Culture of Jharkhand, Tour to Jharkhand Culture, Jharkhand Culture

Jharkhand - Culture

Local Languages	Santhali , Mundari , Kurukh, Khortha, Nagpuria, Sadri, Khariya, Panchparagnia, Ho, Malto, Karmali, Hindi, Urdu, Bangla etc
Festivals	Sarhul, Karma, Sohrai, Badna, Tusu, Id, X-mas, Holi, Dushahra etc
Folk Music	Akhariya Domkach, Dohari Domkach, Janani Jhumar, Mardana Jhumar, Faguwa, Udasi, Pawas, Daidhara, Pahilsanjha, Adhratiya, Vinsariya, Pratkali, Jhumta etc
Folk dance	Paika, Chhau, Jadur, Karma, Nachni, Natua, Agni, Choukara, Santhal, Jamda, Ghatwari, Matha, Sohrai, Lurisayro, etc
Rivers	Damodar, Mayurakshi, barakar, Koyal, sankh, Son, Auranga, More, Karo, Bansloi, South Koel, Kharkai, Swarna Rekha, Ganga, Gumani, Batane

Jharkhand people, culture, festivals includes various facets like the tribes, music, musical instruments, archaeology, sports and youth affairs, crafts, fairs and festivals and food of Jharkhand.

Some of the types of music practiced in the state are Dohari, Domkach,.Janani, Jhumar, Mardana, Daidhara, Pahilsanjha, Adhratiya and Vinsariya. The musical instruments that form a major segment of the people, culture and festivals in Jharkhand are Kadri, Gupijantra, Sarangi and Tuila, Vyang, Anandlahri and Bansuri. The varieties of dance forms that are popular in Jharkhand include Paika, Chaw, Jadur and Karma.

The different crafts of Jharkhand, which are an important part of the people, culture and festivals of Jharkhand, include wood crafts, bamboo crafts, Paitkar paintings and metal works. The fairs and festivals of Jharkhand are the Kunda Mela, the Kolhua Mela, the Chatra Mela, the Kundri Mela and the Tutilawa Mela. The variety of dishes, which are an integral part of the culture and festivals at Jharkhand, include Bihari Litti, Pittha, Suran Chutney and Khichdi.

The archaeology is an important part of Jharkhand people, culture, festivals. It includes some important sites like the Asura sites of Kathar Toli and Hansa in Ranchi. The state is engaged in a lot of sports and youth affairs including sports training centers and gymnasiums.

Food Cuisine

To know about the history, geography, economical status and culture of the state of Bihar one can take a look at its cuisine. Food habits of Bihar show how the cuisine of the state has evolved over centuries under the influence of various cultures and regimes which controlled it from time to time.

Lord Buddha attained enlightenment in Bihar and hence the impact of Buddhism is significant of the state. People are largely vegetarian though many are fond of chicken and meat dishes.

Bihar has also been under the reign of mighty Moghuls and naturally the exotic Mughal cuisine affected the Bihar style of cooking and the taste of the inhabitants of the state. Remarkable factor of the Bihari cuisine is that the state has imbibed the best and most suitable aspects of the Gupta, Maurayan, Turk, Afghan, Persion and European style of cooking and at the same time retained a food culture that bears a distinct hallmark of Bihar.

Wheat and rice are the staple food of Bihar and Jharkhand (Jharkhand was till recently a part of Bihar and shares food habits with its parent state). Vegetables are grown in abundance and cooked in a variety. A regular Bihari meal consists of dal, bhat (rice), phulka (roti), tarkari (sabzi) and achar (pickles). But as the seasons change so does the Bihari thali. It is said that just as the seasons change four times in a year, so does the contents of the Bihari meals.

Striking feature of Bihari cuisine is their 'chhonkna' (tadka) with 'panchforan' (a mix of five seeds - saunf, sarson, methi, ajwain and mangraila). People here are very fond of doing 'bhoonjana' to food items, this implies light frying. Dishes are generally very spicy and colourful. Mainly mustard oil is used as a medium of cooking.

Dishes and drinks made from energy rich, sattu (powdered gram) are popular all over the country. Food habits differs in various regions of the state. Tribals which constitute a significant percentage of the state population have their own style of cooking food. Mahua flour, maize, millets and edible roots and tubers are are the chief ingredients of a typical tribal meal in Chhotanagpur area.