It is a vermicelli pudding that is often had as a dessert or for breakfast.

This delicacy is made of tapioca pearls mixed with potatoes and peanuts. Spices are added to enhance the flavour of the dish.

A variant of the popular Rajasthani kadi, Chhattisgarh's dub-ki-kadi is prepared with deep-fried dumplings of gram flour cooked in a curd-based gravy. It is commonly eaten for lunch.

While chila, a flat roti-like dish, is common all across India, in Raipur, you will find an interesting variant made with a batter of rice and urad dal (lentil). It is mostly eaten during breakfast and is best served with green coriander chutney.

This is a popular street food all over Chhattisgarh and is prepared with various ingredients like chilli, onion and potato. These vegetables are diced, coated in gram flour paste and then deep fried. There are many varieties of bhajiya: onion bhajiya is made of onions, mirchi bhajiya is made of chilli and aloo bhajiya is made with potatoes.

Somewhat similar to South India's vada, bara is a deep-fried snack made with fermented urad dal (lentil) paste and spices.

This mixed vegetable dish is cooked with spices, ginger and garlic paste. Traditionally, the dish used to be cooked in bamboo shoots. The bamboo keeps the flavour of the dish intact and adds a nice aroma to it.

A breakfast staple, angakar roti is made with rice flour. It's somewhat similar to the akki roti served in Karnataka.

Fara or muthia are steamed rice dumplings served at breakfast, especially during winter. A popular dish in rural areas, these hard-boiled rice balls are seasoned with spices and coriander leaves.