Chhattisgarh, a state known for its diverse cultures and pristine landscapes, holds within its borders the mystical and enigmatic regions. This land is a treasure trove of indigenous tribes, lush forests, and a cuisine that is as diverse as its people. In 2000, Chhattisgarh was carved out of the largest central Indian state, Madhya Pradesh and became a new state known for its tradition and culture. The cities of this state, Raipur and Bhilai, are rich in mineral wealth and famous for their natural beauty. But today, the focus is on the food and beverage of the people here. First, you should know that there is a high yield of paddy in this state, and hence it's also known as the rice bowl of India. This is why you can see the rice or paddy influence in its traditional dishes, which are eaten more here. Several regional dishes are prepared using curd, rice, rice flour, and area-grown leafy greens and grains. If you are planning the next trip to the state, here are some of the famous dishes from Chhattisgarh that are must-haves.
Fara
Fara is nothing but a steamed rice roll. Soft and melt-in-your-mouth, these rice rolls come dipped in a white and creamy sauce. Made with rice and rice flour, the batter is given the shape of rolls and steamed. Fara is also sometimes referred to as muthiya. This dish can be prepared with a minimum number of ingredients, but what requires skill is the preparation of the dough. A cross between a momo and a crepe, the steamed rice dumplings are the perfect way to start your day. The central area of the region is fertile as compared to the hilly north and south. This facilitates large quantities of rice cultivation in Chhattisgarh and an abundance of the grain in the region. Also called phara, the rice rolls are not the only thing that is made from rice.
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Rice Cheela
Occupied mainly by tribal and village populations, the ‘rice bowl of India’ is known for its frugal but delicious meals that are mostly put together with ingredients that are foraged or commonly found at home. Due to this, most of the food is centred around rice-based dishes, curd and leafy vegetables. The Chhatisgarhi rice cheela, a popular breakfast dish made with rice flour slurry, is one of the few staples in most homes. Typically eaten with a tomato or spicy green chutney, this simple dish is basically lacy pancakes that are soft yet crispy. It may take several attempts to perfect the skill of delicately pouring the cheela slurry by hand in circles onto the heated pan. But that’s alright as long as it tastes good!
Khurmi
For many years, families have enjoyed the popular traditional dish khurmi. It is a traditional deep-fried treat prepared with sugar or jaggery, ghee, and wheat flour. Because it has a crispy outside and a soft within, it is often eaten at festivals, weddings, and special family gatherings. For many Chhattisgarhi families, khurmi is more than just a tasty treat—it serves as a reminder of home. Chhattisgarhi khurmi's unique flavour and texture come from traditional recipes that have been passed down through the years. You can feel the warmth of home-cooked, lovingly prepared food in every bite.
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Gulgula
Gulgula is a delicious dessert that you can find in Chhattisgahri cuisine. This dish will fulfil your hunger and give you a taste of the mountains thanks to its distinctive blend of flavours and textures. Try some gulgulas the next time you're in Chhattisgarh to taste the real flavours of this stunning state. The addition of fennel seeds, which gives the meal a particular flavour and aroma, is one of the special characteristics of gulgule. This ingredient offers many health advantages in addition to adding flavour to the confection. Fennel seeds are known for their digestive properties and can help alleviate bloating and indigestion.
Chausela
Chhattisgarhi cuisine contains a variety of breads and rotis, even though rice is the primary dish. Due to tribal and cultural influences, Chhattisgarhi food differs from place to place within the state. Made with coarsely crushed rice, chousela, also known as rice poori, is a distinctive flatbread from Chhattisgarh. Similar to the typical wheat puri griddle, this poori is prepared with cooked rice flour that has been turned into a dough, rolled into small, thick pooris, and fried in oil. Chousela is usually served with a tasty aloo ki Sabji and tomato chutney made on "silbatta" without the use of a mixer.
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Dubki Kadhi
Dubki kadhi is a one-pot dish made with curd. Dubki, which translates to "dive," is the name given to this dish because it contains tiny dumplings cooked with crushed and soaked urad dal. The dumplings in dubki kadhi are cooked in the kadhi itself rather than fried like those in Punjabi kadhi. Another distinction is that Punjabi kadhi dumplings use gram flour, but Dubki kadhi dumplings use split-skinned black gram. This kadhi is so simple yet so delicious. Served best with piping hot rice, this kadhi brings the taste of Chhattisgarh to your plate.
Aamat
Aamat, a tangy tribal soup of the Bastar region, may accommodate a wide variety of greens, including dried veggies, wild mushrooms, bamboo shoots, and beans. The unique aspect of aamat is that there is no standard method for making it. It uses whatever is on hand, like Grandma's soup. Spicy, non-spicy, more beans, more vegetables, pungent with fermented or dried stuff, mild with greens, runny or watery, this stew can be made in almost any way. It's oil-free. Bastar tribespeople, like most other Indian tribal cultures, don't use much oil in their daily cooking. Aamat is typically scalded in water. However, younger people, influenced by urbanised culture, like to add an oil spice called tadka to their soup. This has typically happened after Chhattisgarh's urban development.