Helta dishes feature bamboo shoots only during the months of early spring, when they are new, and they are soft or tender. Other ingredients include potatoes, tomatoes, ginger paste, garlic, green chilies, and spices, like turmeric and cumin added to enhance the flavour of bamboo shoots. Mustard oil is being used for sautéing, which adds richness, depth, and authenticity to dish.

Bamboo is a tree that connects the Birhor people closely as now-a-days they are consuming the sprouts of bamboo in variety of dishes meant for hunger satisfaction. A young bamboo shoot is peeled and cut to make bamboo shoot curry. The first step is boiling it to rid the bitter taste for making it palatable. In another pan, mustard oil is taken. When it is hot, chopped ginger and garlic, along with some green chilies are added and all are sautéed until fragrant. Then, boiled bamboo shoots and potatoes require cube cutting. As last, the last ingredient added is some sodium wattage with tomatoes, and all will be simmered until tender, and the aroma mix, enriching the dish while highlighting the taste of bamboo shoots.

It is a respected part of the Birhor culture and prepared mostly during the communal gathering or the seasonal fair. Spring time is the harvest time for the bamboo shoots, and this is now the much-awaited season delicacy that speaks about an abundance and a bond with nature-all of which brings the community together at the festivity to eat together but also share time with family and community folk. The bamboo shoot, or Helta, is the very ingredient that this particular recipe uses. This is highly regarded because of the nutritional and flavour values found in it. Bamboo shoots are packed with fiber along with vitamins and minerals, which are wholesome in any kind of diet.