Taj Coromandel, Chennai, hosted a special showcase of India's tribal culinary heritage on September 25, bringing the food traditions of the Koya community of Andhra Pradesh and the Karbi community of Assam to the city.

The experience was organised in association with Samvaad, enabled by Tata Steel Foundation, and formed part of Taj Coromandel's celebrations around Taj's 2026 brand recognitions. The showcase at The Ballroom brought together indigenous ingredients, traditional recipes and stories connected to the communities' food cultures.

Four tribal home cooks and community practitioners presented the culinary traditions of their respective communities. Representing the Koya community were Sodem Kranthi Kiran and Peesam Dulaiah, while Jorlin Taropi and Anima Rongpipi represented the Karbi community.

Samvaad, enabled by Tata Steel Foundation, works to create platforms for tribal communities to share their knowledge, traditions and cultural practices with wider audiences. Its work around tribal cuisine has included collaborations with home cooks and practitioners to bring greater visibility to indigenous food traditions.

At Taj Coromandel, the collaboration created an opportunity for the participating cooks to present their culinary heritage directly to guests through food, stories and traditional practices.

Ian Dubier, Vice President – Operations, Tamil Nadu, Kerala and Lakshadweep, IHCL, said the showcase was intended to celebrate India's cultural diversity while giving guests an opportunity to discover the Koya and Karbi communities through their food and traditions.

The menu featured traditional preparations from both communities. From the Koya tradition, Bamboo Chicken was cooked inside a bamboo tube with ginger, garlic and green chilli, showcasing a traditional cooking technique. Kiken Kusir, a tamarind-based fish curry with tribal spices, and Chukkudu Pappu, prepared with board beans, spinach and local spices, highlighted the use of locally available produce.

The Koya menu also included Gatka, a jowar-based staple, and Mahua Kheer, combining mahua flowers with milk and jaggery.

The Karbi menu featured Mutton Curry with Bamboo Shoot and Sweet Potato, bringing together meat, bamboo shoot and regional ingredients. Kangmoi, prepared with masoor dal, brinjal, seasonal greens and alkaline water, offered another traditional preparation, while Chicken with Black Lentils and Black Rice Kheer highlighted ingredients associated with the region. Bara Ahim, a fried bun made with sticky rice and jaggery, was prepared live for guests.

Exploring Koya and Karbi Culinary Traditions

Koya cuisine reflects the community's relationship with forests, agriculture and locally available resources. Millets, maize, pulses and vegetables form part of the traditional food system, alongside forest produce such as edible roots, flowers, fruits and herbs.

Preparations and beverages including Ragi Malt, Pulgam and mahua flower-based dishes offer insights into a food culture shaped by seasonality and the resources of the surrounding landscape.

Karbi cuisine, associated with the hills of Karbi Anglong in Assam, draws on indigenous vegetables, forest herbs, bamboo shoots, smoked meats and naturally fermented foods. Preparations such as Kangthu and Kimung, cooked in bamboo tubes, along with indigenous chutneys and rice-based dishes, reflect culinary knowledge passed through generations.

The People Behind the Plate

Sodem Kranthi Kiran, associated with Samvaad since 2019, has worked to promote tribal cuisine through Rustic Dine, a mobile platform he co-founded with fellow Koya home cook Peesam Dulaiah. The initiative focuses on documenting and showcasing indigenous culinary traditions across India, including products created by tribal women's self-help groups.

Peesam Dulaiah, a farmer from the Koya community, has worked with Samvaad to engage with different tribal communities and explore diverse food practices while continuing to preserve and share Koya cuisine.

Representing the Karbi community, Jorlin Taropi is an entrepreneur from Karbi Anglong who works on documenting and preserving traditional Karbi food knowledge. Through initiatives including Kormandu – Youth and Heritage Hub and Lin and Green, she engages with communities around indigenous recipes, ingredients and culinary practices.

Anima Rongpipi, also from the Karbi community, runs The Cake Corner, a bakery outlet, and conducts workshops for local youth and women, using culinary skills to support livelihood opportunities and entrepreneurship within her community.

The showcase placed the focus not only on the food itself but also on the relationship between cuisine, community and the natural environment. Ingredients such as millets, mahua flowers, bamboo shoots, black rice and indigenous greens offered a glimpse into food systems shaped by local landscapes and knowledge passed down across generations.