Garh Kaleva is near the Mahant Ghasidas Memorial Museum in the heart of the city of Raipur, the capital of Chhattisgarh.

Only traditional Chhattisgarhi cuisine is served here.

Here, arrangements for dry and wet snacks and food are mainly in the plains of Chhattisgarh.

The whole environment here has been prepared in the form of a rural environment.

Bronze and brass utensils used in the traditional culture of Chhattisgarh have also been arranged for serving food items.

Garh Kaleva’s popularity as a complement to the Famous food of Chhattisgarh, its construction style and the atmosphere here is also an important aspect.

At this place, where the artists of the Muria tribe of Bastar have marked attractive beauty on the basis of workmanship on wood, the artisans of the Surguja region have made clay relief work and jaali, and various samples of their traditional painting on the wall.

By doing this, a very beautiful environment has been created.

A living example of this is Gadkaleva, a refreshment place created on the premises of the Mahant Ghasidas Memorial Museum in Raipur, the capital of the newly formed Chhattisgarh state.


Establishment Garh Kaleva

Garh Kaleva was established on January 26, 2016.

Garh Kaleva Operated by

Gadkaleva is being operated by an organization named Monisha Mahila Self Help Group which is operating since March 2016.

Most of the employees working here are women.


The interior of the Garh Kaleva Complex

Rooms made for the guests to sit in the Garh Kaleva complex

Here lanterns, cots, and stools were used for interior decoration and seating.

Overall, there was an arrangement to fully enjoy local food and art music in a simple rural environment in the middle of the city. Perhaps Gadkaleva is a living culmination of this whole thought background.

For interior decoration in the Garh Kaleva complex, clay nets, wall paintings, and a grains storage shed was made by the artisans of the Rajwar community of the Surguja region.

Embossed clay wall decoration made by the craftsmen of the Rajwar community of the Surguja area for interior decoration in the Garh Kaleva complex.

For interior decoration in the Garh Kaleva complex, nets made by the craftsmen of the Rajwar community of the Surguja area, wooden pillars engraved by Muria tribals of Bastar, and seats for sitting.

Gadkaleva is such a picturesque and vibrant environment, which is so humble and all-encompassing in its decoration and texture that even the most ordinary and distinguished person becomes comfortable and calm here.

Its architectural feature is that the trees in the campus have been made a part of the landscape and built structures without being cut.

The seating arrangement is also informal and is arranged around these trees in such a way that you are sitting under the tree in your courtyard.

A scaffolding has also been made on a banyan tree which has wooden steps to climb it.

Scaffolding on a banyan tree in the Garh Kaleva complex.

Murals depicting the tribal culture of Bastar are made on the back wall of the Garh Kaleva complex.

Wooden pillars carved by the Muria tribals of Bastar, located in the Garh Kaleva complex.

Sculptures in the Garh Kaleva complex.

It would be more appropriate to call this place an open-air refreshment complex.

The corridor built on one side with the support of the wall has been decorated and divided into rooms by nets prepared from raw clay by the Rajwar craftsmen of the Surguja region.

Gond tribal frescoes have been preserved on the walls.

In between, the things used in village life such as lanterns, bamboo supli, baskets, fishing kumni, etc. have been hung on the walls.

In the form of furniture, bamboo idols and Gond-Muria tribal woodcrafts of Bastar have been used.

Made benches have been used.

In the rear part of the complex by the iron craftsmen of Bastar

In the rear part of the complex, two cottages have been built by the iron craftsmen of Bastar.

The tribal lifestyle of Bastar is depicted through paintings on the back wall.

In some places, pillars made of wood with beautiful carvings have been installed.

The capital of the state, this is such a place where philosophy and food of Chhattisgarhi culture are available in one place.

Ornate kebelu is made by the potters of Surguja, in which bird figures are made.

Ornate wooden furniture made by the Muria tribals of Bastar.

Mural paintings made by tribals of Chhattisgarh and wooden pillars carved by Muria tribals in Bastar.

