Cuisine

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

When in Shillong, eat as the locals do. And what better than a salad dressing to not only add taste but also lower cholesterol levels. Proyashi Barua takes a piquant spoonful

Baked, fried, steamed or roasted — the bread of Nagaland tribals has a process to making it and to eating it. Proyashi Barua grabs a bite

The much-enjoyed and merrily stolen jujube is an unforgettable taste of tradition. Proyashi Barua gets nostalgic and recalls how in Assam a dish made from the berry aids hair and skin regeneration

Variety is the spice of life and where better to instill it than in a bland grain? Niroj Ranjan Misra listens to Kalahandi tribals recite a slew of millet recipes

The hand-made tapioca chips business is booming in tribal Odisha and women are doing all the hard work. Niroj Ranjan Misra gets a taste of their success

Handia is not just an alcoholic drink, tribals also serve it as a welcome drink to their guests. They tell S Shrobana that Handia is a part of their tradition

Food lovers are thronging the Aadi Vyanjan section of the ongoing Aadi Mahotsav to savour tribal delicacies from different States