Jharkhand

Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand, India. The dish is one of the delicacies of Jharkhandi cuisine. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried. It is often served with any sauce or chutney. Dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.

Pancake-like snack cooked in banana leaves, made with rice flour, corn flour, moong dal flour, chili peppers, ginger, spices, serve with chutney

Flatbread filled with sattu, a roasted gram flour mixture

Anarsa or Hilsa is a rice-based biscuit in Nepal and the Indian states of Bihar and Maharastra. It is commonly associated with the Hindu festival of Diwali in Nepal, Maharashtra and Bihar, along with other special occasions. Its ingredients include jaggery (unrefined cane sugar), rice, poppy seed and ghee (clarified butter). Anarasha, which means "without corruption" or "eternal" in Sanskrit, is the root of the name "Anarsa". The word Anarasha also denotes cleanness, timelessness, and absence of decay.

Rice balls are cooked in milk, deep-fried, then soaked in syrup

Kalakand is a sweet cheese confection from India. It has been described as "akin to Italian cheesecake, firmer in texture than milk cake, but softer than burfis." The earliest mention of kalakand as a sweet appears in the 19th-century Urdu text Zīnat al-ʿarūs. However, contemporary sources state that kalakand was invented in the Baba Thakur Das & Sons halwai shop in Alwar, Rajasthan in 1947, where it is still sold today.

Malpua, or sometimes shortened to pua, is a sweetened breakfast served with morning tea or as a snack with evening tea or as a dessert originating from Eastern South Asia, popular in Bangladesh, Bhutan, India, Nepal, and Pakistan. Barley was the most prolific grain eaten by the Aryans of the Vedic period. One preparation was a sweet cake called malpua, where barley flour was either fried in ghee or boiled in water, and then dipped in honey. Malpua preserves both the name and the essentials of this preparation. In South Indian states such as Tamil Nadu, the same dish is also known as Adhirasam.

Layered dough is fried and soaked in syrup

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair."

Pithas (Bhojpuri: 𑂣𑂲𑂘𑂰, romanized: Pēthā) are a variety of food similar to pancakes, dumplings or fritters, originating from India and Bangladesh. Pitha can be sweet or savoury, and usually made from a dough or batter, which is then steamed, fried or griddled. Very few varieties are oven-baked or boiled, and most are unleavened and cooked on a stovetop (or equivalent). Some versions may have a filling, garnish, or sauce. Few may be set or shaped after cooking. They are typically eaten as a snack with chai, or as treats during special occasions (similar to mithai). Pitha is especially popular in Bangladesh and the eastern Indian states of Bihar, Uttar Pradesh (eastern parts), West Bengal, Odisha, Jharkhand, the South Indian state of Kerala, and the Northeast Indian states, especially Assam. Pithas are typically made of rice flour, although there are some types of pitha made of wheat flour. Less common types of pitha are made of palm or ol (a local root vegetable). Pithas are primarily made from a batter of rice flour or wheat flour, which is shaped and optionally filled with sweet or savory ingredients. When filled, the pitha's pouch is called a khol (literally "container") and the fillings are called pur.

Thekua , also known as Khajuria, Tikari and Thokni, is an Indo-Nepalese sweet dish popular in Southern Nepal and the Indian states of Bihar, Jharkhand and eastern Uttar Pradesh. Thekua is a revered prasada, offering to god, during Chhath puja. It has been used as a sweet snack for centuries in these places. It is widely and popularly used as a 'Sandesh' (also called Bhojani) in local ancient-traditional culture. 'Sandesh' (it may be fruits, sweets or any edible/potable goods) . A 'Sandesh' is something which a guest brings to someone's home when he/she arrives there.

Arrowroot confections

Fudge-like sweet with sesame seeds

Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand. Tilkut is especially made and eaten during Sakraat or "Makar sankranti" festival. It is made of pounded 'til' or sesame seeds and jaggery or sugar. The best tilkut is said to be from Gaya and is native to Magadh region only. Reference to this dry sweet is found in the Buddhist literature as palala. It was initially produced in the princely kingdom of Tekari in Ramna, Gaya, and has a 150-year history. The king allegedly cherished tilkut and promoted the craft of creating them.

Handia is a rice beer originating from the Indian subcontinent, popular in the Indian states of Assam, Jharkhand, Bihar, Odisha, Madhya Pradesh, Chhattisgarh and West Bengal. Handia comes from the Odia, among other Indian languages, "handi" (ହାଣ୍ଡି) which means earthen pot, where it was traditionally prepared. Evidence of fermentation and alcoholic beverages has been found in the Indus valley civilization during the Chalcolithic Period from 3000 BC to 2000 BC in India. In Ancient India, the Vedas mention a beer-like drink called sura. It was the favourite of the god Indra. Kautilya has mentioned two intoxicating beverages made from rice called Medaka and Prasanna. Megasthenes, the Greek Ambassador to Maurya Emperor Chandragupta Maurya mentioned about rice beer in his book Indica where he mention Indian make wine from rice instead of barley. He mentioned Indian never drink rice wine except during sacrifice.

