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  : : Handia
  : : Bamboo Shoots
  : : Mushroom
  : : Rugra
  : : Kanda
  : : Thekua
  : : Mitha Khaja
  : : Pua
  : : Mahua
  : : Litti
  : : Aaloo Chokha
  : : Dhuska
  : : Chhirka or Chhilka Roti
  : : Arsa Roti
  : : Dubhni Roti
  : : Institute of Hotel Management and Food Craft

The Jharkhandi cuisine is traditional and combination of various locality in Jharkhand Region. Some are traditional and others are adopted  from  mixed culture of adjoining areas. As India is famous for monsoon and its beautiful quarterly seasons; mainly winter, summer and rain, that brings  variety of cuisines with itself. But, there are some major cuisines those are used in all the seasons such  as Rice, Roti, Daal, Tarkari and sweets.

In general, the food cooked in Jharkhand is considered to be very light on the stomach and easy to digest. This fact can very well be demonstrated by the nature of Jharkhand food habits that have been imbibed by the native folks. Litti and Chokha also form an important portion of Jharkhand food. The mouth-watering non-vegetarian Jharkhand food preparations like spicy chicken are also popular with a considerable section of Jharkhand. The cuisine mainly associated with this state also bears a faint touch of the robust Mughals which is vividly visible in the food of Jharkhand.


Rice, herbs, loads of sunshine and some hay. Together they look like provisions for a saint. But don't conclude yet, together they can also concoct themselves into handiya, or rice beer, which is the great unifier in Jharkhand. Everybody loves handiya, some for its nutrition, others to get high. If you are in mood for it, you don't need to go walk too far from your home, for under every tree sits a woman selling handiya in aluminum or plastic containers. Okay, forgive the exaggeration, they don't sit under every tree, but they are never too far.
A traditional drink, handiya's basic ingredient is rice. Not just any rice. It has to be a special kind of brown rice, which over the years has come to be known as handiya rice. Avoid the pressure cooker, cook rice in a huge utensil with enough water to make it really soft. Let it cool.

Thinking you can brew it at home, sounds that simple? No, you can't, because nobody shares the secret herbs that make ranu; it is the pebble-sized ranus that make you tipple. Ranus are made of polished rice, embellished with 21 herbs and dried for four days. Three ranus are enough to add passion to one kg of rice.
After ranu is added to the cooked rice, it is left to ferment for nearly four-five days in summer and eight-nine days in winter. To add warmth and rev up fermentation, aluminum pots that contain handiya are covered with hay in winter. Though rice beer is sweet, sugar is never added to it. The secret herbs in the ranus give handiya that faint sweetness.

Once ready, handiya is sold in local haat for anywhere between Rs 2 and 2.50 for a bowl. A typical beer bottle full of rice beer comes with a Rs 5 tag. It is always served with either sprouted or roasted chana (gram). If you look at the economics of it, 16 kg of uncooked rice that is turned into handiya can get fetch Rs 250- Rs 300.

A similar drink is made out of mahua and called chulaya. But selling mahua handiya is illegal unless you have a permit.

A bottle of handiya in the morning and one in the evening keeps the doctor away. At least that is what all handiya lovers would have you believe. They say it keeps the stomach cool and wards off all ailments, specially jaundice. But men sizzled with handiya and swaying like leaves in a breeze are not an uncommon sight in Jharkhand. Point that to a handiya lover and they would repeat the adage excess of anything is bad. They vouch they drink it for health.


Bamboo shoots are the edible shoots (new bamboo culms that come out of the ground) of bamboo species Bambusa vulgaris and Phyllostachys edulis. They are used in numerous Asian dishes and broths, and are available in supermarkets in various sliced forms, both fresh and canned versions. In Jharkhand they are used in curries and commonly as a pickle.



