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While different states in India may use certain common ingredients and culinary techniques, their geographical differences, religious and cultural practices make their food and the way they cook it differ. Take for example Chhattisgarh and Madhya Pradesh. Chhattisgarh which was formerly a part of Madhya Pradesh, was granted statehood on 1 November 2000 and Raipur became its designated state capital.
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The two have now become neighbouring states. Though they are geographically located right next to each other their cuisines are unique, reflecting regional ingredients, cooking techniques, and traditional practices, despite the physical proximity.
Chhattisgarh boasts of heavy forest cover, natural beauty and over 35 big and small colourful tribes spread over the region. The cuisine is heavily influenced by the local produce of these dense forests and rural areas. Staples include rice, lentils, and various forest vegetables and herbs. Ingredients such as tamarind, mahua flowers, and bamboo shoots, which are not commonly found in neighbouring states, are used commonly here. The food is known for its simplicity and earthy flavours, featuring rice as a staple.
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The food in Madhya Pradesh reflects its diverse landscapes, from the fertile plains to the arid regions. This variety in geography results in a broader range of ingredients. The use of wheat, maize, and various pulses is more prevalent here. Madhya Pradesh’s cuisine also features a wider variety of dairy products, such as paneer and curd, owing to the state’s significant dairy farming practices.
Regional Dishes
Chhattisgarh’s culinary repertoire includes distinctive dishes that emphasise local ingredients and traditional cooking methods. Rice-based dishes often include steamed preparations made from fermented rice batter, such as Fara, a rice dumpling. Leafy greens foraged from local forests are integral to many dishes, while Tendu Patta (tendu leaves) are used for wrapping and steaming rice or lentil mixtures.
Dishes such as Aamat, a spicy and tangy curry made from a variety of vegetables, cooked with bamboo shoots and a blend of local spices use bamboo shoots that grow in Chhattisgarh which is anyway a region rich in natural resources. The dish uses no oil at all and lets one taste the natural flavours of the dish.
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In Madhya Pradesh, the cuisine features spicy wheat-based breads like Lachha Paratha, savoury snacks made from lentils and legumes such as Chana Dal Pakoda, and a variety of meat preparations. Dishes such as Biryani made with local spices and Jalebi, a sweet treat are popular in the state.
Cooking Techniques
In Chhattisgarh, cooking methods often involve slow cooking and steaming, with traditional earthen pots enhancing the flavours of dishes. Techniques such as slow roasting over open flames or using leaves for wrapping and steaming are common, contributing to the distinctive, subtle flavours of the region’s food.
Madhya Pradesh on the other hand employs a wider range of cooking techniques, including frying, grilling, and deep-frying. The cuisine frequently utilises ghee and a rich array of spices to create bold and robust flavours. Techniques such as tempering spices, making rich gravies, and elaborate dairy-based preparations are prevalent, highlighting the state's diverse culinary practices.
Flavour Profiles
Madhya Pradesh’s cuisine is known for its bold and complex flavours. The state’s dishes often feature a rich blend of spices, including turmeric, coriander, cumin, and chilli. The cuisine’s deep, spicy, and sometimes sweet flavour profile reflects the diverse culinary traditions and influences present in the state. This includes dishes such as Kebabs and Biryani which showcase the Mughal influence in the state. Bhutte Ka Kees and Rogan Josh are examples of dishes with robust flavours.
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Chhattisgarh’s cuisine in contrast is characterised by its subtle flavour profile, with an emphasis on earthy and mildly spiced dishes. The use of local herbs and minimal spices allows the natural taste of ingredients to shine through, resulting in a lighter, more delicate taste. For example, Aloo Vadi, potato and gram flour preparation, exemplifies this approach.
Festivals and Special Occasions
Both states have unique dishes associated with festivals and special occasions. In Chhattisgarh, prashad (religious offerings) prepared during festivals often incorporate locally sourced ingredients and traditional recipes. For instance, Bitter Gourd Curry is a traditional dish during certain festivals, emphasising the use of local produce and communal cooking.
In Madhya Pradesh, festivals are marked by elaborate meals featuring a variety of dishes. The state’s culinary celebrations often include an array of sweets such as Ghewar and Khoya Barfi, showcasing the rich agricultural produce and diverse culinary practices.
