| Tadoba National Park is also regarded as the "Jewel | | | | universe,"Brahma". They consider food as "a god to |
| of Vidharba". It is situated along the district of | | | | be worshipped". |
| Chandapur by the northeastern section of | | | | It is customary in this place to offer their foods first to |
| Maharashtra. It lies in the center of a beautiful forest | | | | the gods as a form of thanksgiving. This is especially |
| reserve,offering an infinite treasure trove having | | | | practiced during festivities wherein sweets or "mithais" |
| innumerable species of plants and trees. Its wildlife | | | | like Satyanarayan Puja Sheera and Ukadiche Modak |
| include panthers,tigers,sloth | | | | or Ganesh Chaturthi are usually served. |
| bears,panthers,jackals,hyenas,bison and barking deer | | | | There are basically two types of Maharashtrian cuisine |
| as well as sambar,cheatal and nil gai. | | | | –Varadi and Konkani. They may be different in |
| This park,together with the Andgari Wildlife Sanctuary | | | | most ways but they use lots of coconut and seafood |
| forms the Tadoba-Andhari Tiger Reserve. The name | | | | for these types. In fact,grated coconuts are practiced |
| of the park is derived from the local deity - "Taru". For | | | | here to spice up different kinds of dishes. Cashew |
| the sanctuary,it’s derived from the River Andhari | | | | nuts and peanuts are also typically utilized in |
| which passes through the park. | | | | vegetables with peanut oil as the main medium for |
| For the climate in the park,the winter season spans | | | | cooking. Contrary to this,coconut oil is rare used. Aside |
| from the months of December to February. For the | | | | from these,they also use a deep purple type of berry |
| summer season,it’s from the months of March to | | | | called "kokum". It is usually utilized for the "sol kadhi" |
| May. For the monsoon season,it goes through the | | | | – an appetizer digestive that is best served when |
| months of June to September while the post-monsoon | | | | chilled. |
| spans from October to November. For many,the best | | | | For seafood,Bombil is the most famous fish. A good |
| time for visiting Tadoba National Park is from February | | | | alternative is the Bombay duck that is commonly |
| to May. | | | | served crisp and batter fried. In Maharashtra,both |
| Understanding Maharashtra | | | | vegetarian and non-vegetarian dishes are eaten with |
| Maharashtra boasts of its stunning mountains that | | | | bhakris (soft rotis from rice flour) or boiled rice. Other |
| stretches through mists and innumerous forts that | | | | dishes eaten as part of the main course include the |
| stand strong and proud. It also features scores of | | | | semlolina,urad dal and pancakes made from |
| temples that are sculpted in and out of its basalt rocks. | | | | fermented rice called vada & amboli. |
| It is known for its colorful and diverse cultures which | | | | Vegetarians,on the other hand,are privileged with a |
| seem to be woven to one gigantic-sized quilt. Aside | | | | wide range of dishes like brinnials. One famous style in |
| from the numerous festivities,its stretch of white silver | | | | cooking this includes brinials that are stuffed with |
| beaches continue to taut and draw guests to this | | | | coconut and the bharlivangi. To complete a |
| state in India. For many,it is "a land untouched,unsullied | | | | Maharashtrian fare,papads are eaten. These can be |
| and unlimited". | | | | fried or roasted. |
| Gastronomy of Maharashtra | | | | For dessert,the noted best is the puran poli. It is roti |
| For the Maharashtrians,food is referred to as "Anna he | | | | being stuffed with a sweet blend of gram flour and |
| poornabrahma". This means,food or "Anna" is being | | | | jiggery as well as shreekhand or sweetened-flavored |
| likened to or equaled to the creator of the | | | | curd with saffron and cardamom. |