Visiting Raipur (Chhattisgarh's capital) when the National Tribal Dance Festival is ongoing is a unique experience, for it seems as if the entire city is celebrating the rich tribal culture of the state. The event, being held from November 1 to 3, has brought together 1500 artistes from various states in India and countries, including Mozambique, Mongolia, Tongo, Russia, Indonesia, Maldives, Serbia and New Zealand.

In addition to the dance festival, Chhattisgarh's flavourful and exotic cuisine will surely enthral you. Rice is the main component of Chhattisgarh's staple food. Many meals include kosra (foxtail millet) and madiya (grain). However, there is a conspicuous lack of wheat in tribal kitchens. Rice, roti, and lentils are frequently eaten in the state's northern region. However, the diet in Bastar can be pretty strict, adding in a variety of roots, fresh vegetables, and locally grown greens. Besides this exciting platter, a constant supply of mahua (local arrack) keeps the residents content.

Visiting a haat (weekly market) in Bastar is the finest way to get a taste of Chhattisgarh's authentic culinary secrets. These markets are colourful, thanks to various fresh vegetables, native pulses like judunga, arwa, kandol, and udid, jackfruit seeds, bamboo shoots, tamarind, and heaps of custard apples. The diet includes seafood, lamb, poultry, cattle, crab, and occasionally even reptiles. It's noteworthy that milk and oil are not commonly used in Bastar area kitchens.

Among the quick bites, a&nbsplentil and fried rice snack known as bobo is quite well-liked. A sweet dish called soju, similar to the north Indian barfi and cooked with sugar or jaggery is frequently served to end meals.

Bastar Brews
Bastar and other tribal areas of Chhattisgarh are so accustomed to native liquor consumption that no one objects. Perhaps the alcohol gives tribal people a boost of confidence that helps them survive in the jungle. The main alcoholic beverages you may probably come across in Bastar are salphi, mahua, landa, and chhind.

Mahua

The flowers that bloom on the mahua tree during the summer are used to make this alcoholic beverage that tastes like vodka. During festivals, this beverage is extensively consumed and sold at haats. Be cautious when trying it because it has a strong taste and is very potent.

Salphi
This beverage is produced by tapping the salphi (fishtail sago palm) tree and has the flavour of the over-fermented beer. Once drained, it is gathered in a gourd known as a tumba. A tribal family plants a salphi tree in their courtyard as soon as a child is born, a beautiful tradition still practised in some villages. The tree is maintained properly so it can begin producing sap by the time the child reaches the age of 18. Selling this sap provides them&nbspwith a long-term source of income. The locals think the beverage is an excellent antibacterial and can treat diabetes. A drink made from a palm tree known as chhind is another variation of salphi.

Landa
The white textured landa is made from fermented rice. It's not effervescent like salphi, though. Women line the haat streets with pots of drink, ladle in hand, ready to pour some into disposable bowls of different leaves.