इस क्षेत्र का अनुवाद अभी इस भाषा में नहीं हुआ है, इसलिए यह अंग्रेज़ी में दिखाया जा रहा है।
Chota Nagpur Plateau · Central Highlands & Forest Belt
Rice, and then everything the sal forest supplies around it. The plateau's soil is thin and acidic and its water runs off, so a single paddy crop plus millet on the uplands is what the land gives — and the gap between harvests is filled by gathering. The kitchen is boiled, lightly oiled and short on spice; the strong flavours come from fermentation, from wild greens with real bitterness in them, and from mustard oil used raw. Handia, the rice beer, is not an indulgence at the edge of this foodway but part of its centre — it is offered to the ancestors, drunk at work parties, given to guests, and brewed in almost every village household by women, using a starter cake whose recipe is inherited.
मुख्य पाक माध्यम
प्रमुख खट्टे तत्व
मसाले की पहचान
Restrained. Mustard seed, dry red chilli, garlic, turmeric and a little panch phoron on the Bengal-facing edge — and, on the Bihar-facing north, the roasted-gram and ajwain register of the plains creeping in. There is no onion-tomato masala base in the village kitchen. Against Magadh immediately north, this is a far less wheat-and-sattu cuisine and a far more fermented one; against Rarh to the east, it uses much less fish and much more forest green.
मुख्य अनाज
संरक्षण की विधियाँ
विशिष्ट पाक विधियाँ
Boiled rice is spread to cool, mixed with a crumbled ranu tablet — a pressed and dried cake of twenty or more roots, barks and leaves gathered locally — and left in a covered earthen pot for two to four days. The ranu recipe is the household's, learnt from a mother or mother-in-law, and it is the reason two neighbours' handia taste different from identical rice.
यह भी यहाँ मिलती है: Rarh, Dooars & Terai, Brahmaputra Valley, Koraput–Kalahandi Uplands
Soaked rice is ground wet to a thin batter and poured on a hot tawa to make chilka roti — no fermentation, no lentil, and a crisp lace edge. The same batter thickened and fried in deep oil with chana dal makes dhuska. Both are breakfast, both are rice standing in for wheat.
यह भी यहाँ मिलती है: Magadh, Anga & Seemanchal
Koinar (bauhinia leaf), sanai flower, munga, gandhari, chakor and a dozen others are boiled, squeezed and tempered in mustard oil with garlic and chilli. The bitterness is deliberate and is not cooked out — a saag that has lost its bitterness is considered spoilt.
यह भी यहाँ मिलती है: Rarh, Magadh, Koraput–Kalahandi Uplands
Fish, crab, mushrooms or minced meat wrapped in sal leaf and buried in hearth ash. It is the standard method for anything gathered in small quantity, because it needs no oil and no pot.
यह भी यहाँ मिलती है: Koraput–Kalahandi Uplands, Bastar
Finger millet ground fine and either stirred into a stiff ball with boiling water or made into a thin roti. Marua is the upland insurance crop — it stores, it withstands a bad rain year, and it is what a village eats when the paddy has failed.
यह भी यहाँ मिलती है: Koraput–Kalahandi Uplands, Bagelkhand
Puffball mushrooms are dug from sal root zones in the days after the first heavy thunderstorm, cleaned by rubbing rather than washing, and cooked plain with garlic. They cannot be cultivated, the flush lasts days, and the price in a Ranchi market during the flush regularly exceeds mutton.
यह भी यहाँ मिलती है: Rarh, Bastar
Chota Nagpur Plateau की खानपान पहचान — पाक माध्यम, खट्टे तत्व, मसाले, मुख्य अनाज और वे विधियाँ जो इसे परिभाषित करती हैं। (6)