Thursday, May 12, 2011


Palak paneera dish made up ofspinach and paneer cheese.
Raita is a condiment based oncurd and used as a sauce or dip.
Bihari society is not very rigid on vegetarianism, but people avoid eating non-vegetarian food daily. Bihari people typically eat boiled rice and daal with cooked vegetables during lunch, and roti during dinner. They do not usually eat roti and boiled rice together. Because of strong Hindu-Muslim heritage river fish, chicken and mutton (mainly goat mutton, since many people view lamb (sheep) meat as offensive) are the popular meats. Meat-based dishes are eaten mainly with boiled rice.Dairy products are consumed frequently throughout the year, with common foods including yoghurt (known as dahi), buttermilk (calledmattha), butter, ghee (clarified butter), and lassi. There is a custom of eating poha (flattened rice) with yoghurt and sugar. The cuisine of Bihar has some similarity with North Indian cuisine, but is also influenced by East Indian Cuisine (for example, as in Bengali cuisine, mustard oil is used in cooking). It is highly seasonal, with watery foods such as watermelon and sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months, and dry foods and preparations made of sesame or poppy seeds mainly in the winter months. Bihar is famous for Sattu Parathas, which are parathas stuffed with fried chickpea flour, Chokha (spicy mashed potatoes), Fish curry, LittiBihari Kebab, and Postaa-dana kaa halwaa. Another common dish is alu-bhujia (not to be confused with Bikaneri Bhujia, also known as rajasthanibhujia), made from potatoes cut like French-fries and cooked in mustard oil and mild spices, and eaten with roti or rice-daal. Apart from this, tangy raita made from lauki (winter melon) or unripened papaya, yoghurt, and spices (paste of green chilly, ginger, garlic and mustard) is popular in many parts of Bihar.

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