Bimla Nagesia with Rohan Mukerjee, Biodiversity conservation

A two-day Traditional Food Documentation, Knowledge Sharing and Exchange Program was organized in Chiro Nawa Toli and Chirchiri Path, Orsa Pat, Mahuadanr Block, Latehar District, Jharkhand, on 28 and 29 September 2026. The program focused on documenting, displaying, and preparing a diverse range of traditional foods while creating a space for community members to share their knowledge, recipes, and experiences with traditional crops and food practices.

Celebrating Traditional Foods and Community Knowledge:

Across the two days, participants displayed and prepared a wide variety of traditional foods. Participants documented and displayed ten varieties of wild greens and prepared dishes using Beng Saag and Saru Saag. They also demonstrated traditional preparations using Arwa Chawal (rice), Gundli (little millet), Madua (finger millet) and Makkai (maize). Participants prepared and shared five traditional Mahua flower dishes with the group.

On the second day, additional preparations included three types of Makai and Madua (Finger Millet) Roti, Muchri Kado (a wild green preparation), and Amba Koil, a traditional preparation made using mango seed kernel. Prema Tigga and Bimla Nagesia facilitated the programmes, which engaged 80 participants over two days.Community members, including Bihani Nagesia, Birendra Nagesia, Kavita Nagesia and Jasmita Nagesia, shared traditional food knowledge. Narendra Nagesia, Lalita Nagesia, Jyoti Nagesia, Jacintha Nagesia and Martus shared recipes, ingredients and preparation methods.

The food demonstrations provided an opportunity for participants to learn not only how different foods were prepared, but also about the crops, wild foods and traditional practices associated with them.

Chironawatoli participants displaying wild foods in Chironawatoli and discussing saag, tubers, and fruits
Chironawatoli participants displaying wild foods,
PC: Bimla Nagesia. 
Panchayat Mukhiya Amrita Devi Sharing her experience on traditional food preparation to Participants at Orsa village,Chirchi
Panchayat Mukhiya Amrita Devi Sharing her experience on traditional food preparation, PC: Bimla Nagesia.

Changing Food Habits and Community Health:

An important part of the discussions was the community’s reflection on changes in dietary habits and the decline in the preparation and consumption of traditional foods. Participants expressed concern that the reduced consumption of traditional crops and foods was occurring alongside increasing health challenges. They recalled that foods such as Gundli (Little Millet) and Maize rice were important components of their diets in the past and were considered filling and strengthening.

Some participants said that regular consumption of these foods often required only two meals daily. They noted that increased dependence on PDS and market rice increased the need for three meals.

They explained that three meals became necessary to satisfy hunger.

Fulkumari Nagesia preparing beng saag Chatni in Chirchiri path.
Fulkumari Nagesia preparing beng saag Chatni,
PC: Bimla Nagesia.
Display of wild foods including Tubers wild and cultivated foods including Tubers traditional rice ,green saag,mahuwa items in
Display of wild foods including Tubers wild and cultivated foods traditional rice, PC: Bimla Nagesia.

These reflections highlighted the importance of dietary diversity and the nutritional, cultural and livelihood value of traditional foods. Participants emphasized that declining traditional food practices involve more than the loss of recipes and culinary knowledge.

They noted a decline in the cultivation and use of diverse local crops and wild foods. And also highlighted the loss of knowledge associated with these foods and cultivation practices. They pledged to work together for the revival and strengthening of their Traditional Food Systems.