The bucolic Belpahari-Banspahari districts have a tradition of truancy – and it’s a part of the recipe of Laad Jel, a type of grilled meat popular in the area.
The amicable Madhusudan Hansda, Santhali connoisseur and guide of sorts, explains how teenagers have impromptu picnics of Laad Jel accompanied by panta, which is cooked rice soaked in water.
Teenagers have impromptu picnics of Laad Jel accompanied by panta, which is cooked rice soaked in water
“The boys nab a stray goat or steal one from someone’s herd,” he says. They spirit it away into the forest. “Its fresh meat is marinated in lemon juice, oil, onion, ginger, garlic, salt and plenty of red chillies and wrapped up in a Sal leaf for a while.”
Hansda says the teens use thin slices of Sal bark as cooking pans. The marinated meat is kept on one slice of bark and covered with another. The package is then cooked over embers for about half an hour. Until a delicious half-grilled, half-boiled dish is created – fit for the teenagers’ healthy appetite. And So liked as the Indian tribal cuisine in West Bengal also
“Even if the boys are caught with their contraband. The poor animal’s owner would probably let them go with just a mild rebuke,” smiles Hansda. “It’s all part of the growing-up tradition.”
Large turmeric leaves can also replace the Sal bark as they infuse the meat with tremendous flavour over the slow fire. “They can never provide you this in Kolkata restaurants,” the proud Santhali cannot resist remarking. It also famous as the Indian tribal cuisine in West Bengal
Laad can also be prepared with several other meats – be it the chuno maach (tiny river fish), gongha (snail) or even ketla (bivalve molluscs) Laad. “You just wander about the forests and ponds during the monsoons to get yourself a good catch,” says Hansda.
