Jharkhand’s Food Heritage Takes Centre Stage at Bharat Parv

New Delhi: Emphasising indigenous produce and traditional cooking styles, the Jharkhand stall at the 25th Bharat Parv near the Red Fort is emerging as a major attraction for food lovers, officials said on Tuesday.

Set up by the Institute of Hotel Management (IHM) Ranchi under Jharkhand Tourism, the stall is offering visitors an immersive culinary experience rooted in the state’s tribal and rural food traditions, an official from the Ministry of Tourism said.

The menu reflects Jharkhand’s rich and diverse culinary heritage, with a focus on sustainable, millet-based cuisine and time-tested recipes that form part of daily life across the state.

Among the standout dishes is Dhuska with Aalo Chana ki Sabji, a crispy fermented lentil-rice preparation served with a flavourful potato and chickpea curry, widely regarded as a comfort staple in Jharkhand.

Festive sweets such as Arsha Pitha, made from rice flour and jaggery, revive traditional recipes, while indigenous snacks like Dumbu give visitors a glimpse into lesser-known aspects of the state’s food culture.

Millets take centre stage at the stall, aligning with national initiatives on healthy eating and sustainable agriculture. Items such as Ragi Sev and Ragi Samosa creatively reinterpret popular snacks using nutrient-rich finger millet.

Hearty meals like Chawal Chilka with Sabji and Madua Chilka with Sabji highlight traditional grain-based diets complemented by seasonal vegetables for wholesome nutrition.

The beverage menu includes Chawal ki Chai, a unique rice-based tea that offers a soothing alternative to conventional tea, reinforcing the stall’s emphasis on local ingredients and culinary innovation.

Packaged products such as Madua Cookies and Madua Ladoo are available for gifting, while modern creations like the Madua Ragi Wrap blend traditional grains with contemporary formats to suit diverse tastes.

Through its offerings, the Jharkhand stall at Bharat Parv celebrates culinary heritage while spreading awareness about sustainable diets, nutrition, and cultural identity.

With inputs from IANS