Satui or Sattu is a type of flour, mainly used in Nepal, India, Tibet and Pakistan. Satui is a type of flour made up of dry roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Satui is used in vegetarian cuisine as it can be a source of protein. In Bihar and Nepal, Satui is usually made from dry roasted chickpeas or maize. It is also common for people to mix Sattu of different pulses together to suit their appetite and taste. The Punjabi, Nepali, Urdu, Hindi and Bengali word Sattu is derived from the Sanskrit word Saktu meaning coarsely ground parched barley meal. References to Sattu (Saktu) can be found throughout Ayurvedic literature such as the Caraka-saṃhitā, Aṣṭāṅgahṛdayasaṃhitā and the Suśruta-saṃhitā.

An alcoholic drink made from the flowers of the Madhuca longifolia tree

Aloo gobhi, aloo gobi or alu gobhi is a vegetarian dish from the Indian subcontinent made with potatoes (aloo), cauliflower (gobhi), and Indian spices. It is popular in Indian cuisine. It is yellowish in color due to the use of turmeric, and occasionally contains black cumin and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. There are a number of variations and similar dishes. A traditional dish with origins in Northern India, it is very popular throughout the country and is also well known in the cuisines of Nepal, Bengal and Pakistan.

Pigeon pea curry

Flattened rice is a preparation of rice made from raw, toasted, or parboiled rice grains pounded into flat flakes. It is traditional to many rice-cultivating cultures in Southeast Asia and South Asia. It is also known as rice flakes, beaten rice, pounded rice, pressed rice or chipped rice. It is toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, crunchy, chewy, or soft in texture with a light nutty flavor. Much like oatmeal, the term "flattened rice" and its equivalents in other languages may refer to the ingredient itself or a dish based on the ingredient.

Mutton or goat curry

Chicken masala, Bihari style

Black pepper chicken curry

Savory mashed vegetables, for example, eggplant, potato, tomato, squash, commonly served with or used to fill litti (dough balls)

Lentil and vegetable curry, made with lentils, vegetable, fruit, unripe banana, eggplant, pumpkin, yam, papaya, gourd

Gram flour dumplings in curry

Snail curry

Litti is a wholewheat flour dough ball stuffed with a spiced mixture of satui . Litti, along with chokha, is a complete meal that is popular in the Indian states of Bihar, Jharkhand and eastern Uttar Pradesh, and the Nepalese provinces of Madhesh and Lumbini (eastern parts). It is also a popular street food in small towns and cities. Over the years it has gained international recognition. It consists of a wheat dough ball filled with a mixture of roasted gram flour, spices, and herbs, which is then roasted on hot charcoal or dried cow dung fire. They can also be baked in an oven, roasted on a tava or fried.

No-onion and no-garlic dishes, for example, mixed vegetables, curries

Paneer tikka masala is an Indian dish of paneer tikka cheese served in a spiced gravy. It is a vegetarian alternative to chicken tikka masala.

Saron da saag, also known as sarsa da saag, is a dish of mustard greens cooked with spices. It originated in the northern Indian subcontinent and is popular throughout the region. The dish is known as sarson ka saag in Hindi and Urdu, saron da saag (or sareyan da saag in Punjabi, sarsav nu shaak in Gujarati, and sariso saag in Maithili.

Mashed potatoes with chili peppers, onions and spices

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties. The 1854 edition of An American Dictionary of the English Language by Noah Webster defines fritter as a transitive verb meaning "to cut meat into small pieces to be fried". Another definition from 1861 is given as "a pancake cont. chopped fruit, poultry, fish; also a small piece of meat fried". West African countries have many variations similar to fritters. The most common process includes the blending of peeled black-eyed peas with peppers and spices to leave a thick texture. A Yoruba version, akara, is a popular street snack and side dish in Nigerian culture. Another popular fritter made by Nigerians is 'puff-puff'. Typically made by deep frying a dough containing flour, yeast, sugar, butter, salt, eggs and water.

Bamboo shoots or bamboo sprouts are the edible shoots of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions. Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava. The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process. Most young bamboo shoots are edible after being boiled to remove toxins, but only around a hundred or so species are harvested regularly for edible shoots. These are usually from species that are also cultivated for other uses. These include:

Vada, vadai, wada, bara, or bora is a category of savoury fried snacks native to India. Vadas can be described variously as fritters, cutlets, or dumplings. Vadas are sometimes stuffed with vegetables and traditionally served with chutneys and sambar. In North India and Pakistan, Bhalla is a similar food. It is sold in chaat shops and kiosks; Green bean paste is added with spices, which is then deep fried to make croquets. They are then garnished with dahi , Saunth chutney (dried ginger and tamarind sauce) and spices. Bhalla is usually served cold, unlike the Aloo Tikki.

