The state of Bihar is diverse and has a range of local cuisines. With influences from the predominantly tribal state of Jharkhand to the South, Nepal from the North and Uttar Pradesh to the west and Bengal to the East, the state has a lot to offer in terms of food. The food of Bihar appeals to a wide range of palates because it has a diverse range of flavours, ingredients and sensations to offer. However, one common characteristic with all Bihari food is that it is simple, easy to make and delicious, representing the simplicity of the people of the state!
Suggested Read: A Look at Some of the Mouth-watering Sweet Delicacies of Bihar
The Regional Cuisines of Bihar
The state of Bihar, sitting at the crossroads of multiple diverse regions, has a unique composite culture and cuisine. The state is home to many ethno-linguistic groups, which bring their unique traditions and cultural practices together.
Bhojpuri: The Bhojpuri food of Bihar is one of the most recognised and loved outside the state. Brought to the state by the Bhojpuri people who reside throughout Madhya Pradesh, Jharkhand, Uttar Pradesh and Bihar, the cuisine is full of simple,healthy food. Rotis, parathas, kachoris, chana and dal are widely used and consumed. The famous sattu, or roasted chana flour is also used widely in Bhojpuri cuisine, so much so that even Parathas are made with sattu as the filling.
Maithili cuisine: Maithali cuisine is made by the Maithil people who are spread across India and Nepal. It incorporates a variety of ingredients from mustard to wheat, fish and meat. The cuisine mostly consists of vegetarian dishes. Rice is the staple grain used in the cuisine, alongside rotis, dal and a spicy vegetable curry that can include any ingredient known as Tarkari.
Angaki cuisine: This cuisine is characterised by heavy influences from the North east and Bengal. Mustard, fish and bamboo. It is widely consumed in the Anga region that stretches between Bihar and Jharkhand.
Magahi cuisine: Magahi cuisine or the Magadhi cuisine is most widespread in the Magadha region of Bihar. It is known for robust flavours and delicious non-vegetarian dishes. Fish and red meats are widely consumed.
Some Delicious Bihari dishes!
Bihar, a state in eastern India, has a rich culinary heritage that reflects its diverse cultural influences. Traditional Bihari cuisine is known for its simple yet flavorful dishes, often prepared using locally available ingredients. Here are some popular traditional foods of Bihar:
Litti Chokha
Litti Chokha is one of the most loved Bihari dishes throughout India. Litti is a whole wheat dough ball that is stuffed with sattu or roasted chickpea flour and cooked on charcoal. It is consumed alongside chokha, a vegetable mash that has a base of potato or brinjal and tomato. It is a unique, simple and delicious dish that is popular amongst the rich and the poor throughout Bihar and India.
Thekua
Thekua is a sweet dish made widely in Nepal, Bihar and Uttar Pradesh as prasad for Chatth Pooja. Dough made of whole wheat flour is flavoured with ghee, saunf and elaichi and is then deep fried. This sweet dish is soft on the inside and crispy on the outside. This contrast in textures and the delicious combination of ghee, cardamom and fennel makes this dish deliciously addictive!
Dhuska
Dhuska is a deep fried snack that is popular in the states of Bihar and Jharkhand. It is made of fermented rice and chana dal batter and is eaten with vegetable curries, particularly those with a base of aloo and chana. It is a light, crispy and flavourful snack that can be eaten on the go!
Ghugni-Muri
This is a traditional breakfast of the Anga region. This unique breakfast dish, the Ghugni or pea/chickpea curry and Muri, puffed rice. For the ghugni, peas or chickpeas cooked in a gravy of tomatoes, coconut, ginger and garlic. In Anga, this is then poured over Mudi or puffed rice for a delicious and nutritious breakfast.
Bagiya
Bagiya is a sweet steamed dumpling dish made in Bihar by the Maithil people. An outer covering made of rice flour is filled with a sweet filling of chaku, a sweet concoction made of nuts, sugarcane juice, jagger and ghee or with desiccated coconut and jaggery or even with a vegetable based filling. This is widely made during the festival of Diwali and is offered as Prasad during Lakshmi Pooja.
Takeaways
Bihar’s cuisine is characterized by its simplicity, use of local ingredients, and a balance of flavors. The food is often hearty and reflects the agrarian culture of the region. The food of Bihar is diverse, earthy and simple, much like its people. The state of Bihar is often misunderstood and badly stereotyped. However, there is a lot more to it than this, and it deserves a visit for its rich heritage, delicious food and wonderful people.
