Bhakari, Thecha, and Belonging: A Love Letter to Vidarbha Food

February is here.

The month of grand gestures, romantic plans, and surprise dates. Everyone seems to be planning something for someone they love.

I don't have a curated plan as of now so maybe I will plan something with my brother instead! 

No reservations at fancy cafés. No candles. Just time and long conversations. Because sometimes love doesn’t need celebration; it simply needs presence. He made me feel special by wishing me at midnight on my birthday—so now, it’s my turn to make him feel special.

Birthdays have a strange way of making you pause. They make you look back, feel grateful, and occasionally begin something new. On this birthday, I did exactly that—I started a newsletter on LinkedIn. If you enjoy my blog, you’ll probably enjoy that too.

But don’t worry—I’m not drifting away from my Vidarbha stories which is a series from my previous article on the occasion of my brother's marriage. Today, let's talk about Vidarbha food.

Food fascism is real. But food is also a love language. And when every coin has two sides, I choose the one that’s compassionate—the one that gently illuminates love.

Having grown up eating Vidarbha food, I can say this with certainty—

if the world were ending and I had to choose my last meal, it wouldn’t be extravagant.

It would be वर्‍हाडी ठेचा, भाकरी, आणि बाजूला कांदा.

And don’t mistake it for “simple food.” This is a complete scientific diet—perfectly aligned with Vidarbha’s climate and the farmers body needs.

And hey—thecha isn’t just a side dish.
It’s an emotion.

Made with crushed green chilies, peanuts, garlic, cumin seeds, and salt—sometimes finished with a squeeze of lemon—it carries the heat of the land and the temperament of its people.

Varhadi thecha is more than flavor. The peanuts add a small but essential amount of protein. Cumin seeds help reduce the chances of acid reflux caused by green chilies, while garlic supports digestion and a healthy gut. Nothing here is accidental—every ingredient has a purpose.

Paired with jowar bhakari, this meal becomes complete. Gluten-free, high in fiber, and rich in healthy carbohydrates, bhakari has sustained farmers through long, demanding days. It also has a natural cooling effect—something Vidarbha understands well in its unforgiving heat.

And raw kanda (onion)? It helps protect the body from heatstroke, which is why it has always been an integral part of Vidarbha meals. As they say in Vidarbha,

“उन्हाचं औषध ताटातच असतं.”

After this fulfilling meal, Vidarbha follows another quiet tradition—paan. Made with ingredients like fennel seeds, carom seeds, cloves, and cardamom, each component supports digestion. It cleanses the palate, neutralises the strong aroma of kanda, and brings the meal to a thoughtful close. Cloves and cardamom also help maintain oral health, keeping the mouth fresh and balanced.

Because digestion doesn’t begin in the gut—it begins in the mouth, travels through the mind, and finally reaches the stomach. When the oral cavity is unhealthy, or when the mind isn’t present while eating, the body struggles to process even the simplest food.

Modern lifestyles have distanced us from this basic understanding, and perhaps that’s why gut issues have become so common today.

This is something I often tell my clients—

eat intentionally!

Vidarbha’s staple breakfast is poha—but not the regular kanda poha found across Maharashtra. Here, it’s tarri poha, available at almost every street corner. The tarri is made from chickpeas or matki sprouts, both rich in protein. Paired with poha, it becomes a spicy yet comforting breakfast—one that keeps you full and energized for hours.

And how can I talk about Vidarbha food without mentioning Patwadi? Made from chickpea flour, spices, and that unmistakable Saoji masala, its flavors can easily rival many non-vegetarian dishes. Vidarbha has mastered the art of making simple food taste exceptional—without fancy names or expensive ingredients.

There are countless such dishes—rodage, mande, and even the bold flavors of Saoji non-vegetarian food—that may never find their way onto fine-dining menus, yet they live deeply in the hearts of those with roots in Maharashtra.

And that’s exactly what Vidarbha food is.
“साधं राहणं, उच्च विचार.”

It reflects a region that understands hardship, values simplicity, and finds joy in what’s real. Shaped by farmers, seasons, and scarcity—but also by resilience and pride—this food fills you, grounds you, and reminds you where you belong.

This article marks the beginning of a deeper journey into Vidarbha food—its flavors, its stories, and the people behind it.

No trends. No fusion. Just food that has survived generations.

Because the most powerful stories aren’t told quietly.
They’re served spicy and hot—with Varhadi thecha on the side. 🌾

And no matter the food, Vidarbha reminds us—
“अन्न हे पूर्णब्रह्म.”

So, if I have to bow down to anything, it will always be food first.

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