Share
Chhattisgarh, a state of central India is known for many things, but especially for its unique and rich heritage. The name 'Chhattisgarh' is derived from two words: 'Chhattis,' meaning thirty-six, and 'Garh,' meaning fort. This name signifies the historical presence of thirty-six forts in the area. Chhattisgarh is a leader in rice production for the country, with nearly 70% of its population engaged in agriculture. The primary crop cultivated here is paddy, and as such it makes up a significant part of the staple diet.
Chhattisgarhi cuisine boasts a diverse range of delectable dishes that are not only delicious but also inherently nutritious and health-conscious. The tribal communities are involved with a lot of wild foraging and a variety of natural resources from the ample forests, including roots, tubers, leaves, flowers, and fruits are incorporated into their dishes.
The culinary landscape of Chhattisgarh is predominantly vegetarian, with an emphasis on harnessing the region's natural resources to provide both nutrition and flavour to the people's meals.
Video Credits: Tastebuds/YouTube
Explore 6 of the regions most famous foods below:
Muthia:
Muthia, a Chhattisgarhi delicacy, are steamed rice dumplings infused with an array of spices. Unlike fried counterparts, steaming preserves the dish's original flavours. A beloved breakfast item in the state, Muthia finds its greatest fan base among rural communities.
Aamat:
Aamat, often dubbed Chhattisgarh's version of Sambhar, hails from the Bastar region. It's a delightful blend of mixed vegetables, ginger-garlic paste, and spices. Traditionally cooked in bamboo shoots for a unique aroma and flavour preservation, this method still thrives in remote Bastar. Urban areas employ modern equipment, yet the essence remains, making Aamat a Chhattisgarhi specialty.
Bara:
Bara, a distinctive Vada variant akin to South India, stars fermented Urad Dal. Mixed with vegetables and spices, it's a light and healthy snack with minimal oil. Bara embodies Chhattisgarh's culinary culture, gracing festivals, village fairs, and mandatory appearances at Bastar weddings.
Fara:
Fara, a Chhattisgarhi favourite, is crafted from rice flour, steamed with or without stuffing, and fried with chilies and fresh curry leaves. The combination of steaming and frying makes for a soft on the centre and crispy outside. It's a great way to use up leftover rice and stands as a healthy dietary choice and a delightful breakfast or snack.
Dubki Kadhi:
Dubki Kadhi, a Chhattisgarhi specialty, suits both festive feasts and everyday meals. Made from besan and curd, spiced, and paired with pakodas which are dropped into the curry and boiled in the dish itself which is how it earns its name from the 'dubki' or dunking process.
Bafauri:
A healthier twist on beloved Pakoras, Bafauri consists of steamed besan balls with added veggies and spices. These make for a delightful accompaniment to tea without the usual deep-frying.
