Jharkhand means “The Land of Forests”, and true to its name a large percentage of the state’s land is covered with rich forest. Cuisines enrich the vibration in traveling industry of Jharkhand, so as Dhanbad. Many hotel developed side by. Lets discuss about the cuisines, how it’s attracts the tourism diligence:
Jharkhandi food preparations, by and large, are very light on the stomach and easy to digest. Sumptuous recipes of Jharkhand are made extra special by the distinct style of cooking. Mustard oil is the cooking medium of choice in the state. The mouth-watering nonvegetarian cuisine of the state bears a faint touch of the Mughals. Chhonkna (stir fry spices before adding them to a dish), liberal use of Sattu (gram powder – used not only in dishes but also cooling drinks) and Panchforan (a blend of five exotic and aromatic seeds, namely ajwain, sarson, saunf, methi and mangraila) make the food aromatic and sumptuous. Jharkhandis use different types of flowers, drum-stick, August and Jhirool as vegtables. “Maad Jhor” which a nutritious substitute for Daal is prepared by boiling leafy green vegetables in starch left after cooking rice. To make it taste even better, Garlic fried in mustard oil (chhonkana) is added to it.
Dhuska is a popular preparation cooked with mashed rice and pulses. It is served with either aaloo dum or mutton curry; Charpa prepared by frying mashed rice mixed with spicy vegetable preparations is another well liked dish. Kera-dudhauri is a sweet delicacy prepared with milk, rice, ghee and gur. Some of the other popular dishes of Jharkhand are Khichdi, Aloo Chokha, Chana daal ki kachree, Gatteki sabzi, Kala- Chana Ghoomni, Jhingni ki sabzi, Pittha and Litti. Thekua, Mitha Khaja, Pua, and Til Barfi (best in the world) are for the ones for people with a sweet tooth. Rice beer, originally known as Handiya, and Mahu, made from fruit/ flowers of the Mahua tree are the popular alcoholic drinks of the state. - See more at: Jharkhandi Food Cuisine