By: David H.
Submitted: 2009-11-25 00:13:19 | Word Count: 631
Tadoba National Park is a secure forest reserve that assures guests with an exciting trip. It is the pride of Maharashtra. Aside from the fascinating sites, the culinary scene of the region is also very promising.
Tadoba National Park is also regarded as the “Jewel of Vidharba”. It is situated along the district of Chandapur by the northeastern section of Maharashtra. It lies in the center of a beautiful forest reserve, offering an infinite treasure trove having innumerable species of plants and trees. Its wildlife include panthers, tigers, sloth bears, panthers, jackals, hyenas, bison and barking deer as well as sambar, cheatal and nil gai.
[ advertisement ]
This park, together with the Andgari Wildlife Sanctuary forms the Tadoba Andhari Tiger Reserve. The name of the park is derived from the local deity “Taru”. For the sanctuary, it’s derived from the River Andhari which passes through the park.
For the climate in the park, the winter season spans from the months of December to February. For the summer season, it’s from the months of March to May. For the monsoon season, it goes through the months of June to September while the post monsoon spans from October to November. For many, the best time for visiting Tadoba National Park is from February to May.
Understanding Maharashtra
Maharashtra boasts of its stunning mountains that stretches through mists and innumerous forts that stand strong and proud. It also features scores of temples that are sculpted in and out of its basalt rocks.
It is known for its colorful and diverse cultures which seem to be woven to one gigantic sized quilt. Aside from the numerous festivities, its stretch of white silver beaches continue to taut and draw guests to this state in India. For many, it is “a land untouched, unsullied and unlimited”.
Gastronomy of Maharashtra
For the Maharashtrians, food is referred to as “Anna he poornabrahma”. This means, food or “Anna” is being likened to or equaled to the creator of the universe, “Brahma”. They consider food as “a god to be worshipped”.
It is customary in this place to offer their foods first to the gods as a form of thanksgiving. This is especially practiced during festivities wherein sweets or “mithais” like Satyanarayan Puja Sheera and Ukadiche Modak or Ganesh Chaturthi are usually served.
There are basically two types of Maharashtrian cuisine –Varadi and Konkani. They may be different in most ways but they use lots of coconut and seafood for these types. In fact, grated coconuts are practiced here to spice up different kinds of dishes. Cashew nuts and peanuts are also typically utilized in vegetables with peanut oil as the main medium for cooking. Contrary to this, coconut oil is rare used. Aside from these, they also use a deep purple type of berry called “kokum”. It is usually utilized for the “sol kadhi” – an appetizer digestive that is best served when chilled.
For seafood, Bombil is the most famous fish. A good alternative is the Bombay duck that is commonly served crisp and batter fried. In Maharashtra, both vegetarian and non vegetarian dishes are eaten with bhakris (soft rotis from rice flour) or boiled rice. Other dishes eaten as part of the main course include the semlolina, urad dal and pancakes made from fermented rice called vada & amboli.
Vegetarians, on the other hand, are privileged with a wide range of dishes like brinnials. One famous style in cooking this includes brinials that are stuffed with coconut and the bharlivangi. To complete a Maharashtrian fare, papads are eaten. These can be fried or roasted.
For dessert, the noted best is the puran poli. It is roti being stuffed with a sweet blend of gram flour and jiggery as well as shreekhand or sweetened flavored curd with saffron and cardamom.
