Bihari cuisine is a hidden gem in the vast tapestry of Indian food,often overshadowed but deeply cherished for its earthy flavors, nutritional wisdom, and rustic charm. Rooted in the fertile plains of the Gangetic basin, this cuisine is defined by its ingenious use of local ingredients like sattu (roasted gram flour), mustard oil, and an array of roasted spices. It’s a food culture that offers everything from hearty, energy-packed meals to delicate sweets and tangy snacks. Join us as we explore the top 10 dishes that form the heart and soul of Bihar’s culinary identity.
- Litti Chokha
The Undisputed King of Bihari Cuisine
This is not just a dish;it’s the identity of Bihar. Litti are round, ball-shaped dough balls made with whole wheat flour and stuffed with a spiced mixture of sattu (roasted gram flour). They are traditionally baked over coal or cow dung cakes, giving them a smoky flavor, but are also commonly fried or baked. Chokha is a companion mash made by roasting and then mashing vegetables like brinjal (baingan), potatoes (aloo), or tomatoes (tamatar), mixed with mustard oil, onions, and herbs. Dipping the hot, ghee-dipped litti into the flavorful chokha is an unforgettable experience.
- Sattu Sharbat / Paratha
The Ultimate Energy Booster
Sattu is the superstar ingredient of Bihar.In the scorching summer, there’s nothing more refreshing than Sattu Sharbat—a drink made by mixing sattu powder with water, lemon juice, salt, and spices like roasted cumin powder and black salt. It’s incredibly cooling and nutritious. For a hearty meal, Sattu ka Paratha is a flatbread stuffed with a spicy sattu filling, often enjoyed with yogurt, pickle, or chokha.
- Dal Pitha
Bihar’s Version of Dumplings
Think of these as Bihari momos or modaks.Dal Pitha are rice flour dumplings stuffed with a spicy lentil filling (usually split chickpea dal – chana dal). They are either steamed or boiled, making them a healthy and delicious dish, typically eaten for breakfast or as a snack, served with a generous dollop of ghee, chutney, or tomato-based sauce.
- Chandrakala / Pedakiya
The Sweet Sensation
This is Bihar’s beloved sweet,especially prepared during festivals like Holi and Diwali. Chandrakala (meaning “moon beam”) is a deep-fried pastry that looks like a large, round gujiya. It has a crisp outer layer of maida (all-purpose flour) and is stuffed with a rich, sweet mixture of khoya (reduced milk), coconut, dry fruits, and cardamom. It’s then dipped in sugar syrup, making it decadently sweet and irresistible.
- Bihari Chicken / Mutton Curry
A Meat Lover’s Delight
Bihari non-vegetarian food has a distinct character.The curry is known for its dark, rich color and deep flavor, achieved by slow-cooking the meat with a paste of roasted spices (onions, garlic, ginger, and coriander seeds). Mustard oil is predominantly used, giving it a pungent and authentic taste. It’s best enjoyed with plain rice or roti.
- Ghugni
A Savory Street Food Snack
A popular evening snack across Eastern India,Bihari Ghugni has its own twist. It’s made from dried white or yellow peas simmered in a light gravy with onions, tomatoes, and a blend of spices. The Bihari version often includes chopped coconut and a squeeze of lemon juice on top, adding a fresh tanginess. It’s a protein-packed, flavorful dish.
- Chana Ghugni
A Simpler, Drier Variation
While similar to the above,this version specifically uses black chickpeas (kala chana) and is often drier and less gravy-based. It’s a common breakfast or snack, known for its high protein content and simple, homely flavors, often eaten with puffed rice (murmura) or flattened rice (chura).
- Thekua / Khajuria
The Prasad from Chhath Puja
This sacred snack is an integral part of the Chhath Puja festival but is enjoyed year-round.Thekua is a deep-fried cookie made from wheat flour, jaggery or sugar, and ghee. The dough is pressed into intricate patterns using molds and then deep-fried until crisp. It has a long shelf life and a wonderful crunchy texture.
- Kadhi Bari
A Comforting Curry
This is a delightful yogurt-based curry(kadhi) featuring soft, lentil dumplings (bari). The bari are made from ground urad dal (black gram) and sun-dried. They are softened in the tangy and mildly spiced kadhi, which is thickened with besan (gram flour). It’s a perfect comfort food, best served with steamed rice.
- Laung-Latika
The Fragrant Sweet
Another iconic sweet,Laung-Latika (named after the clove – laung that pins the pastry shut) is a flaky, deep-fried pastry square stuffed with a khoya and dry fruit mixture. What makes it special is the aroma of the clove and cardamom that infuses the sweet, especially when it’s soaked in warm sugar syrup.
Bonus: Bihari Kebabs
While not a traditional home-style dish, Bihari kebabs are famous. Thin strips of meat (usually beef or mutton) are marinated in a paste of raw papaya and spices, skewered, and grilled over charcoal. They are incredibly tender and flavorful.
This list just scratches the surface of Bihari cuisine, but it gives you a fantastic starting point to explore its rich and diverse culinary landscape
