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Food Habits of BIHAR

IntroductionBihari cuisine is eaten mainly inBihar,Jharkhand, EasternUttar Pradesh,Bangladesh,Nepal,Mauritius,Fiji, some cities ofPakistan,Guyana, andTrinidad and Tobagoas these are they places whereBiharipeople are present. Bihari cuisine is predominantly vegetarianbecause traditional Bihar society influenced byBuddhistandHinduvalues of non-violence did not eat eggs, chicken, fish and other animal products. However there is also a tradition of meat-eating andfishdishes are especially common due to the number of rivers inBiharsuch as theSone, Gandakand theGanges. There are also numerous Bihari meat dishes withchickenandmuttonbeing the most common.

Dairy products are consumed frequently throughout the year, with common foods includingyogurtknown asdahiand alsobuttermilkknown asmattha, ghee,lassiandbutter. The cuisine ofBiharis similar to a great extent toNorth Indian cuisinebut has an influence from other East Indian Cuisine (for example like Bengali cuisine, Mustard oil is used in cooking). It is highly seasonal, with watery foods such aswatermelonand Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds, poppy seeds in the winter months.

A regular meal in Bihar consists of minimum two types of vegetables, with one of them being green leafy vegetable.Most Biharis start their day with Sattu drink which is a high energy drink.

They restrain themselves from non-vegetarian food during Shravan month.

The Biharis offer part of their food to their deity before starting the meal.

In Bihar offering meet to the guest is considered as a sacred task.

Some dishes whichBiharis famous for, includeSattu Paratha, which areparathasstuffed with fried chickpea flour,Chokha(spicy mashed potatoes),FishcurryandBihari Kebab, Postaa-dana ka halwa.

Bihari thali

As the seasons change so does the Bihari thali. The constants arerice,roti,achar,chatni,dalsand milk products with some variation.People use bothvegetable oilormustard oilZeeraorpanchforan(literally "five seeds", namely saunf, sarson, methi, ajwain and mangraeel (Kalaunji) for "chhounkna"/"Tadka"(tempering) of some vegetables.There is a lot of light frying, calledbhoonjnaa, in Bihari food.

One of the most remarkable thing about this cuisine is "smoked food". It refers to using smoked red chilly to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing kadam (a common fruit sweet sour in taste, technical name Anthocephalus morindaefolia) chutney.

Health BenefitsIncludes a variety of vegetables in the diet making food healthy and nutritious.

Dals of various types, rich in protein are used in most dishes.

Dairy products like milk and buttermilk along with other seasonal beverages help to keep the body cool during summers.

Traditional cuisine

Kadhi Bari- fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes well over plain rice.

Khichdi- Mix of Rice, Dal and several Vegetables; steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up withghee.

Ghugni- It is a preparation made of grams soaked (either lightly/overnight)in water and then sauted in mustard oil .

Pittha- It is something likemomos. It could be either salty or sweet. It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Dallentil paste, or Poppy seeds &Gur(Jaggey). and then steamed in water/ milk (allowed to thicken).

Choora - Beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions.

Sattu- Powdered baked gram, a high energy giving food usually mixed with water or with milk. Sometimes, sattu mixed with spices is used to prepare stuffed 'chapattis', locally called as 'makuni roti'.

Dhuska- A deep fried item prepared from a mixture of powdered rice and ghee but is salted.

Litti - Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep fried with oil. Best accompanied with Ghee, Curd and Chokha and baigan bharta.

Vegetarian cuisine

Saag PalakBathuaMooliSarsonRed spinachChanna

Kofta

Bharwan karela

Veg-Korma- Subziyon ka Panchranga

Shaahi paneer

Bharwan patalOther vegetable preparations

Non-vegetarian cuisine

Forms ofkebabs,muttonpreparations and dishes prepared from variousfowl and birds have a distinctive flavor.Biharisare quite famous for theirBihari Kebabs, a typical Bihari non-vegetarian dish. This dish was traditionally made from mutton and is eaten withroti,parathaor boiledrice. Recently, in fast food restaurants, these Kebabsare also sold as BihariKebab Rolls, which are essentially kebabs wrapped up in aparatha.

Chicken tandooriShaahi Jhinga MasaledaarJhor Waali Machhli gravy is made in mustard paste

Prawns- fried with garlic paste, turmeric and salt

Mutton Biryani

Bihari KebabsSome Specific Non-Vegetarian foods

Chicken curry

Fish

Breads

Satuwa Paratha

Aalu Paratha

Pyaz paratha

Makai ke roti

Dal puri

Chawal ki roti

Appetizers

ChaatGolgappaChatniJhal MurhiDahi vadaPakoraRaitaTaruaKachauri

Tarua/Bachka

Baingan bhaja

Jhal Muri

Dahi vada

Sweets

There is large variety of sweet delicacies. Sweets of Bihar are mostly dry.

Khaja- This may be compared to patties, with a difference that this is generally sweet, sometimes found in a salty form and has no fillings.

Tilkut- This is made of sesame seed and is available only in winters. A thick hard base of sugar of the size of a tennis ball is rolled in copious amount of sesame seed and then hammered to roll out in round shape. The more the seed, the softer, better and amorphous it is.

Malpua

Rabri/BasundiKhajur

Thekua

Kheer- A special form of kheer calledRasiais prepared during theChhathfestival

Laktho-besan, gur & ghee

Churma

BalushahiSWEETS

Parwal ki Mithai- It is made of pointed gourd (botanical name-Trichosanthes dioica). The fruit is scrapped to remove the skin,sliced longitudinally, deseeded and boiled to make it tender and then filled withKhoyya- a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools off.

Khurma - found only in southwest bihar.

Anarasa

SWEETS

Lai

Makhane ka kheer

Til ke laddooSWEETS

Pirikya- Made from flour and khoya etc.Postaa-dana kaa Halwa-a sweet pudding made of poppy seeds soaked overnight in water and then ground to a paste and sauted inghee(clarified butter)in a wok. This is generally prepared in winter season.

Khurchan- This made of layers of scrapped condensed milk. Available in Patna city (old town).

SWEETS

Beverages

Aam ka panna

Aam ka sherbat

Bael ka sherbat

Sattu ka drink

Lassi

Preservation Products

Achar and Chutneys

Aam ka acharAam ka kuchchaKhatmitthiOnion pickleJackfruit pickle

Til ka chutneyLal mirch achar

Lemon pickle

Amla ka murabba

Sabudana pappad

Potato chips

Adaudi

Murabba

Kumrauriamawat

Festival foods

Makar Sankranti

Holi

Diwali

CHHATH

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