Top 5 Delicious Bihari Cuisines
The historically rich and famous land of Bihar is equally famous for the overabundance of delicacies that feature in its cuisine. The mouthwatering and out of the ordinary Bihari dishes are highly capable of tingling the taste bud of every food connoisseur. We have listed some of the Bihari dishes which you must taste dishes which are beyond the staple Sattu or Parval ki Mithai, which will surely leave you hunger for more!
The historically rich and famous land of Bihar is equally famous for the overabundance of delicacies that feature in its cuisine. The mouthwatering and out of the ordinary Bihari dishes are highly capable of tingling the taste bud of every food connoisseur. We have listed some of the Bihari dishes which you must taste dishes which are beyond the staple Sattu or Parval ki Mithai, which will surely leave you hunger for more!
The finger-licking taste of Litti Chokha (mashed potato and other ingredients), enjoyed by everyone in Bihar, Litti Chokha needs no presentation. your great welcome to the sustenance of Bihar, in the entirety of its ghee-dribbling grandness. It comprises pickle, and sattu with flavors, massaged into round hot balls, dunked in ghee. The surface of Litti alongside the crunchy hull makes it a foodie's pleasure. Chokha is set up by pounding bubbled vegetables (most basic being potatoes, brinjal, tomatoes), including flavors and cleaved onion, garlic and so on and presented with Litti as a complimentary delicacy. Most of the people in Bihar prefer Litti and Ghughni along with Mango Pickle that makes it altogether spicy dish. There was a time when a Bollywood star Mr. Aamir Khan visited to taste Litti Chokha when he was on his official tour in Bihar.
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Sattu or broiled gram flour shapes a particular component of Bihari nourishment and food. The sattu is blended with flavors and filled in wheat mixture balls, rolled and cooked with ghee on a hot plate to shape sattu paratha which is additionally called makuni.
2. Naivedyam:
The adored Hanuman Mandir close to Patna Railway Station is similarly popular for its Prasad, "Naivedyam". exclusive foundations of Naivedyam can be followed back to Tirupati Balaji Temple of Andhra Pradesh
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It contains different ingredients like besan or gram flour, sugar, Green cardamoms, cashew, raisin Kashmiri-saffron and different flavorings, coconut , cooked in pure ghee and formed into a round form. It is a one of a kind Prasad, selective to Hanuman Mandir. The celestial delicacy softens in your mouth abandoning you euphorically content.
Naivedyam Laddu is a favorite dish for Lord Bajrang, and also a favorite dish of Lord Ganesha. It is mainly found in the Hanuman temple in Patna.
There are many types of laddus, for example, nuts and gram flour, gram flour of pure gram from which a dry and a clover laddus are made, fine grained laddus
3. Lai:
It is one of the famous conventional crunchy sweet snack in Bihar. There are a few varieties of Lai available in Bihar, including Lai from Gaya. Gaya is famous for its delicious and pure Tilkut (Sesame seeds). One of the commonly available part of this Lai is Ram Dana (famously called "phadi") seeds.
These smash danas are handled and blended with "khoya" and sugar to offer ascent to a circle or round formed sweet. There are many more Lai flavors made by bihari women like Chillar (made of crunchy flattened rice and Jaggery ), Tilwa (made of mole and Jaggery ).
4. Thekua: The primary elements of Thekua are wheat flour, fine flour chasni (liquefied sugar) and pure ghee. Jaggery can now and again be utilized as an other option to sugar. Dough is readied utilizing these four primary fixings and cardamom can be added to improve the taste. Mixture is rotisserie in ghee or vegetable oil till it becomes light brown colored. It is delicate when hot however solidifies after it cools. It needs no additives and it can be protected for a few days for eating.
5.Ghugni: Ghugni is an famous fried gram and little lusty gravy dish which is mostly eaten with Litti in Bihar. Black gram (kala Chana(gram)), yellow peas are cooked with gravy in the traditional eastern Indian style. It is then served with puffed rice (kurmura, Murmure, Murhi) and at times with hot onion pakoda or bhajiya. It is also served with poori (pie).
Some versions include meat, such as chicken. It is a common and affordable food in Bihar.In bihar Ghugni is daily dish which people use to eat with variety of things and mothers are expert in doing this.
5.Kadhi: This most loved and yummiest dish is another daintiness of Bihari food item. The gravy (Kadhi) and in addition the badi are set up from besan (gram flour). The gravy additionally comprises of yogurt(curd). It is normally complimented with rice and additionally puris. People use Hing (Asafetida) , Kadipatta (The Curry leaves-also called Karivepallai,Karivembu or Kadipatta) is a kind of tree which is mostly found in hot climates, and is a native plant of India.
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It is one of the famous conventional crunchy sweet snack in Bihar. There are a few varieties of Lai available in Bihar, including Lai from Gaya. Gaya is famous for its delicious and pure Tilkut (Sesame seeds). One of the commonly available part of this Lai is Ram Dana (famously called "phadi") seeds.
These smash danas are handled and blended with "khoya" and sugar to offer ascent to a circle or round formed sweet. There are many more Lai flavors made by bihari women like Chillar (made of crunchy flattened rice and Jaggery ), Tilwa (made of mole and Jaggery ).
4. Thekua: The primary elements of Thekua are wheat flour, fine flour chasni (liquefied sugar) and pure ghee. Jaggery can now and again be utilized as an other option to sugar. Dough is readied utilizing these four primary fixings and cardamom can be added to improve the taste. Mixture is rotisserie in ghee or vegetable oil till it becomes light brown colored. It is delicate when hot however solidifies after it cools. It needs no additives and it can be protected for a few days for eating.
5.Ghugni: Ghugni is an famous fried gram and little lusty gravy dish which is mostly eaten with Litti in Bihar. Black gram (kala Chana(gram)), yellow peas are cooked with gravy in the traditional eastern Indian style. It is then served with puffed rice (kurmura, Murmure, Murhi) and at times with hot onion pakoda or bhajiya. It is also served with poori (pie).
Some versions include meat, such as chicken. It is a common and affordable food in Bihar.In bihar Ghugni is daily dish which people use to eat with variety of things and mothers are expert in doing this.
5.Kadhi: This most loved and yummiest dish is another daintiness of Bihari food item. The gravy (Kadhi) and in addition the badi are set up from besan (gram flour). The gravy additionally comprises of yogurt(curd). It is normally complimented with rice and additionally puris. People use Hing (Asafetida) , Kadipatta (The Curry leaves-also called Karivepallai,Karivembu or Kadipatta) is a kind of tree which is mostly found in hot climates, and is a native plant of India.
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