Tharu Cuisines and Delicacies (in Pictures)

Tharu Cuisines and Delicacies (in Pictures)

Tharu are the ethnic indigenous communities from southern foothills and inner Terai of Nepal. They have very rich and diverse food culture. The food culture and cuisine vary according to the regions they live. The food culture is largely characterized by the fertile flooded plains, forests, and environment they live in. Rice is the major staple, and a variety of sticky rice ‘anadi rice’ (locally known as andik) is traditionally grown by the Tharu communities. Fishes, crabs, snails, mussels etc. from the rivers and water bodies are central to the Tharu food culture. They also have this particular culture of eating mouse that lives eating rice in paddy fields etc. Other sources of meats are pig, wild boar, chicken, wild rabbit, pigeon meat etc. Taro (including steam and leaves, yam, varieties of legumes, wild mushrooms, and other wild vegetables, and varieties of greens are the widely eaten.

Maghi is the biggest festival of Tharu communities and also regarded as the New Year. The festival is celebrated by eating varieties of delicacies such as dhikri (eaten by western Tharu communities), bagiya (eaten by eastern Tharu communities), chichar, teel ko laddu, ghonghi, pork, bariya, aairkanchan, tele paur roti etc. A special delicacy is also prepared by cooking sesame seed and local aromatic variety of rice together. These pictures were taken during the Maghi festival in Kathmandu.

