Hansda also reminds us that no Jel Shore is worth its taste without Handia.
Handia is rice water that is fermented to make an intoxicating, yet healthy, drink that’s a must-serve in this part of the country. “Outsiders may think otherwise, but Handia is not just an alcoholic drink. It is a tradition for us –without which you cannot welcome a guest. Handia is consider as the Indian tribal cuisine in Jharkhand. It is a means by which we appease our ancestors,” Hansda explains.
Hadia is rice water that is fermented to make an intoxicating and healthy drink.
According to him, the Santhal folk tale of its origin goes thus. Elderly couple Pichu Haram and Pichu Budhi— the Santhali equivalent of Adam and Eve — had renounced the world. As they left behind the worldly trappings, they walked for months and months.
Reaching the source of a hill spring, the duo drank their fill and instantly passed out. Upon regaining consciousness, Pichu Budhi, who was inquisitive by nature, foraged about until she found some underwater herbs.
Deducing that it was these plants that led to the intoxicating effect of the spring water, she brought them back to humanity. Subsequent experiments proved her right. And Handia was born by mixing these herbs with fermented rice and The Indian Tribal Cuisine in Jharkhand brings the information about Handia.
Bonanza: Ding Dongoh Bells
Simply put, it’s a momo by any other name. Sweet and salty dumplings are an unusual creation of the tribals of Jangalmahal. The Dongoh is the Jangalmahal modak, albeit with a salty twist. For the uninitiated, it’s a sweetened dumpling. A smooth, loose dough is made of rice flour. Small balls are rolled out, filled with jaggery and a pinch of salt, and steamed. It is atypical of festive fare across Jangalmahal.
(The Indian Tribal does not support alcohol consumption in any form)
