THE PEOPLE AND THEIR CULTURE

FOOD.

THE PATTERN OF FOOD broadly speaking is the same throughout the district, though there are minor variations in detail according to the dietary habits of particular sections of the community. The main dividing line is presented by the inclusion or non-inclusion of animal food in the diet. Brahmans, Jains and Lingayats among Hindus are enjoined as communities not to partake of any kind of animal food (though nowadays in actual practice some individuals may not be found to be very scrupulous about the observance of the injunction). Other Hindu communities are not forbidden to take animal food though the use of beef is strictly avoided. Most of them, however, do not take animal food every day but do so only occasionally.

The pastoral, artisan and agricultural classes in the district take three meals a day. Their every day fare consists of millet, rice, wheat on occasions, vegetables and fruits cut in pieces, split pulse, and alan or jhunka (gram flour boiled with cumin, coriander, chillies, salt, turmeric and onions) or chutney, a relish of chillies, salt, onions and garlic. Besides grain, pulse, fruits, spices, oils, curds and butter, they may sometimes eat eggs, meat and other flesh, but few can afford to do so oftener than on occasions of marriage and other family festivals and a few important holidays such as Dasara and Simga. They sometimes vow to offer an animal to a deity, and after offering its life to the deity, eat its flesh. They generally have a light breakfast (nyahri) at home of bhakri (bread of unleavened dough) with some vegetable relish or chutney, and about noon their wives take to the place of work their launch of bhakri and vegetables, and either fish, flesh, or split pulse. At present it is more or less customary with rural population to have a cup of tea before or after breakfast. A supper of bhakri or bhat (cooked rice), milk or some liquid preparation of pulse, is eaten at about eight in the evening.

The Kunbi's ordinary food is jvari bhakar, (bread), vegetables, salt and chillies. In the western hills nachnni is used instead of jvari. Rice is eaten very sparingly on account of its high price. Kunbis to the west of Kolhapur are found of ambil (gruel), a preparation of fermented nacani flour and buttermilk. The same articles are generally eaten at midday and evening meals. In the ghatmatha (pleateaus), people eat rice, and in the desh (plain) instead of rice they use jvari both in the form of bread and kanya that is partially ground cooked jvari. Along with this they eat curry made of vegetables, a little flour and pounded chillies and spices.

The staple food of well-to-do Kolhapur Marthas is poli or capati (wheat cakes), bhat (rice), varana (boiled split pulse), tup (ghee or clarified butter), bhaji (vegetables) and lonaci (pickles), muramba (jams, and condiments). Middle class families on ordinary days eat rice, millet bhakri (bread), sambhare (boiled liquid pulse seasoned with chillies, spices and salt), and pulse sauce. All eat flesh and fish. The well-to-do may eat mutton or fowl daily. Middle class families use them about once a week, while the poor use them only occasionally on Dasara and Simaga. At the houses of the well-to-do, the food is cooked and served generally by servants called sovalkaris (clean men), and in middle and poor families the women cook and serve the food. Before dining orthodox Marathas are careful to bathe and put on a fresh-washed cotton waist cloth. The elderly men of the house lay sandal, flowers and sweetmeats before the house-god, water the sweet basil, bow to the sun, and sip a little water in which basil leaf has been dipped. Men of the family sit in a line on pats (low stools [Some families from the upper class have now-a-days taken to dining on tables.]) each with a fresh-scoured tambya (metal water-pot) and a pela (cup) to his right, and a metal or a leaf plate before him with one or two vatis (cups), for sauce and clarified butter. At home a Maratha generally eats with his shirt off; in company and on festive occasions he may dine without taking off any article of dress.

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