In the Varadh region of Maharashtra, the locals devour a distinctive and flavorsome platter, served as Varadhi Thali. This flavourful spread is relished as an everyday meal with slight variations in and around Nagpur region, known as the Varadh. Unlike other well-known Maharashtrian cuisines like Puran Poli, Misal Pav, Varadhi Thali is exclusive to Varadh within the Vidarbha region of the state.
At Pugdundee Safaris, we believe that Local cuisine is a great way to connect with the place and food is much more than just a medium to satiate your appetite. The cuisine of any region plays an integral role in understanding the regional flavors, culture, and fables. To promote the local cuisines, chefs at Wagoba Kitchen have thoughtfully designed a few dishes from the region. Varadhi Thali is one of the regional spread, revered in Wagobha Eco Lodge, in Tadoba, Maharashtra.
As the lodge is located in the Vidarbha region of Maharashtra, we serve the thali prepared using locally grown items to our guests. This gives them a glimpse of Maharashtrian cuisine in the region. Varadhi Thali from Wagoba Eco Lodge in the region is gaining popularity among our guests.
The little known secrets of Varadhi Thali
The traditional thali comprises of refreshing Jaggery Sharbat to flavorsome Nagpuri Dahi Mutton and is relished by the locals across Nagpur and its vicinity. Exclusive to the region, Varadhi Thali is believed to have come into existence owing to the geographical and climatic conditions of the region.
Mugdha Savkar, consulting chef at Wagoba Eco Lodge says, “Akin to the physical and political geography of any regions, we have culinary geography where we divide the regions based on cuisines. “In Maharashtra, we have the Vidharbha region, slightly away from Varadh. Varadh is more zeroing in on the Vidarbha region. Like Konkan cuisine is influenced by its coastal existence, and food in Pune is mostly influenced by the Brahmins. Varadhi Thali’s menu is defined by the climatic conditions of Varadh region.”
Varadh, which includes Nagpur and around is one of the hottest places in the country. The region is known as drought infested area with very little amount of rain. With a lack of rain, it was not very strong on growing vegetables. As vegetables were difficult to grow, Dal (Lentils) became a substitute. The scorching heat in summer resulted in an increased amount of spiciness in the food. Besides, curd-based dishes were embraced to keep the heat at bay. Buttermilk, colloquially known as Taak and Dahi Kadhi became popular in the region.
“Consuming spicy foods became practice as it maintains high body temperature which helps them to bear the heat outside to a certain extent. You are less likely to fall sick because of the atmospheric temperature in the summer,” informs Mugdha Savkar, consulting chef at Wagobha Eco Lodge.
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“So, it’s very niche cuisine, embraced by the locals as their everyday diet. The thali is made in homes across this region. The items in Vardhi Thali at the lodge are similar to what every household consumes in and around Nagpur. The cuisine is a product of geography, the weather conditions, and availability of local ingredients,” informs Mughda.
“In our lodges too, we don’t have a colorful array of vegetables like other lodges. We source locally grown vegetables, and the list is not very elaborate,” shares Mugdha. Thali hence is a composition of dishes prepared and served using a good amount of curd.
‘Eat Local Policy’
We aim to highlight the region’s regional flavors across our lodges. To acquaint our guests with local food culture, we have included Varadhi Thali, on our menu. The ingredients used to prepare the spread are sourced from local farmers, and align with Pugdundee Sustainability and ‘Eat Local’ policy.
Composition of thali in Wagoba Eco Lodge
The Varadhi thali we serve to our guests comprises jaggery sherbet as a welcome drink. We start with the drink as it helps to retain energy and survive the heat in the region. As jaggery is a natural sweetener it also replenishes minerals, and ensures the comfort of our guests.
At Wagobha Lodge, the thali has been intricately designed to acclimatize the guests to the local weather. “The weather is dry and hot, causing you to sweat a lot. Heatwaves are common in the area resulting in heatstroke. Jaggery energizes the body in dehydrating weather conditions and is mineral-rich as well.
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The main thali contains Gajar Kanda Koshimbir, Dry Garlic Chutney, Batata Bhindi Bhaaji, Patodi Rassa, Paneer in Dahi Masala, Nagpuri Dahi Mutton, Kadhi, Jowar Roti, and Steam rice. This elaborate spread, prepared from locally sourced ingredients remains one of the popular thali in our Lodge. Keeping the authenticity of the thali intact, we serve Jowar (sorghum) Roti to our guests.
Patodi Rassa made of besan is the specialty in Varadhi cuisine. Due to lack of fresh vegetables in the region, the locals resorted to this dish as besan was easier to procure. The dish could be prepared throughout the year, as a result, the Patodi Rassa became the ideal vegetable complement.
Another item in the thali relished by our guests is dry garlic chutney, a spicy condiment to compliment the dry (drought) environment. The locals believe in the age-old wisdom of savoring spicy food to increase body heat and balance with the hot temperature outside. This region is known for its culture of piquant dry chutneys. Dried coconut is eaten in the region due to its distance from the coast. The chutney is often combined with oil or curd to provide moisture and keep the spiciness at bay.
Our guests complete the thali by pacifying their sweet tooth with millet barfi, a dessert created by chef Mugdha. “The dessert is also in celebration of local farmers from whom we source the millets. The barfi is accompanied by thandai ice cream,” she adds.
“The thali prepared by locals is slightly spicy. The thali we serve in our lodge is a toned-down version of the platter locals relish. However, we have kept the spice level intact to a certain level to maintain the authenticity of the thali”, shares Mughda.
Pugdundee’s in-house recipe for Varadhi Thali
Our in-house Chef Mughda shares the recipe she has prepared after months of exploration and experiments in the locality.” I communicate with people from around the country. The recipe I have compiled is documented after prolonged communication with the locals in and around Nagpur,” shares Mugdha.
Enjoy flavors and wildlife together
In our newly opened Wagoba Eco Lodge, we serve the thali once every three days. Besides, the guests are also served with Hyderabadi Thali, Nizami Biryani, Salan, Telugu Brahmin recipes as Tadoba is in proximity to Hyderabad. The chefs have also designed a pan Maharashtrian Thali with select cuisines from different parts of Maharashtra.
So next time you are in the region, do visit us at Wagoba Eco Lodge to immerse in an exhilarating wildlife experience and relish the authentic cuisines of the region.
Contact us for bespoke safari experiences.
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