Chhattisgarh cuisine in Garh Kaleva

If Chhattisgarh is called the rice bowl, then you have to come to Gadkaleva to experience how many dishes are served here in this bowl of rice.


Chanur Pisaan. Rice flour dissolved in water, baked on a tawa with oil in a light flame, Namkeen Cheela.


Gram flour. Gram flour was dissolved in water and baked on a tava with oil on a low flame, salty cheela.


Salted fara is prepared by kneading rice flour (sometimes cooked rice also) with salt, making finger rolls, steaming, seasoning with sesame seeds and chilies.


Rice flour (sometimes cooked rice also mixed), kneaded with salt, shaped into a round shape with fist, cooked with steam, salted muthia baked with sesame chilli.


Salted, thick bread made from kneaded rice flour and baked on a low flame in oil.


Veg Mix. Finely chopped onions, tomatoes, green chilies, coriander leaves and kneaded with rice flour, baked with oil on low flame, thick salted bread.

Chanoor Roti Angakar

Thick salted roti made of kneaded rice flour and baked in embers.

Chanoor Roti Patar

Rice flour kneaded, rolled out thinly, and baked on a tawa on a low flame, thin roti.

Bafouri Sada

Soaked Masoor Dal, coarsely ground, shaped into round shape, steamed, and sprinkled with oil.

Bafouri Mix Dal

Equal quantity of gram, moong, urad, masoor dal, soaked in water, coarsely ground, shaped into a round shape with fist, steamed and fried in mustard and chili oil, breakfast.


Mixing salt in hot water, kneading rice flour, rolling like roti, fried with oil.

Namkeen Dehrauri

A dish cooked in oil by soaking rice, grinding it coarsely, whisking it with curd and salt, giving it a circular shape by hand.

Hath Phodwa

Rice flour dissolved in water, salt mixed, baked in an earthen pan without adding oil, salted cheela.

Bara Uriddar

A salty snack fried in hot oil by grinding soaked urad dal, finely chopping green chillies and coriander, kneading and kneading.

Good; Salty breakfast fried in hot oil by grinding soaked moong dal, finely chopping green chillies, coriander, kneading, whisking.

Coriander, Chilli, Tomato, Garlic Chutney: Chutney cooked in oil with tomato, chilli, coriander, onion, garlic and a touch of mustard.

wet dessert


A sweet made of rice flour (rice soaked and ground), beaten with jaggery and sugar, and the thick dough prepared in a circular shape, fried with oil.


A dessert prepared by coarsely grinding soaked rice, beating it with curd, giving it a circular shape, frying it with oil, and dipping it in jaggery sugar syrup.


Wheat flour mixed with jaggery mixed in water, adding fennel and black pepper, sweet dessert fried in oil or ghee in a round shape.


A sweet dish made by kneading wheat flour in water, making dough, making thin, thin finger rolls, and boiling milk and sugar.


After slightly drying the soaked rice, grinding it, filtering it, mixing it with jaggery, kneading it and spreading it round by hand, it is fried in oil.

dry sweets


Mixing cumin, caraway, salt in gram flour, kneading it with water and making a thin thread, then folded and fried with oil.


A sweet dish fried in oil by adding Moyan to wheat flour, mixing it, kneading it with jaggery water, giving it with a fist.


Mix flour in Moyan, kneading it with water, rolling out the dough into small pieces, shaping it and baking it, then soaking it in sugar syrup; crumbled pag, dried dessert.


A dry dessert prepared by soaking rice, drying it, whipping flour in curd, frying it with ghee, making sev, grinding this sev with a colander, adding powdered sugar, shaping it with a fist, dipping it in sugar syrup.


Mixing a little rice flour in wheat flour, adding moyan, kneading it with water, frying it in oil in thick square shape, dipping it in jaggery sugar syrup (crumpled pagad), prepared dry dessert.

