Two of Bihar’s most popular dishes are the Litti Chokha (baked whole wheat dough balls filled with spiced roasted gram flour, served with a side of mashed vegetables like eggplant, potatoes, and tomatoes, known as chokha) and the Champaran Mutton (slow-cooked mutton Bihari cuisine is characterised by its simplicity and reliance on locally available ingredients, making it both nutritious and flavourful.
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The influence of various cultures over the centuries has left its mark on Bihari cuisine. Its proximity to Nepal and Bengal has introduced unique culinary elements, creating a diverse food culture. The cuisine is also heavily influenced by the region's agricultural practices. Rice, wheat, lentils, and a variety of seasonal vegetables form the staples and mustard oil is commonly used, imparting a distinct flavour to many dishes. The cuisine uses a wide range of spices, such as cumin, coriander, mustard seeds, and turmeric, which are skillfully used to enhance the taste of various preparations.
Street food plays a significant role in Bihari culinary culture, offering a variety of snacks that are enjoyed throughout the day. Popular items include spicy and tangy chaat, savoury fritters, and crispy snacks. Street vendors serve up an array of treats such as spicy potato patties, lentil-based snacks, and crispy rice-based dishes accompanied by tangy chutneys. Here’s a list of vegetarian dishes and snacks to bookmark for your visit to Bihar.
Dal Pitha
Dal pitha is a traditional Bihari delicacy. These are dumplings, made from rice flour dough stuffed with spiced lentil filling. This dish is similar to modak or gujiya but is savoury and steamed or boiled rather than fried. The stuffing is typically made from chana dal (Bengal gram) or urad dal (black gram) and seasoned with cumin, mustard seeds, and green chillies. The dish is a balanced combination of carbohydrates and protein and is a popular breakfast or snack option.
Sattu Paratha
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Sattu paratha is a popular Bihari breakfast dish made from whole wheat flour stuffed with sattu, which is roasted gram flour. This hearty flatbread is packed with protein and flavour. The sattu is mixed with onions, garlic, ginger, green chillies, and spices such as ajwain (carom seeds) and mustard oil. The parathas are rolled out and cooked on a tawa and then served with yoghurt, pickles, or chutney.
Pumpkin Curry (Kadu ki Sabzi)
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This simple, everyday curry balances the sweetness of pumpkin with spices. The pumpkin is cooked with mustard seeds, fenugreek seeds, and turmeric, and flavoured with garlic, ginger, and green chilles. The result is a mildly sweet and spicy curry that is both comforting and wholesome. This dish is typically enjoyed with steamed rice or roti and is a staple during the autumn harvest season when pumpkins are abundant.
Chana Ghugni
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Chana ghugni is a popular street food snack in Bihar, made from black chickpeas (kala chana) cooked with onions, tomatoes, and spices is typically served as a standalone snack or with puffed rice (murmura) or flattened rice (poha), making it a satisfying and nutritious option for breakfast or an evening snack.
Kadhi Bari
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Kadhi bari is a classic Bihari dish consisting of gram flour dumplings (bari) simmered in a tangy yoghurt-based gravy (kadhi). The dumplings are made from spiced gram flour batter, which is deep-fried until golden and then soaked in the kadhi. The yoghurt gravy is flavoured with turmeric, asafoetida, and mustard seeds, resulting in a dish that is creamy, tangy, and slightly spicy. Kadhi bari is often served with steamed rice.
Aloo Bhujiya
Aloo bhujiya is a comfort dish Bihari households. It is made by stir-frying thinly sliced potatoes with mustard oil, turmeric, cumin seeds, and green chillies.The potatoes are cooked until they develop a golden-brown crust and served as a side dish with rice and dal or as a filling for parathas.
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Thekua
Although primarily a sweet snack, thekua deserves mention for its cultural significance in Bihari cuisine. Thekua is a deep-fried biscuit-like snack made from whole wheat flour, jaggery, and ghee, often flavoured with cardamom and fennel seeds. It is traditionally prepared during the Chhath Puja festival and is offered as a prasad (sacred offering). Thekua has a crunchy texture and a rich, caramel-like sweetness from the jaggery.