special drink called ‘Raswanti’ is also prepared, which is made from mango juice, milk and saffron.
Distributing these dishes among neighbors and relatives is a symbol of affection and harmony. Every taste deepens a new relationship.
Diwali – Five Day Food Festival
If Diwali is also called ‘Annapurna Mahotsav’, it will not be an exaggeration. Every day of Diwali in Bhandara is associated with food.
On the first day, milk is offered to Vasubaras, on the second day, methi laddus are specially offered on Dhanteras, on the third day, undhiyo, chivda, anarse, chakli and laddu are offered on Narak Chaturdashi, on the fourth day, Lakshmi pujan thali which includes pure ghee puris, basundi, sheera and on the fifth day, on Bhai Dooj, sisters offer halwa and a bowl of dry fruits to their brothers Every kitchen becomes a temple, where food is cooked and served as a deity.
Bhandara folk food – beyond festivals
Apart from festivals, some traditional dishes of Bhandara are made on special occasions throughout the year. Such as
- Chivda-laddu – a snack made in weddings which is given to guests at the time of farewell.
- Thepla – a durable and tasty paratha made for long journeys.
- Jhunka-bhakar – a traditional form of food in the field accompanied by folk songs.
All these dishes satisfy not only the stomach but also the soul. Every dish has a folklore, a ritual and a memory associated with it.
The emotion behind the taste
The taste cooked in these kitchens of Bhandaara is not just felt by the tongue but by the heart. Every housewife here is a ‘culture carrier’ who transfers not only the taste but also the tradition to her children.
Every recipe is not just a dish, it is an experience. The dishes decorated in every plate are a glimpse of the customs preserved for generations.
Conclusion:
A wonderful amalgamation of faith and taste the festive thali of Bhandara is a reflection of a vibrant culture. It is not just a dish but also a reflection of emotions, beliefs and thousands of years of heritage Today, when we are moving towards modernity, the taste of these dishes still connects us to our roots. It reminds us that “food does not just nourish the body, it also nourishes the culture, community and soul.