Puran Ladoo

By roasting wheat flour red in ghee, mixing sugar and dry fruits and making laddoos, mixing boondi in jaggery syrup on it, layering this boondi on the round ladoos of Puran, pressing it with fist, ready dry dessert.

Curry Ladoo

A sweet dish made of gram flour mixed with jaggery syrup and shaped into a ball with a fist.

Boondi Ladoo

A sweet dish prepared by mixing boondi in sugar syrup and pressing it with the fist.

Murra Ladoo

Ladoo prepared by mixing puffed rice in jaggery syrup, giving it the shape of a fist.

Lai Ladoo

Ladoo is prepared by kneading Lai in jaggery syrup, giving it the shape of a fist.


Put Moyan in flour, mix it with water, make dough, roll out in a big size, 4.5 layers of it, between each layer apply a paste prepared by mixing ghee and flour, wrap them all in a round shape, roll them into small rolls. .Cutting into small pieces, rolling out the pieces, giving them a slightly bigger shape, frying, mixing in sugar syrup of crumbled pag jaggery, prepared dry dessert.

Kochai Papchi

A dry dessert is prepared by grating colocasia and giving it a square shape with the palm, after drying it, deep frying it in oil and dip it in thick sugar syrup.


Chhattisgarhi thali served at Garh Kaleva.

After the formation of the state of Chhattisgarh, the state has progressed a lot in the last 18 years.

Cities, towns, and villages here have all increased in size and population, and with this, there has been a great expansion of trade and business, in which food-related trade has a prominent place.

But still, no commercial center of Chhattisgarhi food has opened in them.

The governments of the country and all the states conduct various activities for the protection, promotion, propagation, and popularization of the traditional culture of their respective states.

Garh Kaleva Complex

The state of Chhattisgarh has also paid more attention to this and to fulfill this innovative objective has established a complete Chhattisgarhi catering venue in the form of Gadkaleva, through which traditional Chhattisgarhi cuisine is made available to the general public and traditional knowledge practices related to food are disseminated.


Bronze and brass utensils used in the traditional culture of Chhattisgarh were also arranged for serving food items in the Gadkaleva premises. The entire Gadkaleva campus was kept plastic-free with the idea that there should be nothing non-rural. One of the special features of this complex is that its inauguration plaque is written in the Chhattisgarhi language, which is probably the only inauguration plaque written in the Chhattisgarhi language in the entire state of Chhattisgarh.

Opening time of Garh Kaleva

Gadkaleva opens daily from 11:00 am, and people keep coming here till 8:00-9:00 pm.


Original Chhattisgarh item in Garh Kaleva

In Gadkaleva, in addition to the food items available on normal days, soft drinks like vine syrup, lemon syrup, buttermilk, lassi, mango panna, and sattu are also available in the summer season.

No bottled or any other cold drinks running in the market are sold here, whereas in Chhattisgarh especially in winter, Kanke water given to the child at the time of delivery is also made available.

Kanke water is actually the bark of a special tree, which is soaked in water overnight with jaggery, then that boiled water is drunk hot by applying ghee and cumin seeds.

Lunch consists of roti, dal, rice, three types of traditional Chhattisgarhi flavored vegetables, papad, pickle, chutney, and a Chhattisgarhi sweet.

The premises and food here have made a good place among the people.

The campus has a special attraction among the youth, where they come frequently and in large numbers for outings and to relish Chhattisgarhi cuisine. The new popularity of Chhattisgarhi food has made its way through Gadkaleva.

Chhattisgarhi Garh Kaleva

In addition to the ingredients available for general catering in Gadkaleva.

there are many such sweets and supplementary food.

taste-enhancing ingredients, in which dozens of types of dry breakfast items and sweets, and Nanki or Adauri Bari, Rakhiya Bari, Konhda Bari, Murai Bari, Urad Dal, Moong Dal and Sabudana Papad, Spiced Chilli, Bijouri, Lai Bari and many types of pickles are included.

Gadkaleva has also created a good market for these materials.

Gadkaleva is a unique gift to society.



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