LOCAL CUISINE OF THE CHOTANAGPUR PLATEAU




One of India’s biggest mineral reservoirs Chotanagpur Plateau covers the better part of Jharkhand, Chattisgarh, Odisha and West Bengal. The place provides a home to the largest tribal population and to one of the most significant deciduous forests of East India. Still, in touch with nature, this place boasts of a plethora of pagan religions, culture and diet rooted in the seasonal cycles of a place located in the transition zone of tropical and temperate zones.

The local food of Jharkhand, sadly, does not have national recognition, owing to its seasonal nature but flows through the veins of millions living in the laps of Chotanagpur forests.


KHAPRA ROTI
Khapra rotis get their name from the traditional clay pots they are made in. Clay allows limited ventilation that helps the batter of rice and lentils take the shape of pancakes without using oil and avoiding the wetness of an idli. The spongy, chewy rotis are a delight to eat with local mutton curries.
Source: facebook.com/jharkhandifoods



DHUSKA

Dhuska is another delightful pancake of rice and lentils- and assorted veggies, deep-fried in mustard oil. Dhuska goes best with gram curries and is a must during festivals. The characteristic yellow colour of our beloved Dhuska is encompassing the season of plenty.
Source: pakwangali.in




RUGRA

Rugra(Boletus edulis) is a type of edible mushroom endemic to the plateau, growing during monsoon. Rugras are heavily favoured in Jharkhandi kitchens owing to their health benefits and taste and appearance close to that of meat, which is traditionally avoided during the monsoon season ( “Rugra” – points for guessing why!)
Source: amritasinha.wordpress.com



THEKUA


Thekua is a major part of Chhat puja celebrations all across Jharkhand and Bihar. Crispy fried cookies made of wheat flour with jaggery in ghee, Thekuas make for a perfect winter snack with rich taste and no refined sugar. They are often topped or mixed with dry fruits. It is common to find families making tonnes of Thekuas during Chhat as an offering and enjoying them throughout the winters.
Source: hindi.timesnownews.com




TILKUT


Tilkut is a simple sweet of sesame (til) seeds grounded (-kut) and mixed with jaggery. Like Thekua, this dish belongs to the festival of Makar Sankranti. Sesame and Jaggery are said to keep body temperatures elevated as the body goes through the dramatic seasonal variation of spring and provide immunity against seasonal disturbances. It is crispy and brittle, chewy, but melts in mouth after a while.
 
Source: bitesofjoy.com


-Anupriya

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