Rugda | An Exotic Delicacy of Jharkhand

Jharkhand is the land of forests and forest tribes, so it’s no surprise the state’s cuisine is strongly influenced by the local ingredients of its forests — edible green leaves or saag, flowers, fruit, tubers, mushrooms, and truffles. Rugda is a truffle indigenous to Jharkhand. The rare truffle grows by itself only in the dense Sal (Shorea robusta) forests in Jharkhand. Rich in nutritional value, Rugda has much higher protein content than mushroom and has no carbohydrates. Continue reading Rugda | An Exotic Delicacy of Jharkhand

Ajam Emba | Great Taste & Healthy Food

Slow food is the food that is produced or prepared in accordance with local culinary traditions, typically using high-quality locally sourced ingredients. Slow Food is an idea, a way of living and a way of eating. Promoted as an alternative to fast food, it strives to preserve sustainable foods, traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem. … Continue reading Ajam Emba | Great Taste & Healthy Food

Bhoot Chaturdashi | Bengali Halloween

Ghosts are an important part of the folklore, and form an integral part of the socio-cultural beliefs of the people living in the geographical and ethno-linguistic region of Bengal. Popularly known as the Indian Halloween, Bhoot Chaturdashi is observed on the night before Kali Puja. Observed primarily in the eastern parts of India, it is said that on this night the dead walk among the living. The evil spiritual powers are seemingly heightened on this night. In order to keep the evil spirits at bay, people ritualistically observe Bhoot Chaturdashi every year. Continue reading Bhoot Chaturdashi | Bengali Halloween