Cuisine

Many varieties of kheer are made in different regions and Odisha is no different. The tribals here make kheer from the healthy millet and it’s a recipe worth a try, sees Niroj Ranjan Misra

A common tuber, which can be made into an irresistible sweet dish, is also used by Adivasis of this eastern State to get relief in case of a reptile or rodent bite, finds out Niroj Ranjan Misra

Mahua is a sacred tree in Chhattisgarh and its liquor is synonymous with the culture of tribal-dominated Bastar. But there is another refreshing drink to try and that is called Salfi. Deepanwita Gita Niyogi finds out more about it as she gets to taste it

In West Bengal’s Jangalmahal or neighbouring Odisha’s Mayurbhanj, indigenous non-vegetarian delicacies — the Laato Jel and the Laad — form an integral part of community feasts and get-togethers of tribals, particularly, Santhals, find out S Shrobana and Niroj Ranjan Misra

The sundry tribes of the bountiful North East have unique and interesting recipes, made mainly with locally-found ingredients. Proyashi Barua lists a few favourites

The land of artistes, sportspersons and musicians nurtures its talent with vegetables and recipes unique to the region. Sudhir Kumar Mishra takes a peek

Locally grown saag, grains and lentils form the base of tribal fare. Sudhir Kumar Mishra explores how several superfoods are par for the course in Jharkhand

It’s healthy, it’s hearty and it’s a comfort food like no other. Proyashi Barua has a bowl of Nongthuk

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

It can often be found on the plate of many a tribal household. The red ant relish of Chhattisgarh is famous now but has long been popular in many states, points out Abhijat Shukla