Traditional Cuisines of Jharkhand

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This article is part of the series Indian cuisine

Preparation techniques and cooking items

Handi - Karahi - Tava - Uruli - Other utensils

Regional cuisines

North India Punjabi – Uttar Pradeshi – Rajasthani – Mughlai - Pahadi – Bhojpuri – Benarasi – Bihari Kashmiri

South India Kerala – Tamil – Andhra – Karnataka – Hyderabadi - Mangalorean

East India Assamese - Bengali – Oriya

North-East India Sikkimese – Assamese – Tripuri – Naga

West India Goan – Gujarati – Maharashtrian/Marathi – Malvani/Konkani – Parsi

Other Indian Chinese – Nepali – History – Jain (Satvika) – Anglo-Indian – Sindhi – Chettinad – Udupi – Fast food

Ingredients and types of food

Main dishes Sweets and desserts Drinks Snacks Spices Condiments

See also:

Etiquette Indian chefs Cookbook: Cuisine of India

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Traditional Jharkhand cuisine is equally vegetarian as well as non-vegetarian. These traditional dishes are not available at the restaurants as they have not been commercialised. However on a visit to a tribal village or a tribal wedding in a remote area one can get a chance to taste such exotic food. All preparation except the picles and festive ones are low on oil and spices.

Contents 1 Staple food & vegetables 2 Snacks 3 Pickles & Chutneys 4 Saags 5 Fruits 6 Food for Festive Occasions 7 Drinks

[edit] Staple food & vegetables

• Urid Dal - Urad, an Indian bean.
• Rahar Dal
• Bhat
• Tiyan
• Marua Roti
• Chilka Roti
• Kanda - Sweet potatoes are called Kanda. They are not made into a curry but eaten boiled along with red tea. This is a typical morning breakfast in villages.
• Sanai phool
• Konhra phool - Pumpkin flowers
• Barri
• Phutkal
• Pechki
• Joki - Moringa oleifera(Drumsticks)
• Saakhin
• Handua (Karil)
• Putu (Rugra)
• Khukhri - Mushrooms
• Sandhna - Bamboo shoots. The shoots are cut into small size and made into a pulp. It's added to curries especially beans. This is also made into pickles.

[edit] Snacks

• Singhara or Samosa
• Aloo Chop - This is similar to Aloo Bonda of South India or Batata vada of Maharashtra.
• Baiganee Chop-This is made using slices of Brinjal. The brinjal slices are marinated with spices and salt. This is then dipped into a thin paste of besan and fried in mustard oil.
• Vegetable Chop
• Barra - a delicacy made of tablets of thick rough dough of grams mixed in grated onions and green chillies.
• Pyaji
• Dhuska
• Pakauri or Pakora

[edit] Pickles & Chutneys

• Sandhna ka achaar
• Dhhepa chatni
• Bilati (Tomato) chatni
• Phutkal achhar
• Imli chatni

[edit] Saags

• Munga saag - Moringa oleifera
• Kalmi saag
• Gandhari saag
• Koinar saag
• Chakod saag
• Sarla saag
• Chench saag
• Beng saag
• Chimti saag
• Katai saag
• Dhhahdhhaa saag
• Golgola saag

[edit] Fruits

• Keond
• Satalu
• Toot
• Piarpithhor
• Dumbar
• Jaamun
• Bair
• Panera
• Kathal
• Falsa
• Papita
• Amrud

[edit] Food for Festive Occasions

• Arsa
• Nimki
• Pitha
• Kasar Larua
• Murhi Larua

[edit] Drinks

• Tea (cha) - Tea is generally taken without milk. Instead of sugar jaggery or salt is used.
• Hadia (Jhara,Diang,)- Any tribal festive ceremony in Jharkhand is incomplete without Hadia. Hadia is a type of Rice wine One glass of Hadia is quite refreshing, especially in the summer season. A stomachfull of Hadia also protects from sunstroke and also helps heal a running stomach. It's made out of local paddy rice by boiling it and then allowing it to ferment for 3-4 days. Sometimes it also made of Madua. For the fermenting process to start a preparation called "ranu", which is made of herbs, is added to the boiled rice. Though this is an entertaining and refreshing drink many a times it's intoxicating properties are being put to abuse.
• Mahua (Arkhi)