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Bihar Cuisine
Food habit of people reflects the cuisine of that particular place. Bihar Cuisine is not untouched from the food habit of Biharis. The cuisine of Bihar has evolved over centuries under the influence of various cultures and regimes and said to be one of the best cuisines of India.
Lord Buddha being associated with the pious land of Bihar had a significant impact on the state. People are largely vegetarian. Mughals also ruled here and left a great impact on the Bihar style of cooking and the taste of the inhabitants of the state. That's why there are many people who are Non Vegetarian as well.
One of remarkable factors of the Bihari cuisine is that the state has taken forward the best and most suitable aspects of the Mauryan, Gupta, Turk, Afghan and Persian and European style of cooking and also retained a food culture bearing a distinct hallmark of Bihar.
Unlike Bengal, Bihari cuisine offers a large variety of sweet delicacies which are mostly dry. These include 'anarasa', 'belgrami', 'chhena murki', 'motichoor ka ladoa', 'kaala jamun', 'kesaria peda', 'khaaja', 'khurma', 'khubi ka lai', 'Iaktho', 'parwal mithai', 'pua' & 'maalpua', 'thekua', 'perukia', 'murabba', 'raskadam' and 'tilkut'.
Makhana ka Kheer
The one and most popular dish prepared from 'makhana' or Lotus Seed is 'makhana ka kheer'. 'Makhana' is one of the specialties of Mithila and is obtained from the water source. According to an old saying, it is one of those three things which are not found even in heaven, the other two being fish and betel leaf.
This sweet preparation is much different from any other 'kheer' or sweet dish made in other parts of the country. The pudding of 'makhana' in milk is allowed to cool under sky in the nighttime. This is a unique dish which is made in Mithila region of the state and every Maithil, the Mithila region resident, takes pride in its exclusivity.
Thekua
'Thekua', or 'khajur', is one of the traditional sweet items in Bihar's homes. Be it Chat Pooja (The most famous Pooja of Bihar offered to God Sun / Surya Devta) and 'Teej' or 'Jitiya' (festivals when Hindu women keep fast praying for the welfare of their husbands and children respectively) this is a mandatory item prepared at home, There are many variations of this item; like it could be crispy or soft, big or small etc. But the cooking method is more or less the same.
Khaaja
This is world-famous multilayered sweet. The most popular among them is the rectangular-shaped one. Silao village, situated 15 km from Biharsharif and 8 km from Rajgir on the Patna-Rajgir road, is traditionally famous for preparing Khaaja. The best varieties of this sweet are 'Chandshahi', 'Gola', 'Palvidar' and 'Gandhi Topa'.
In the early years, rectangular-shaped one was made to be so light that, it is said, it did not submerge in water even if a coin was put over its surace. The coin would slip into the water but the 'khaaja' would keep floating on the water surace.
There is one more story about this delicate delicacy, It is said that once Gautam Buddha visited the place of Acharya Sheel Bhadra, the chancellor of ancient Nalanda University. The Acharya extended him a warm welcome and offered him a locally made sweet. Overwhelmed by its taste, the Lord asked what it was. The Acharya, not really knowing the name, called it 'khaaja'. Ever since this sweet is known by the same name.
chief ingredients of 'khaaja' are wheat flour, sugar and edible oils. It is believed that even 2000 years ago 'khaajas' were prepared in the fertile land on the southern side of the Gangetic plains' of Bihar. These areas, which are home to 'khaaja', once comprised the central part of Maurya and Gupta empires.
Presently "Khaaja" is prepared at several other places across the state of Bihar, Yet, the 'khaajas' of Silao and Rajgir areas have a distinct superiority over 'khaajas'of all other places.Silao and Rajgir are the places where one can get puffy 'khaaja', which melts in the mouth.
Belgrami
This sweet is made of 'chhena', the same material with which Bengal delicacy 'rasogulla' is prepared. However, it is soaked and cooked a bit longer till it becomes little hard and brown. Koath, a small town in the Rohtas district, is famous for its this unique sweet dish. Besides Koath, 'belgrami' is also made in Jogadhara, Baraiya,Dehri, Etwa, Jogini, Gangati, Shahpur and Chater. Of late, 'belgrami' prepared at Udwant nagar in Bhojpur district has also become quite popular.
Litti
Vegetarian dishes dominate the culinary art in Bihar. 'The most famous of all is Litti'. This is one of the preparations made with 'sattu' (one of the varieties of gram flour). 'Litti' is usually eaten with 'dahi', 'baigan chokha', 'aalu chokha' and 'papad'. Apart from being tasty, 'Litti-chokha' is rich in fibre and low on calorie. This is meant for the taste buds of those who look for a combination of delicious and healthy food.
