Tribal Cuisines

Tribal troupes are being sheltered in every nook and corner of India. The more we enter into the narrow passage of tribal colony, the higher is the complexity. Our thoughts were confined to their simple living theme and popular dressing style. But now our eyes has turned towards their kitchen room. Leaving aside all their matter of concern, one prime notice is about the cuisine they depend upon. A peep into their life style gave a snippet of their cooking skills.

The tribal people depends upon raw and roasted food materials. Unlike any non-tribal group they avoid oils and spicy mixtures. A few people of their community lean towards the vegetarian dishes made of sweet potatoes, a pinch of salts and strange wild leaves. Villagers of Ganjarn district consume dried seeds of mango, jack fruit and ragi. In case of non-vegetarian cuisines, most tribal are very much fond of chutneys(pickles)made of red ants. The festive air gets the aroma of roasted rats and other wild animals too. Naga people enjoy the delightful dinner with boiled snails complemented with local drinks(Apong)made of fermented rice or millet. Yet the rough division between the vegetarian and non-vegetarian counter merges with the common staple food rice and their local drinks.

And now they are no more laggards, their cuisines are finding space in the city streets. A very popular one is Momo, prepared by stuffing a mixture of minced meat and onion with a thin covering of flour. Also the consumption of raw vegetables in the name of salad is a brilliant example of its kind.