The denizens of the city will now be able to relinquish traditional dishes of the State with a twist of fusion.
Inaugurated by Padma Shri recipient Simon Oraon, the annual food festival for promotion of Jharkhandi cuisine by Radisson Blu from July 9 to 16th July is one of its kind in the State Capital.
Some of the mouthwatering delicacies at the festival include Dhuska, Rugra, Arsa Roti, Chilka Roti, MithaKhaja, Pitha, Dudhori, Aloo Chokha. The non-vegetarian options include MaduaKhassi Maas, Batakh Maas, KhasiPanjari, SinghiMachri.
The main attraction lies with the various mocktails offered with interesting combinations such as Madua Shake with tangy mango pieces made with Ragi flour as the main ingredient. “Growing concern for health has led to healthy organic diets being very much in trend these days. While people are drawn to western options, traditional food of Jharkhand is rich in nutrients, light on stomach and come with vivid flavours,” said Ram Chandra Oraon, the executive chef of the festival.
He added, “The local cuisine has untapped possibilities and scope for exploration. What is new in this festival is that we have gone for fusion and exploration of the cuisine.”
The festival timings are from 7 pm to 11 pm at Watergate Café of the Hotel premises. Coupons of Rs. 1099 excluding taxes for adults and Rs. 550 for children are available.
Rapid urbanisation and adoption of western lifestyle has resulted in loss of local and indigenous cuisines and delicacies said one of the organizers. “Guests who come from outside the State demand for the local dishes to experience the food culture of the place. We have already taken efforts to promote the local art by our recent venture and now it is time for Jhakhandi food,” said Devesh Kumar, Associate Director – Sales and Marketing of the hotel.
The hotel already has Jharkhandi cuisine in their breakfast menu and now plans to add it to their regular menu as main course.
The incorporation of the indigenous food would not only give it a platform to flourish but would also create a channel through which local tribals with culinary expertise can share their knowledge and benefit from it.
Radisson Blu has been regularly contributing towards the revival of indigenous food options ranging from staple diet to poultry, meat and fish from the State.
“In 2016, we represented Jharkhand at Red Fort along with other States and won the best cuisine award, introducing to the world a hidden flavour. Since then the annual food festival has been marking our progress in this area.
Each year we serve food enthusiasts of the city with great joy and an objective to provide the traditional food of the state a platform,” added Devesh.
Sourcing of the raw materials and the discovery of various new dishes have been done by the head chef in tribal patches of Khunti, Baano, Karra and other areas of Jharkhand.