FOOD AND NUTRITION OF THE TRIBALS IN THE STATE OF MAHARASHTRA

Abstract

This paper delves into the intricate relationship between the tribal communities of Maharashtra, India, and their food practices. By examining their unique dietary choices, traditional cooking techniques, and the utilization of local resources, this study highlights the deep connection between these communities and their environment. The paper focuses on the diverse tribal groups, including the Bhils, Warlis, Gonds, Korkus, Govaris, and many others, exploring their distinct preferences for meat, fish, eggs, grains, fruits, vegetables, and wild plants. Furthermore, it sheds light on the traditional cooking methods employed by these communities, such as roasting, boiling, steaming, sun-drying, and fermentation, which contribute to both flavor and nutrient preservation. Ultimately, this paper aims to showcase the rich tapestry of food and nutrition practices prevalent among the tribal communities of Maharashtra.