Bihar boasts an extremely rich culinary heritage deeply rooted in its diverse culture, traditions, and history. The cuisine of Bihar reflects a tapestry of flavors, techniques, and ingredients unique to each region, caste, and social class. This leads to staggering variance across the foods that Biharis eat.
Bihar can be broadly divided into four regions, each having a distinct culinary identity: Bhojpuri, Magahi, Maithili, and Angika. Litti-Chokha, a quintessential Bihari dish made with roasted wheat dumplings and mashed potato or brinjal, is synonymous with Bhojpuri cuisine.
Magahi cuisine, prevalent in the Magadh region, is known for its robust flavors and non-vegetarian delicacies. Dishes like Sattu Paratha, Pittha, and Ghugni are popular in this region. Maithili cuisine, primarily vegetarian, highlights the use of rice, lentils, and locally grown vegetables. The staple dish, Maithili Thali, consists of rice, dal, vegetable curry, and a variety of side dishes.
Angika cuisine, predominantly consumed in the Anga region, is characterized by the use of mustard oil, fish, and bamboo shoots. The famous Bihari Fish Curry and Sarsebaingan (a mustard preparation of eggplant) are beloved Angika delicacies.