While the average Indian may only be familiar with Litti Chokha when it comes to food from Bihar, the easter state bordering Bengal and Nepal on its sides has a lot more to offer. Bihari cuisine has a rich history, unique personality, and mouthwatering flavours. Here are some Bihari dishes you have to try.
The Bihari kebab, one of the most well-known non-vegetarian foods to come out of this area, is cooked with mutton and eaten with paratha, roti, or rice. The Bihari kebab roll, wrapped in a paratha, is a delectable meal you can enjoy.
Typically made during festivals, it is a pakora-like dish prepared with badi that has a yoghurt base. It is believed to be unlucky if the kadhi is made without pakoras, distinguishing the Bihari kadhi badi from kadhi cooked in other regions of India. These pakoras may be cooked with potatoes, spinach, or onions in different areas of the nation, but in Bihar, only chickpea flour (besan) is used. Rice is typically served alongside the dish.
Bengal gram is dry-roasted and ground to create sattu flour. It is a very versatile component in addition to making rotis and littis, it may also be used to stuff rotis. It produces sattu sherbet, a cool drink that quenches thirst when combined with water, lemon juice, black salt, and cumin powder. Milk can also be consumed with sattu. It is becoming more and more well-liked with the health-conscious because it is high in protein, fibre, and minerals.
The lavang latika is a speciality of Bihar and West Bengal and comprises dough wrapped around laung (cloves) and then dipped in sugar syrup. This treat is in great demand in the state during festivals and winters.
As soon as you bite into khaja's crispy crunchiness, you'll understand why the sweetmeat is so well-liked in Bihar. They are created with refined wheat, ghee, and salt or sugar. Khajas are available in two flavours - sweet and savoury - and can be consumed on their own or dipped in tea. Khajas are well-known in the town of Silao, which is close to Rajgir.
Parval ki mithai, a delicacy prepared from pointed gourd or parval, is another intriguing dessert you can try in Bihar. The gourd is filled with thickened milk or khoya. Biharis swear by this exquisite sweetmeat, which is the ideal balance of sweet and salty.
The gulab jamun, the kala jamun's more well-known cousin, is chewier, darker, and equally delectable. The kala jamun is created with khoya and sugar syrup, the same as the gulab jamun.
Despite its unclear roots, the malpua is a well-known dish throughout the nation and has left a permanent mark on the cuisine of Biharis. This sweetmeat of crispy sugary delight, made with milk, sugar, mashed bananas, dry fruits, and anise, is the ideal way to end a Bihari meal.
Tilkut, a sweet made from til (sesame seeds) and sugar or jaggery, is consumed throughout the winter and during Makar Sankranti. The best tilkut in the state may be found in Gaya, which is why it is so well known. They can be formed into a laddoo shape or have a flat, rectangular shape similar to biscuits.