Red ant chutney, a mixture of red ants, larva, eggs, chilies, spices, salt

Rice and lentil flatbread

Pan-fried or deep-fried paneer cheese, prepared with soy sauce, spices, tomatoes, vegetables, chili paste

Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand, India. The dish is one of the delicacies of Jharkhandi cuisine. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried. It is often served with any sauce or chutney. Dhooska is mostly made in market-area stalls where people enjoy it as a snack and is rarely found in larger restaurants.

Fried pumpkin flowers, also known as squash blossoms, are a popular dish in India, often prepared by coating the flowers in a spiced batter and deep-frying them until crispy. They can be enjoyed as a snack or appetizer, and are commonly served with various dips or as a side dish.

Ghugni or guguni is a dish made of peas or chickpeas in Nepal, India and Bangladesh. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic. In Odisha ghugni usually eaten with Idli, Chakuli, Samosa, Medu vada . It is a curry native to the Indian subcontinent. [a] The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.

Khichdi or khichri is a dish in South Asian cuisine made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dal khichri. In Indian culture, in several regions, especially in the northern areas, it is considered one of the first solid foods that babies eat. The word Khichdī is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.

Khichu is a dough for making papad, however, owing to its taste it is also consumed as a snack or side dish. It is made from rice flour, however, other flours are sometimes used. The snack is prepared by cooking flour in water like porridge with cumin seeds and an alkaline salt known as Papad Khar and then steaming the lump. It is often served with oil and chilli powder. The name khichiyu or khichu is derived from the ductile nature of the dough. (Khinch in Indic languages means to pull.)

Litti is a wholewheat flour dough ball stuffed with a spiced mixture of satui . Litti, along with chokha, is a complete meal that is popular in the Indian states of Bihar, Jharkhand and eastern Uttar Pradesh, and the Nepalese provinces of Madhesh and Lumbini (eastern parts). It is also a popular street food in small towns and cities. Over the years it has gained international recognition. It consists of a wheat dough ball filled with a mixture of roasted gram flour, spices, and herbs, which is then roasted on hot charcoal or dried cow dung fire. They can also be baked in an oven, roasted on a tava or fried.

Madhuca longifolia is an Indian tropical tree found largely in the central, southern, north Indian plains and forests, Nepal, Myanmar and Sri Lanka. It is commonly known as madhūka, mahura, madkam, mahuwa, Butter Tree, mahura, mahwa, mohulo, Iluppai , Mee or Ippa-chettu. It is a fast-growing tree that grows to approximately 20 meters in height, possesses evergreen or semi-evergreen foliage, and belongs to the family Sapotaceae. It is adaptable to arid environments, being a prominent tree in tropical mixed deciduous forests in India in the states of Maharashtra, Odisha, Chhattisgarh, Jharkhand, Uttar Pradesh, Bihar, Andhra Pradesh, Madhya Pradesh, Kerala, Gujarat, West Bengal and Tamil Nadu. It is cultivated in warm and humid regions for its oleaginous seeds , flowers and wood. The fat (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 fertilizer. The flowers are used to produce an alcoholic drink in tropical India. This drink is also known to affect animals. Several parts of the tree, including the bark, are used for their medicinal properties. It is considered holy by many tribal communities because of its usefulness.[citation needed]

Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent. It is eaten with bread, such as roti or naan, or in some regions with rice. Saag can be made from mustard greens, collard greens, basella or finely chopped broccoli along with added spices and sometimes other ingredients, such as chhena. In India, it is common, especially in the state of Odisha, where it is eaten with pakhala. In the Shree Jagannath Temple of Puri, saag is one of the dishes offered to Jagannath as part of Mahaprasad. Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag , which may be eaten with makki ki roti, a yellow roti made with maize flour. Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab. In Pakistan, it is most commonly eaten in the Punjab province along with Makki ki roti, made from freshly ground corn flour, and fresh buffalo or cow butter or ghee. The word saag is derived from the Apabhraṃśa, Prakrit word 'sāgun' and Sanskrit word shaak (śāka) meaning leafy green vegetables.

Pancake-like snack cooked in banana leaves, made with rice flour, corn flour, moong dal flour, chili peppers, ginger, spices, serve with chutney

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. Toadstool generally denotes one poisonous to humans. 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 that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems; therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. The gills produce microscopic spores which help the fungus spread across the ground or its occupant surface.