Lokrang proved to be attractive cuisine fair for foodies

| | Bhopal
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Lokrang proved to be attractive cuisine fair for foodies

Friday, 31 January 2020 | Staff Reporter | Bhopal

The “Lokrang” was also an attractive cuisine fair for the foodies of the city.

The cultural fest Lokrang  at Ravindra Bhavan concluded on Thursday. Specialists in culinary art of various States' tribal indigenous from 11 States Manipur, Assam, Sikkim, Arunachal, Tripura, Ladakh, West Bengal, Gujarat, Chhattisgarh, Jharkhand and Orissa along with Gond, Korku, Baiga and Bhil Janta of Madhya Pradesh brought their specialities.

The food was served in a plate made of dried leaves of the erica-leaf tree and a plate made of sugarcane powder extracted from a sugar mill. As a result, the message of environmental cleanliness was given.

The food served by the Rajwara community of Chhattisgarh is served by Kurti pulses, rice and jaggery pu, vara suja dishes made with urad dal, by the director Radheshyam Rawade. Garlic grinding by the Ravari community, Gujarat, was enjoyed by people frying in different spices, where the taste of fenugreek leaves, Gujarati kadhi, fry brinjal bharta made of fenugreek leaves is being provided in the mines.

Roop Singh Kusram from Gond tribe, Dindori told that the paan roti made by him which is prepared and baked by placing it in a pan of mahal paan, cucumber kheer made of fine rice and milk, mustard leaves made from mustard leaves people with a delicious taste.

Sadashiv Bagh, a Kakra Peetha by the Kon race from Orissa, is served with gudbada fried in gud, made of flour and sugar, rice salt rice, with seven types of dishes in a plate, including radish, Latha made from brinjal, ladyfinger, tamarind, potatoes and tomatoes roasted with salt and chilli, flavored with brinjal chitika and chicken being roasted in spices and curry leaves.

Mesram, from the Korku community, is offering dishes of jowar roti, gram sag bhaji, panu sakda made of mahue, mahua ka gulab jamun, kheer made from cucumber rice and wheat and gram ghugri with native ghee in the mines of Harda.

Dayaram Rathuria, Vaiga Tribe, Kodo from Dindori, rice made from rice from Kang with rice and kheer, Chench Bhaji Khatai, Salt, Tomato and Peepal Bhaji, Pakdi Bhaji, Kundadi, Rulahar, Kohlar Bhaji's taste reaching people.

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