This article has been published in partnership with Samvaad – Enabled by Tata Steel Foundation
Standing next to women dressed in colourful sarees, Pritesh Kumar Khalko looked out of place at first in his black jacket at Jamshedpur’s Gopal Maidan. He looked tired, but that did not stop him from excitedly inviting strangers to his food stall and narrating the fascinating story behind each dish.
“The baas (bamboo) pickle is good for your blood, and the hau chutney made from red weaver ants is rich in protein and calcium. Jamun powder helps control sugar; you will not find this anywhere else in India,” he told the potential customer at his stall.
The conviction in his tone changed as The Better India team asked about how his community cuisine could help his tribe do better. “Provide us platforms like Samvaad where we can share our culture and food, and most importantly, help us tell our own stories,” he said.
Pritesh’s focus on preserving his tribal…
