Bihari cuisine is famous mainly in Bihar Jharkhand and Eastern Uttar Pradesh. It is also famous in Pakistan, Bangladesh, Nepal, Mauritius, Fiji, Guyana, and Trinidad and Tobago where they (Bihari) had gone and are present. The food culture of Bihar is something special and unique in the sense that it has mixed influence and even though the cuisine of Bihar is similar to North Indian cuisine but has an influence from Bengali cuisine. Despite, it has its own speciality which separates it from them. There is a custom of eating staple food which basic ingredients are boiled rice (bhat) with dal (boiled pulses or lentils green and yellow mixed haldi powder) with salt and and some green vegetable based lunch, roti (round and thin flattened bread) baked or fried on a pan with or without ghee based dinner and breakfast. Tarkari, salad, leafy vegetables, and some desserts (dahi chini or sweets) are accompaniments of lunch, dinner and breakfast. Any of the variety tarua, bajka, pickle and chatani, sundried items such as tilauri made from til and urid or masur paste, danauri a preparation of posta dana and some dal paste, charauri made from gravy rice paste, and papars are munch and used as side dishes items. Warm milk with a little sugar is taken with dinner or before sleep.
Posted on: Thu, 26 Sep 2013 06:56:35 +0000