Cuisine of Jharkhand

Cuisine of Jharkhand is a distinctive part of Indian cuisine, originating from the Jharkhand state in Eastern India. The cuisine is known for its simplicity and the use of locally available ingredients.

Overview

The cuisine of Jharkhand is predominantly vegetarian, although meat and fish are also consumed. The staple food of the region includes rice, roti, and a variety of pulses and vegetables. The food is generally less spicy compared to other Indian cuisines.

Ingredients

The cuisine of Jharkhand is characterized by the use of locally available ingredients. Rice is the staple food, and is used in a variety of dishes. Other common ingredients include wheat, maize, and pulses such as lentils and chickpeas. Vegetables such as potatoes, tomatoes, eggplants, and green leafy vegetables are also widely used.

Dishes

Some of the popular dishes in Jharkhand cuisine include Dhuska, a deep-fried pancake made from rice and lentils, Rugra, a type of mushroom that grows in the monsoon season, and Thekua, a sweet snack made from wheat flour and jaggery. Handia is a popular rice beer consumed in the region.

Festivals and Food

Food plays an important role in the festivals of Jharkhand. During the festival of Sarhul, new rice is offered to the gods and then distributed among the people. Chhath is another important festival where Thekua is prepared as an offering to the Sun God.

See Also

• Indian cuisine
• Bihari cuisine
• Bengali cuisine

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