Maharashtra, the third largest state of India, is not a singular homogenous entity as some might imagine. Instead, it’s made up of many distinct regions, each with its own cultural and culinary heritage. Towards the northern reaches of the state is the Khadeshi region which includes areas of Nashik, Ahmednagar and the major city of Jalgaon
The area bears a lot of influence from neighbouring regions and has seen a lot of migration by traders from Gujarat and Malwa, which shaped the cuisine of the region. Agriculturally, the region often faces droughts and harsh weather which means sturdier crops like bajra, millets and the local green and white brinjals take precedence in the cuisine.
Although spices are prominent, no Khandeshi dish is complete without the mention of Kala Mala. Made with a mixture of over 25 spices, the name "Kala" is attributed to its intense, dark hue and the incorporation of dagad phool or lichen flower, a unique ingredient indigenous to Maharashtra. This masala is the key to unlocking the flavours of the Khandesh region.
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7 Must-Try Dishes Of Jalgaon
1. Shev Bhaaji
The Khandesh region shares a proximity with Gujarat and has a lot of influences from that cuisine. As a result the use of fried snacks or farsan (usually made from gram flour) has become a staple of many dishes as a clever way to bulk out dishes during times of lean harvest. The famous Shev Bhaaji is the perfect example with thick pieces of deep-fried sev cooked in a gravy with onion, coconut, and the famous Kala Masala. Depending on whether you like it soggy or crunchy, you can let the shev sit in the gravy and soak up all those delicious flavours
2. Vangyacha Bharit
Though Jalgaon and the Khandesh region in general are well-known for their non-vegetarian fare, one vegetable that shines even brighter than the mutton dishes is the humble eggplant. Baingan, or vaangi as it is known appears in many forms, one of the most famous being Vangyacha Bharit. In the Khandesh style, Bengan Bharta is crafted with an abundance of chillies, spring onions, peanuts, and a generous amount of oil. They often host gatherings for Bharta at farms, where it is accompanied by Kadhi and Kalnyachi Puri (jowar and urad dal puri) or Bhakri, complemented by the zest of fried green chillies.
3. Jalgaon Jalebi
This is a beloved sweet dish in India and is crafted from refined flour and immersed in a luscious sugar syrup. In Jalgaon, it looks a little different and is piped out in uniform coils before being deep fried. Post-frying, it is generously soaked in a decadent sugar syrup and served piping hot, accompanied by either Rabdi or Curd. Occasionally, special essences such as kevda or sandal are employed to impart a distinctive taste and aroma, adding an extra touch of flavour.
4. Dubuk Wade
A simple but truly Khandeshi dish, this features small dumplings in a simple gravy made from coconut onions and the omnipresent kala masala. "Dubuk" translates to "drowned." The dumplings are a mix of besan, green chillies, and coriander and are cooked directly in the curry to infuse them with maximum flavour. Served with hot rotis and a bhaji, it’s a speedy lunch solution
5. Khandeshi Chaas
Buttermilk kadhi is a universally enjoyed dish in India, and in Jalgaon, it takes on a distinctive character by incorporating garlic, ginger, coconut, and turmeric, along with Bengal gram flour and yogurt. The Khandeshi style of preparing buttermilk kadhi serves it as a complement to other Marathi dishes like Vafola and Funake. For a refreshing alternative, a glass of Khandeshi Chaas, made by churning curd with garlic, ginger, coconut, turmeric, and channa dal, offers a delightful experience.
6. Chival Che Phunake
The people of Khandesh hold a deep fondness for a weed-like vegetable called Chiu, Chival, or Chivai, which grows wild on local farms. Farmers harvest it abundantly and it’s put to use in a variety of dishes and is characterised by a slightly slimy and sour taste, this vegetable is a cherished ingredient. Phunake or Vafole, traditional Khandeshi-style toor dal dumplings, constitute a protein-packed lunch. Typically enjoyed with Khandeshi-style buttermilk kadhi, this dish stands out for its simplicity in preparation yet delicious taste.
7. Mutton Rassa
The piece de resistance of many a Khandeshi meal, this spicy mutton curry is built on the flavours of kala masala and is not for the faint of heart. Red and spicy it’s packed full of flavour (and chillies) and a good rassa can be identified by the layer of oil (tarri) floating on top which signals to every diner that they’re in for an excellent meal.