Bihari Cuisine

Bihari Cuisine is a style of cooking originating from the Indian state of Bihar. It is characterized by its wide variety of vegetarian and non-vegetarian dishes, and its use of simple and readily available ingredients.

Overview

Bihari cuisine is a blend of different food cultures, including Maithil, Magahi, Bhojpuri, and Angika. The cuisine is heavily influenced by the culture and agricultural produce of the region. The staple food of Bihar is rice, wheat, and lentils, with a variety of vegetables and fruits used in daily cooking.

Popular Dishes

Sattu

Sattu is a flour made from roasted gram and is a high-protein food staple in Bihar. It is used in a variety of dishes, including parathas, litti, and drinks.

Litti Chokha

Litti Chokha is a traditional dish made from sattu stuffed into wheat dough balls, which are then roasted over coal or cow dung cakes and served with chokha, a mash of roasted vegetables.

Thekua

Thekua is a popular sweet snack made from wheat flour, sugar or jaggery, and ghee. It is often made during festivals and religious occasions.

Festive Foods

During festivals like Chhath, Holi, and Durga Puja, special dishes are prepared. These include thekua, pedakiya (a type of sweet dumpling), and khaja (a sweet made from wheat flour, sugar, and ghee).

Influence and Spread

Bihari cuisine has influenced and been influenced by the cuisines of neighboring regions, including West Bengal, Uttar Pradesh, and Nepal. It has also spread to other parts of India and the world through migration.

See Also

• Indian Cuisine
• Bengali Cuisine
• Punjabi Cuisine