Food

Zu

Rice beer, integral to Tiwa culture and often consumed during festivals, ceremonies, and social gatherings. It serves both as a beverage and as a symbol of community bonding.

Khar: Acidic dishes prepared using homemade crude alkaline substances derived from natural sources like banana peels or ashes. Khar dishes are known for their tangy flavor and are typically served as accompaniments to rice.

Pounded Rice Dishes

These encompass a range of dishes made from pounded and powdered rice, including rice cakes, rice porridge, and other traditional preparations. They form essential components of the Tiwa diet and are enjoyed in various forms throughout the day.

Sador

A traditional dish made from fermented black gram, providing a nutritious and flavorful addition to meals. It is commonly paired with rice or bread, offering a satisfying culinary experience.

Bhikharu

An unusual delicacy prepared from snails, cooked with a blend of local herbs, spices, and occasionally coconut milk. Bhikharu showcases the Tiwa tribe’s utilization of indigenous ingredients to create distinct and flavorful dishes.

Phulphor

Crispy fried fritters crafted from a mixture of lentil batter and finely chopped vegetables, seasoned with traditional spices. Phulphor exemplifies the Tiwa tribe’s expertise in transforming basic ingredients into delicious snacks or side dishes.

Chunga Bhat

Rice cooked within bamboo tubes, offering a unique culinary experience characterized by the infusion of a smoky flavor imparted by the bamboo. Chunga Bhat reflects the Tiwa tribe’s ingenuity in cooking methods and their close relationship with nature.

Pura

Sweet dumplings made from rice flour, filled with either jaggery or coconut, and deep-fried until golden and crispy. Pura exemplifies the Tiwa tribe’s skill in crafting desserts that are not only delightful but also showcase their cultural heritage and culinary

traditions.