Jharkhand has some famous dishes and some that are not very well-known but are equally delightful. The cuisine, especially tribal fare, is now being promoted across the country.
Even the rarer, typically tribal foods can now be seen at specialty restaurants. Hotel Radisson Blu, the only five-star hotel in the state, has been showcasing indigenous eatables for a while now.
Its executive chef, Ramchandra Oraon, believes the popularity of Jharkhandi food lies in employing less oil and spices, besides using a variety of typical local ingredients.
Dhuska
Dhuska and chhilka roti, pitha, hoaku lak and dehati chicken — tribal food is going places like never before
Oraon can serve up the dhuska and chhilka roti with great flair. The hugely popular dhuska was traditionally eaten at breakfast but has diversified now. It’s a rice and lentil batter that is deep-fried and served with ghughni made of Bengal gram. However, it can also be accompanied by other types of dal, vegetable curry or even chicken and mutton.
Chhilka roti
Which resembles the dosa but has a distinct taste, according to Oraon — is relished with chana dal chutney. It’s made as a paste of rice and gram flour and roasted on a tawa to be served folded up.
“So far, everyone has appreciated these dishes,” the chef says proudly. “The demand for these is rising steadily.”
The state capital also houses the quaint Ajam Emba, which describes itself as a slow food eatery serving Adivasi food, promoting indigenous entrepreneurs and organic farmers.
Its owner, Aruna Tirkey, feels traditional Jharkhandi cuisine has no equal. She adds that local dishes have always received warm response at various trade and tourism fairs and cultural fests across India and abroad.
One such dish is the pitha, which can be described as a fried momo made of rice flour with savoury stuffing. Be it Makar Sankranti or a family ceremony, the pitha is all-pervading.
Dal Pitha
The dal pitha is Jharkhand’s traditional — made of mashed urad. But pitha can have the choicest of stuffing, including chicken (jil pitha). In Bihar, it is eaten as the dal pitthi and sweetened for the West Bengal sweet tooth.
Ajam Emba, which means “great taste” in the Oraon/Kurukh tongue, is testimony to the fact that the tribal spread is a growing trend among those who eat out.
