Also known as red ant chutney, this accompaniment is made in Chattisgarh by crushing red ants and their eggs. You can also add sugar, garlic, chillies, coriander, salt and tomatoes.
Also known as Madua ki roti, and is made with ragi flour and is popular in areas of Jharkhand and Chattisgarh.
A tangy curry made in Himachal Pradesh with mand or starch of rice flour along with jaggery and handful of traditional spices, Maahni is best paired with rajma and rice.
Made of urad dal batter which is steamed, Dubki Tiyan is best enjoyed with pork curry.
A popular Bhojpuri delicacy, Bafauri is made with chana dal paste, garlic, coriander leaves and green chillies which is steamed in form of balls.
A tribal soup from Jharkhand, Marh Jhor has green leafy veggies, herbs and spices in red rice starch. The leaves used usually sundried, powdered and stored over a year.
A Manipuri delicacy made with black rice and sugar; this is also known as black rice kheer.