A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground  on soil
or on its food source.
The Jharkhand state has a mild climate, which is well suited to cultivate different types of mushrooms. The raw material like paddy straw is abundantly  available in the region, which  can be utilized for rearing mushrooms whereas its waste can be  used for production of vermi-compost. The mushroom is a delicacy in Jharkhand. It is considered to be a complete food supplement. The quality of protein found in
these mushrooms is superior, said horticulture experts. "It is highly recommended for diabetics. In Jharkhand it is commonly  known as  "khukhri".
In village haats, the mushrooms can be purchased for Rs 40 per kg. Khukhris — shaped like oysters — are also available in the city markets. These are priced at
Rs 80 per kilo.


Rugra is rich in proteins and minerals and have low calorific value. Rugra and khukhri are two varieties commonly found in the forests of Jharkhand, specially under sal and sakhua trees. Both the types are available in plenty all over the state during rains. They are generally highly priced. During season, rugra (cream coloured) starts selling at Rs 120 to Rs 150 per kilo and later comes down to Rs 60 to Rs 70 per kilo.  



Kanda - Sweet potatoes are called Kanda. They are not made into a curry but eaten boiled along  with red tea. This is a typical morning breakfast in villages.



Thekua: It is popularly known as Khajoor. It is a popular home made dish. It is sweet and crispy prepared from wheat flour, chopped coconut and  sugar. It is an ideal dessert carrying out during the journeys as it can be stored for few days. It is served when is completely cooled. 



Mitha Khaja: 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.

The ingredients for Mitha Khaja are:

  • One and a half cup of plain flour (Maida).

  • Half cup of Jaggery

  • One table spoon of Ghee

  • Ghee to deep fry

  • One fourth of table spoon of Cardamom powder

  • One cup of water.

    The method of preparing Mitha Khaja is a bit tedious. But when completed, the taste of Mitha Khaja is worthy of all the hard work. The recipe of Mitha Khaja is as follows:

  • The water and the jaggery is heated till all of it gets dissolved.

  • The preparation is strained and cooled.

  • Cardamom powder and ghee are mixed in the flour.

  • The flour is kneaded with the jaggery water.

  • The dough prepared is divided into small parts.

  • Each part is kneaded again separately and rolled into 4" rounds.

  • Many tiny slits with knife are made on each or both sides.

  • They are dried for an hour or so on a clean cloth.

  • Then they are fried in hot ghee on low flame till they turn into light golden color.

  • When cooled, the khajas become crisper and harder.

  • The Mitha Khajas prepared should be stored in an air tight container to keep them crisp.


    Pua: It is prepared with suzi, curd, sounf, ripe banana and oil. It is prepared while mixing the entire things one together and is served as it is made. It is prepared while it doesn’t become light  brown.  It is also a very delicious dish to eat and also very easy to prepare.

    The following are the ingredients that are primarily used to prepare Pua :-

  • 1/2 cup: Sugar

  • Elaichi Powder little bit

  • 1/2 cup: Curd

  • 1 large: Ripe banana (mashed)

  • Half tsp Saunf

  • 1 cup: Sooji (rava)

  • Oil to fry

    The method that should be followed for the preparation of Pua is as follows:-

    • The first step is to prepare a very soft and uniform blend of all the ingredients. This tender mixture should be left for approximately 1 hour prior cooking.
    • You will have to pinch out bantam spheres from the pulpy mass of the above mixture and place it in the oil that is preheated in a skillet. Do not use the entire mixture.
    • These balls should be subject to deep frying until the color changes to golden brown.
    • Keep these balls aside.


    Mahua is cultivated in warm regions for its oleaginous seeds, its flowers and its wood, producing between 20 and 200 kg of seeds annually per tree, depending on maturity. This oil (solid at ambient temperature) is used for the care of the skin, to manufacture soap or detergents, and as a vegetable butter. It can also be used as a fuel oil. The seed cakes obtained after extraction of oil constitute very good fertilizers. The flowers are used to produce an alcoholic drink in tropical India. Several parts of the tree are used for their medicinal properties. It is considered holy by many tribal communitites because of its usefulness. The bark is used for medicinal purposes.


