Slow food is the food that is produced or prepared in accordance with local culinary traditions, typically using high-quality locally…
While I was posted at Jharkhand zonal office, I used to travel sometimes to Lohardaga, Latehar, Palamau, and Garhwa districts of Jharkhand from Ranchi and a small town named Kuru (कूड़ु), around 60 km from Ranchi, used to be my regular stop. There is a T-junction at Kuru. The road goes straight to the bauxite city of Lohardaga, while the right one heads towards Betla, Latehar, and Daltonganj. There are a few sweet shops selling famous chhena toast and dhushka.
Any tribal festival is incomplete without the rice-beer called Handia, an indigenous alcoholic-fermented beverage. The indigenous peoples have inherited the process of preparing the drink from their forefathers as the craft passes on from one generation to the other since ages. Handia is prepared by mixing boiled rice with traditional fermenting inoculums.
Litti along with chokha is a complete meal. Litti is a dough ball made up of whole wheat flour and stuffed with Sattu mixed with herbs and spices and then baked over coal or cow dung cakes or wood and sometimes it is also tossed with lots of ghee.