Food & Flavors - The Identity of Bihar
Sattu - An element of Bihari Lifestyle
SATTU DEFINES BIHAR AND BIHARIS. A TRUE ELEMENT OF BIHARI LIFESTYLE.
Sattu - the 'poor man's protein' as it is often referred to is a customary thing for Biharis. It is finely grinded powder of roasted Chana or Chickpeas. High on insoluble fiber and all other essential nutrients, it is considered a wholesome meal. In summers it is normally consumed in form of Sharbat both sweet and savory, to counter the heat. While in winters you will have sights of traditional Litti preparations in Bihari households. Tantia Tope, Rani Lakshmi Bai, and others picked litti as their ‘food for living' during the Mutiny of 1857. Biharis are also fond of filling sattu in paratha and kachori.
Mustard @ Core
NO BIHARI DISH IS COMPLETE WITHOUT A HINT OF MUSTARD
The presence of mustard seeds both black and yellow in Bihari households is a normal site with an abundance of mustard oil which has both culinary and therapeutic uses. The secret recipe of spicy mustard masala is grinding yellow mustard seeds, green and red chilies, coriander seeds, and garlic with tomato and pinch of salt & turmeric on a “Sil Batta” – traditional grinder. The masala then can be used in numerous dishes, be it Aaloo tamatar ki sabzi or Besan ki sabzi or any other vegetable. The use of this amazing spice is very common in the preparation of fish curry.
Chura - We eat Lite
CHURA IS THE BIHARI NAME FOR POHA
In Bihar Dahi chura gur is a prominent breakfast. So much is the passion that while greeting "Happy Makar Sankranti" in Bihar, it is usual to also greet by saying "Happy dahi chura". Also Chura Bhuja is one of the most popular snacks of Bihar. In Bihari household it is served with variation of seasonal toppings such as peas, onion, corn, hara chana, kala chana, potato chips etc. Katarni Chura is recognized for its excellent quality, good smell and taste by the food lover all over the world. Chura is also considered as one of the prasad items devoted to Lord Siva at Baba Baidyanath Dham temple, which is one of the twelve Jyotirlinga located in holy city of Deoghar.
Saag - Veggies on the Plate
NICELY COOKED IN MUSTARD OIL WITH HINT OF GARLIC AND CHILI.
There are variety of saag which Bihari eat, such as Palak saag, Bathua saag, Sarso ka saag, Laal saag, Noni Saag, Khesari saag etc. As Bihar is on Ganga Plain an agricultural belt of India, saag is easily available. One can stir fry it or prepare it with Kala Chana or even make pakoras. It's a tradition to eat noni ka saag during Jitiya, when women break their fast. This observance is based on legendary mythology and remains unaffected by modern culture.
Chutney & Achaar
IMAGINING A BIHARI MEAL WITHOUT CHUTNEY OR ACHAR IS NOT POSSIBLE
Chutney and Achar (pickle) are all-time favorite accompaniment in every Bihari meal. There is a famous saying in Bihar - Khichdi k chaar yaar, Papad, Chutney, Ghee, Achar. Considering “Khichdi” to be very basic and bland, Biharis gets the pairing of these sides and enjoy the flavors. Be it summer or Winter, in Bihar it's always a time to stock up on Achar and prepare fresh chutney every now and then! from Mango to Red Chillis, Jack fruit to Awlas, Ol (Yam) to Tisi (Flax seeds) and many more. To take things to next level Biharis have mastered in making different varieties of Chutney and Achar with same ingredients, with different mix of herbs and spices. Raw Mango itself can be used for preparation of variety of chutneys and achars - Khatmitthi, Guramba, Aaam ka achar, Kuchcha ( Crushed Mango Achar), Aam ka Bharwa Achar, Aaam or Pudiney ki chutney to name few. So whenever, one gets the opportunity to visit Bihar, they should taste the lip-smacking Chutney and Achar!!
