LAMBADI CUISINE



HISTORY

Lambadi or Goar-boali, also called Banjari, is a language spoken by the once nomadic Banjara people across India and it belongs to Indo-Aryan group of languages. The language does not have a native script The language is known by various other names, including Lamani, Lamadi, and  Banjara, Banjari, Bangala, Banjori, Banjuri, Brinjari, and variants, Tanda. Regional dialects are divided between the Banjara of Maharashtra (written in Devanagari), Karnataka (written in the Kannada script) and Telangana(written in the Telugu script). Speakers are bilingual in either Telugu, Kannada, or Marathi.

Hand craft
Banjara art is rich and includes performance arts such as dance and music to folk and plastic arts such as rangoli, textile embroidery, tattooing and painting.The Banjara embroidery and tattooing are especially prized and also form a significant aspect of the Banjara identity. Lambadi women specialize in lepo embroidery which involves stitching pieces of mirror, decorative beads and coins onto clothes. The Sandur Lambadi Embroidery is a type of textile embroidery unique to the tribe in Sanduru, Bellary district, Karnataka.


Festivals
Banjara people celebrate the festival of Teej during Shravana (the month of August). In this festival young unmarried Banjara girls pray for a good groom.They sow seeds in bamboo bowls and water it three times a day for nine days and if the sprouts grow "thick and high", it is considered as good omen. During Teej the seedling-baskets are kept in the middle and girls sing and dance around them. Banjaras also celebrate the festival of Holi. Banjaras have a sister community of singers known as Dadhis or Gajugonia They are Muslim Banjaras who traditionally traveled from village to village singing songs to the accompaniment of sarangi.

Religion

The Banjara people profess to be Hindus. They also worship gods like Balaji, Jagadamba Devi, Mahadev, Khandoba and Hanuman. They also hold Guru Nanak in great respect.Sevalal or Sevabhaya is the most important saint of the Banjaras. According to Banjara accounts he was born on 15 February 1739 in Sirsi, Karnataka, to Bhima Naik and Dharmini Bai, and died on 4 December 1806. A cattle merchant by profession he is said to have been a man of exemplary truthfulness, a great musician, a courageous warrior, a rationalist who fought against superstition and a devotee of Goddess Jagadamba.The colonial British administrators also quote his stories but they place him in the 19th century and identify his original name as Siva Rathode.


Lambadi dance
Lambadi is a dance form of semi-nomadic tribe seen all over Andhra Pradesh called 'Lambadis', who are also known as 'Sengalis' or 'Banjaras'.It is associated with daily tasks like harvesting, planting and sowing.This dramatic traditional tribal dance is centuries old and became more dramatic and colourful.

Spices
Lambadi's use all verities of spices which are avilable near to them as they are nomadic they always  prefer using spices which are available closely to them general condiments are used like cinnamon, cloves, pepper, cardamom, etc


Food
The traditional food of lambadi’s is bati which is Roti,daliya is a dish cooked using many cereal(Wheat, Jawar, Bajra). Lambadi people are very much fascinated about non veg-vegetarian food. SOLAI is non-vegetarian dish made exclusively by lambadi people. They prefer eating spicy food.

POPULAR FOOD
ž  Jawar roti
ž  Vantivunti kodi
ž  Laal maas
ž  Mali nogan
ž  Pooja dalya
ž  Yagan kodi
ž  Dal
ž  Arsalu
ž  Dogla
ž  Bakra boti

Jawar roti
jowar roti or jowar bhakri are flat breads made with sorghum flour. these rotis are also called as jolada roti in karnataka. sorghum is a healthy millet which is good in minerals like calcium, potassium, phosphorous and iron. being rich in antioxidants, its good


Ariselu
Dough is first prepared out of rice flour or ground soaked rice and molten jaggery. The dough is kneaded first and then flattened in small portions in a similar fashion as making breads such as poori or chapatti. These flattened portions are fried in ghee or oil. Finally, these are pressed in gingelly or sesame seed or poppy seeds.


mutton sulai
Mutton sulai is made out of  ofles and a mixture made of blood and flour this mixture is added at the end of the preparation which enhances the taste.


Conclusion


The lambadis eat chapattis which is known as bati in their regions. Another important of their diet is formed by daliya made from a mixture of cereals. Earlier they averted the consumption of non vegetarion food. But after the succession of British Raj many of them turned towards non vegetarian food and even alcohol. Spicy food is a favorite among the banjaras.




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