A FOOD TRADITION
Bihari Cuisine
Bihari cuisine encompasses food traditions of the middle Ganges plain, including rural, urban, Hindu, Muslim, and diasporic practices. Wheat, rice, sattu, gram flour, mustard oil, yogurt, seasonal vegetables, lentils, and pickles are central ingredients. Techniques include roasting grains, fermenting batters, smoking or charring, steaming, frying, and slow-cooking meat or vegetables. Litti chokha, sattu paratha, and thekua are widely recognized examples. The cuisine overlaps with neighboring eastern and North Indian foodways, but its roasted gram preparations, breads, festive foods, and mustard-based cooking form a coherent regional identity.
Dishes linked to this cuisine
1–5 of 5
Bihari chana ghugni
A Bihari snack of boiled chickpeas fried with onion and light spices.
Bihari dal pittha
Steamed Bihari rice-flour dumplings filled with a spicy lentil paste.
Bihari kadhi badi
Deep-fried gram-flour dumplings simmered in a sour, spicy yoghurt curry.
Bihari litti chokha
Roasted wheat balls filled with seasoned sattu and served with mashed potato, eggplant and tomato.
Makhana kheer
A Bihari milk pudding made with fox nuts, sugar and aromatic seasoning.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.