Savoring Tradition

The Samvaad Conclave of Tribals 2024 is a significant initiative by Tata Steel Foundation, designed to bring together India’s tribal communities for meaningful dialogue and cultural exchange. The conclave provides a platform for tribes from across the country to share their traditions, art, and way of life, ensuring that their cultural heritage is not only preserved but also celebrated. A key feature of the event is its focus on tribal cuisine, which reflects the deep connection between these communities and their natural environment. Each dish tells a story of survival, resourcefulness, and tradition, offering insights into their values and historical continuity. The inclusion of tribal food at the conclave highlights the role of cuisine as a powerful tool for preserving and sharing culture. Beyond showcasing their unique heritage, the conclave emphasizes mutual understanding and collaboration among diverse tribal groups. By fostering connections and providing visibility, the Samvaad Conclave of Tribals 2024 ensures that India’s tribal legacy continues to thrive while promoting respect and awareness of these communities’ contributions to the nation’s cultural fabric.

1.  Asur Tribe’s Duru Kanda: A Culinary Tradition That’s Inspiring Change

Shanta Minj and her sisters, Neelam Usha and Rose Mary, from the Asur tribe of Latehar, Jharkhand, brought a dish that instantly grabbed everyone’s attention—Duru Kanda. Tender yam, nurtured in the soil for two long years, transformed into a golden, crispy patty and a rich, flavorful curry. The aroma alone was irresistible. A blend of warm badi elaichi (cardamom), fragrant tej patta (bay leaf), fiery chilies, fresh ginger, and garlic simmered together to create a dish that was as comforting as it was bold. The patty, lightly fried to perfection, had a delicate crunch that gave way to the soft, earthy yam inside, while the curry was thick, hearty, and packed with spices that lingered beautifully with every bite.

After participating in Samvaad, Rose Mary encouraged her younger sister Shanta to study hotel management and work towards independence. Inspired by their family’s journey and supported by the Tata Steel

Foundation’s Tribal leadership programme, the sisters decided to open a canteen in Netarhat, a popular tourist destination. When asked about the name, Shanta smiled joyfully and exclaimed, “AAJI GHOTO ORA—Grandma’s Kitchen!” It was a heartfelt tribute to their roots and the love passed down through generations. Despite skepticism from some locals, the sisters remain unwavering in their resolve. With a spark of excitement in their eyes, they’ve applied for a loan and are ready to bring their dream to life. Through their food and their journey, the Minj sisters are keeping their heritage alive, one delicious dish at a time.

2.  Oraon Tribe’s Healta Munga Ada and Red Ant Pickles: A Journey of Flavor, Tradition, and Resilience

Amrita Ekka, a 23-year-old from Rourkela, grew up in the Oraon tribe, surrounded by the flavors of Moringa leaves and bamboo shoots. These ingredients, staples in her community’s beloved dish Healta

Munga Ada, reflect a deep connection to tradition and nature. For Amrita, food is about more than cooking—it’s about bringing people together. Inspired by the entrepreneurial women in her community, Amrita teamed up with eight others to open a food stall. Alongside traditional tribal dishes like Ragi-based meals, bamboo, and Moringa delicacies, she added innovative offerings to attract more customers. Her creativity and adaptability helped the stall flourish, serving up to 30 guests daily.

With support from Tata Steel Foundation and exposure to cross- exchange platforms, Amrita expanded her vision by starting a pickle business. She creates achars from local treasures like bamboo shoots, Moringa leaves, and red ants, a tangy delicacy cherished for its unique flavor. Her pickles are gaining popularity, showcasing her entrepreneurial spirit and commitment to preserving her roots.

Amrita dreams of becoming a successful businesswoman and attends meetings and workshops to grow her skills. Through her efforts, she’s not just running a business but creating a platform that celebrates tribal heritage and fosters connection. Her journey reflects resilience, innovation, and the power of food to build community and legacy.

3.  Santhali Tribe’s Charpa Pithha: A Taste of Tradition and Togetherness

Chhaya Singh, a proud Santhali woman from West Bengal, sees cooking as a way to keep her community’s traditions alive. One of her most treasured dishes is Charpa Pithha, a savory pancake prepared during Makar Sankranti festivities. What makes Charpa Pithha truly special is its connection to the Sal tree. In Chhaya’s village, women gather to soak Sal leaves overnight and then weave them together—a practice that turns meal preparation into a shared ritual. “It’s more than just food; it’s a time for bonding and honoring our heritage,” Chhaya explains.

