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As Bihar gears up for the Assembly Elections of 2025, the air buzzes with rallies, slogans and promises. But in between the rush, there is an entire other side of the state that deserves equal attention—the food. The sizzle of mustard oil, the aroma of roasted sattu, and the slow boiling of daal have described the culinary culture of Bihar for centuries. Bihari food is not only eaten, but it is lived, shared, and celebrated in every bite. From the comfort taste of litti chokha, to the golden texture of thekua during the Chhath, every dish holds a story of simplicity and energy.
So, while the leaders present their manifestos, you can fill up the plate of nostalgia and comfort. Here is a flavourful campaign of your own - five loved Bihari recipes that grab the heart, heritage, and tantalising taste of Bihar.
Litti Chokha
A soul food for every Bihari, litti is a dough ball stuffed with a filling prepared from roasted sattu, ajwain seeds, and some mild spices. Baked or traditionally roasted on charcoal, it is dipped in ghee and served with chokha, which is prepared by blending smoky mashed brinjal, tomato and boiled potato combined with mustard oil, chillies and spices. Litti Chokha has an earthy flavour that reflects Bihar's culture. It is an ideal meal for both celebrations and when you wish to eat something comforting.
Chana Ghugni
A street-side favourite across the state of Bihar, chana ghugni is prepared with boiled kala chana cooked in mustard oil, onions, garlic, tomatoes, and some mild spices. Every bite delivers tangy, spicy, and smoky flavour that soothes both the soul as well as body. Typically a street snack, it can be enjoyed as a wholesome meal when paired with rice or pooris. Often garnished with chopped onions, coriander, and a squeeze of lemon, ghugni delivers a comforting warmth which is perfect for days when you want to do minimal effort and want to get maximum taste.
Dal Pithi
Also fondly known as ‘dal ki dulhan’, dal pithi is Bihar’s answer to satisfying one-pot comfort food. To make this, small wheat flour dumplings are shaped by hand and boiled directly in a pot of slow-cooked toor dal, which allows them to absorb every bit of the spicy, garlicky flavour. The result is a hearty dish with a smooth texture and rural fragrance that feels like a warm hug in a bowl. Finished with a spoonful of ghee and a cumin seeds tadka, dal pithi is a wholesome, nourishing dish representing the true meaning of simplicity meeting satisfaction.
Thekua
Talk of Bihar and thekua is the first thing that comes to mind. Sweet, golden brown biscuit, thekua is a festive treat prepared by blending wheat flour, jaggery, coconut, ghee and some fennel seeds. Particularly prepared during the occasion of Chhath Puja, it has a long shelf life and a caramelised, crunchy taste that makes you want another bite of it. With every bite, you feel warmth, tradition and that rural sweetness only Bihari homes can deliver. It is more than a dessert; it is a story of culture delivered in edible form.
Balushahi
Hailing from the Rajauli region of Bihar, balushahi is a crispy, syrup-soaked sweet which is soft and flaky from inside and crispy from outside, delivering a melt-in-the-mouth experience. Prepared with ghee-rich maida dough, fried slowly over a low flame, and then soaked in cardamom-scented sugar syrup, it captures festivity, luxury, and the unmistakable aroma of a Bihari kitchen all in one. The secret is in the slow frying, which gives balushahi its soft layers and signature crispiness, making it a classic treat for every celebration.
