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<p></p> <p><b>New page</b></p><div>{{Orphan|date=August 2023}}<br /> <br /> &#039;&#039;&#039;Angika cuisine&#039;&#039;&#039; predominantly consumed in the [[Anga (region)]], is characterized by the use of mustard oil, fish, and bamboo shoots. The famous Bihari Fish Curry and Sarse Baingan (a mustard preparation of eggplant) are beloved Angika delicacies. Other Angika cuisines are [[Ghugni|Ghugni-Mudi]] , [[Thekua]].&lt;ref&gt;{{Cite journal |title=Bihari Cuisines- 4 regions,4 cuisines |url=https://www.outlookindia.com/art-and-museums/each-dish-is-a-story-in-itself-news-290954 |journal=Arts and Museum |pages=1}}&lt;/ref&gt;<br /> [[File:Bihari Ghoogni.webp|alt=Ghoogni|center|thumb|Bihari Style Ghughni which is served with Mudi]]<br /> [[File:Sarsebaigan.jpg|center|thumb|Sarsebaigan (a unique delicious spicy Angika Cuisine of Mustard and Eggplant)]]<br /> <br /> ==References==<br /> {{Reflist}}<br /> <br /> [[Category:Indian cuisine]]<br /> [[Category:South Asian cuisine]]</div>

Ajay Kumar