Manavadar is a city and a municipality in Junagadh district in the Indian state of Gujarat.
Accession of Manavadar to India
- 1733 Manavadar (Bantva-Manavadar) state founded.
- 1818 British protectorate.
- 25 Sep 1947 Accedes to Pakistan.
- 15 Feb 1948 Rescinds accession to Pakistan, accedes to India.
Manavadar is located at . It has an average elevation of 24 metres (78 feet).
India census, Manavadar had a population of 27,559. Males constitute 52% of the population and females 48%. Manavadar has an average literacy rate of 82%, higher than the national average of 59.5%: male literacy is 76%, and female literacy is 63%. In Manavadar, 12% of the population is under 6 years of age.
It has developed cotton industry and cotton and groundnut are the most cash crops of the area. The town was famous once upon a time due to its vegetable ghee industries, but in winds and sweeps of economic reform in India, all three units has been closed. Manavadar taluk have big towns or villages like Bantwa, Nanadiya, Khambhla, Nakara,Pajod, Jilana, Sardargadh (List of Indian Princely States), Mitdi, Limbuda, Indra, Sherdi, Bhimora, Galvav, Sanosara,Koyalana(Ghed), Zinzari, Vadala, Sitana, Bhitana, padaradi (Ghed)( - ) etc.
Temples of Manavadar
1. Pipleshwar Mahadev
2. Ram Mandir
4. Gayatri Mandir
5. Pusti marg Haveli
6. Swaminarayan Mandir
9. Hadamtadi Hanuman Mandir
10. Dudheshvar Mahadev
11. Chaitanya Hanuman Mandir
12. Ganesh Mandir.
13. Kastabhanjan Mandir
14. Jalaram Mandir
Branches of Banks in Manavadar
1.State Bank Of India (Gandhi Chok)
2.State Bank Of India (Diwan Para)
3.Bank Of Baroda
7.Union Bank Of India
8.Bank Of India
11.Junagadh District Co-Operative Bank
12.Veraval Mercantile Bank
1.Shree Sorathiya Prajapati Samaj Vadi
2.Shree Veshnav Variya Prajapati Samaj Vadi
3.Shree Jalaram Temple
4.Shree Patel Samaj
5.Girnara(Jogia) Parajia Soni Samaj Vadi
6.satwara samaj bus station road
7.Shree Sorthiya Ahir Samaj (Bh.Gaytri Temple)
Manavadar is very famous for a sweet named Kuvar-pak. This sweet is prepared from Aloe_vera, sugar, ghee and milk. It is generally being prepared in the winter season.
Dashashreemali Sthanakwasi Jain
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