A unique twist on the classic samosa — stuffed with spicy black gram filling (chana dal) instead of potatoes. Crisp, bold, and perfect for tea-time. 1)
Steamed rice flour dumplings shaped like rolls or cylinders, often tempered with mustard seeds and curry leaves. Light, gluten-free, and similar in spirit to South Indian kozhukattai. 2)
Made from fermented urad dal, these fritters are fluffy and tangy — deep-fried until golden and often served with chutney or kadhi. 3)
A Chhattisgarhi version of kadhi where gram flour dumplings “dive” (dubki) into a sour yogurt curry. Spiced with local flavors like ajwain, fenugreek, and dry chilies. 4)
Flatbreads made from rice flour dough, cooked dry or pan-fried. Often paired with spicy chutneys, curries, or lentils. A daily staple in tribal homes. 5)
A rustic vegetable stew with bamboo shoots, leafy greens, and forest herbs. Flavored with minimal spices and slow-cooked in clay pots — the soul food of Chhattisgarh’s forest communities. 6)
A thick, chewy roti made from coarse rice flour, traditionally cooked over firewood and served with chutneys or sabzi. 7)
Leftover rice soaked in cool water or buttermilk and eaten the next morning — often with raw onion, green chili, and salt. Fermented, refreshing, and rich in probiotics. 8)
Steamed rice flour dumplings mixed with herbs and spices, then pan-fried with mustard seeds and sesame — similar to Gujarati muthia but with a tribal twist. 9)
Sweet balls made with sesame seeds and jaggery, packed with warmth and energy. Traditionally eaten in winter or during Makar Sankranti. 10)
White gourd cooked in a spicy-tangy curry, flavored with mustard, fenugreek, and fresh coriander — a festive preparation. 11)
Fermented leftover rice rotis served with a fermented urad dal and garlic chutney — bold, rustic, and gut-friendly. 12)
A vibrant stir-fry of local red amaranth leaves with mustard oil, garlic, and chilies — deeply nutritious and commonly foraged. 13)
A rare, charcoal-roasted rice flour bread, often cooked between hot plates or embers. It’s tough but keeps for days — traditional food for long journeys or field work. 14)
Made with wild forest mushrooms (often termite mushrooms) — cooked in mustard oil with onions, garlic, and chilies. A true seasonal tribal delicacy. 15)