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 food & vegetables

* Urid Dal - Urad, an Indian bean.
* Rahar Dal
* Bhat - Rice
* Marua Roti
* Chilka Roti - Roti made up of Rice powder
* Kanda - Sweet potatoes are called Kanda. They are not made into a curry but eaten boiled along with red tea. This is a typical morning breakfast in villages.
* Sanai phool
* Konhra phool - Pumpkin flowers
* Barri
* Phutkal
* Pechki
* Joki - Moringa oleifera(Drumsticks)
* Saakhin
* Handua (Karil)
* Putu (Rugra)
* Khukhri - Mushrooms
* Sandhna - Bamboo shoots. The shoots are cut into small size and made into a pulp. It's added to curries especially beans. This is also made into pickles.

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

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

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)