A major attraction of the Tribes India Aadi Mahotsav is the array of authentic tribal cuisine available. 

Crowds have been seen to throng at the Aadi Vyanjan section, where food stalls from across the country, from states such as Sikkim, Uttarakhand, Telangana, Tamil Nadu, Nagaland have been put up. 

Tribal communities have a close connection with nature; their simplicity and reverence towards nature is carried over to the food. The same reverence is reflected in their cuisine; the tribals consider their food to be sacred. 

Tribal cuisine is not only interesting, but also nutritious and balanced. Be it the daal baati churma from Rajasthan or the litti chokha from Jharkhand, or the kadhi from Uttarakhand or the millet idlis from Tamil Nadu, tribal food is simple, nutritious and edible. 

There seems to be a preference of different types of millets among the tribals – hence dishes made out of major and minor millets are available such as ragi pakodas and madwa rotis from Jharkhand, ragi idlis and ragi murukkus and ragi adhirasams from Tamil Nadu.

Some dishes of course attracted more attention than the others. Chapda chutney or red ant chutney for one had many curious onlookers. Chapda chutney, made from red ants, is said to be not only tasty but also helps keep diseases at bay. Mahua dishes also garnered much interest. Mahua trees are commonly available all over the forests of central and western India. 

Not surprising then are the mahua dishes – ranging from mahua alcohol to mahua laddu and rasmalai.
One can also enjoy other exotic, tasty foods such as dhuska (deep fried snack made of powdered rice), banjara biryani, thapdi roti, herbal teas and arakku coffee from different parts of the country. 

The Aadi Mahotsav- A Celebration of the Spirit of Tribal Crafts, Culture and Commerce is on at Dilli Haat, INA, New Delhi till the 15th February, 2020 from 11 am to 9 pm.

om Uttarakhand or the millet idlis from Tamil Nadu, tribal food is simple, nutritious and edible. There seems to be a preference of different types of millets among the tribals – hence dishes made out of major and minor millets are available such as ragi pakodas and madwa rotis from Jharkhand, ragi idlis and ragi murukkus and ragi adhirasams from Tamil Nadu.

Some dishes of course attracted more attention than the others. Chapda chutney or red ant chutney for one had many curious onlookers. Chapda chutney, made from red ants, is said to be not only tasty but also helps keep diseases at bay.

Mahua dishes also garnered much interest. Mahua trees are commonly available all over the forests of central and western India. Not surprising then are the mahua dishes – ranging from mahua alcohol to mahua laddu and rasmalai. 

One can also enjoy other exotic, tasty foods such as dhuska (deep fried snack made of powdered rice), banjara biryani, thapdi roti, herbal teas and arakku coffee from different parts of the country. 

The Aadi Mahotsav- A Celebration of the Spirit of Tribal Crafts, Culture and Commerce is on at Dilli Haat, INA, New Delhi till the 15th February, 2020 from 11 am to 9 pm. 

Visit Aadi Mahotsav and further the “Vocal for Local” movement!.

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