इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Khandesh · Deccan Inland Plateau
The defining Khandeshi meal is bharit with bhakri and two dry chutneys, and it is a poor-soil meal that became a regional identity — the brinjal is roasted on waste stalks, the groundnut and garlic are grown in the same fields, and nothing in it requires a market. Alongside it sits a mutton kitchen built on the black kala masala, and on the Satpura slope a Bhil and Pawra foodway of maize, forest greens and mahua that belongs to the hills rather than to the valley.
Fire-roasted brinjal, peeled and mashed by hand, dressed raw with groundnut oil, crushed garlic, green chilli and coriander, and eaten cold or warm rather than hot. It is made in bulk for gatherings, and a Khandeshi bharit party — a bharit-bhakri jevan cooked outdoors over cotton stalks in winter — is a recognised social occasion, not just a menu.
Thick gram-flour sev dropped into a fiery kala-masala gravy just before serving, so it softens without dissolving. It is the region's most-copied dish and the one that appears on menus as "Khandeshi" outside the region.
A bhakri of kalna — jowar and split black gram ground together — which is darker, denser and more filling than a plain jowar bhakri and holds its shape longer in the field. Eaten with lasun chutney and raw onion. Usage of the word varies from village to village, and the same flour is also cooked into a thick preparation eaten as a vegetable.
Roasted groundnut pounded dry with garlic, dried chilli and salt. Not a dip — it is eaten by the spoonful with bhakri and supplies most of the meal's fat and protein.
Dry garlic and dried red chilli pounded with a little groundnut and salt into a coarse brick-red powder. Fiercer than any chutney on the plateau to the south, and kept in a jar for weeks.
Mutton cooked with the dark kala masala, fried onion and dry garlic, with a thin fiery gravy and a separate layer of red fat served alongside. Unlike Kolhapur's version it has no coconut milk counterpart to cool it, and no jaggery anywhere.
Tur dal soured with tamarind and finished with kala masala rather than goda masala, and a buttermilk kadhi thickened with gram flour and hit hard with garlic. The absence of sweetness is what marks both as Khandeshi.
A paper-thin wheat sheet stretched over the knuckles and baked over an inverted pot, folded around ghee and jaggery or eaten with puran. Made for weddings and for Akhaji, and increasingly by a shrinking number of households who still have the technique.
Ambadi (roselle) leaves cooked with gram flour or lentil for their own sourness, and tandalja (amaranth) cooked with groundnut. Both are dryland greens that come up as field weeds after the first rain and cost nothing.
Banana flower cleaned bract by bract, chopped fine and cooked with lentil, groundnut and garlic. Slow to prepare and free to obtain in a banana district, which is exactly the kind of dish a cash-crop region develops.
Unripe banana sliced and fried with kala masala, or boiled and mashed into kofta. The rejected grade of a crop that mostly leaves on a train.
The field meal — jowar bread, pounded green chilli and garlic, an onion crushed by hand, carried out wrapped in cloth. It is the same plate as on the plateau, but the thecha is drier and hotter and the groundnut share is higher.
Flattened rice or sprouted usal flooded with a thin red kala-masala tarri and topped with thick sev. The Khandeshi version is drier and hotter than the Puneri and carries sev rather than farsan.
Bhil and Pawra households on the hill slopes eat maize bread, forest greens and pulses, and use the dried mahua flower as a sweetener, a food in scarcity months and the base of a distilled liquor that carries ritual as well as social use. It is a different foodway from the valley below it, in the same region.
Made here as across Marathi-speaking India, but at Akhaji it is served with aamras and cold water from a new earthen pot, in a meal offered first to the household's dead.
मुख्य आहार
मिठाइयाँ
स्ट्रीट फ़ूड
पेय
Khandesh का खानपान — ख़ास व्यंजन, मुख्य आहार, मिठाइयाँ, स्ट्रीट फ़ूड और उन्हें कहाँ चखें। (15)