Ajay Kumar at 05:17, 29 August 2023

2023-08-29T05:17:14Z

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{{Short description|Culinary tradition}}
{{Culture of Bihar}}
{{Indian cuisine}}
'''Bihari cuisine''' is eaten mainly in the eastern [[India]]n state of [[Bihar]], as well as in the places where people originating from the state of Bihar have settled: [[Jharkhand]], Eastern [[Uttar Pradesh]], [[Bangladesh]], [[Nepal]], [[Mauritius]], [[South Africa]], [[Fiji]], some cities of [[Pakistan]], [[Guyana]], [[Trinidad and Tobago]], [[Suriname]], [[Jamaica]], and the [[Caribbean]]. Bihari cuisine includes [[Angika cuisine]] , [[Bhojpuri cuisine]],<ref>{{cite web |author=Bhatt |first=Neha |date=9 March 2018 |title=Beyond 'litti chokha' |url=https://www.livemint.com/Leisure/T2LN0oswYWv9S6ihKUjePP/Beyond-litti-chokha.html |website=mint lounge |publisher=LiveMint.com}}</ref> [[Maithil cuisine]] and [[Magahi cuisine]].

The cuisine of [[Bihar]] is largely similar to [[North indian cuisine]] and [[East India|East Indian]] cuisines. It is highly seasonal; watery foods such as [[watermelon]] and [[Sharbat (beverage)|sharbat]] made from the pulp of the [[Aegle marmelos|wood-apple fruit]] are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months.

Bihari cuisine include ''[[Litti (cuisine)|litti chokha]]'',<ref>{{Cite web|url=https://www.vegrecipesofindia.com/litti-chokha-recipe/|title=Litti chokha recipe | litti recipe|date=26 September 2016}}</ref> a baked salted wheat-flour cake filled with ''[[sattu]]'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'',<ref>{{Cite web|url=https://www.cookwithmanali.com/baingan-bharta/|title = Baingan Bharta - Roasted Eggplant Mash|date = 22 August 2018}}</ref> made of roasted eggplant (''brinjal'') and tomatoes.<ref name="HughesMookherjee2001">{{cite book|last1=Hughes|first1=Martin|url=https://books.google.com/books?id=XWXGIQG5fMMC&pg=PA176|title=World Food India|last2=Mookherjee|first2=Sheema|last3=Delacy|first3=Richard|publisher=Lonely Planet|year=2001|isbn=978-1-86450-328-9|page=176}}</ref><ref name="Laveesh2009">{{cite book|last=Laveesh|first=Bhandari|url=https://books.google.com/books?id=7YHPlq9YG9QC&pg=PT30|title=Indian States at a Glance 2008–09: Performance, Facts And Figures – Bihar|publisher=Pearson Education India|year=2009|isbn=978-81-317-2333-3|page=30}}</ref> [[Dairy]] products are consumed frequently throughout the year, including [[dahi (curd)|dahi]] ([[yogurt]]), spiced [[buttermilk]] (known as [[mattha]]), [[ghee]], [[lassi]] and [[butter]].

There are numerous Bihari meat dishes, with [[chicken]] and [[mutton]] being the most common. [[Fish]] dishes are especially common in the [[Mithila (region)|Mithila region]] of North Bihar due to the number of rivers, such as the [[Sone]], [[Gandak]], [[Ganges]] and [[Koshi river|Koshi]]. Among meat dishes, meat ''saalan''<ref>{{Cite web|url=https://m.recipes.timesofindia.com/us/recipes/mirch-ka-saalan-by-pankaj-bhadouria/rs52397796.cms|title=Mirch Ka Saalan recipe by Pankaj Bhadouria on Times Food}}</ref> is a popular dish made of mutton or goat curry with cubed potatoes in ''[[garam masala]]''. ''Dalpuri'' is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses.<ref>{{Cite web|url=https://m.recipes.timesofindia.com/us/recipes/dal-puri/rs55051886.cms|title=Dal Puri Recipe: How to make Dal Puri Recipe at Home | Homemade Dal Puri Recipe - Times Food}}</ref>

''[[Malpua]]'' is a popular sweet dish of Bihar, prepared by a mixture of ''[[Maida (flour)|maida]]'', milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is ''[[balushahi]]'', which is prepared by a specially treated combination of ''maida'' and sugar along with ''ghee'', and the other worldwide famous sweet, ''[[khaja]]'' is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. [[Silao, Nalanda|Silao]] near [[Nalanda]] is famous for its production. During the festival of [[Chhath]], ''[[thekua]]'', a sweet dish made of ''ghee'', [[jaggery]], and whole-meal flour, flavoured with [[aniseed]], is made.<ref name="HughesMookherjee2001" />
*

== Bihari thali ==
As the seasons change so does the Bihari [[thali]], every 3–4 months. The constants are [[rice]], [[roti]], [[Indian pickle#Names|achar]], [[Chutney|chatni]], [[dal]]s and milk products, with some variation.

