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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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