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| This article is part of the series Indian cuisine |
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| Regional cuisines |
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Punjabi – Uttar Pradeshi – |
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Kerala – Tamil – |
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Goan – Gujarati – |
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Indian Chinese – Nepali – |
| Ingredients and types of food |
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Main dishes |
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Etiquette |
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Bihari cuisine (Hindi: बिहारी खाना) is predominantly vegetarian. A handi is a deep narrow-mouthed cooking vessel used in Indian cooking Kadai redirects here For the language family see Tai-Kadai languages For the PepsiCo beverage see Tava (soft drink; for the village in Azerbaijan see Birinci Udullu. Uruli is a traditional cookware used in Kerala (a state in South India) Punjabi cuisine (from the Punjab region of Northern India and Eastern Pakistan) Cuisine of Uttar Pradesh ( Hindi: उत्तर प्रदेश का खाना Urdu: اتر پردیش کا کھانا) is from the state of Rajasthani cooking was influenced by the war-like lifestyle of the Rajput inhabitants and the availability of ingredients in this arid region Mughlai cuisine developed from the imperial kitchens of the Mughal Empire. Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar. Kashmiri cuisine has evolved over hundreds of years The first major influence was the food of the Kashmiri Buddhists and Pandits the Hindus who lived in the valley The cuisine of Kerala (കേരളീയ പാചകശൈലി is linked in all its richness to the history, geography, demography Tamil Nadu is famous for its hospitality and its deep belief that serving food to others is a service to humanity as is common in many regions of India Rice is the Staple food of the southern state of India, Andhra Pradesh. The cuisine of Karnataka comprises diverse Vegetarian and non-vegetarian cuisines Hyderabadi Cuisine is a princely Legacy of the Nizams is a blend of Mughlai and Persian cuisines The use of ingredients is carefully chosen Mangalore ( Kannada:, Mangalūru; Tulu: Kudla, ಕುಡ್ಲ Konkani: Kodial, ಕೊಡಿಯಾಲ್ The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External Bengali cuisine is a style of food preparation originating in Bengal, a region in the eastern South Asia which is now divided between the Indian state of Oriya cuisine relates to the cooking of the eastern Indian state of Orissa. Sikkimese cuisine is one of the popular cuisines coming from North-East India. The Cuisine of Assam, a state in North-East India, is a mixture of different indigenous styles with considerable regional variations and some External The Tripuri ( Tipra or Tipperah) people are the original inhabitants of the state of Tripura in North East India. Naga cuisine, of the Naga people, is known for exotic meats but simple and flavorful ingredients Goan cuisine consists of some unique varieties of Goa, India. Gujarati cuisine refers to the cuisine of the people from the state of Gujarat in the Western Region of India Maharashtrian (or Marathi) cuisine is Cuisine of the Marathi people, those from the state of Maharashtra in India Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Parsi cuisine is a blend of vegetarian Gujarati cuisine and non-vegetarian Iranian cuisine. Indian Chinese cuisine is the adaptation of Chinese Seasoning and Cooking techniques to Indian tastes Nepalese cuisine refers to the cuisines of Nepal. The Cultural diversity of Nepal has provided an ample space for the growth of a number of cuisines based on the History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia the subcontinent has benefited from numerous food influences The traditional Jain cuisine is completely Vegetarian and also excludes onions and garlic like the Shojin-ryori cuisine of Japan Anglo-Indian cuisine is the often distinct Cuisine of the Anglo-Indian community in both Britain and India. Sindhi cuisine refers to the cuisine of the Sindhi people. The daily food in most Sindhi households consists of Wheat -based flat-bread ( Phulka) and rice Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Udupi cuisine ( Kannada:ಉಡುಪಿ ಶೈಲಿಯ ಆಹಾರ) is a world-renowned Cuisine of South India. Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals List of Indian dishes by region of origin South West Bengali List of Indian sweets and desserts by region of origin North East South West Pan-Indian Alcoholic traditional Hadia: rice Central India Mahua: Mahua flowers Central India Feni: cashewnuts Indian snacks comprise food items in India that are quick to prepare spicy usually fried and eaten in the evening or morning with Tea or with any one of the meals Indian spices includes a variety of Spices and Herbs grown across the Indian subcontinent. Following is a list of condiments used in Indian cuisine Chutneys Coconut Chutney Onion chutney Tomato As in many cultures eating and drinking are important and widely respected parts of Indian culture local customs traditions and religions Hindi ( Devanāgarī: hi [[wiktहिन्दी हिन्दी]] or hi [[wiktहिंदी हिंदी]] IAST:, IPA:) is Vegetarianism is the practice of a diet that excludes Meat (including game and slaughter by-products Fish (including Shellfish and other sea However, unlike Gujarat or some communities of south, non-vegetarian food is also quite acceptable even in traditional homes of Bihar. Gujarat (ગુજરાત Gujǎrāt, pronounced) is a state in western India. Some sects of Brahmins like the Maithil Brahmins have traditionally eaten some varieties of fish. Brahmin ( Brāhmaṇa, sa ब्राह्मणः is the class of educators scholars and preachers in Brahminical Hinduism. Maithil Brahmins ( Brāhamaṇas is the correct Sanskrit term form part of ancient Vedic Brahmins. Mutton or Goat meat is even used as Prasad in some type of pujas, like devi puja. This article is about Hinduism. Puja or "pooja" may also refer to certain devotional practices performed by Balmikis Buddhists (see Oddly, many Kayastha families in Bihar, who are generally considered great lovers of non-vegetarian food, are vegetarian in Bihar. Kāyastha or Kayasth ( Hindi: कायस्थ meaning Scribe or Administrator) is an upper caste of India Traditional Bihar society did not quite eat eggs and chicken, though other types of birds and fowls were highly acceptable. However, such distinctions are no longer current.
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Staple food
As stated earlier, much of the food consumed by people in Bihar is vegetarian and very healthy. The staple food is “bhat, dal, roti, tarkari(vegetables) and achar”, prepared basically from rice, lentils, wheat flour, vegetables, and pickle. They use uncooked sprouts soaked in water and consumed with choora bhunja and Makhana. The famous "jhal moori"(puffed rice with sprouts and many more incredients) is a famous snack. Traditionally, mustard oil and ghee has been the popular cooking medium. "Khichdi", the broth of rice and lentils, seasoned with spices, and served with several accompanying items like thick curd, pickles (more than 5000 varieties of pickles are prepared by women in a year), papads, ghee (clarified butter), chokha (boiled mashed potatoes, seasoned with finely cut onions, green chilies), baigan ka chokha(baked and mashed brinjal with chillies,onion & little mustard oil) and dhaniya ki chatni(Corriander leaves paste, mixed with garlic, tomato n clillies) constitutes the lunch for most people of Bihar on Saturdays. People want varieties in food so there are more than six type of vegetable dishes prepared daily with each meal. Salad with cabbage, raw peas, onions, tomatoes, cucumber, coriander eaves, beet root, carrot and fresh winter vegetables are served in huge Thali's along with the food. Milk is boiled until it reduces to half and then thick curd is made from it. Different type of stuffed parotha is also common.
Other dishes which are predominantly used in Bihar is Sattu (flour of fried grams). There are many other dishes which is made with sattu like litti, Sattu ki Roti etc. In rural areas of Bihar, doughed sattu is being consumed with some salt and pickels. The state also believes in preserving food commodities for future use so have many item which are sun dried and packed for use during its unavailability. SUKHUA sun dried boiled potatoes, ADAURI, TISIAURI are sun dried dumplings of vaious flour mix.
