Bhojpuri cuisine

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Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand, and Uttar Pradesh in India, as well as the Madhesh region of Nepal. The cuisine is rich in flavours and uses a variety of ingredients, including a wide range of spices and herbs.

History[edit]

Bhojpuri cuisine has a long history, with many of its dishes dating back to ancient times. The cuisine has been influenced by the various cultures that have inhabited the region, including the Maurya Empire, the Gupta Empire, and the Mughal Empire.

Ingredients[edit]

Bhojpuri cuisine uses a variety of ingredients, including rice, wheat, and lentils. Vegetables such as potato, okra, and eggplant are also commonly used. The cuisine is known for its use of a wide range of spices, including turmeric, cumin, coriander, and fenugreek.

Dishes[edit]

Some of the most popular dishes in Bhojpuri cuisine include litti chokha, a dish made from wheat balls stuffed with a mixture of roasted gram flour and spices, and sattu paratha, a type of stuffed flatbread. Other popular dishes include ghugni, a curry made from black chickpeas, and malpua, a sweet pancake-like dessert.

Festivals and Celebrations[edit]

Bhojpuri cuisine also plays a significant role in the region's festivals and celebrations. During Holi, the festival of colours, traditional dishes such as malpua and dahi vada are prepared. During Chhath Puja, a festival dedicated to the Sun God, thekua, a sweet made from wheat flour, jaggery, and ghee, is commonly made.

See Also[edit]

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