Usually, national parks are popular for their natural beauty and wildlife adventures. But, can you guess the other factor which adds to your trip experience? Well, it’s none other than the persistent food traditions which are mainly inspired by the tribal culture. If you enjoy trying regional dishes and are a foodie at heart, then you must definitely try out the “Gond Thali” served at the Kanha National Park which is being served for the past seven years. It is a treat for tourists to enjoy this freshly cooked Thali, which serves a menu of foods consumed by the Gond people. 

A blend of grains and pulses is the major component of the menu, which is mostly organic. Their unique cooking preparations also reflect their food habits that are well-balanced and authentic. 

The Spotlights of the thali are:

Barmarakas ki Chakri- Colocasia Leaves- Arbi ke Patte

Prepared using colocasia leaves i.e. Arbi ke patte. This dish is a deep fried crispy delicious fritter. The Leaves are washed thoroughly and dried and then, in a bowl, chickpea flour, coriander leaves, salt, chilli powder, and the ginger garlic paste is added and then, a little water is added to prepare the batter. The Batter is then generously spread on the leaves, rolled, and steamed which then turns the batter non-sticky. Further, the steamed leaves roll is cut into small pieces and deep fried till crisp brown. Well served with chaat masala sprinkled on it along with the mouth-watering chutney, this snack is a must have to pacify your hunger pangs.

Pan Bada

The Key ingredient used for preparing this dish is the Black urad dal i.e. Black gram which is soaked overnight. To prepare the batter, it is further mixed with salt, garlic, ginger, and finely chopped green chillies in a mixer or on the silbatta grinding stone. The Batter is then deep fried in a frying pan or kadhai to prepare the mouthwatering fritters.

Kulthi Dal- Horse Gram

It is a horse gram lentil stew or a curry that is deep brown in colour with innumerous health benefits. This dal is highly effective in curing kidney stones. Served mostly with rice, this tempting dal remains in demand. The slow cooked lentil stew with an alluring aroma along with the tadka of ghee, cumin, and herbs will definitely arouse your taste buds!

Kicad Roti

Yet another highlight of the thali is the Kicad Roti due to its authentic preparation. The dough preparation begins with the mixing of wheat flour, salt, ghee, and water and a soft dough is prepared with fingers. Then, Small balls of dough are prepared. Camel leaves are used in the preparation of this roti where the leaves are washed and the dough prepared is placed in between the two leaves. 

The Whole preparation is done using the cow dung cakes burnt on low heat where roti is cooked. Later, the burnt leaves are removed after being cooked and Rotis are served hot.

Bhedra Chutney

Prepared using fresh organic tomatoes, garlic, green chillies, jeera powder, and coriander leaves, the chutney is appetizing enough to leave you wanting more of it. After grinding it fine, the mixture is then transferred in a pan for a tadka!