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A Jharkhandi thali is a regional meal format from Jharkhand, an eastern Indian state with strong rural, forest, tribal and plateau food traditions. In simple terms, a Jharkhandi non-vegetarian thali combines a rice or roti base with dal, saag or seasonal vegetables, chutney, pickle and a protein curry such as desi chicken, mutton, fish or egg. The food is usually earthy rather than creamy, with mustard oil, garlic, onion, chilli, turmeric, coriander, local greens and simple household spices doing most of the work. The everyday Jharkhandi meal is often rice-centred. Dal, saag, vegetable sides and pickles sit beside meat or fish only when the meal is a special non-veg thali. Signature Jharkhand food entities include Dhuska, a deep-fried rice-lentil preparation often served with curry; Chilka Roti, a rice-and-pulse pancake; Pitha, a steamed or stuffed preparation; Kurthi Dal, Udad Dal, Koinar Sag, Dubki, Litti-Chokha, Sattu Paratha, Arsa and Mitha Pitha. These dishes make the thali different from generic Bihari, Bengali or North Indian plates.
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