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Indian cuisine has such a vast repertoire that sometimes dishes from one community become popular across the country and its origins become hard to trace. However each region has some dishes that are unique and reflect the cultural practices and traditions of the people cooking them. Chhattisgarh for example, has rich cultural heritage. The State with heavy forest cover and natural beauty has over 35 big and small colourful tribes spread over the region.
Video Credit: Sanjeev Kapoor Khazana
Chhattisgarhi cuisine reflects the state’s agrarian roots, utilising locally sourced ingredients such as rice, lentils, and a variety of vegetables. It is a delightful blend of traditional flavours, While the food is predominantly vegetarian, it includes some non-vegetarian dishes as well. Rice is a staple and forms the base of many dishes. The use of spices is subtle, focusing more on enhancing the natural flavours of ingredients rather than overwhelming them.
Photo Credit: Wikimedia Commons
The cuisine also reflects the influence of neighbouring states such as Madhya Pradesh, Jharkhand, and Maharashtra, leading to a fusion of flavours that are uniquely Chattisgarhi. Popular rice-based dishes include bore baasi (fermented rice) and bafauri (a steamed lentil cake). Lentils, such as urad dal and chana dal, are also commonly used in everyday cooking. The region's fertile land yields a wide array of vegetables, and leafy greens too and find a way into most meals making them nutritious along with delicious.
Chattisgarhi cuisine has many distinctive dishes like faraa (rice flour dumplings), bhajiya (vegetable fritters), and thethri (a savoury fried snack). Litti Chokha, a dish made with roasted wheat balls and mashed vegetables, is also a beloved staple. Chousela, a type of rice bread, is another traditional favourite often paired with spicy curries. Here are some that are a must-try.
Chila
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Chila is a traditional pancake made from rice flour or gram flour (besan). It is a staple breakfast item in Chhattisgarh. The batter is sometimes mixed with finely chopped vegetables and spices and then spread thin on a hot tawa and cooked. The result is a savoury, crispy pancake that is eaten with chutney or curd. Chila is a dish that has now become popular across India because it is tasty and easy it is to make.
Faraa
Also known as the Chhattisgarhi dumplings,Faraa is a unique and comparatively lesser-known dish. The steaming process gives Faraa a soft and chewy texture.
It is made by steaming rice flour dough balls stuffed with a spiced mixture of lentils or vegetables. These dumplings are often flavoured with herbs and spices such as cumin, coriander, and ginger. It is usually enjoyed as a snack or a light meal and served with a tangy tamarind chutney or spicy green chutney.
Muthia
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Muthia is a traditional Chhattisgarhi dish made from rice flour dough mixed with various spices and herbs. The dough is shaped into small cylindrical pieces and then steamed. After steaming, the Muthias are sautéed in mustard seeds and curry leaves, giving them a slightly crispy exterior while retaining their soft interior.
Dubki Kadhi
Made with besan (gram flour) and yoghurt this kadhi is delicious. The dish has a thick, creamy consistency and tangy flavour. Gram flour dumplings, called "dubkis," are added to the kadhi, which is then tempered with mustard seeds, curry leaves, and dried red chillies. The comforting and hearty dish pairs best withsteamed rice. Dubki Kadhi holds a special place in Chhattisgarhi households, especially during festive occasions and family gatherings.
Aamat
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Aamat is often called the "sambhar" of Chhattisgarh because of its resemblance to the South Indian dish. However, Aamat has its distinct flavours and preparation methods. It is a spicy and tangy curry made from a variety of vegetables, cooked with bamboo shoots and a blend of local spices. Bamboo shoots grow in Chhattisgarh which is anyway a region rich in natural resources. They llend a unique taste and texture to the dish, setting it apart from other curries. It is typically served with rice or roti and is a popular choice for festive meals and special occasions.
Sabudana Khichadi
This popular dish made with tapioca pearls (sabudana) is loved across the country and is a favourite during fasting periods or as a light meal. The dish usually included peanuts, cumin seeds, and green chilies. The sabudana is soaked until soft and then sautéed with spices, giving it a savoury taste and a slightly chewy texture. The addition of roasted peanuts provides a delightful crunch, while the fresh herbs, such as coriander, add a refreshing touch.
Khoya Jalebi
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Khoya Jalebi, also known as Mawa Jalebi, is a rich and indulgent dessert that is quite popular in Chhattisgarh. Unlike the regular jalebi, which is made from fermented batter, Khoya Jalebi is prepared using thickened milk (khoya or mawa). The khoya is mixed with flour, shaped into spirals, and deep-fried until golden. The fried spirals are then soaked in sugar syrup, allowing them to absorb the sweetness and become juicy. This dessert is known for its dense, rich texture and melt-in-the-mouth experience.
