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Jharkhandi cuisine is the cuisine of the Indian state of Jharkhand. Staple foods are rice, dal, roti, and vegetables. [1] Common meals often consist of vegetables that are cooked in various ways, such as curried, fried, roasted and boiled. [2] Many traditional dishes of Jharkhand may not be available at restaurants. [3] A Jharkhandi rice plate
Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand, India. The dish is one of the delicacies of Jharkhandi cuisine. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried. [1] It is often served with any sauce or chutney.
Chhilka roti or chilka roti is a traditional bread of Jharkhand, India. [1] It is prepared using rice flour and chana dal. It is served with chutney , vegetables and meat.
Indian food is also heavily influenced by religious and cultural choices. Some Indian dishes are common in more than one region of India, with many vegetarian and vegan dishes. Some ingredients commonly found in Indian dishes include: rice , wheat , ginger , garlic , green chillies and spices .
Litti, along with chokha, is a complete meal that is popular in the Indian states of Bihar, Jharkhand and eastern Uttar Pradesh, and the Nepalese provinces of Madhesh and Lumbini (eastern parts). [2] It is also a popular street food in small towns and cities. Over the years it has gained international recognition. [3] [4] [5]
1. Ladyfingers, Heels of Bread, and Other Body Parts in Food. There is a stunning amount of food with human body part terminology. Heels of bread, ears of corn, heads of lettuce, toes of garlic ...
Baingan, which is known as Eggplant, Aubergine, or Brinjal, is a popular vegetarian dish in Pakistan. It is often cooked with onions, tomatoes, and can include other vegetables such as potatoes. It is considered a spicy dish as it is cooked with various spices, chilies, and turmeric. Usually served with traditional flatbread or rice.
The staple foods in Jharkhand are rice, dal, vegetables, and tubers. Some dishes include Chilka Roti, Malpua, Dhooska, Arsa roti, and Pitha. Rugra (a type of mushroom) and bamboo shoots are also used as vegetables. [4] [5] The leaves of the Munga tree (Moringa oleifera) and the Koinar tree (Bauhinia variegata) are used as leafy vegetables or Saag.