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Red ants are an integral part of Kurkuter Chatni, a traditional recipe of the Birhor tribe, which makes them prominent for sour flavour. But basically, the spices used in the making are mustard seeds, fenugreek seeds, and dried red chilies, which in turn, add an out-and-out flavour to the taste. Salt and jaggery are used to balance the taste and preservation. Thus, this recipe entirely represents the sustainable practices of the Birhor tribe and their association with nature to tap local resources.
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Kurkuter Chatni or Pickle of Red Ant is one of the classical food products prepared by Birhor tribe in West Bengal, India. This spice is an embodiment of the tribe's relationship with nature and their efficient foraging. Their tangy and spicy touch gives a bold flavour to complement rice and lentils as staples. This spicy preparation not only demonstrates the culinary prowess of the tribe but also serves as a cultural representation of their tradition and identity.
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Kurkuter Chatni is indeed unique on account of red ants, which are uncommon ingredients in ordinary cuisine. The sour taste from these insects competes with their richness in protein to reinforce the Birhor's sustainable food consumption. It highlights the claim to being very familiar with foraging within the wild and the natural environment as it incorporates ingredients from the wild. Traditional spices and preparation techniques accentuate the culinary heritage of the tribe, rendering Kurkuter Chatni to be very special and a significant part of the diverse culinary landscape of West Bengal.
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