Sweet delicacies
There is large variety of sweet delicacies. Unlike Oriya and Bengali sweets which are soaked in syrups made of sugar and are therefore wet, sweets of Bihar are mostly dry. Some of them are Laktho, Khurma,Balushahi,Anarasa, Khaja, Motichoor ka Ladoo, Kala Jamun, Kesaria Peda, Parwal ka Mithai, Khubi ka Lai, Belgrami, Tilkut, Thekua and Chena Murki. Khaja is a sweet delicacy of Bihar, Orissa and West Bengal states in eastern India Laddu or Laddoo ( Hindi: लड्डू Urdu: لڈو is an Indian sweet that is often prepared to celebrate festivals or household events such Indian sweets or Mithai, are known throughout the entire World A sweet savoury made in the Indian states of Bihar and Jharkhand. Thekua is a dry sweet from India. It is very popular in Bihar, Jharkhand and eastern Uttar Pradesh ( Purvanchal) Indian sweets or Mithai, are known throughout the entire World Some of them owe their origin to towns in the vicinity of Patna: Khaja from Silao Nalanda, Ladoo from Maner, Kala Jamun from Vikram, Khubi ka Lai from Barh, Tilkut and Kesaria Peda from Gaya ,balushahi from Harnaut and Chena Murki from Koelwar. WikipediaWikiProject Indian cities for details --> Silao is a city and a notified area in Nalanda district in the Indian state of WikipediaWikiProject Indian cities for details --> Maner is a city and a Notified area in Patna district in the Indian state Vikram may mean brave or victorious in Sanskrit. Vikram may refer to Vikram (name is a male name in the Hindu community WikipediaWikiProject Indian cities for details --> Barh is a city and a Municipality in Patna district in the state of Bihar, Gaya[[http //gayabihnicin/]] is a city in Bihar, India, and it is also the headquarters of Gaya District. Descendants of the original family members of the cooks, called halwais in the local language, have migrated to urban Patna and authentic sweet delicacies are now available in the city itself. khaja a dep fried flaky pastry soaked in sugar syrup to give a dry and crisp texture is very famous originated in Deo Aurangabad
Other traditional snacks and savouries
There are several other traditional snacks and savouries:
- Pua, prepared from a mixture of powdered rice, milk, ghee (clarified butter), sugar and honey and its variant Malpua
- Pittha, steam cooked, mixture of powdered rice
- Chiwra, beaten rice, served with a coat of creamy curd and sugar or jaggery
- Makhana (a kind of water fruit) is prepared from lotus seeds and is taken puffed or as kheer, prepared with milk and sugar
- Sattu, powdered baked gram, is a high energy giving food. It is taken mixed with water or with milk. Sometimes, sattu mixed with spices are used to prepare stuffed 'chapattis', locally called as 'makuni roti'
- Litti/Choka, a fast food item that can be prepared with minimum of utensils by people who away on tour. It is prepared with Sattu and Wheat flour and taken with mashed potato and brinjals.
- Dhuska, a deep fried item prepared from a mixture of powdered rice and ghee but is salted
- Kadhi Bari, these fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes very well over plain rice.
- Halwa, prepared by frying sooji(semolina) till reddish and then mixing sugar and boiling with water till thickening.
- Khaja is another sweet delicacy, a deep fried flaky pastry soaked in sugar syrup to give a dry and cisp texture,originated in deo aurangabad.
Non-vegetarian food
The distinctive Bihari flavor of the non-vegetarian cooking finds mention in the memoirs of Maulana Abul Kalam Azad who found it quite tasteful. Maulana Abul Kalam Muhiyuddin Ahmed (11 November 1888 &ndash 22 February 1958 was a Muslim scholar and a senior political leader of the Indian independence Forms of Kebabs, Mutton preparations and dishes prepared from the various fowls and birds have a very distinctive flavor. Bihari's are quite famous for their Behari Kebabs another typical Bihari non vegetarian dish. This dish was traditionally made from mutton and is eaten with Roti, Paratha (sort of pita) or boiled rice. Recently in fast food restaurants these Behari Kebabs are also sold as Behari Kebab Rolls. This is essentially the kebabs wrapped up in a Paratha. Some Muslim families moved from Bihar to Pakistan during partition in 1947. The Bihari culture and their cuisines can be seen quite distinctively in Karachi where they are in quite a large number. Later on few of them immigrated to US and Canada, taking with them their culture and cuisine. There are a number of Behari restaurants that sell various vegetarian and non vegetarian rolls and are rather popular by the generic name Bihari Kebab Rolls whether its Lexington Avenue (South) in New York.
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