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Khandeshi cuisine has its roots in the Khandesh region of Maharashtra, India. The region is known for its rich cultural heritage, and its cuisine reflects this diversity with a range of vegetarian and non-vegetarian dishes. The history of Khandeshi cuisine can be traced back to the medieval period when the region was ruled by the Faruqi dynasty. The dynasty was known for its love of food and culture, and many of the dishes from the Khandeshi cuisine have their origins in this period. The Faruqi rulers were known for their love of spices, and this love of flavour is still evident in many of the dishes from the Khandeshi cuisine. Another significant influence on Khandeshi cuisine was the Mughal Empire, which ruled India from the 16th to the 19th century. The Mughals were known for their love of rich, flavorful food, and this influence can be seen in many of the dishes from Khandeshi cuisine. The Mughal influence is particularly evident in the use of spices like saffron, cinnamon, and cardamom, which are commonly used in Khandeshi dishes. The Maratha Empire, which ruled much of India from the 17th to the 19th century, also had a significant impact on Khandeshi cuisine. The Marathas were known for their love of spicy food, and many of the dishes from Khandeshi cuisine have their origins in this period. The Maratha influence can be seen in the use of spicy masalas and chilli peppers, which are commonly used in Khandeshi dishes. One unique aspect of Khandeshi cuisine is its focus on locally grown vegetables and grains. The region is known for its fertile soil, which is ideal for growing a variety of crops, including wheat, millet, and lentils. As a result, many of the dishes from Khandeshi cuisine are made with these locally grown ingredients. Another unique aspect of Khandeshi cuisine is its focus on goat meat. The region is known for its high-quality goat meat, which is used in a variety of dishes, including curries, biryanis, and kebabs. The use of goat meat is a reflection of the region's pastoral heritage, and it is considered a delicacy in many parts of Maharashtra.
Here are 7 popular and traditional dishes from the Khandeshi cuisine-
Zunka Bhakri
Zunka Bhakri is a traditional dish from the state of Maharashtra in India, particularly popular in the Khandesh region. It consists of two components - Zunka and Bhakri. Zunka is a savoury side dish made of gram flour, onions, and spices, while Bhakri is a type of flatbread made with jowar (sorghum) flour. The taste of Zunka Bhakri is spicy and flavorful, with a slightly nutty taste from the gram flour. The onions add a sweet and savoury note, while the chilli and spices give the dish a nice kick of heat. The Bhakri provides a perfect balance to the spicy Zunka with its mild and earthy flavour, and the combination of the two is very satisfying. Zunka Bhakri is a popular dish in rural areas of Maharashtra, particularly during the monsoon season when fresh produce is abundant. It is a great option for a hearty and filling meal, and its simple ingredients make it a budget-friendly option as well.
Pithla Bhakri
Pithla Bhakri is a popular traditional dish from the western state of Maharashtra in India, particularly in the rural regions of the state. It is a simple and comforting meal made with Pithla, a gram flour-based curry, and Bhakri, a flatbread made with jowar (sorghum) flour. The taste of Pithla Bhakri is simple and comforting, with a mildly spiced flavour. The gram flour in the Pithla adds a nutty and earthy flavour to the dish, while the Bhakri has a slightly nutty taste and a crisp texture. The combination of Pithla and Bhakri creates a wholesome and filling meal that is perfect for a cold or rainy day. Pithla Bhakri is a popular dish in Maharashtra and is often eaten as a lunch or dinner meal. It is a staple dish in many rural households and is enjoyed by people of all ages.
Shev Bhaji
Shev Bhaji is a popular Maharashtrian dish that is made with a spicy and tangy tomato-based curry and topped with crunchy fried noodles called Shev. This dish is typically eaten with rice or chapati and is often served as a main course dish during lunch or dinner. The Shev, which is made of chickpea flour and spices, is deep-fried until it becomes crispy and golden brown. It is then sprinkled on top of the curry just before serving, adding a delightful crunch to the dish. The taste of Shev Bhaji is a combination of spicy, tangy, and slightly sweet flavours, with a crisp texture from the Shev. The curry has a thick consistency and is bursting with flavour from the blend of spices and tomato puree. The Shev, on the other hand, adds a satisfying crunch to the dish.
shev bhaji/ pinterest.com
Bhadang is a popular snack from the western state of Maharashtra in India. It is a crispy, spicy, and tangy mixture of puffed rice, peanuts, and other flavorful ingredients. This snack is typically eaten as a tea-time snack or as a crunchy snack during travel. The taste of Bhadang is a combination of crispy and crunchy textures with a spicy, tangy, and slightly sweet taste. The puffed rice and peanuts add a nutty flavour and crunchy texture, while the sev provides extra crispiness. The blend of spices gives it a unique and flavorful taste that is sure to tantalize your taste buds. Bhadang is a popular snack in Maharashtra and is often served at tea time or as a munching snack during travel. It is a versatile snack that can be easily customized by adding different ingredients to suit your taste. The snack is low in calories and high in nutrition, making it a perfect option for a healthy snack.
Kala Masala
Kala Masala is a special blend of spices from the Indian state of Maharashtra, particularly from the regions of Nashik and Khandesh. It is a traditional spice blend that is used in various Maharashtrian dishes, particularly in non-vegetarian curries like chicken, mutton, and fish. The taste of Kala Masala is a unique blend of spicy, smoky, and slightly sweet flavours, with a warm and earthy aroma. The spice blend has a distinct flavour profile that is different from other spice blends used in Indian cuisine. It is particularly well-suited to meat dishes, as the smoky and earthy flavours complement the rich and savoury taste of meat. Kala Masala is a popular spice blend in Maharashtra and is used in various dishes like Kolhapuri chicken, Khandeshi mutton curry, and fish fry. It is a versatile spice blend that can be used in a variety of dishes to add depth and complexity to the flavour. The spice blend is readily available in Maharashtra and can also be easily made at home using a variety of spices.
Khapar Manda
Khapar Manda is a traditional sweet dish from the Indian state of Maharashtra, particularly from the region of Khandesh. It is a simple and rustic dessert that is made using a few basic ingredients, including wheat flour, jaggery or sugar, and ghee. The taste of Khapar Manda is sweet, with a hint of earthy flavour from the wheat flour and ghee. The jaggery or sugar filling adds a rich and caramelized flavour to the dish. The texture of Khapar Manda is crispy on the outside and soft and chewy on the inside. Khapar Manda is often served as a dessert or a sweet snack in Maharashtra, particularly in the Khandesh region. It is a simple and wholesome dessert that is made using basic ingredients that are readily available in rural areas. The dish is also popular during festivals and celebrations in Maharashtra.
Vangyache Bharit
Vangyache Bharit is a popular dish from the state of Maharashtra, India, and is commonly found in the cuisine of the Marathwada region. It is a vegetarian dish made with roasted and mashed eggplants (called "vangyache" in Marathi) and a variety of spices and herbs. The taste of Vangyache Bharit is a perfect blend of smoky, tangy, and spicy flavours, with the roasted eggplant imparting a unique smoky flavour to the dish. The spice mix adds a flavorful kick to the dish, and the lemon juice adds a tangy zing. The texture of the dish is soft and slightly chunky, with the mashed eggplant and vegetables providing a creamy texture. Vangyache Bharit is a versatile dish and can be served as a side dish with roti or rice, or as a dip with bread or crackers. It is a popular dish during the summer months when eggplants are in season and are often made for festive occasions and family gatherings in Maharashtra.