For the frying and [[tempering (spices)|tempering]] (''chhounkna'' / ''tadka'') of certain vegetable dishes, Bihari cuisine makes use of [[vegetable oil]] or [[mustard oil]] and ''[[panch phoron]]'' — literally the "five spices": [[fennel|fennel seed]] (''saunf''), [[mustard seed|black mustard seed]] ({{transl|hi|sarson}}), [[fenugreek|fenugreek seed]] ({{transl|hi|methi}}), [[cumin|cumin seed]] ({{transl|hi|jeera}}) and [[Nigella sativa|nigella seed]] ({{transl|hi|kalonji}} or {{transl|hi|mangraeel}}). There is a lot of light frying ({{transl|hi|bhoonjnaa}}) in Bihari cuisine.

One remarkable tradition is "smoked food", referring to the use of smoked red chilli to infuse a strong aroma in food. Smoked chilli is used in preparing ''chokhaa'', i.e. mashed [[brinjal]]s / potatoes / tomatoes, either single or combined. Smoked chilli is also used in preparing kadam chutney (the [[Anthocephalus morindifolius|kadam]] is a common fruit that is sweet-sour in taste).

==Traditional cuisine==
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* [[Kadhi bari]]<ref>{{cite web|url=http://www.bawarchi.com/bihar/bihari54.html |title=Bihari Cuisine by Mohita Prasad: Kadhi-Bari |publisher=Bawarchi.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20070820145811/http://www.bawarchi.com/bihar/bihari54.html |archive-date=2007-08-20 }}</ref> - These fried soft dumplings made of besan ([[gram flour]]) are cooked in a spicy gravy of yogurt and besan. They go well with plain rice.

* [[Khichdi]]<ref>{{cite web|url=http://www.bawarchi.com/bihar/bihari57.html |title=Bihari Cuisine by Mohita Prasad: 'Chaar Yaar' Wali Khichdi (Chaar Yaar: Four Friends) |publisher=Bawarchi.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20080920143653/http://www.bawarchi.com/bihar/bihari57.html |archive-date=2008-09-20 }}</ref> - A 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 with [[ghee]].

* [[Ghugni]] - A preparation made of black grams soaked (either lightly or overnight) in water and then sautéed in mustard oil in a wok. All kinds of [[garam masala]] made as paste on a sil is used for flavouring; chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and ''bhunjana'', water is added to the mix for gravy as desired.

* [[Pitha|Pittha]] - A sort of dumpling that can be either salty or sweet. It is a semi-circular or ball-shaped preparation whose crust is made of soft rice flour and filled with preparations made of ''channa daal'' lentil paste, or poppy seeds and ''gur'' ([[jaggery]]), then steamed in water or milk and allowed to thicken.
* [[Sattu]] - Powdered baked gram, an energy-giving food usually mixed with water or milk. Sometimes, sattu mixed with spices is used to prepare stuffed {{transl|hi|chapattis}}, locally known as {{transl|hi|makuni roti}}.
* [[Dhooska|Dhuska]] - A deep-fried item prepared from a mixture of powdered rice and ghee, and salted.
* [[Litti (cuisine)|Litti]] - Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, and coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep-fried with oil. Best accompanied with ghee, curd and [[Baingan bharta|baigan chokha]] or [[Alu Bharta|aloo chokha]].

