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Thursday, 30th March 2017
Sarhul » Sarhul Cuisine

Sarhul Cuisine

Sarhul Cuisine

Sarhul is a spring festival celebrated in Jharkhand. ‘Sar’ refers to year and ‘hul’ means set to begin. It is the major carnival of the Oraon tribe who follow the Sarna religion.During the months of march-April when the Saal trees bear fresh leaves and flowers and when seeds are developed, the festival is celebrated with great pomp and joy. Lord Dharmesh, popularly called Mahadeo is worshipped with offerings by the tribals.

Specialty of Sarhul Cuisine:

The festival involves distinctive Sarhul cuisine in varieties. The prasad offered to the people during the celebration is a specialty of the sarhul cuisine called ‘handia’ or ‘diang’. It is made up of rice, water and tree leaves. Another sarhul cuisine that represents union is called the ‘pahan’. The banquet and dance does not miss the serving of ‘khaddi’, a popular night sarhul cuisine. The items of non-vegetarian sarhul cuisine include fish sukha, an exclusive preparation of dried or baked fish. Apart from the specialties, the items found to taste in a sarhul cuisine are the leafy vegetables, roots and shoots, pulses, rice, seeds, fruits, flowers, leaves and mushrooms. A variety of mushrooms are available during this time like bhardo, bihidien and rugda. Thus, it is believed to be a festival of nature.