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The moment most people today think about Bihar and the food originating in this state, images of Litti Chokha may be all that pop up in our brains. At most, many are aware that the state offers up delicious fish and mutton dishes, like fish cooked in a spicy mustard gravy or the rich Mutton Champaran. But if you thought that is all Bihari cuisine has to offer, then here’s something new for you. While Litti Chokha and Mutton Champaran are indeed worthy of being famous, they aren’t by far the only flavour-packed goodies Bihar cooks up every day.
In fact, given that Bihar has historically had multiple internal and external influences, its cuisine is one of the most varied and diverse in the nation. From Bengali and Nepali influences to the differences between Magadhi and Maithili traditions, Bihari cuisine has too many unknown and less explored gems than you may realise. What’s more, there is the eternal difference between what’s cooked at home and the dishes offered in commercial spaces, and Bihar has plenty of both.
So, if you want to explore a range of lesser-known Bihari dishes, here are a few that you must absolutely try out.
Video Credit: YouTube/NishaMadhulika
Lauka Jabar
Prepared during winters with bottle gourd and white rice, Lauka Jabar makes for a light and nutritious meal. The chopped bottle gourd is cooked with soaked rice in a blend of milk, water and salt, and then tempered with mustard seeds, cumin seeds and dry red chillies in mustard oil. Light on the palate and yet packed with flavours, this Lauka Jabar dish is a must-have.
Parwal Ke Mithai
A rare and sweet gem from Bihari cuisine, Parwal Ki Mithai is a dessert made with pointed gourd. The pointed gourd are scraped, slit, deseeded and then boiled in sugar syrup until they get a translucent look and absorb the sweetness. They are then drained and stuffed with a mix of mawa or khoya and dry fruits, nuts and seeds. A must-have on festivals, this mithai is not to be missed.
Dal Jhingni
Also known as Lauki Dal when prepared with bottled gourd, Dal Jhingni is a simple lentil-based dish prepared with ridge gourd. The soaked chana dal (or arhar dal is you prefer that) is cooked with ridge gourd, onions, garlic, chillies and mild spices like turmeric, coriander and cumin. Because everything is cooked in mustard oil, the flavours are truly unique.
Chura Bhunja
One of the most popular evening snacks in Bihar, Chura Bhunja’s recipe changes according to the seasons. At the core of this dish are dry roasted chura or flattened rice, green chillies and onion slices. What changes seasonally are the flavour additions, as peanuts are usually added all through the year, but green peas and choliya or green chickpeas are only added during the winter months.
Video Credit: YouTube/villfood
Lal Thariya Sabji
Also known as Lal Saag in other parts of the country, this simple yet delicious winter dish is prepared with red amaranth leaves and is quite delicious. For the Bihari version of the dish, dry red chillies, cumin and onions are first fried in mustard oil, and then the chopped Lal Saag is added along with salt and turmeric. Cooked to perfection, this one is served with steamed rice.
Moong Ka Chokha
If you like innovative mashes and are familiar with the Bihari staple of Litti Chokha, then this one is perfect for you. Made with dry roasted and boiled green moong dal, this simple mash is created with the simple additions of chopped onions, green chillies, salt and coriander leaves. A dash of lemon juice or mustard oil on top enhances the flavour too.
Aloo Tamatar Ke Jhor
What’s so special about a simple curry made with potatoes and tomatoes, you may ask. The fact is, this Bihari version of the staple North Indian curry is too delicious for words and quite unique because it is cooked in mustard oil with a tempering of not only cumin seeds and dry red chillies, but also minced garlic. The potatoes and tomatoes are then added in along with onions and mild spices to make this incredible gravy.