== Regional ==
{{Main|Angika cuisine|Bhojpuri cuisine|Maithil cuisine|Magahi cuisine}}
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*[[Angika cuisine]] predominantly consumed in the [[Anga (region)|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]].<ref>{{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}}</ref>

* [[Bhojpuri cuisine]] is a style of food preparation common amongst the [[Bhojpuri people]] who reside in the [[Bhojpuri region]] of [[India]] and [[Nepal]]. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the [[rural]] folk expend many calories in the fields.
* [[Maithil cuisine]] also known as '''Mithila cuisine''', is a part of [[Indian cuisine|Indian]] and [[Nepalese cuisine]].<ref>{{Cite book|url=https://www.worldcat.org/oclc/299081992|title=People of India. Bihar, including Jharkhand|date=2008|publisher=Anthropological Survey of India|isbn=978-81-7046-302-3|location=Calcutta|pages=XXIX|oclc=299081992}}</ref> It is the traditional cooking style of [[Maithils]] residing in the [[Mithila (region)|Mithila region]] of India and Nepal.<ref>{{Cite web|title=प्रधानमन्त्री ओलीलाई जनकपुरमा 'मिथिला भोजन'ले स्वागत गरिने|trans-title=Prime minister Oli will be welcomed in Janakpur by Mithila cuisine|url=http://www.nepalsamaya.com/news/3373|access-date=2020-05-19|website=Nepal Samaya|language=ne}}</ref> Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles.<ref>{{Cite book|last=Jha, Shailendra Mohan, 1929-|url=https://www.worldcat.org/oclc/43122155|title=Hari Mohan Jha|date=1994|publisher=Sahitya Akademi|isbn=81-7201-652-2|location=New Delhi|pages=18|oclc=43122155}}</ref> The cuisine is categorized by types of food for various events, from banquets, to weddings and parties, festival foods, and travel foods.<ref>{{Cite web|author=Sweksha Karna|title=Doing street food right in Janakpur|url=https://kathmandupost.com/food/2019/10/11/doing-street-food-right-in-janakpur|access-date=2020-05-19|website=kathmandupost.com|language=English}}</ref><ref>{{Cite web|title=पर्वपिच्छे फरक स्वाद|trans-title=Different taste in different festivals|url=https://ekantipur.com/entertainment/2019/04/17/155547194004421510.html|access-date=2020-05-19|website=ekantipur.com|language=ne}}</ref>
* [[Magahi cuisine]]. ({{lang-hi|मगही खाना}}) is a style of food preparation common amongst the [[Magahi people|Magahis]] living in [[Magadh|Magadh region]] of [[Bihar]], [[India]]. The food is tailor-made for Magadhi lifestyle. Magahi people take pride in celebrating various festivals and religious rites with food; as a result, their food resembles the delicacies offered to deities.

== Appetizers ==
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* [[Chaat]]
* [[Panipuri|Puchka]]/Ghup Chup/Pani Puri
* [[Chatni]]<ref>{{cite web|title=Bihari Cuisine by Mohita Prasad: Chatni|url=http://www.bawarchi.com/bihar/chatni.html|url-status=dead|archive-url=https://web.archive.org/web/20071013051420/http://bawarchi.com/bihar/chatni.html|archive-date=2007-10-13|access-date=2012-10-18|publisher=Bawarchi.com}}</ref>
* Jhal murhi
* Dahi bada
* [[Pakora]]
* [[Raita]]
* Tarua
* Kachauri
* Kachri

*

==Breads==
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* [[Paratha|Parauntha]]<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=18&catID=13 |title=Aaloo Ka Paratha recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133131/http://www.bhojpuria.com/cook/cat_detail.php?recID=18&catID=13 |archive-date=2012-02-18 }}</ref>
** [[Potato paratha|Aalu parauntha]]
** Sattu paratha
** Piyaz parauntha
** Posta-dana kaa paratha - filling of a paste made of poppy seeds soaked overnight in water and then ground with spices, particularly red chilli.
* Dal puri<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=19&catID=13 |title=Dal-puri (to be served with Kheer) |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133135/http://www.bhojpuria.com/cook/cat_detail.php?recID=19&catID=13 |archive-date=2012-02-18 }}</ref>
* Makuni
* [[Makki ki roti|Makai ke roti]]
* [[Naan]]
* Dosti Poori
*Phuka
*Tandoori Roti

