Like our culture the food we eat is rich as well. Apart from its varied attractions, the state is also known for its luscious cuisine, with sweets forming a major specialty. . Lately Bihari cuisine has been gaining popularity all around the globe. If you want to know more about Bihari cuisine and the traditional food of Bihar, then this article will surely fulfill all your requirements.
The mixture of gram flour with a lil of chatpata masala stuffing of the puri makes it yummier and though it’s a Dussehra special recipe, one need not have to wait for any such special occasions.
The Dal poori is served even in normal days in a Bihari family with a spicy ‘sabji’ or curd.
Parwal ki Mithai:
The amazingly delicious sweet made of Vegetable! Parwal ki mithai is quite a famous sweet in Bihar. Though it is made out of Parwal which is a vegetable, it is fantabulous to taste, and is made by stuffing the pointed gourd with khoya, giving it the right balance of sweet, salty and healthy. If you havent tasted this unusual mithai, dont give it a miss.
Pedakiya is the Bihari version of Gujiya. It is Bihar’s most famous fried sweet, it is made by stuffing flour stuffed with suji (semolina), khoya or grated coconut and is made on almost every festival. Whether its Holi, Teej, Diwali or Chatt you can expect Pedakiya.
Chana Ghungi is made in two ways; in some houses it is dry while in others it has gravy. The more the spicy better it tastes.
No matters which form of Chana Ghungni you are trying, you will love it all the way.
Khaja is has a strong sweet taste, so all those who has sweet tooth can taste Khaja for sure.
Silao ka Khaja is very famous.
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Litti Chokha :
The signature dish of Bihar and Biharis. If you have a Bihari friend, you must have tried Litti Chokha at least once in your life time.It is baked from wheat flour dough that is stuffed with a mixture of roasted gram flour, spices, lemon juice and pickle. And is served with chokha.
Chokha is baked and pulped vegetables mixed with spices and onion.
Litti these days are being served with chicken and mutton gravy as well for non Veg lovers.
Malpua is that sweetmeat to which all Biharis swear by for every special event and festival. Whether it’s Holi or Eid, Durga Puja or Ramzan the festival is incomplete if you haven’t eaten Malpua. Its batter is made by mixing flour, milk, sugar and mashed bananas and is deep fried in such a way that the edges go all crispy while the center is all soft. Mouth watering isn’t it? Tust me, if you are a sweet tooth, you cannot resist Malpua.
Dal Pitha :
We dont know which one came first, Dal Pitha or the momos to the world. Well, Dal Pitha is the Bihari version of momos or dumplings. This delicacy, made out of rice flour, is stuffed with spiced Bengal gram paste and then steamed.
It’s healthy to eat and yummlicious in taste. When served with pickle or chutni, these Dal Pitha tastes 100 times better.
It just like Dal Pitha but the sake of sweet tooth we Bihari’s are. Gur Pitha has stuffing of Jaggery unlike Bengal gram and hence taste sweet.
Makhana Kheer :
For those of you who don’t know makhana, it is also known as fox nut. This different version of kheer is made in a similar way like the normal kheer but is not as sweet because of the slightly salty taste of the fox nuts.
You must have eaten world class kheer and sawaiyan but nothing is as great as Makhana Kheer.
The makhana are heated in pan and are crushed into not so minute or not in a coarse powder but somewhere between.The powder is then further mixed in milk and is cooked with all dry fruits and sugar.
Thekua or Khajuria is a snack made from wheat flour; jaggery or sugar mixed together, molded and deep fried in ghee.
Stick Crackers: This snack made of flour and salt is deep fried. It is one of the perfect snack for evening chai.
The Bihari Kadi budi:
kadhis, from different parts of the country. The Bihari kadhi is a one that uses badi(pakoda) dumplings. It is considered inauspicious in Bihar to prepare plainkadhi without any dumplings.
Laktho is a common Bihari household snack seen most often during Dussehra. The rice flour dough is kneaded and deep fried and then dipped into a thick jaggery syrup.
Bihari Kababs are usually made with Beef strips or Lamb strips depending on which community non-vegetarians people of Bihar belong to. Meat is marinated with very flavorful mix of spices overnight and grilled, served with lots of salad on the side.
Bihari Kabāb, Bihari Kabab Roll (Kababs wrapped in a Paratha) is quite popular as far as around south of Lexington Avenue, New York City to street vendors of Japan.
Vegetarians, you can use the same masala on big chunks of Tofu or Paneer to make Kababs.
Puri Sabji aur Jalebi is our Royal Breakfast. Among other things, Patna is famous for the variety of sweets it has to offer. Don’t forget to try Puri Jalebi, a dish unique to the city.
Kathal ka Kabab:
Tilkut or bars of sesame seeds – a sweet cracker made by mixing the seeds either with jaggery or sugar – that is indelibly linked to Gaya, the birthplace of Buddhism, has been growing patrons not only in Bihar, but also in neighbouring countries like Pakistan and Bangladesh, and also the US. Come Makar Sakranti and every possible sweet shop in Bihar will sell one of these.
Baqar Khani :
Sewai ka Zarda:
Ande ka halwa:
Yes, You read it right Ande ka halwa. Ande ka Halwa is one of the richest and yummiest halwa usually made in winters. Since, winter is when your digestion is at its best so the richest food was consumed in winter.
Alu ka bhunjiya:
Several times I have banged my head trying to teach this recipe to my cook while living away from home(Bihar). No matter Whatever I tell him, he used to put all other spices & happily tell me that it was exactly the way I told him. He has just added chilli or so.
Its a simple one which goes well with morning breakfast(parantha or roti) or you can try as a side vegetable during lunch or dinner
Ol ka Chutney:
Indias yummiest chutney. this chutney is perhaps one of the best, if not the best, chutney I have ever had. you got to trust my words more than what the pic says, else the loss is yours my friends. The Biharis make chutney with the most unassuming of veggies and this chutney is a testimony to that.
The preparation of this stew requires no water. And no ground spices. Serve this stew hot with rice, rotis or puris. You may try this with the unstuffed kachauri,
Kichdi with it’s Chaar yaars:
It’s appalling and interesting how food from Bihar hasn’t made it to many food joints yet, despite it being such a wonder!!