Tastes Of India: Indulging Into The Magnificence Of The Dishes From Jharkhand
Jharkhand has a rich and diverse culinary tradition that reflects its cultural heritage and the influence of the tribes and communities residing in the region.
New Delhi: Jharkhand, a state located in eastern India, has a rich and diverse culinary tradition that reflects its cultural heritage and the influence of the tribes and communities residing in the region. Rice, dal, and vegetables are staple diets in Jharkhand. Vegetables are frequently cooked in a variety of ways, including curried, fried, roasted, and boiled. Many traditional Jharkhand foods may not be offered in restaurants. However, such exquisite meals can be enjoyed during a visit to a nearby community.
Here are a few dishes that speak more about this cuisine:
1. Dhuska: Dhuska is a popular snack in Jharkhand, particularly in Ranchi, the state capital. It's created with a batter of rice flour and chana dal. Soaked rice flour and chana dal are crushed and combined with spices like cumin seeds, ginger, green chilies, and salt. The batter is then fermented for a few hours, which improves its flavour. Small amounts of batter are deep-fried in hot oil until crispy and golden brown. Dhuska can be eaten at breakfast or as an evening snack.
2. Pittha: Pittha is a traditional dumpling cooked in Jharkhand for festivals and special occasions. Pittha dough is created by combining rice flour or wheat flour with water and kneading it into a soft and malleable consistency. After that, the dough is divided into little balls and flattened into discs. These discs are filled with a variety of fillings, including spicy lentils, grated coconut, and jaggery. The filled discs are carefully sealed and steamed until thoroughly cooked. Steamed pitthas are often served hot with a heavy sprinkling of ghee (clarified butter) or with chutney.
3. Rugra: Rugra is a one-of-a-kind recipe that emphasises the use of finger millet, also known as ragi, a nutritious grain. Rugra is made by combining finger millet flour and water to make a smooth dough. The dough is formed into little dumplings or balls. After that, the dumplings are boiled in water until they are done and soft. They are drained and left aside after boiling. In a separate pan, sauté onions, garlic, and spices such as turmeric, chilli powder, and cumin in oil until fragrant. After that, the cooked dumplings are added to the skillet and gently swirled to coat with the delicious spices. Rugra is frequently eaten with chutney or yoghurt as a healthful snack or light meal.
4. Chilka Roti: Chilka Roti is a savoury rice flour pancake-like dish. To make a smooth batter, blend rice flour with water and season with spices such as cumin, coriander, green chilies, and salt. The batter is then spread thinly and evenly to form a circular shape on a heated griddle or tawa. It is grilled on both sides until crispy. It is distinguished by its distinctive chilka (crackled) appearance, which is caused by microscopic cracks in the rice flour during the cooking process. The roti is often served with chutney, pickle, or curry on the side and is eaten as a breakfast or light meal.
5. Bamboo Shoot Curry: Bamboo Shoot Curry is a flavorful and aromatic dish that showcases the use of fresh bamboo shoots, which are abundantly available in the region. The bamboo shoots are cleaned, sliced into pieces, and then boiled to remove any bitterness. In a pan, mustard oil is heated, and ingredients such as ginger, garlic, and spices like turmeric, red chili powder, and sometimes mustard paste are added and sautéed to release their flavors. The boiled bamboo shoots are then added to the pan and cooked with the spices until they become tender and absorb the flavors of the curry. Bamboo Shoot Curry is typically served with steamed rice or roti, and its distinct taste and texture make it a popular dish in Jharkhand.
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