tribal cuisine

After quitting her job, Cynthia returned to Majuli to reconnect with her roots. Through her homestay ‘Menam’, she’s bringing traditional tribal recipes like the bamboo-cooked pork and wild herb sticky rice to curious travellers and future generations.

Why should momos be made of refined flour when millets are widely available? These and many other questions led eight Monpa women to start a community dining space, Damu’s Heritage Dine in Chug Valley of Arunachal Pradesh.

Tata Samvaad, a tribal conclave in Jamshedpur by the Tata Steel Foundation, showcased diverse indigenous cuisines from 35 tribes. Around 140 home chefs shared unique dishes like ragi samosa, demta chutney, dudh puli, etc, highlighting the cultural significance of their ingredients.