Traditional Local Diet

Our traditional food includes Koradi mushrooms, Silari greens, then Kakudi greens, and our Silari greens and mushroom greens.

— gobardhan pangi · Upperpur, Malkangiri, Odisha

This is our rice, ragi, black gram, and horse gram for our family.

— Gourang Adhikari · Udulibeda, Malkangiri, Odisha

Pulses, millet, grains, and green leafy vegetables

— Maya kumari Damor

We cultivate some nutritious food from the village itself.

— Amar Lal Dhurwey · Mandla, Madhya Pradesh

Moringa, rice and Chironji nuts, mango pickle, local rice, etc.

— Surajsingh Parmar · Alirajpur, Madhya Pradesh

In our region, seasonal produce such as grains, pulses, spinach, and green leafy vegetables have been part of our diet, which promotes nutrition, good digestion, and immunity.

— Jagannath Baraik · Lapung, Ranchi, Jharkhand

We save stable seeds and kuluth seeds are valuable for our family. We have old seeds like millet, kuluth, moong. We sell them and use them as food.

— Basanti · Dashapalla, Nayagarh, Odisha

The main food of the tribal community includes things like little millet, which provides them with nutritious food. They mostly cultivate maize, whose porridge...

— Ram Maravi · Mandla, Madhya Pradesh

Traditional food

— Sudhakar Pradhan · Gandhinagar, Rayagada, Odisha

Food, festival, traditional agriculture, traditional medicine etc

— KRUSHNA KHILLO · Semiliguda, Koraput, Odisha

In our village, the hukli bhaji and phinda (local vegetables) that are gathered, we should use whatever God has provided us to eat from them for nutrition to combat malnutrition.

— Vijay kanesh · Alirajpur, Madhya Pradesh

Traditional food Janana, Gango, Kandala, Sua, Muka, Subua, Guru Medukila. Now, all these things.

— Abhimaneu Sabar

To provide food to our ancestors, we serve them our traditional food preparations like ragi gruel, millet rice, etc.

— jitendra khila · Lachery, Malkangiri, Odisha

And our local seeds are paddy, jowar, and among pulses there is tur, and groundnut, so we rely on our local seeds.

— Kachala Choudhary · Alirajpur, Madhya Pradesh

Finger millet, black gram, green gram, etc.

— Abhimaneu Sabar

The rice crop we cultivate, the valuable horse gram of our family; our ancestors have provided us with green gram, black gram, horse gram, and finger millet.

— Basanti · Nayagarh, Odisha

We save and sow our traditional seeds. Such as chickpea, sorghum, Bhadi, pearl millet, etc.

— Vijay kanesh · Alirajpur, Madhya Pradesh

Local food in our village includes maize roti, millet roti. In the rainy season, children like vegetables such as okra, chaula, papdi, etc., which should be included in the midday meal.

— Vijay kanesh · Alirajpur, Madhya Pradesh

Here, we grow varieties of crops like paddy, black gram, pigeon pea, Kodo millet, Little millet, Barnyard millet, and others.

— Ram Maravi · Dindori, Madhya Pradesh

Our traditional food was powdered sag, jhadada sag, and ragi. We used to make sag from rice powder and eat it. Forest products like mushroom also need to be eaten in the same way. Health will be good.

— jitendra khila · kudumulugumma, Malkangiri, Odisha

Locally available food items that can be included as nutritious meals. Such as Tikhur, Kanda, Chironji, and Amla preserve.

— Sukhdas Mandavi · Mohla, Mohla-Manpur-Ambagarh Chowki, Chhattisgarh

For our family, grains like Mandia, Kangu, Biri, Sua, etc., are valuable. This is my traditional food. We have been consuming these foods for a long time. Thank you.

— gobardhan pangi

We get our nutritious diet from the forest, such as Mahua fruit Doli oil in the form of fat, Kodo, Bhaddi, Kulthia, Mahua flowers, Jamun, Mahua kheer, Bhaji, etc.

— Surajsingh Parmar · Alirajpur, Madhya Pradesh

Certainly, we cultivate a second crop in Shuneshwar Sachin and also follow traditional farming methods and seed protection. Our traditional foods include Mandia (Ragi) and Kangu (Foxtail millet), among others.

— jitendra khila · Lachery, Malkangiri, Odisha

Traditional farming, meaning Yudung, Pandala, Janana, maize, finger millet, and so on.

— James

Our ancestors have been cultivating Kodo, Barnyard, Foxtail, Finger millet, Horse gram, and Barley since ancient times, which are very nutritious. We always preserve their seeds and cultivate them every year.

— Ram Kumari · Sonbhadra, Uttar Pradesh

In our region, we all cultivate rain-fed crops like pigeon pea and maize, and this is our heritage.

— bachcha lal · Shahganj, Sonbhadra, Uttar Pradesh

We used to eat greens from the forest, including Madhuranga greens, Nautia greens, Marisa greens, and all those other types of greens.

— Sanjukta Arukh · Tamando, Khordha, Odisha

The traditional nutritious food of our community like Kodo, Kutki, maize, sorghum, wheat, arhar, sesame, masoor, moong, chana, batla etc. should be included in PDS (Public Distribution System) and mid-day meals, and the government should promote them.

— Rupesh Maravi · Mandla, Madhya Pradesh

We are the people of earlier times who used to eat mahua from the forest, eat chakad shak, eat millet bread, eat corn bread. Now people eat good food, and because they eat good food, they catch so many diseases.

— Sunita Kumari · Sonbhadra, Uttar Pradesh

Ragi, Foxtail Millet, Moong

— srinu salbam · MPV 54, Malkangiri, Odisha

Before, we used to eat saag roti, kurthi dal, urad dal, and mahua saag. Sometimes we would find amla and bael from the forest, and that's how we used to sustain our lives.

— Ram Kumari · Sonbhadra, Uttar Pradesh

Earlier, we used to eat gethi kanda, nekuwa kanda, sarai mahua lata, and all the mahua lata.

— Sunita Kumari · Sonbhadra, Uttar Pradesh