== Vegetarian cuisine ==
Bihari cuisine is closer to Bengali cuisine with lesser Central Asian influence. Most dishes are steamed with a [[Tempering_(spices)|''chaunk'' of spices]]. Turmeric is usually added to every preparation. Dishes using garam masala are less common.
* Nenua: Sponge Gourd steamed with a ''chaunk'' of Methi (fenugreek seeds) and mirchi (green/red chilli). ''Chana'' or ''chana dal'' is usually added as well.
* Lauki: Bottle Grourd steamed with a ''chaunk'' of jeera (cumin seeds) and mirchi (green chili), or [[Panch phoron|''panchphoran'']]. ''Chana dal'' is usually added as well.
* Aravi in Sarson Masala
* Alu-Baigan: Potato and Brinjal steamed with a ''chaunk'' of [[Panch phoron|''panchphoran'']]. Other season vegetables like ''lauki'' / ''matar'' / beans / ''palak'' /tomatoes may also be added.
* [[Kofta]]<ref>{{cite web|title=Bihari Cuisine by Mohita Prasad: Koftas|url=http://www.bawarchi.com/bihar/koftas.html|url-status=dead|archive-url=https://web.archive.org/web/20080609125935/http://www.bawarchi.com/bihar/koftas.html|archive-date=2008-06-09|access-date=2012-10-18|publisher=Bawarchi.com}}</ref>
* Bharwan karela<ref>{{cite web|title=Bihari Cuisine by Mohita Prasad: Bharwan Karela|url=http://www.bawarchi.com/bihar/bihari108.html|url-status=dead|archive-url=https://web.archive.org/web/20080918053208/http://www.bawarchi.com/bihar/bihari108.html|archive-date=2008-09-18|access-date=2012-10-18|publisher=Bawarchi.com}}</ref>
* Vegetarian [[korma]] - Subziyon ka Panchranga Korma
* [[Paalak paneer]]
* [[Shaahi paneer]]

=== [[Saag|Saags]] ===
{{div col|colwidth=20em}}
* Kalmi saag
* Munga saag
*Koira Saag
* Gandhari saag
* Koinar saag
* Chakod saag
* Sarla saag
* Chench saag
* Chimti saag
* Katai saag
* Dhhahdhhaa saag
* Golgola saag
* Khesaari saag (''[[Lathyrus sativus]]'')
* Poi saag (''[[Basella alba]]'')
* Palak saag ([[Spinach]])
* Bathua saag (''[[Chenopodium album]]'')
* Methi saag ([[Fenugreek]]){{div col end}}
<ref>{{cite web|title=Bihari Cuisine by Mohita Prasad: Saag Dishes|url=http://www.bawarchi.com/bihar/saag.html|url-status=dead|archive-url=https://web.archive.org/web/20071013051514/http://bawarchi.com/bihar/saag.html|archive-date=2007-10-13|access-date=2012-10-18|publisher=Bawarchi.com}}</ref>

== Non-vegetarian cuisine ==
[[File:Bihari Kabab.JPG|thumb|200px|{{center|[[Bihari kebab]]}}]]
The distinctive [[Bihari people|Bihari]] flavour of non-vegetarian cooking finds mention in the memoirs of Maulana [[Abul Kalam Azad]], who found it quite tasty. Forms of [[kebabs]], [[mutton]] preparations and dishes prepared from various [[fowl]] and birds have a distinctive flavor. [[Bihari people|Bihari]]s are quite famous for their Bihari kebabs, another typical Bihari non-vegetarian dish.<ref>{{cite web|author=Bisma Tirmizi|date=September 25, 2015|title=Food Stories: Bihari Kabab|url=https://images.dawn.com/news/1173911|publisher=Dawn Images}}</ref> This dish was traditionally made from mutton and is eaten with [[roti]], [[paratha]] or boiled [[rice]]. The region of [[Champaran]] is famous for a grilled mutton dish called ''taash''. Recently, in fast food restaurants, Bihari kebabs are also sold as Bihari kebab rolls, which are essentially kebabs wrapped up in a [[paratha]].

* [[Champaran meat]]
* [[Prawns]]<ref>{{cite web|title=Bihari Cuisine by Mohita Prasad: Prawn Fish Dishes|url=http://www.bawarchi.com/bihar/prawn.html|url-status=dead|archive-url=https://web.archive.org/web/20071013051503/http://bawarchi.com/bihar/prawn.html|archive-date=2007-10-13|access-date=2012-10-18|publisher=Bawarchi.com}}</ref>
* [[Biryani|Mutton biryani]]
* [[Bihari kebab]]
* [[Chicken tandoori]]

