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Most of the traditional and tribal foods are made of rice and rice flour, curd and a variety of green leafy vegetables like lal bhaji, cholai bhaji, chech bhaji, kanda bhaji, kheksi, kathal, kochai patta, kohda and bohar bhaji (Blossom of Lesuaa or Rasaulaa in Hindi, mostly used for making achaar).
Red ant chutney, also called Kai Chutney, Hao Rit, Chapura, Chapda Chutney or Chhapra Chutney, is a traditional condiment from tribal communities in Chhattisgarh, Jharkhand, Odisha and West Bengal, India.
Chhattisgarh is known as the rice bowl of India and has a rich tradition of food culture. The typical Chhattisgarhi thali consists of roti, bhat, dal or kadhi, curry, chutney and bhaji. Few Chhattisgarhi dishes are Aamat, Bafauri, Bhajia, Chousela, Dubkikadhi, Farra, Khurmi, Moong Bara, Thethari, and Muthia.
History of Chhattisgarh (1947–present) (2 C, 9 P) P. Princely states of Chhattisgarh (12 P) Pages in category "History of Chhattisgarh" The following 42 pages are ...
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse.The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India.
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Chhattisgarh is a state in India Subcategories. This category has the following 22 subcategories, out of 22 total. ... History of Chhattisgarh (7 C, 42 P) M. Mass ...
The following is a list of folktales of the state of Chhattisgarh first published by author Theophil H. Twente in 1938: [1] The Frog and the Lizard [2] The Two Who Were Brothers Indeed [3] How the Gond Saved His Field of Gram [4] Bhimsen and Fever [5] The King Who Learned From a Cock [6] The Wicked Mother-In-Law [7] How a Wedding Song Saved ...