Know Less-Explored Bihari Culture Through Its Food Specialties
Updated : May 26, 2021 10:05 IST
Let us take you through a quick journey to the Bihari delicacies.
Bihari cuisine is one of the less-explored styles of cooking in India. The state has not only a variety of scrumptious dishes to tantalize your taste buds but also has a diverse culture. Yes, the entire Bihar doesn’t follow the same rituals and share the same eating habits. In Bihar, three cuisines namely Bhojpuri, Maithili, and Magahi have dominance. And, the major ingredients that are omnipresent in almost every vegetarian dish include mustard oil and dal.
The language and foods of Bihar are similar to that of West Bengal, Uttar Pradesh, Jharkhand, and Nepal. This is probably because of its proximity to these states. A typical Bihari meal consists of dal (pulses), bhaat (cooked rice), vegetables, papad, tarua (deep fried thin slices of vegetables coated with besan or rice batter), and achaar (pickles). Tarua is mostly popular in the Maithili region and it is also known as Phuchka in the Bhojpuri region of Bihar.
Here we take you through a quick journey to the Bihari delicacies.
This is the most famous vegetarian Bihari dish. When eaten with mutton, you will experience a taste that will remain with you for the rest of your life. Yes, we promise you that. Litti is made using a variety of ingredients including wheat flour, sattu (chickpea flour), and a few spices. Sattu mixed with spices is stuffed in a dough ball made of wheat flour. Then, it is roasted over coal and tossed with ghee. Usually, people have litti with chokha, a supporting dish made with a mixture of eggplant, tomatoes, potatoes, and spices.
Ghugni is one of the most simple yet extremely tasty dishes that is eaten with both roti and fried choora (poha). To make ghughni, you need overnight soaked black gram, onion, tomatoes, and a few basic spices like coriander powder, jeera powder, turmeric, garam masala, and salt.
Thekua is usually eaten as prasad. It is prepared to offer to god, especially during Chhath Puja. This sweet snack is also known as ‘Thikari’, or ‘Khajuria’. To make thekua, you need to take a big utensil and mix cardamom powder, rava, desiccated coconut, ghee, and wheat flour in it. Add water to the mixture and create a stiff dough. Make thick discs of the dough and cut them with a cookie-cutter. Now, fry them in hot oil or ghee. Thekua is ready to relish.
This is another popular sweet dish of Bihar. You won’t find khaja anywhere else in India or outside the country. This dessert is made using wheat flour, mawa, and sugar. The crispy khaja is deep-fried in oil.
As mentioned in the beginning, Biharis use dal almost in every dish. Dal peetha can be called a Bihari version of momos. This quintessential dish of Bihar is basically a steamed dal dumpling.