Traditional Cuisines of Jharkhand

Traditional Jharkhand cuisine is equally vegetarian as well as non-vegetarian. These traditional dishes are not available at the restaurants as they have not been commercialised. However on a visit to a tribal village or a tribal wedding in a remote area one can get a chance to taste such exotic food. All preparation except the picles and festive ones are low on oil and spices.

Staple foods

• Urid Dal - Urad, an Indian bean.
• Rahar Dal
• Bhat - Rice
• Marua Roti
• Chilka Roti - Roti made up of rice powder
• Kanda - Sweet potatoes, typically eaten for breakfast. They are not made into a curry but eaten boiled along with red tea.
• Sanai phool
• Konhra phool - Pumpkin flowers
• Barri
• Phutkal
• Pechki
• Joki - Moringa oleifera (Drumsticks)
• Saakhin
• Handua (Karil)
• Putu (Rugra)
• Khukhri - Mushrooms
• Sandhna - Bamboo shoots, diced and made into a pulp. It's added to curries especially beans. This is also made into pickles.
• Kathal -(Jack fruits - made to vegetables of different ages till it is ripe)
• Paror -
• Jhinga - Itch Guard (sometimes made with Black gram)
• Kaddu - (Commonly known as White pumpkin usually made dry)
• Seem (Flat Beans)
• Boodi -Long beans.
• Bhindi - (Lady finger) Unusually made dry.
• Ool -Can be pickled as well as regular vegetable usually during winters.

Snacks

• Singhara or Samosa
• Aloo Chop - This is similar to Aloo Bonda of South India or Batata vada of Maharashtra.
• Baiganee Chop-This is made using slices of Brinjal. The brinjal slices are marinated with spices and salt. This is then dipped into a thin paste of besan and fried in mustard oil.
• Vegetable Chop
• Barra - a delicacy made of tablets of thick rough dough of grams mixed in grated onions and green chillies.
• Pyaji
• Dhuska
• Pakauri or Pakora

Pickles & Chutneys

• Sandhna ka achaar
• Dhhepa chatni
• Bilati (Tomato) chatni
• Phutkal achhar
• Imli chatni
• Kaccha aam ka chutney
• Dhania ka chutney
• Kathal ka achar
• Ool ka achar
• Ool Ka chutney
• Nimbu ka Achar

Saags

• Munga saag - Moringa oleifera
• Kalmi saag
• Gandhari saag
• Koinar saag
• Chakod saag
• Sarla saag
• Chench saag
• Beng saag
• Chimti saag
• Katai saag
• Dhhahdhhaa saag
• Golgola saag

Fruits

• Keond
• Satalu
• Toot
• Piarpithhor
• Dumbar
• Jaamun
• Bair
• Panera
• Kathal
• Falsa
• Papita
• Amrud
• susuni sag

Food for Festive Occasions

• Arsa
• Nimki
• Pitha
• Kasar Larua
• Murhi Larua

Drinks

• Tea (cha) - Tea is generally taken without milk. Instead of sugar jaggery or salt is used.
• Hadia (Jhara,Diang,)- Any tribal festive ceremony in Jharkhand is incomplete without Hadia. Hadia is a type of Rice wine One glass of Hadia is quite refreshing, especially in the summer season. A stomachfull of Hadia also protects from sunstroke and also helps heal a running stomach. It's made out of local paddy rice by boiling it and then allowing it to ferment for 3-4 days. Sometimes it also made of Madua. For the fermenting process to start a preparation called "ranu", which is made of herbs, is added to the boiled rice. Though this is an entertaining and refreshing drink many a times it's intoxicating properties are being put to abuse.
• Mahua (Arkhi)