Culinary Heritage

Forgotten flavours from the Ghats

Exploring Nashik’s Traditional Cuisine

Nashik’s cuisine is a captivating reflection of its tribal heritage and deep connection to the land. It’s a culinary world where wild-foraged ingredients are the stars of the plate, with delicacies like Raan Bhaji, a seasonal dish made from wild vegetables and lentils, and Lauri Ki Bhaji, a spicy preparation of small wild birds. The region’s unique dishes, such as Machhli Ka Patori, showcase a profound understanding of nature and sustainable living. From the rich and nutritious Raanthi Komra made from feral chickens for special occasions to comfort foods like Palwa Machhli Ki Bhaji, the food of Nashik tells a story of community, tradition, and the harmonious relationship between its people and their natural resources. The use of local ingredients like Mahua oil, Khurseni oil, and specific regional spices highlights a cuisine that is not just about food, but about celebrating a unique way of life.

Signature Dishes of Nashik

Raan Bhaji

This is a seasonal vegetarian delicacy from tribal communities in Maharashtra, prepared from assorted wild vegetables and lentils. The greens are collected from the forest during the monsoon to spring season. Rich in iron, calcium, and vitamins, Raan Bhaji is very nutritious. The communities celebrate a festival to acknowledge their dependence on natural resources, where they come together to prepare and enjoy the dish.

Lauri Ki Bhaji

Also known as 'Ganji Ki Bhaji' , Lauri Ki Bhaji is a spicy, non-vegetarian delicacy from the tribal communities of Nashik district. This dish is prepared with the meat of small wild birds and reflects a deep understanding of seasonal availability and sustainable living. It is best served with rice and Nagli roti.

Ranti Komra

This dish's name translates to 'Feral chickens'. It is a traditional non-vegetarian curry, using wild rooster as the main ingredient, prepared for special occasions in the household or neighborhood. The dish is cooked in Khurseni oil and is considered a nutritious supplementary food. Ranti Komra is a staple of the Bhil community and is known for its spicy flavor and unique net-based rooster catching method. It is often paired with Nagli's roti and rice.

Palwa Machhli Ki Bhaji

This is a local staple and comfort food, often a soupy fish curry cooked with peanut oil. The Adivasi people know the main ingredient as the Palwa fish and use their own blend of spices, including coconut, garlic, onion, and coriander leaves. It's a dish best eaten with rice and roti.

Kekra Ka Amti

This dish is prepared from extensively cultivated and collected crabs. It features a hint of sourness from the Ambari leaf and is cooked with Mahua oil, which enhances its flavors. The dish is made in a makeshift kiln and is considered a one-stop solution for the sick or those wanting something delicious and nutritious.

Machhli Ka Patori

A unique fish delicacy, Machhli Ka Patori is traditionally prepared without any utensils, often when tribal people are hunting. The simple recipe involves marinating the fish with green chilies, garlic, and onion. The marinated fish is then wrapped by weaving together Sagwan and Palash leaves and burnt until cooked. It is served on leaves, sometimes with Nagli bhakri.

Bokre Chi Bhaji

This is a mutton delicacy from the Buldhana district and is a must-have for families on the Haldi day before a wedding. It requires a male goat and a variety of homemade spices like garlic, onion, and 'teekha meeth'. A unique twist is the addition of a paste made from burnt coconut and onion. The dish is an unavoidable part of grand wedding rituals, often served with Nagli roti and rice.

Khakre Ki Patoware

This is a snacking delight made from Khakre leaves, which grow after the first rain. It is prepared in a makeshift kiln, where a leaf-shaped dough with homemade masala is steamed in a twig structure. The slow process requires advance planning. It can be eaten as a snack or a main meal with rice and roti.

Sewra Bhaji

A seasonal vegetable curry, Sewra Bhaji is made from forest-grown plants and requires traditional knowledge to prepare. Inedible parts of the plant are chopped off before cooking, and leaves like bondara are added for sourness and to prevent itching. The dish is cooked using homemade soybean oil and is best paired with Nagli roti. It is known for tasting best when it cools down and has a thick consistency.

Kurul Ki Bhaji

This is an easy and quick recipe from Wangan village in Surgana tehsil, Nashik district. The main ingredient is the Kurul leaf. The dish is prepared with minimal spices, garlic chili chutney, and groundnut oil. These tender leaves are a typical staple, rich in nutrients, and a local favorite.