==Snacks==
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* [[Beaten rice|Churra]] - 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.
* [[Bhurta|Chokha]] - Pulsed and mashed vegetables with mustard oil and spices.
* Bajka<ref>{{cite web |url=http://www.bawarchi.com/bihar/bajka.html |title=Bihari Cuisine by Mohita Prasad: Bajka (Pakoras) Dishes |publisher=Bawarchi.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20071013051244/http://bawarchi.com/bihar/bajka.html |archive-date=2007-10-13 }}</ref>
* [[Bhurta]]<ref>{{cite web|url=http://www.bawarchi.com/bihar/bharta.html |title=Bihari Cuisine by Mohita Prasad: Bharta Dishes |publisher=Bawarchi.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20071013051248/http://bawarchi.com/bihar/bharta.html |archive-date=2007-10-13 }}</ref>
* Bhunjia - Sautéed vegetables cooked in spices, usually containing potatoes. Has no gravy and usually goes well with rice and lentils or chapatti.
* [[Samosa|Singhada]]
* [[Kachori]]
* Singhada chaat - Basically singhada, sweet chutney, curd, savoury mixtures with chura, onion and other garnishing ingredients.
*[[Chaat|Pappdi Chat]]- Common in every home
* [[Bhuja|Bhunja]] - Commonly eaten in the evening.
*'Dal Pitthi' is a Bihari dish eaten mostly during breakfast or in the evening with chai. Dal in Hindi means legumes and pitthi means dumplings made of whole wheat

