what to eat in jharkhand

People of Jharkhand has a fascination for varieties of desserts. They prepare desserts like gajar ka halwa, gujia, kheer, curd and many such things. But the chart is topped by Mitha Khaja.In Jharkhand almost each and every household prepares Mitha Khaja and exchanges them with their relatives and close acquaintances, specially in festive seasons. In Jharkhand, Mitha Khaja has become the part and parcel of Diwali.

Til Barfi is one of those yummy desserts that is exclusively prepared during the time of Makar Sankranti. The state of Jharkhand as well as Maharashtra take great pride in Til Barfi as one of its most scrumptious and nutritive delicacies. Til Barfi in Jharkhand, is also prepared during other occasions as well. One thing is for sure, after getting a taste of this mind-boggling delicacy called Til Barfi of Jharkhand, you will be left with a desire to have more.

Pittha is a delicious dish almost all over India. The neighboring states of Jharkhand, namely West Bengal and Orissa also relishes this delicacy. But pitthas of Jharkhand have a charm of their own and the side dishes to pitthas prepared in Jharkhand enriches the taste of pitthas all the more.

A samosa is a fried or baked pastry with savory filling, such as spiced potatoes, onions, peas, lentils and sometimes ground lamb, ground beef or ground chicken. They may or may not also contain pine nuts. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce or chutney. With its origins in Uttar Pradesh, they are a popular entree appetizer or snack in South Asia, Southeast Asia, Central Asia and Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa.

Bonda is a typical South Indian snack that has various sweet and spicy versions of it at different regions.

A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name mushroom is the cultivated white button mushroom, Agaricus bisporus; hence the word mushroom is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap. These pores or gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Mushroom describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.

Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the worlds human population, especially in Asia. It is the grain with the second-highest worldwide production, after corn, Oryza sativa with small wind pollinated flowers Since a large portion of maize crops are grown for purposes other than human consumption, rice is the most important grain with regard to human nutrition and caloric intake, providing more than one fifth of the calories consumed worldwide by humans.

Jharkhand cuisine holds the testimony of the culture of the state. Jharkhand is prevalent with religious-minded people, the majority being the followers of Buddhism. So vegetarian dishes dominate the culinary art in Jharkhand, Sattu being the staple ingredient of the foods. Bihari Litti is one of the famous foods in Jharkhand. Bihari Litti is usually eaten with Youghurt, Baigan Bharta, Alu bharta, and Papad.

This is made using slices of Brinjal. The brinjal slices are marinated with spices and salt. This is then dipped into a thin paste of besan and fried in mustard oil.

A delicacy made of tablets of thick rough dough of grams mixed in grated onions and green chillies.