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Mithila is the birthplace of goddess Sita. Also known as Tirhut or Tirabhukti, Mithila is surrounded by the Mahananda River, the Ganges, and Gandak in the east, south, and west respectively. It is one of the lesser-explored regions in India. If you are a food connoisseur, you should pay a visit to this culturally rich place. It is popular for its unique style of painting and regional songs. What needs to be explored in Mithila is its traditional culinary style and numerous lip-smacking dishes that can open your senses for good.
If you ever get a chance to attend a Maithil ceremony, Bhoj Bhaat culture is what you are going to experience. Unlike a buffet system, Bhoj Bhaat is basically serving Mithila's traditional dishes on a banana leaf to the guests sitting in a row on the floor. This is also called a community feast where over 100 people join for having lunch or dinner. One of the major rules of Bhoj Bhaat is that no one can get up and wash their hands until everyone sitting in the row has finished their food.
There is a misconception that Mithila food and Bengali dishes have a similarity. They may look alike due to use of common ingredients, but if you dig deeper, you would find many unique characteristics in both cuisine.
Mithila's Obsession With Dahi Chura
Maithilis can't live without having chura dahi (flattened rice with curd) with jaggery. A spicy vegetable is usually served along with it as a side dish. During the summer season, Maithilis prefer eating chura with mango pulp. Dahi chura used to be a travel food for the Maithili people in the past, however, now it has become a daily breakfast for most individuals of the region.
Significance of Maach in Mithila
Maach or fish is one of the most important delicacies of Mithila. It is often depicted as a motif in Mithila paintings. The presence of numerous water bodies in the region is responsible for fish farming prevalence in Mithila. The region has its traditional style of making Maach. Maithils marinate the fish in turmeric, chilly, and mustard paste before shallow or deep frying in mustard oil. You can either have the fried fish or dip them into gravy called Maachak Jhor that tastes a bit tangy. Do not confuse it with Bengal's Shorse Batar Jhal. Maithilis do not have a preference when it comes to having fish. They can eat any variety of fish from Rauh, Bhakur, Maara, Kabai to Singi, Chechra and Tengra.
Religious Importance of Meat
If you think Brahmins do not eat non-vegetarian foods, you are mistaken. In Mithila, almost everyone’s favourite is meat or maus. Goat meat is preferred over others and is prepared traditionally in desi ghee without onion and garlic. Meat is usually consumed on the last day of Navratra after offering Bali (goat’s sacrifice) to Goddess Durga.
Dal, a Staple Food of Mithila
Unlike Delhi and other metro cities, dal in Mithila is prepared a an extremely simple way. Maithilis prefer dal with a unique smoky flavor and a thin consistency. To achieve that texture and taste, raw pulses are roasted lightly on tawa and are seasoned with asafoetida, cumin seeds, bay leaf, dry red chilli, and ghee. Maithils eat various types of pulses but their favourite is moong dal which is usually prepared on some special occasion and served with rice, at least 3 types of seasonal vegetables, tarua (fritters), saag, tilauri, and achaar.
Maithilis' Love For Saag-Paat
Almost every Mithila household has some kind of leafy vegetable in its backyard, wall of huts, or on roofs. Maithili people do not have to think much about what to make when they miss going to the market and buying vegetables. They always have leafy vegetables as an option. From laal saag to bathua, genhari to Arikanchan, Karmi, etc., there is a variety of saag that can be easily found in Mithila. All you need to do is cut them, wash, and add some mustard oil, salt, and green chilli, and cook. That’s how simple it is to make saag.
Tarua, The Most Significant Part of a Traditional Mithila Meal
A traditional Mithila meal is incomplete without tarua or fritter. It is basically thinly sliced vegetables coated with rice batter and deep-fried in mustard oil. There are endless varieties of tarua you can make.
Apart from these major dishes, Mithili people have a special place in their heart for teesi (flax seeds), badis like adauri (small chunks made of lentils), biriya (small balls made of a mix of vegetables), sun-dried vegetables, and aam ka achar. When it comes to relishing desserts, Mithila is all about pirukiya, laddoo, malpua, gur-bagiya, sakarpara, pantoa, khaja, balushahi, and more.
Drooling already? Plan a visit to Mithila and go for all you can manage to relish!