== Sweets==
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There is a large variety of traditional sweet delicacies in Bihar. Unlike Oriya and Bengali sweets, which are soaked in syrups made of sugar and are therefore wet, Bihar's sweets are mostly dry.
* [[Khaja]] - This may be compared to the Greek [[baklava]]. Famous ones are from [[Silao Nalanda|Silao]], [[Nalanda district|Nalanda]] and Pipra, [[Supaul district|Supaul]].<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=41&catID=25 |title=Khaja recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133139/http://www.bhojpuria.com/cook/cat_detail.php?recID=41&catID=25 |archive-date=2012-02-18 }}</ref>
*[[Chhena]] - similar to [[rasgulla]]
* [[Tilkut]] (Til Burfi) - Made of sesame seed and is available only in the winter. A thick hard base of sugar the size of a tennis ball is rolled in copious amounts of sesame seed and then hammered to roll it out in a round shape. Though available all over the state, the one from [[Gaya, India|Gaya]] is famous.<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=40&catID=25 |title=Til Burfi recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133143/http://www.bhojpuria.com/cook/cat_detail.php?recID=40&catID=25 |archive-date=2012-02-18 }}</ref>
* [[Malpua]]<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=23&catID=25 |title=Maal Pua recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133152/http://www.bhojpuria.com/cook/cat_detail.php?recID=23&catID=25 |archive-date=2012-02-18 }}</ref>
* [[Rabri]]
* [[Kheer]]<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=22&catID=25 |title=Kheer recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133158/http://www.bhojpuria.com/cook/cat_detail.php?recID=22&catID=25 |archive-date=2012-02-18 }}</ref> - A special form of kheer called ''Rasia'' is prepared during the [[Chhath]] festival.<ref>{{cite web |url=http://www.4to40.com/recipes/index.asp?p=Rasia&city=Patna |title=Patna Rasia Recipe |publisher=4to40.com |date=2010-11-11 |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120316203453/http://www.4to40.com/recipes/index.asp?p=Rasia&city=Patna |archive-date=2012-03-16 }}</ref>
* [[Thekua]]<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=21&catID=25 |title=Thekua recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133201/http://www.bhojpuria.com/cook/cat_detail.php?recID=21&catID=25 |archive-date=2012-02-18 }}</ref>
* [[Khajur]]<ref>{{cite web |url=http://www.bhojpuria.com/cook/cat_detail.php?recID=20&catID=25 |title=Khajur recipe |publisher=Bhojpuria.com |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120218133233/http://www.bhojpuria.com/cook/cat_detail.php?recID=20&catID=25 |archive-date=2012-02-18 }}</ref>
* Laktho
* [[Churma]]
* [[Balushahi]] - Famous one is from [[Harnaut]], NathNagar (Bhagalpur)
* [[Anarsa|Anarasa]] - A traditional [[Maithil cuisine|cuisine]] of [[Mithila (region)|Mithila]]<ref>{{cite web |url=http://www.angelfire.com/home/mithila/maithilcusine.htm |title=Maithil Cuisine |access-date=2017-08-04 |url-status=live |archive-url=https://web.archive.org/web/20170715122410/http://www.angelfire.com/home/mithila/maithilcusine.htm |archive-date=2017-07-15 }}</ref>
* [[Motichoor ka Ladoo]] - Famous one is from [[Maner]]
* Khabauni
* [[Gulab jamun]]
* [[Kala jamun]] - Munger, Bhagalpur and Banka Districts are known for Kala Jamun.
* [[Pantua]] - Same as kala jamun but the shape is elongated.
* [[Peda]] - Famous one is from [[Kesaria]]
* Khurma - Found only in southwest [[Bihar]]
* Parwal ki mithai - 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 with {{transl|hi|khoyya}}, 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.
* Khubi ka lai - Famous one is from [[Barh]]
* Belgrami
* Padokkia
* [[Murki]] - Famous one is from Koelwar
* [[Gujia|Pirikya/gujiya]] - Made from flour and khoya, etc. It is a flaky pastry filled with sweet khoya and dry fruits stuffing. Khoya or Mawa is evaporated/condensed milk solids. It is famous in Basopatti and villages nearby.
* [[Khurchan]] - This is made of layers of scrapped condensed milk. Available in Patna city (old town).
* Postaa-dana kaa Halwa - A sweet pudding made of poppy seeds soaked overnight in water and then ground to a paste and sautéed in ''ghee'' (clarified butter) in a wok. This is generally prepared in the winter season.
* Kasar - A dry sweet prepared of coarsely ground rice during the [[Chhath]] festival.<ref>{{cite web |url=http://www.4to40.com/recipes/index.asp?p=Kasar&c=Main_Dish&sc=Chhath |title=Kasar Recipe for Chhath Festival |publisher=4to40.com |date=2010-11-11 |access-date=2012-10-18 |url-status=dead |archive-url=https://web.archive.org/web/20120316203743/http://www.4to40.com/recipes/index.asp?p=Kasar&c=Main_Dish&sc=Chhath |archive-date=2012-03-16 }}</ref>
* Lai - There are several varieties of lai available in Bihar, including lai from Gaya. The main component of this lai is ram dana seeds. These ram danas are processed and mixed with khoya and sugar to create a disk-shaped sweet.<ref>{{cite web |url=http://www.banglalive.com/Feature/Detail/9368/where-history-and-fairy-tale-meet-the-ruthless-reality |title=Where History & Fairy Tale Meet the Ruthless Reality |access-date=2014-11-19 |url-status=dead |archive-url=https://web.archive.org/web/20141117082311/http://www.banglalive.com/Feature/Detail/9368/where-history-and-fairy-tale-meet-the-ruthless-reality |archive-date=2014-11-17 }}</ref>
* Dangra ka Tilkut - Made of sesame seed and available only in the winter. A thick hard base of {{transl|hi|gur/mittah}}) the size of a tennis ball is rolled in copious amounts of sesame seed and then hammered to roll it out in a round shape. Though available all over the state, the one from Dangra village in Gaya is famous.
* Paan peda - The famous one is from Mohiuddin Nagar, Madudabad, Kalyanpur Basti area. It is a heart-shaped [[peda]] with a completely different taste from the common peda available in the market.
* Gaja - A sweet which is cubical in form and made out of maida.<ref>{{cite web |url=http://www.biharandjharkhand.com/recipe/radha_gaja.htm |title=Gaja |access-date=2013-04-15 |url-status=live |archive-url=https://web.archive.org/web/20130530064933/http://www.biharandjharkhand.com/recipe/radha_gaja.htm |archive-date=2013-05-30 }}</ref>
* Makhana kheer - Kheer made with makhana which is known as fox nut (lotus flower seed); it has medicinal and health benefits and it is not very sweet.

==See also==
*[[Bengali cuisine]]
*[[Bhojpuri cuisine]]
*[[Jharkhandi cuisine]]
*[[Maithil cuisine]]
*[[North Indian cuisine]]
*[[Indian cuisine]]

==References==
{{Reflist|30em}}

{{cuisines}}
{{Cuisine of India}}

[[Category:Bihari cuisine| ]]
[[Category:Culture of Bihar|Cuisine]]
[[Category:Indian cuisine by state or union territory]]
[[Category:Vegetarian dishes of India]]

Bihari cuisine - Revision history

Ajay Kumar at 05:17, 29 August 2023