Bread Essentials - Paratha & Puri
EXPERIENCE THE BEST STUFFED PARATHAS & PURIS IN THE WORLD
Ever if you are invited on breakfast in a household in Bihar, you will be served with either Paratha or Puri. And the best part, it is served hot with curry, and to satisfy your sweet tooth there will be some dessert. Bharwa (Stuffed) Paratha and Puris made of wheat flour are the heavy weights of Bihari breakfast. Stuffed with Sattu, Chana Daal, Potato, Peas, Radish, Methi, Palak, Cauliflower, Chhena (Paneer) and many other fillers the delicacy is filling and is enjoyed with chutneys and achars. There is spiritual attribute of roti, puri, pua in culture of Bihar. On various occasions they are offered to God. Be it Chath Puja - during Kharna, devotees prepare roti dipped in ghee and gur (jaggery) ki kheer or be it celebrating “Adra” nakshtra tithi with Daal Puri and Kheer. Navratri is another occasion when during kanya puja hot puri is offered with kala chana and suji halwa. and famous pua on Holi is world renowned. Use of rice flour is also very common and used for preparation of Bagiya and Pitha - very famous snacks of Bihar.
Sweet Endings
AS THE PEOPLE OF BIHAR ARE AMAZINGLY SWEET, SO ARE THE DESSERTS - A SWEET TOOTH IS ALWAYS WELCOMED
Let's start with listing the delicacies which are exclusive from Bihar and its cultural and traditional heritage. Aatta ka Halwa, Balushahi, Belgrami, Besan laddoo, Chandrakala, Dangra (Gaya) ka Tilkut, Gaja, Gajar ka Halwa, Gur Anarsa, Kasar, Kesar Peda, Khajur, Khubi ka Laai, Khurchan, Khurma, Koilwar ki Murki, Lachha, Laktho, Laung-latika, Makhane ki kheer, Malpua, Maner ke Laddoo, Nariyal Ka Pittha, Pantua, Parwal ki mithai, Pedakiya, Rabri, Rasia, Rasmadhuri, Sewainya, Shahi tukda, Silao ka Khaja, Suji ka Halwa, Thekua and endess list goes on….Every festival in Bihar has its own sweet. In Chath puja one gets to eat Thekua, Kesar, Rasia. in Sankranti one will see dominance of Tilkut and Lai. In Bihar Holi is not complete without Pedakia and Malpua and joy of Eid is missing without Sewaniya, Lachha and Shahi tukda. In Bihar, sweets and desserts are lifestyle thing. Not just you will see numerous sweet shops in cities, towns and villages of Bihar but also observer a wide dominance of homemade delicacies. So visit Bihar and enjoy the sweetness.
Snack Time - Bajka, Kachree, Papad, Tilori
BRINGS LIFE TO THE BIHARI CUISINE IN A DUAL ROLE - SNACKS OR PAIR UP
Bajka, Kachree, Papad, Tilori, Adaori, Mugaori and so on….In Bihar, to make simple meal more appetizing, these side dishes are prepared. They are also served hot with chutney and tea and enjoyed with family on a rainy evening or any holiday is a tradition in Bihar. Bajkas (Pakori) are deep fried vegetables dipped in a batter of besan and masalas. You name a vegetable and there will be bajka out of it. August ka phool, Peas, Hara Chana, Brinjal, Bottle gourd, Potato, Onion, Cauliflower, Green chilli, Black Gram, are few regular ones. For non vegetarian in the house, there is bajka of eggs - be it from hen or even fish. And for those who don't like veggies, there is Kachree - made of grinded dal soaked in water and mixed with spices and fried. It is considered to be auspicious to eat different varieties of Bajkas and Kachrees on eve of Holi and opening fast on Paran of Chath Puja. Biharis also love to eat home made papad from potato, sabudana etc and mini bits made of sesame (Tilodi), Moong (Mungori), Urad (Adaori) and so on.
