The region of Bihar is a key region to understand the cuisine of East India at large. Sharing borders with Uttar Pradesh and Bengal, Bihar’s wide landscape plays a huge role in shaping the state’s cuisine. Mustard oil, is the preferred oil to cook both meat and veggies. Immense emphasis is laid on local crops, herbs and produce. The preparations are simple, rustic and rooted. You do not find a lot of expensive nuts and dry fruits in most preparations, but sharp accents and flavours make the cuisine unqiue. Here are our most favourite Bihari snacks of all times.
Maida balls stuffed with wheat and sattu, cooked with ghee, Litti looks a lot like Baati of Rajasthan. Litti is incomplete without 'Chokha', a smoky mixed veg delicacy made with roasted eggplants, potatoes and chillies. Chokha is of dry consistency, and just ideal for a light meal.
While Bihari kababs are mostly nade of mutton and beef, but they can also be made with chicken. They look a lot like Seekh Kabab, but a loaded marinade and mustard oil, give these kabab a lovely Bihari touch.
A light porrdige made with yogurt and rice flakes (chiwda). It is a popular breakfast item and is also relished on Makar Sankranti. It helps keep your tummy light and cool, while satiating you to bits.
Pithas are dumplings made wif rice flour batter, filled with sweet dal filling. A Sankranti special delight again.
Jhal Muri, is a quick snack made with puffed rice, chillies, mustard oil and onion. Jhal means 'spicy' in Bengali, so try this only if you are proud of your spice tolerance.