Jharkhandi cuisine refers to the traditional food of the Indian state of Jharkhand, which is known for its simplicity and use of locally grown ingredients.
Golden, crispy, and rooted in tradition—Dhuska is more than just a pancake. This Jharkhandi delicacy, made from rice and lentils, carries with it the warmth of rural kitchens, the joy of festivals, and the essence of a culture deeply tied to the land. Join me on a culinary journey into the heart of Jharkhand, where every bite of Dhuska tells a story.
In Ranchi, I discovered Dal Pitha, a traditional rice flour dumpling filled with spicy lentil mixture. Pithas, similar to pancakes or dumplings, are popular in Bangladesh and India. They are often associated with harvest festivals. I served the pithas with a rich chicken curry. The recipe is vegan, gluten-free, and steamed, making them a nutritious and delicious snack. The joy of exploring new cuisines was truly evident in cooking this delightful meal.
Living in Jharkhand offers a rich culinary experience rooted in nature, exemplified by the elusive Rugda mushroom. Found amidst Sal trees post-monsoon, its discovery in a local market feels magical. With unique preparation methods and its umami flavor, Rugda reflects local traditions and nutrition. As it remains relatively unknown outside Jharkhand, it embodies a connection to culture, nature, and the region's enduring culinary heritage.
In Ranchi during Durga Puja, the anticipation of a tribal food lunch led me to Ajam Emba, an eatery celebrating Jharkhand's indigenous culinary heritage. Founded by Aruna Tirkey, the restaurant aims to revive tribal food traditions while empowering local communities. The experience combines rustic charm with traditional cooking methods and locally sourced ingredients, resulting in dishes rich in flavor and cultural significance, making it a must-visit destination.
While on duty at Jharkhand, the writer frequently visited Kuru and discovered a popular sweetmeat, Chhana (known locally as 'atom bombs' due to its size), which traditionally made from milk curdled by adding a sour substance. Despite its evolution in other regions, Kuru stays true to its original recipe, which dates back 50-60 years. Visitors from various parts of India bring these sweets back, testifying to their popularity.
Litti-Chokha, a traditional dish from Bihar and Jharkhand, India, consists of roasted wheat flour dough balls stuffed with a mixture of sattu, herbs, and spices, served with a side dish of mashed vegetables. Also a popular street food, its origins loosely trace back to the Magadha kingdom, with the dish evolving throughout history. Famed for its health benefits, cultural significance, and hearty flavors, Litti-Chokha is beloved by diverse classes and served at numerous occasions.
