JHARKHAND

Chaat was 1st originated in Uttar Pradesh in India. It’s a quick, easy and modern way to prepare a savoury snack. But is now eaten across the Indian sub-continent. It includes many varieties:

1. Aloo chaat – A humble variety of chaat in Ranchi and all of Northern India. It consists of fried pieces of steamed potato mixed with chickpeas (chana) and chopped onions and is garnished with spices and chutney.
2. Aloo Tikki Chaat – Slightly different from Aloo chaat, it is made from mashed fried potatoes covered with curd (dahi) and chutney and sprinkled with sev. It is a combination of sweet, sour and savoury.
3. Dahi vada –The origin of this chaat is unknown as it has been called differently in different cities. Dahi Bhalla in Punjab, Haryana & Delhi, Doi Bora in West Bengal & Bangladesh, Thayir Vadai in Tamil Nadu, Mosare Vada in Karnataka & Perugu Vade in Telangana & Andhra Pradesh.It is a popular snack where lentil dumplings are dunked in a creamy whipped yogurt topped with spicy and sweet chutneys.
4. The name of a chaat speaks for itself
5. Papdi Chaat – Made from a mixture of papdi(crunched golgappas),curd, chopped potatoes, onions, chutney and garnished with coriander leaves. This variety of chaat originates from Mughal courts and is popular all over northern India today.
6. Samosa Chaat – Consisting of smashed samosas doused in curd, tamarind chutney, mint chutney. It has many varieties and its origins in most cosmopolitan cities.

Chowmein, an indo-chinese noodles dish popular in Ranchi is found in every nook and corner of the city. One of the best places to try out chowmein is at Min Mins, a restaurant near Shree Gopal complex, where a plate will cost around Rs.55.

But if someone is looking for a cheaper meal, just around corner is Raju Chinese stalls. It’s got none of the frills or fanciness of high-end restaurants but the taste is even more mouth-watering. A plate of noodles here will cost you just Rs.15, with the chowmein having a palatable reputation.

It’s stated as a signature breakfast of Bihar & Jharkhand state. No festival is complete without preparing this dish.As it is very delicious, filling with tomato chutney, served with ghugni (spicy chickpeas curry).

It is made by grinding soaked rice and daal(pulse) with green chillies and garlic. It is a deep fry dish that gives a crispy taste.