When it comes to its culinary gems, Jharkhand—a state abundant in natural resources and tribal heritage—remains mostly undiscovered. The state is well known for its natural wealth, but its tasty and varied food is still a hidden treasure. The food customs of the tribal societies are influenced by their deep knowledge of the local flora and wildlife, which comes from their centuries-long coexistence with the natural world.
Fresh vegetables and locally produced ingredients are abundant in Jharkhand. These serve as the cornerstone of the region's distinctive cuisine. Unfortunately, the lack of documentation and appreciation of these culinary traditions has led to the state's gastronomic invisibility.
Chef Nishant Choubey is well-known for his exquisite fusion of traditional Indian cooking methods with international culinary skills. He opened up to Slurrp about Jharkhand's taste and food practices.
His name is often associated with fine dining. Born in Bokaro, Jharkhand, his path in the culinary arts has been characterised by an unwavering quest for taste and creativity.
Chef Choubey, who has a strong bond with his homeland, has always shown the diversity and depth of Indian food on a worldwide scale. His knowledge of locally sourced, fresh, indigenous ingredients has won him recognition across the globe. Get to know more about Jharkhand and its cuisine from the chef and learn about the traditions that remain hidden.
Jharkhand: Hidden Beauty Of Tradition And Food
Jharkhand has more than 30 scheduled tribes inheriting. The food of one tribe is different from that of another, and so is how they function as a society. The close relationship between the Jharkhand tribes and the locals living on the land of Jharkhand with nature is very astounding to study. "The food culture and the eating habits are surprisingly mindful, and the food is generally eaten with regards to the welfare of body and mind with indigenous ingredients and fewer spices", the Chef added.
@chef_nishant_choubey also reminisces his fond memory of being intrigued by the local cooking in his childhood and seeing his mother, Vaishali Choubey, cook traditional Jharkhandi food. He quotes, "Seeing my mom- Vaishali Choubey, making feasts from Jharkhand cuisine as she hails from Hazaribagh within no time and with hardly any spices, I was intrigued to understand more."
Santhal Tribe Cuisine: Food Is Medicine
Since the chef originally belonged to the heartland of Jharkhand and spoke the local language. He is very proud to cherish Jharkhand's soulful delicacies. There are many favourite dishes that the Chef can recall and tell the recipes by heart, but some of the specifics he loves are Dumbu, Katnausi, Mundal Meat, Dhuska, and Chilka.
The chef adds, "I love Katanausi, which is offals cooked with black gram masala. I also prefer Dumbu and mohua rabri as a dessert with all kinds of leafy greens, which we call saag. It is so pure, and one can differentiate between the dishes if consumed elsewhere. Kathal ki sabzi tastes sinful. Suran, Jimikand, or Arbi are amazing to taste, too. We call Bamboo shoots "Karil" and make bhujiya and achar, which are nice and earthy. Khukri and phutka – mushroom varieties from Jharkhand contain phosphorus, which is again super amazing when tempered with garlic and a bit of mustard oil."
Jharkhand cuisine is deeply rooted in its indigenous culture and traditions. It is home to various tribal communities with unique culinary practices that use local and hyper-seasonal ingredients.
Chef Choubey also shared his experience conducting research for round glass thali during the covid era, where he explored almost 150 odd recipes from the heartland. "I realised interacting with Santhalis that FOOD IS MEDICINE and everything that they consume acts as prasad or is meant to benefit metabolism", he adds.
Jharkhand is an example of eating mindfully. He exclaims that he is a proud Jharkhandi who never let culture and traditions go, even with so many societal changes. "We preserve traditional practices and introduce them to a broader audience, promoting culinary diversity. I opened my restaurant, in Dwarka Sector 17 New Delhi, called Bhaanas, where I showcase Eastern Indian cuisine", he shared.
Authenticity And Tradition: Celebrations, Local Ingredients And More
Jharkhand's cuisine reflects its rich tribal heritage, which is marked by simplicity, earthiness, and locally sourced ingredients. The people of Jharkhand believe in mindful eating, shopping for artisanal produce, and spreading awareness. A few thoughts from the Chef are mentioned below.
- Land And Cuisine: Jharkhand's cuisine is deeply connected to the land and its people. It primarily features dishes made from indigenous ingredients like rice, millet or gundli, pulses, and various leafy greens. The food is often cooked using traditional sustainable methods, such as earthen pots or over an open flame.
- Less Spice And More Flavour: The cuisine is minimalistic in its use of spices, relying more on the ingredients' natural flavours. Mustard oil is a staple, imparting a distinct flavour to many dishes. Common seasonings include garlic, ginger, green chillies, and occasional panch phoron (a blend of five spices) because of Bengal borders. There is no use of butter and cream. The food is very digestive.
- Daily Eating: Rice is the staple food, and it's often accompanied by dishes like Pithas (rice cakes), Handia (a traditional rice beer), and Dhuska and Chilka (rice flour pancakes). Vegetables, pulses (kulth ka dal), and wild greens(Konar saag, kalmi, bathua, helencha, sahjan) are frequently used in everyday meals. The use of mohua is predominant, too.
- Hidden Dishes: Jharkhand is known for its unique dishes like Thasa (a pancake made from rice flour), Rugra and phutka (a mushroom found in the forests). Using wild fruits, berries, and tubers adds a distinct touch to the cuisine.
- Hyper Seasonal: The cuisine is largely seasonal, focusing on sustainability. For example, during monsoon season, people consume more green leafy vegetables and mushrooms, while winter brings in dishes made with jaggery, sesame, and millet. August flower pakora, also called Bok Phool, is widely enjoyed on rainy days along with pumpkin flowers. Jharkhand is surely rich in floral cuisine.
- Culture: Many dishes have cultural and ceremonial significance, often prepared during festivals or special occasions. For instance, Dhuska and Handia are integral to local festivities and community gatherings.
Jharkhand Remains An Unexplored Treasure
Food plays a central role in Jharkhand's festivals and celebrations, symbolising community, culture, and tradition. Each festival is accompanied by specific dishes that hold cultural and ceremonial significance, reflecting the region's deep connection to its land and heritage. Commonly known festivals are Karma Festival, Sarhul Festival, TusJharkhand's Parab, Makar Sankranti, Bandna Parab, Fagun Parab (Holi), and Sohrai. These festivals are often enjoyed with authentic cooking. The chef also emphasises some authentic cooking tips, the first one being respecting cultural differences and roots.
Knowing about Jharkhand's cuisine and food culture in one go is difficult. Many hidden aspects and traditional roots are attached to each cooking practice and foraging indigenous products. Be it tribal cooking or local cooking practices, and the chef also emphasises the diversity of each tribe and local place.
"I feel that they are gifts of nature and god. These should be preserved. I am happy that the government is indexing "GI tags" to ensure our heritage and fauna are saved. Also, in return, it gives the farmers enough monetary and mental opportunities to believe that they are getting respect. The dishes are divine in taste. As I grew up eating them, I learned their importance. Since I am in Delhi, I surely miss the gifted bonanza. In my recently launched restaurant Bhaanas, I have delicacies where diners can be saviour", he adds.
Jharkhand’s culinary heritage is as vast as northern and southern Indian cuisines; it is just under the surface. People curious about cuisine can actively follow chefs like Nishant Choubey to learn more.