Culture of Bihar - Cuisine

Cuisine

The cuisine of Bihar for the Hindu upper and middle classes is predominantly vegetarian, although some of the Hindu classes do eat meat. The Muslims in Bihar however do generally eat meat as well as vegetables. The staple food is bhat (boiled rice), dal, roti, tarkari and achar. It is prepared from rice, lentils, wheat flour, vegetables, and pickle. The traditional cooking medium is mustard oil. Khichdi, a broth of rice and lentils seasoned with spices and served with several accompanying items, constitutes lthe mid-day meal for most Hindu Biharis on Saturdays. The favourite dish among Biharis is litti-chokha. Litti is made up of sattu and chokha is made of smashed potatoes, tomatoes, and brinjals.

Chitba and Pitthow which are prepared basically from rice, are special foods of the Anga region. Tilba and Chewda of Katarni rice are also special preparations of Anga. Kadhi bari is a popular favorite and consists of fried soft dumplings made of besan (gram flour) that are cooked in a spicy gravy of yogurt. This dish goes very well with plain rice.

Bihar offers a large variety of sweet delicacies which, unlike those from Bengal, are mostly dry. These include Anarasa, Belgrami, Chena Murki, Motichoor ke Ladoo, Kala Jamun, Kesaria Peda, Khaja, Khurma, Khubi ki Lai, Laktho, Parwal ki Mithai, Pua & Mal Pua, Thekua, Murabba and Tilkut. Many of these originate in towns in the vicinity of Patna. Several other traditional salted snacks and savouries popular in Bihar are Chiwra, Dhuska, Litti, Makhana and Sattu.

There is a custom of eating Boiled Rice based lunch and Roti based dinner and breakfast. The food culture is both vegetarian and non-vegetarian. People from Mithilanchal enjoy both veg as well as non-veg dishes and cuisine of Mithilanchal area is unique in its own way.Machchak Jhor is a special fish curry made in mustard paste and is a preparation from Mithila. Maus is generally mutton or chicken or squails (tittar/battair) in a spicy gravy and is generally enjoyed with malpuas.Kankorak Chokha is a Mashed preparation of Crab (Kankor) after roasting the crab.Dokak Jhor generally are Oysters stew cooked with Onion gravy.

Chitba (a flour and sugar pancake) and Pitthow, which is prepared basically from rice, are special foods of the Anga region. Tilba and (choora) of Katarni rice are also special preparations of Anga.

Kadhi bari is a popular favorite and consists of fried soft dumplings made of besan (gram flour) that are cooked in a spicy gravy of yogurt and besan. This dish goes very well with plain rice. People also enjoy eating Chura or Chiwda (beaten rice) with yogurt and sugar. Arikanchanak Tarkari is a preparation of Marinated sun dried Colocasia leaves, steamed and cooked in mustard gravy and is a famous maithil dish,Daail-Jhinguni (Fried Ribbed Gourd cooked with Lentil and cereals), Ramruch is a besan based dish unique to Mithila region,Goidila (a sauce prepared from green peas & flavourings) and is generally had with rice or rotis.

The service style of the cuisine has little similarity with that of “Tabal d’ hote” (Table of the Host) of French, yet different being all preparations served together in a platter and consumed at once. Since there is no course wise meal practice therefore there is no well defined Gastronomique practice too, and hence people give equal importance to all kind of preparations and take pleasure in enjoying each delicacy to the fullest. Unlike others Maithils enjoy both the quality and quantity of the food and this is the characteristics that differentiates the cuisine and people from others. The best manifestation of this seen in any Traditional Maithil wedding (considered to be a very classical marriage ceremony ever in any culture.) Maithils always give immense priority to milk products in their food which could perfectly be measured with this old saying “ Aadi Ghee aur Ant Dahi, oyi Bhojan k Bhojan kahi” (A meal is the Meal that starts with Ghee and ends with Yogurt).The meal practice in mithilanchal is as common as the normal food habit of people which is Breakfast, Lunch and Dinner. People also like enjoying some tit bits during evening with a cup of tea. The best breakfast time favorite is “Chura – Dahi” (beaten rice with a thick coating of creamy curd) the table condiments used is salt, green chillies and home made pickles, a spicy mixed vegetable item could also be served along with this item as a side dish. During summer the same Chura is consumed with best quality mango pulp, and the dish is called “Chura Aam” . “Poori – Aloo dum” is another breakfast item that people like having along with a sweet dish “Jalebi” (roundels of deep fried fermented flour batter dipped in sugar syrup). Apart from that there are several other items like Chini wala Roti, Chilha (pan cake made out of flour batter), Suzi k halwa (porridge prepared from semolina), etc. which is preferred for the breakfast.For evening snacks a range of Bhujas are consumed like Chura ka Bhuja (beaten rice shallow fried with sliced onion, chopped green chillies and green peas), Makai ke Lawa (Pop corns), Masalgar Murhi (Rice pops mixed with chopped green chillies, Onion, coriander leaf, salt and few drops of mustard oil) etc. Maithils are also a big time sweet lovers. Varieties of Kheer and other sweet item is prepared as a dessert course.one of the famous among them is Makhanaak Kheer (a sweet dish prepared with Lotus seed, Milk and Dry nuts). Malpua is another popular sweet item, which is much different from the malpua prepared in north India, both are prepared from the flour batter only but in north India after deep frying malpua is dipped in sugar syrup while in Mithilanchal the batter itself is sweetened and it is a dry preparation which could be stored for 2–3 days. There are also sweet preservatives made out of fruit pulps like Ammath (layered mango pulp sundried and cut into small chunks), Kumhar ke murabba, Papita ke murabba, Dhatrikak murabba etc.The introduction about Mithila Cuisine would remain incomplete without a reference on Paan (betel leaves). According to an old saying Paan, Maach and Makhan (betel leaves, fish and lotus seed) is not found even in the paradise, so one should enjoy these things on earth only so not to regret later. A sweet betel leaf is flavoured with Sweet fennel, cardamom, clove, rose petals, sugar crystal etc. which is taken after completion of the meal in order to make it complete. Fishes cooked in a spicy mustard gravy known as "MACHAK JHOR" is a special preparation in the Mithila region. Cuisine of the Mithila region matches a lot with Bengali Cuisine and generally imbibes the usage of Mustard oil and the five spices known as the "Paanch Phoron". Roll is a typical Bihari non-vegetarian dish. These are popular and go by the generic name Roll Bihari in and around Lexington Avenue (South) in New York City.

Islamic culture and food, with Bihari flavor are also part of Bihar's unique confluence of cultures. Famous food items include Biharee Kabab, Shami Kabab, Nargisi Kufte, Shabdeg, Yakhnee Biryanee, Motton Biryani, Shaljum Gosht, Baqer Khani, Kuleecha, Naan Rootee, Sawee ka Zarda, Qemamee Sawee, Gajar ka Halwa, Ande ka Zfrani Halwa etc.