    Litti: This is a dish which is made with the mixing of aata and besan thoroughly. Add ajwain, mangaraila, salt and water. Knead into a soft dough and keep aside. Mix sattu with onion, garlic, lemon juice, dhaniya patta, green chilli  and salt. Divide dough into small medium size loyias. Put a little sattu mixture inside and make balls. Bake these balls/littis in tandoor or cow-dung(goytha) fire. Litti-Chokha is generally served with a bowl of melted pure desi ghee.
    The ingredients required for preparion of  Litti are:

  • Four scoops of wheat flour

  • One cup sattu ( made by grinding black chana)

  • One fourth spoon of kalonji

  • One lemon or four spoons of lemon juice

  • Three cloves of garlic

  • Three to four green chillies

  • Ten pieces of whole black pepper or half spoon of ground pepper

  • One onion.

    The recipe of  Litti is as follows:

  • The onion, chillies and garlic are cut and chopped into very small pieces.

  • The sattu, lemon juice, kalonji, chillies, the onion and garlic are mixed in a bowl.

  • Salt is added for taste.

  • Water is added till it becomes a fluffy mixture.

  • Dough is prepared out of wheat flour as it is done for rotis or parathas.

  • Little oil is put to make it soft.

  • Separate dough balls are made.

  • These balls are flattened on the palm.

  • Stuff these balls with sattu mixture and give them desired shape.


    Aloo Chokha: This is a dish which is made with the help of potatoes. Chokha means no water so it should be made without water. This is a delicious dish that is made of potatoes.

    The ingredients used in the preparation of Aloo Chokha are mentioned below:-

  • 1/2 lbs: Potato

  • 3 tbsp: Cilantro

  • Dried Red Chili

  • 3-4 cloves: Garlic

  • 1 tsp : Jeera Dhaniya (coriander-cumin)powder

  • 3/4 cup: Water Whole Coriander seeds

  • Oil for cooking

  • 1/2 cup: Onion

  • 3-4 or as per taste: Green Chilli

  • 1 tsp: Amchur (dried mango powder)

  • Salt to taste

    The procedure that is principally followed for the making of Aloo Chokha at Jharkhand is elucidated below:-

    • In the first step you will have to dice petite and sleek slices of potato, onion. The pieces of the potato should be about 1” long whereas the onion should be diced longitudinally. Also chop the garlic into extremely small bits.

    • In a skillet, take sumptuous proportions of oil and fry the red chillies along with coriander seeds. Add the onions after the coriander and chillies start emitting a spluttering noise. Later add the green chillies and the minced garlic.

    • Add the potatoes as soon as the onions have turned red.

    • Cook for approximately 3 to 4 minutes until they become tender.

    • Later add water equivalent to ¾ cup, jeera-dhaniya and salt and cover the skillet with a lid. Add the amchur powder and serve Aloo Chokha with cilantro garnishing.


    Dhuska: This  dish is very famous in houses of tribal people. It is made with the help of arwa rice and urad dal. Its taste increases if it is served with chicken, mutton or other spicy vegetables.



    Chhirka or Chhilka Roti: It is prepared with arwa rice, salt and oil. It is prepared while mixing the entire things one together and is served as it is made. It is very popular in houses of sadan peoples. It is very easy to prepare. You can eat it with vegetable, mutton and fish.



    Arsa Roti: It is prepared with arwa rice, gud and mustard oil. It is prepared while mixing the entire things one together and is served as it is made. It is prepared while it doesn’t become light  brown. It is also a very delicious dish to eat and also very easy to prepare.



    Dubhni Roti: It is prepared with arwa rice, urad dal, salt and oil. It is prepared while mixing the entire things one together and is served as it is made. It is prepared while it doesn’t become light  brown.  It is very easy to prepare.



     Institute Of Hotel Management and Food Craft Institute

    An Institute of Hotel Management has been approved by the Government of India to be set up in the State in consonance with which, an Institute is being set up at Ranchi. The Slate Government intends to set up a world class Hotel Management Institute for which additional financial assistance would be provided by the State Government. It is proposed that a Food. Craft Institute would be set up in the State with the help of the Government of India. The additional financial assistance required in this regard would be provided by the State Government. Setting up of the Institute will enable availability of trained manpower in Hotel and Hospitality Services.



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