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In the heart of India, tribal communities of Madhya Pradesh have been preserving the cuisine for generations. They live with nature and depend on the land to create different non-vegetarian dishes that are part of their identity. From Bhil to Gond, Korku, Kol, Sahariya, Bharia and Pardhan tribes, each community has its own set of recipes that not only feeds them but also plays a big role in their social and spiritual life.
Rashmi Mehta, SHO Tribal Department, Satpura, MP, says, “These non-vegetarian dishes are not just food, they are a reflection of the tribes’ connection to the land and their heritage.”
Further adding, “Ingredients are often foraged from the forest or their surroundings, so every meal is fresh and local. Traditional methods of cooking like roasting over an open fire or slow cooking in bamboo are still prevalent, giving these dishes a unique taste that can’t be replicated elsewhere.”
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Festivals, hunting trips and community gatherings are incomplete without these dishes which is a bond that ties the community together. Here are some non-vegetarian dishes from different tribes of Madhya Pradesh.
10 Non-Vegetarian Dishes From The Tribes Of Madhya Pradesh
Bamboo Chicken (Jungle Chicken)
A Bhil speciality, Bamboo Chicken is marinated with local herbs, spices, and sometimes Mahua flowers and cooked inside bamboo stalks over an open fire. The bamboo gives it a smoky, earthy flavour. It’s a special dish during hunting festivals and celebrations.
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Kachri Chicken
Chicken marinated with ground kachri (a wild vegetable used as a tenderizer), chilli and local spices and slow-cooked over fire. The result is tender and spicy chicken that showcases the Bhil tribe’s expertise in using local ingredients.
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Gond Mutton Curry
Gond mutton curry is a rich and spicy dish made with fresh goat meat and local spices like bay leaves, coriander and cumin. The mutton is slow-cooked over a wood fire so the spices can infuse well into the meat. This dish is also a staple for locals during festivals.
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Bhoori (Spicy Chicken Roast)
Bhoori is a simple and delicious roasted chicken dish. Chicken is marinated with turmeric, red chilli powder and garlic and roasted over an open fire. It is a quick and tasty dish, often prepared during community gatherings and village feasts.
Pahadi Mutton
This is a winter special of the Korku tribe. Pahadi Mutton is made with local herbs and spices like black pepper, cumin, and bay leaves and is cooked with minimal oil. The slow cooking helps the flavours blend well with the meat, which is served with rice or roti.
Fish Curry
Being near rivers and lakes the Korku tribe includes fresh river fish in their diet. Their fish curry is made with tamarind and local spices and is tangy and spicy. The fish is marinated with turmeric and chilli powder before being cooked in tamarind gravy.
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Tamarind Chicken
Tamarind seeds, often discarded after the pulp is used, are roasted and ground into a fine powder by the Kol, Bhil, and Gond tribes.
The chicken is cooked with tamarind pulp, garlic, chillies and local spices, giving it a sour and spicy taste. This dish is also a favourite of locals during the festival season.
Kol Jungle Mutton
Jungle mutton is made with wild goat or game meat, slow-cooked with Kol spices and herbs like black pepper, cinnamon, and cloves. It is heavy and rich, and it is enjoyed during hunting festivals and family get-togethers.
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Amla Chicken Curry
Bharias use Amla (Indian gooseberry) in their cooking. Amla Chicken Curry combines the tanginess of amla with cumin, garlic and turmeric. The chicken is slow cooked in an amla paste gravy, over a stove. This additional Amala paste gives the chicken a unique taste.
Chicken with Bamboo Shoots
This dish is made by the Bharia tribe using fresh bamboo shoots and chicken. The bamboo shoots are finely chopped and added to a curry made with onions, garlic, and local spices. The combination of the soft bamboo shoots and tender chicken makes this dish a tribal delicacy.
The non-vegetarian dishes of Madhya Pradesh tribal areas are more than just dishes, they are a culinary display of how wild ingredients, creativity and cultural touch can cook something so delicious.