Lord Buddha being associated with the pious land of Bihar had a significant impact on the state. People are largely vegetarian. Mughals also ruled here and left a great impact on the Bihar style of cooking and the taste of the inhabitants of the state. That's why there are many people who are Non Vegetarian as well.
One of remarkable factors of the Bihari cuisine is that the state has taken forward the best and most suitable aspects of the Mauryan, Gupta, Turk, Afghan and Persian and European style of cooking and also retained a food culture bearing a distinct hallmark of Bihar.
Unlike Bengal, Bihari cuisine offers a large variety of sweet delicacies which are mostly dry. These include 'anarasa', 'belgrami', 'chhena murki', 'motichoor ka ladoa', 'kaala jamun', 'kesaria peda', 'khaaja', 'khurma', 'khubi ka lai', 'Iaktho', 'parwal mithai', 'pua' & 'maalpua', 'thekua', 'perukia', 'murabba', 'raskadam' and 'tilkut'.
Pick of Bihar Cuisine :
Makhana ka Kheer
The one and most popular dish prepared from 'makhana' or Lotus Seed is 'makhana ka kheer'. 'Makhana' is one of the specialties of Mithila and is obtained from the water source. According to an old saying, it is one of those three things which are not found even in heaven, the other two being fish and betel leaf.
This sweet preparation is much different from any other 'kheer' or sweet dish made in other parts of the country. The pudding of 'makhana' in milk is allowed to cool under sky in the nighttime. This is a unique dish which is made in Mithila region of the state and every Maithil, the Mithila region resident, takes pride in its exclusivity.
Thekua
'Thekua', or 'khajur', is one of the traditional sweet items in Bihar's homes. Be it Chat Pooja (The most famous Pooja of Bihar offered to God Sun / Surya Devta) and 'Teej' or 'Jitiya' (festivals when Hindu women keep fast praying for the welfare of their husbands and children respectively) this is a mandatory item prepared at home, There are many variations of this item; like it could be crispy or soft, big or small etc. But the cooking method is more or less the same.
Khaaja
This is world-famous multilayered sweet. The most popular among them is the rectangular-shaped one. Silao village, situated 15 km from Biharsharif and 8 km from Rajgir on the Patna-Rajgir road, is traditionally famous for preparing Khaaja. The best varieties of this sweet are 'Chandshahi', 'Gola', 'Palvidar' and 'Gandhi Topa'.
In the early years, rectangular-shaped one was made to be so light that, it is said, it did not submerge in water even if a coin was put over its surace. The coin would slip into the water but the 'khaaja' would keep floating on the water surace.
There is one more story about this delicate delicacy, It is said that once Gautam Buddha visited the place of Acharya Sheel Bhadra, the chancellor of ancient Nalanda University. The Acharya extended him a warm welcome and offered him a locally made sweet. Overwhelmed by its taste, the Lord asked what it was. The Acharya, not really knowing the name, called it 'khaaja'. Ever since this sweet is known by the same name.
chief ingredients of 'khaaja' are wheat flour, sugar and edible oils. It is believed that even 2000 years ago 'khaajas' were prepared in the fertile land on the southern side of the Gangetic plains' of Bihar. These areas, which are home to 'khaaja', once comprised the central part of Maurya and Gupta empires.
Presently "Khaaja" is prepared at several other places across the state of Bihar, Yet, the 'khaajas' of Silao and Rajgir areas have a distinct superiority over 'khaajas'of all other places.Silao and Rajgir are the places where one can get puffy 'khaaja', which melts in the mouth.
Belgrami
This sweet is made of 'chhena', the same material with which Bengal delicacy 'rasogulla' is prepared. However, it is soaked and cooked a bit longer till it becomes little hard and brown. Koath, a small town in the Rohtas district, is famous for its this unique sweet dish. Besides Koath, 'belgrami' is also made in Jogadhara, Baraiya,Dehri, Etwa, Jogini, Gangati, Shahpur and Chater. Of late, 'belgrami' prepared at Udwant nagar in Bhojpur district has also become quite popular.
Litti
Vegetarian dishes dominate the culinary art in Bihar. 'The most famous of all is Litti'. This is one of the preparations made with 'sattu' (one of the varieties of gram flour). 'Litti' is usually eaten with 'dahi', 'baigan chokha', 'aalu chokha' and 'papad'. Apart from being tasty, 'Litti-chokha' is rich in fibre and low on calorie. This is meant for the taste buds of those who look for a combination of delicious and healthy food.
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