Dhikri: It is one of the most popular Tharu cuisine made from rice floor. It is made by steaming rice dough (made into elongated or various shapes) and eaten with spicy chutney, lentils or curry.
Dhikri is one of the most popular western Tharu cuisines made from rice flour. It is made by steaming rice dough (made into elongated or various shapes) and eaten with spicy chutney, lentil soup or curry.
Bagiya: It is a kind of dhikri of eastern Nepal, which shape is flattened with protruding ends, and also sometime has fillings of boiled potato and spices.
Bagiya (left) is similar to dhikri but eaten largely in eastern Nepal. Unlike dhikri, it’s shaped flattened with protruding ends, and often has fillings of boiled potato or lentils and spices.
Chichar: Chichar is made from steaming Anadi rice- a traditional variety of sticky rice in Nepal grown in plains of western Nepal. It is a delicacy generally eaten during the festivals. Anadi rice is also used to make various other delicacies.
Chichar is made from steaming Anadi rice- a traditional variety of sticky rice grown in plains of western Nepal. It is a delicacy generally eaten during the festivals. Anadi rice is also used to make various other delicacies.
Bhakka, a popular snack of Thuru community of eastern Nepal, is a steamed rice cake made in especially way. The fine rice flours are converted to sandy texture using little water, shaped with a bowl and then steamed. Unlike dhikri/bagiya, it is light, airy and fluffy, and eaten with chutney.
Bhakka, a popular snack of Thuru community of eastern Nepal, is a fluffy steamed rice cake. It is usually eaten with freshly made chutney or achaar. The making of bhakka is state-of-the-art.
Ghonghi: As Tharu community resides near marshlands, river and flooded plains, their cuisines are characterized by the use of various types of freshwater fishes, crabs, snails, mussels etc. Ghonghi (muddy snails found in paddy fields and streams) is a much-loved delicacy. These snails are cleaned, boiled and then cooked using various spices.
Ghonghi (mud-water snails found in paddy fields and streams) is a much-loved delicacy. These snails are cleaned, boiled and then cooked using various spices especially with flaxseed. As Tharu community resides near marshlands, rivers and flooded plains, their cuisines are characterized by the use of various types of freshwater fishes, crabs, snails, mussels etc.
Pakuwa: Barbecued meat (espically pork or wild boar) with spices, eaten during festivals like Maghe Sakranti.
Pakuwa is barbecued meat (especially pork or wild boar) with spices, eaten during festivals like Maghi.
Gengta/Kakhor/Kekhada chutney : crabs generally prepared by frying with spices, and every parts are eaten.
Gengta/Kakhor/Kekhada chutney is crab dish generally prepared by cooking with spices, and every part of the crab is eaten.
Parewak sikar: Delicacy prepared from pigeon meat by either roasted, fried or curried.
Parewak sikar is a delicacy prepared from pigeon meat by either roasting, frying or making curry.
Jhingiya machhari: freshwater shrimp- another delicacy of Tharu community
Jhingiya machhari is freshwater shrimp- another delicacy of Tharu community
Sipi: curry made from locally found freshwater mussels, which is first boiled, shell removed and cooked
Sipi/Situwa/Sutahi is locally found freshwater mussels. It is cleaned, boiled and cooked into a dishes with spices
Patushni/Aairkanchan/Khariya: The dish is prepared by wrapping rice or legumes paste and spices in taro leaves, boiled, sliced and then deep fried. Legumes used generally are kaalo mass (black lentils) or masyang/syaltung (ricebeans).
Patushni/Aairkanchan/Khariya is prepared by wrapping rice or legumes paste and spices in taro or colocasia leaves, steamed, sliced and then deep fried. Legumes used generally are kaalo mass (black lentils) or masyang/syaltung (rice-beans). Bariya is another similar dish but the lentils are cooked whole making into disc-shaped and not wrapped in colocasia leaves.
sidhara
Sidhara is traditional food prepared from taro or colocasia steam, dried fishes and spices. The ingredients are ground together, made into cakes and sun-dried for later use. It is usually cooked as soup or curry and has a peculiar aroma from fermentation.
Bayarak chutney is a spicy sweet and sour chutney made from bayar (wild Indian plum)
Sidhraak chutney: Chutney made from dried small fishes and spices
Sidhraak chutney is chutney made from dried small fishes and spices
Sinki: like gundruk but made from fermenting shredded radish
Sinki is like gundruk but made from fermenting shredded radish
amaadi
Amaadi achaar is a fresh achaar made from mango ginger (Curcuma amada). Amaadi translates to mango ginger. This ginger variety has raw mango flavor. It is used in making fresh achaar in Tharu communities.
keshari greens
Keshari/Chhika is kind of greens which has distinct taste and are made into fresh salad or achhar. So many varieties of greens are eaten by Tharu communities.
Tilauri: Delicacy for the festivals made from sesame seeds and molasses or jaggery.
Tilauri (Teel ko laddu): Delicacy for the festivals made from sesame seeds and molasses or jaggery.
Laiyaa or Bhujako laddu: made from puffed rice and molasses or jaggery
Laiyaa or Murai ko laddu is made from puffed rice and molasses or jaggery
Teli roti: made up of rice flour deeply fried in oil (generally mustard oil)- a must food for marriage ceremony
Teli paur roti is rice flour flatbread prepared by deep-frying in oil (generally mustard oil)- a must food for marriage ceremony
Aandik jhor/Jaar: Liquor made from locally available sticky rice variety (Anadi)
Aandik jhor/Jaar is liquor made from locally available sticky rice variety (anadi)
tharu delicacies
Varieties of Tharu delicacy: Parewa sikar (pigeon meat curry), Abrak achhar (star fruit achaar), Sinki achaar (fermented radish achaar), Bariya (fried black lentil nuggets/patties), Ghonghi (mudwater snail curry), Machhi taruwa (fried fish)
Set of Tharu dishes served on leaf plates (duna/tapari)
Set of Tharu dishes served on leaf plates (duna-tapari)

For more photos of Tharu cuisines: Click here!

Photos by: Khashing Chadra Rai/Prashanta Khanal

4 comments

  • i love tharu foods when i have time i want to go dang n eat tharus food…..like dikarii, gogii, etc
    kana ta kainxa tara aja bholi tada vaykolay dhari khana man lako ho ….i love tharu foods

  • 40 years ago i was at university with a guy from nepal he only ever ate chicken curry with rice he said that in nepal he used pidgeon instead it was really tasty and i would be grateful if you could give me a recipe thank you

  • What is the food name that tharu people used to eat as lunch?

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