The dish itself is a celebration of simplicity and nourishment.

Made with urad dal (pulses) and rice flour, the batter is mixed with onions, green chilies, ginger, and garlic. Unlike heavily spiced foods, Charpa Pithha focuses on natural flavors, cooked with minimal oil. Its light yet nutritious qualities make it particularly beneficial for pregnant and lactating mothers, though it’s loved by all. Chhaya’s passion for cooking has brought her recognition she never expected. For her, Charpa Pithha is more than a dish—it’s a symbol of the Santhali tribe’s culture and resilience. By sharing these recipes, Chhaya ensures the stories and traditions of her people remain vibrant, offering a delicious way to connect with the past.

4.   Oraon Tribe’s Flower Cuisine: Chakor Jhor and Shanai Fool Chutney

Sujata Kirkitta beautifully highlights the unique role flowers play in the Oraon tribe’s cuisine, blending flavor, health, and tradition. For the Oraon community, flowers are more than just decorations—they are central to their diet, offering both nourishment and a deep connection to nature. One standout dish is Chakor Jhor, a simple yet wholesome soup made from the baby leaves and flowers of the Chakor plant, abundantly found in Jharkhand. This dish uses leftover rice water mixed with Cassia Tora leaves to create a nutrient-rich alternative to dal (Indian pulses). The preparation is minimal—boiling rice water, adding leaves, and seasoning with spices—reflecting the tribe’s respect for natural ingredients and their resourceful approach to cooking.

Another floral delicacy is Shanai Fool Chutney, crafted from yellow Shanai flowers. These blooms are boiled and blended with roasted tomatoes and green chilies to create a tangy, aromatic side dish. Alternatively, raw Shanai flowers can be washed, coarsely ground with spices, and served fresh for a bold, flavorful addition to any meal. For the Oraon tribe, flowers in their cuisine symbolize sustainability and cultural heritage. Dishes like Chakor Jhor and Shanai Fool Chutney are not only delicious but also carry the spirit of their community—resourceful, connected to the land, and rooted in tradition. Sujata’s work ensures these flavors and their stories continue to thrive, celebrating the profound link between food and nature.

5.  Oraon and Santhal Tribes’ Tiki Daka Rice and Chauli Chaa: A Red-Hued Culinary Tradition

 For the Oraon and Santhal tribes of Jharkhand, Tiki Daka rice holds a treasured place in their culture and cuisine. This vibrant red, organic, unrefined rice is packed with nutrients and boasts a rich, earthy flavor. Unlike polished varieties, Tiki Daka retains its natural antioxidants, making it a wholesome staple that strengthens the body while satisfying the soul. When cooked, its deep red grains transform into a beautiful pink-glazed dish, a visual and flavorful highlight in every tribal home.

But the story doesn’t end at the table. The Oraon tribe turns Tiki Daka into Chauli Chaa, a burnt rice tea that’s as unique as it is comforting. The preparation is steeped in tradition: red rice is charred over an open flame, giving the water a rich reddish tint. Sweetened with gur (local jaggery), this simple beverage is a perfect tea alternative, soothing and energizing in equal measure.

For these tribes, Tiki Daka rice and Chauli Chaa are not just food and drink—they are symbols of ingenuity, sustainability, and a deep connection to the land. Every bite and sip carries the essence of their heritage, preserving the vibrant flavors and rich traditions of Jharkhand’s tribal communities.

Sustaining Culinary Heritage: A Path Forward for Tribal Women Chefs

Samvaad brings together tribal leaders, scholars, and artisans to celebrate and safeguard tribal traditions and cuisines while fostering economic sustainability. By emphasizing the unique culinary practices of tribes like the Oraon and Santhal, Samvaad ensures that dishes rooted in natural ingredients and ancient techniques are preserved. Through workshops, skill development, and entrepreneurial training, tribal women chefs gain the tools to scale their ventures and access wider audiences. Culinary showcases and networking opportunities provide visibility, helping these women achieve economic independence while sharing their rich heritage. This initiative sustains traditions while empowering communities for the future.