A savory rice and chana dal pancake, similar to a dosa but thicker. It’s crispy on the edges, soft inside, and often served with chutney or aloo bharta. ¹⁾

A deep-fried sweet snack made from wheat flour, jaggery, and ghee, typically prepared during Chhath Puja. Crisp, fragrant, and nostalgic. ²⁾

A traditional fermented rice beer made by tribal communities using a starter culture of forest herbs. Tangy, mildly intoxicating, and deeply cultural. ³⁾

A wild mushroom found in the monsoons, cooked with minimal spices. Rich in flavor and prized for its meaty texture and forest aroma. ⁴⁾

Deep-fried fermented rice and urad dal bread, crispy and puffed, served with aloo curry or spicy gram curry — a street food and household staple. ⁵⁾

A light stew made with wild colocasia leaves (chakor) and often tempered with garlic and mustard seeds. Sour, nutritious, and foraged. ⁶⁾

Made using the pulp of wood apple (bel), this dish blends sweet, sour, and spicy in an incredibly curious way — a true jungle recipe. ⁷⁾

Stir-fried dish using Sesbania flower buds, available in certain seasons. Delicate, floral, and very rare outside tribal cuisines. ⁸⁾

Young bamboo shoots are chopped, soaked to remove bitterness, and slow-cooked with mustard oil, garlic, and green chilies. Earthy and bold. ⁹⁾

The mahua flower is used both in sweet and savory dishes. You’ll find mahua laddus made with dry fruit or even mahua sabzi with a bittersweet note. ¹⁰⁾

Unlike the more famous Bihari version, Jharkhandi sattu (roasted gram flour) parathas often include mustard oil, ajwain, garlic, and chili in the filling — pungent and wholesome. ¹¹⁾

A winter-special sweet made of sesame seeds and jaggery, shaped into discs or laddus — crunchy, nutty, and energy-packed. ¹²⁾

Seasonal koinar leaves are boiled and stir-fried with mustard seeds and garlic. Slightly bitter but deeply nutritious — a tribal favorite. ¹³⁾

Dumplings made of rice flour stuffed with jaggery and coconut (sweet) or sattu (savory), steamed or sometimes fried. A hidden gem of rural cuisine. ¹⁴⁾

A local sweet fritter made of wheat flour, jaggery, and fennel, fried into golden puffs. Often made during festivals or community gatherings. ¹⁵⁾