Traditional Tharu dishes such as steamed dhikri and ghonghi are finding a place in the market in Dang, as foods long prepared in Tharu kitchens are increasingly being commercialised.
Reports from Tulsippur describe a shift in how the cuisine is shared and valued. Once closely associated with village life and festivals, these dishes are now also being presented as a source of income.
Tharu cuisine moves beyond the village and festivals
The change is bringing traditional Tharu food into a more market-oriented setting. Dhikri and ghonghi, familiar parts of Tharu cuisine, are no longer limited to household kitchens or festive occasions.
The commercialisation of these foods reflects a broader effort to turn local culinary traditions into economic opportunities while bringing them to a wider market.
