Culinary diversity of India is a true celebration of cultural richness. From the exotic red ant chutney enjoyed by the Santhal tribe in Odisha to the wholesome millet dishes, Indian food offers an eclectic mix of flavours and traditions. Each dish represents a unique taste of Indian heritage. This Food Day, let’s savour the delicious journeys of these diverse cuisines of rural India and appreciate the many flavours Indian food brings to our tables.
The millet-based dishes like millet dosa, Millet burger and Millet pizza serve as a nutritious and healthy, gluten-free alternative to the traditional fast food. These millet-based dishes cater to dietary preferences and provide a rich source of fibre, vitamins, and minerals, making them a delicious and healthy addition to any meal.
Rabri, a delectable Indian dessert, is a creamy mixture of reduced milk, sugar, and aromatic spices. This sweet dish is a North Indian food speciality, known for its rich, granular texture and is often garnished with slivers of almonds and pistachios, making it a delightful treat.
Watch: The sweet story of Kolkata’s Rabrigram
Patua is a traditional and savoury Indian food of Odisha. It’s a delectable blend of vegetables, like banana, potato, ridge gourd or bottle gourd. The dish is known for its unique, slightly bitter taste and is a staple in Odia cuisine. Patua is often enjoyed with steamed rice, providing a satisfying and flavorful meal that showcases the region’s culinary diversity.
‘Red weaver ant chutney,’ locally known as ‘kai,’ is a cherished delicacy among the Santal tribe in Odisha’s Mayurbhanj district. Women prepare it with a stone pair grinder, combining garlic, salt, mint leaves, and red weaver ants. It’s commonly enjoyed with finger millet gruel for breakfast and rice water during lunch.
Also Read: Add these local superfoods to your meals
Edited by: Novita Singh
