Summary:
Soon I built a team of eight rural women who have knowledge of tribal food , but needed training in presenting them with a modern touch and expanded the project into a themed dine-in restaurant. The idea came to Tirkey after she won a cooking competition organized on World Indigenous Day in 2016. Ranchi: Batches of Jirhul , a local flower sourced from the jungles of Saranda , have made it to Ranchi’s fine dining platter in a curry made with locally available fresh water prawns, thanks to Aruna Tirkey. Over the years, such recipes have vanished from the kitchens of tribal families due to rapid urbanization. “Staples like brown rice, chawal chai (a healthy caffeine-free alternative to tea), Dumbu rice balls with molten jaggery) and ragi momos are prepared daily, the other items are listed as per availability..