National Tribal Food Festival 2025 Begins in Udaipur

Udaipur,  The City of Lakes, known as a paradise for tourists, is currently filled with the aroma of traditional tribal delicacies from across the country, as the three-day National Tribal Food Festival – 2025 commenced on Wednesday at the Udaipur Municipal Corporation premises.

Clay stoves with earthen pots cooking dals and curries, maize paniya wrapped in dhaak leaves, dishes prepared from millets like ragi, kodra, and vati, and sweets like mahua flower dhokla and laddus are attracting visitors. Bamboo-based dishes are drawing special attention, with long queues to savor their unique taste.

The festival is being organized under the Azadi Ka Amrit Mahotsav – Tribal Pride Year, commemorating the 150th birth anniversary of Bhagwan Birsa Munda. It is jointly hosted by the Ministry of Tribal Affairs, Government of India, the Tribal Area Development Department, and the Manikyalal Verma Tribal Research and Training Institute.

The inaugural ceremony was graced by Shri Babulal Kharadi, Minister for Tribal Development, Government of Rajasthan, as the Chief Guest. Udaipur City MLA Tarachand Jain and Udaipur Rural MLA Phoolsingh Meena attended as special guests. The festival has attracted tribal culinary artists from seven states, including Rajasthan, who are showcasing their region’s authentic traditional tribal cuisines. Entry to the festival is free, and visitors can buy food items from the stalls and enjoy them in a specially arranged dining area.

“A Cultural and Culinary Confluence” – Minister Kharadi

Addressing the inaugural ceremony, Cabinet Minister Shri Babulal Kharadi said that the National Tribal Food Festival offers not only the taste of traditional delicacies but also a cultural confluence where people can learn about diverse traditions. He said that Prime Minister Narendra Modi is committed to the vision of Ek Bharat, Shreshtha Bharat (One India, Great India), and such events are steps in that direction.

He emphasized that the diet and lifestyle of our ancestors were healthy, resulting in fewer health issues, unlike today, where lifestyle diseases are on the rise due to distorted food habits. He urged people to adopt traditional food systems for better health and sustainability. He added that this festival would become a platform to showcase India’s cultural diversity and bring these varied traditions together in unity.

The program began with a welcome address by TRI Director O.P. Jain. Tribal girls presented traditional dances and songs, adding vibrancy to the event. TAD Deputy Commissioner Krishnapal Singh Chauhan, Jitendra Pandey, Director of Statistics Sudhir Dave, along with officials and participating culinary artists, were present. The event was anchored by Additional District Education Officer (TAD) Dr. Amrita Dadhich. After the formal ceremony, dignitaries visited the food stalls, interacted with tribal chefs, and encouraged their efforts.

Dishes Delighting Visitors

The festival offers a wide variety of tribal cuisines:

Maharashtra (Mahadev Koli tribe): Maswadi, Dangar Bhakri, Kadak Makri

Madhya Pradesh (Barela, Bega, Malasi tribes): Red jowar laddus, wild orange curry, kutki rice

Jammu & Kashmir (Gujjar tribe): Pumpkin kheer, Kungi Mukum

Dadra & Nagar Haveli (Mandoni tribe): Bamboo pickle, nagli roti, moringa curry

Chhattisgarh (Halna, Muriya tribes): Ragi roti, Amul dish, Chapda chutney

Gujarat (Ghodiya tribe): Various nagli-based dishes

Rajasthan (Bhil, Meena, Garasia, Sahariya tribes): Kulhad ki ghughri, maize khichda, maize rab & lapsi, kikar & kukoda bhaji, bajra rab, bajra sogra, mahua dhokla, mahua laddus, paniya, ker sangri (panchkuta), and more.

The unique blend of flavors, cooking styles, and cultural heritage has turned the Municipal Corporation campus into a vibrant food and cultural hub, attracting large crowds of locals and tourists alike.