When you think of Chhattisgarh, dense forests, tribal heartlands, and ancient temples come to mind. But buried beneath this vibrant landscape is a lesser-known gem: its Indigenous food heritage. While modern palates are familiar with faraa, chila, or angular roti, many tribal and traditional dishes of Chhattisgarh are slowly disappearing—once passed down by oral tradition, now barely remembered.
In this blog, we bring lost recipes of Chhattisgarh—flavours that once defined homes, harvests, and heartfelt meals.
1. Bara (Rice & Urad Dal Vada)
Often confused with South Indian medu vada, Bara was a local delicacy made by fermenting urad dal and rice batter, then deep-frying it into crisp-edged, soft-centred fritters. It was offered in wedding thalis, festivals, and temple feasts. Today, this dish has become rare in urban homes.
2. Bamboo Shoot Curry (Bastar Region)
Locally called karela baasi, this dish uses fresh bamboo shoots soaked, sliced, and stir-fried or curried with forest herbs and spices. Tribals in Bastar would cook it in clay pots over a wood fire. With commercial crops replacing bamboo groves, this recipe is fast vanishing.
3. Sundari Bhaji with Kodo Millets
Sundari bhaji is a wild green leaf available during the monsoon, rich in iron and calcium. It was traditionally paired with kodo millets, both grown together in tribal farms. This combo was a powerful immunity booster and gut healer. Sadly, millet farming is on the decline, and so are such pairings.
4. Ghonghi (Snail Curry)
Yes, snail curry! This rare delicacy was made by fishing freshwater snails, cleaning them meticulously, and cooking them with mustard and garlic paste. It was popular in northern Chhattisgarh’s tribal areas, high in protein and believed to improve stamina. Now, it exists only in memory for most.
5. Patalgari Bhaji (Leaf-wrapped veggie parcels)
A traditional eco-cooking technique, vegetables or spiced rice were wrapped in sal leaves, then cooked in hot ash or steam. The leaves lent a unique, earthy flavour. This sustainable method is nearly extinct in modern kitchens due to convenience foods and gas stoves.
Why These Recipes Are Disappearing:
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Loss of wild ingredients and traditional farming
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Generational disconnect from tribal culinary knowledge
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Lack of written records or food blogs documenting local cuisines
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The pressure of urbanisation and fast food culture
How Can We Revive Them?
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Documenting oral recipes from elders and tribal communities
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Featuring these dishes at food festivals, cultural blogs, or school projects
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Promoting millets, forest produce, and native cooking techniques
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Sharing recipes via social media to educate the younger generation
Your Turn: Share and Preserve
Food is memory, emotion, and identity. As more tribal youth migrate to cities, these recipes risk disappearing completely. Let’s bring them back—one dish, one story at a time.
Have you ever tasted a tribal dish from Chhattisgarh? Do you have an old recipe from your nani’s village?
Share it with us in the comments or tag @awsome_foodie on Instagram. Let’s create a digital thali of forgotten flavours together.
Neerja Bhatnagar
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