Beyond Litti Chokha: 10 Traditional Foods From Bihar To Indulge
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Think about food from Bihar and everyone just ends up with two words, Litti and Chokha. Yes, Litti Chokha is quite the gem from Bihari cuisine, and yes, its appeal is prominent enough to now make the dish not only popular but available all over India. The fact that the Littis are ghee-soaked, filled with a spicy sattu filling and grilled over coal makes this dish just as lipsmacking as the plethora of eggplant, potato, tomato and other varieties of mashes served with them. And yet, there is a lot more to Bihari cuisine compared to this one dish called Litti Chokha.  

What more, you may ask, and the answer cannot be limited to a few savoury dishes or just street food. Bihari cuisine is packed with loads of sweet, savoury flavours that are also dominated by spiciness. But more than that, Bihar’s food also consists of plenty of local ingredients—and sattu is just one of them. Delve deeper and you will find many local grains and lentils that are not only cooked across homes but also for special occasions and festivals.  

Wondering what some of these dishes from Bihari cuisine are? Here is a whole list of traditional Bihari dishes beyond Litti Chokha that you must indulge in.  

Video Credit: YouTube/Hebbars Kitchen


Recently awarded with a GI Tag, Balushahi is a delectable sweet treat hailing from Bihari cuisine, loved for its irresistible taste and texture. These deep-fried, flaky pastries are made from a dough of all-purpose flour and ghee, which is then soaked in a sugary syrup. The result is a delightful confection with a crispy exterior and a soft, melt-in-your-mouth interior. Balushahi's appeal lies in its rich, indulgent flavor, making it a favorite during festivals and celebrations, adding a touch of sweetness to Bihari culinary traditions. 

Chura Bhunja 

Chura Bhunja, a beloved breakfast and snack dish from Bihari cuisine, is a delightful way to start the day with a burst of flavors. It features flattened rice roasted to perfection in mustard oil, blended with aromatic spices, chopped onions, and green chilies. The result is a crunchy, spicy, and savory combination that tantalizes the taste buds. This traditional dish showcases the art of transforming simple ingredients into a delightful culinary experience, making it a favorite among locals and a must-try for visitors exploring Bihari gastronomy. 

Kusi Kerao 

A rare and festive dish from Bihar and Jharkhand, Kusi Kerao is specifically made to celebrate Jitiya festival. Kusi Kerao refers to small green peas, a local lentil variety that is found in the region. These green lentils are soaked overnight and then cooked with Poro Saag or Malabar Spinach. Mildly spiced and highly nutritious, Kusi Kerao is eaten with rice with a dash of lemon juice on top. 

Kadhi Badi 

The Bihari version of Kadhi Pakoda, Kadhi Badi is a delightful dish usually served with hot rice. Soft, fried dumplings made from gram flour that look like round bullets or badis are immersed in a tangy yogurt-based curry, spiced with fenugreek seeds, cumin, and asafoetida. The badi soaks up the luscious curry, creating a delicious interplay of sourness and creaminess. This comforting and wholesome dish is a perfect amalgamation of simplicity and taste, offering a delightful experience that celebrates the essence of Bihari culinary heritage. 

Sattu Paratha 

Sattu Paratha, a beloved staple from Bihari cuisine, showcases the region's culinary ingenuity and health-conscious approach. This hearty flatbread is crafted by stuffing roasted chickpea flour (sattu) blended with spices and herbs into whole wheat dough. When cooked on a griddle with ghee, it acquires a crispy, golden crust and a savory, earthy flavor. Sattu's high nutritional content, combined with the delectable taste, makes Sattu Paratha a popular choice among locals and a wholesome, fulfilling option for those seeking an authentic Bihari gastronomic experience. 

Mutton Taash 

Mutton Taash, a delectable Bihari dish, exemplifies the state's love for succulent meat and robust flavors. Tender mutton pieces are simmered in a medley of aromatic spices and herbs, slow-cooked to perfection, resulting in a rich and flavorsome curry. The name "Taash" alludes to the cooking technique, where the dish is traditionally prepared in a sealed clay pot to retain its natural juices and enhance the taste. Mutton Taash is a celebration of Bihari culinary prowess, offering a delightful indulgence to meat enthusiasts. 

Channa Ghugni 

Chana Ghugni, a popular Bihari street food is served in both veg and non-veg forms. White chickpeas (chana) are simmered in a spicy and tangy curry, infused with aromatic spices like cumin, mustard seeds, and ginger. The dish is garnished with chopped onions, green chilies, and coriander leaves, adding a fresh and zesty touch. Many people also add chicken or mutton keema as well as scrambled eggs to add more protein to this dish.  


Tilkut, a quintessential sweet from Bihari cuisine, holds a significant place in festive celebrations and has also won the GI Tag recently. It is made by blending sesame seeds, jaggery, and sometimes grated coconut into a thick mixture, which is then shaped into small balls or bars. These delectable treats offer a unique combination of nutty and sweet flavors, symbolizing joy and prosperity during Makar Sankranti festivities.  


Thekua, a beloved Bihari sweet, is especially prepared during festivals and celebrations. These crispy, deep-fried delights are made by kneading wheat flour, ghee, and jaggery into a dough, which is then shaped into intricate patterns or small discs. After frying to a golden hue, Thekua is ready to be relished. Its rich aroma and distinctive sweetness, infused with hints of spices like cardamom and fennel, create an unforgettable taste. Because it stays fresh for days, Thekua is also a treat to travel with. 


You might have tasted this sweet dish across many parts of India, but Bihari Malpua stands out due to its thickness and flavour. These sweet pancakes are made with a batter of flour, milk, and sugar, then deep-fried until golden and crispy. The warm malpuas are soaked in sugar syrup, infusing them with a delightful sweetness. Garnished with chopped nuts and sometimes served with a drizzle of rabri, Malpua offers a divine culinary experience, captivating taste buds with its richness and festive indulgence.