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Home » The Indian Tribal / Cuisine » Serving It Up In Style

Serving It Up In Style

Specialty restaurants are opening up a whole new world of tastes with their Jharkhandi tribal spread. Sudhir Kumar Mishra samples a few delicacies

March 22, 2022
Serving It Up In Style

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.

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Update

Van Dhan Kendra set up for Andaman’s Onge tribe

In a bid to make the Onge tribe self-sustainable through coconut-based products, the Andaman and Nicobar Islands administration has set up a Van Dhan Vikas Kendra for them at Dugong Creek, in Little Andaman, under the Pradhan Mantri Janjati Adivasi Nyay Maha Abhiyan. Initially, 56 members of the Onge tribe will be part of VDVK and focus on producing value-added coconut-based products, including high-quality copra and cold-pressed coconut oil. The PVTG Onge VDVK members have been trained in copra processing, coconut oil extraction, and the use of specialised machinery that has been set up. Dugong Creek, which is about 93 km from Port Blair, is a reserved area for the Onge tribe and is currently home to only 140 people, including 74 males and 66 females.
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Bastar’s Famed Tuma Craft On Verge Of Extinction 7 Tribal-linked Odisha Products Get GI Tag Traditional Attire Of Pawara Tribeswomen Losing Its Charm Tuma Art Going Extinct