The land of the
Buddha,
Bihar, boasts a rich culinary heritage that has been passed down through generations. The authentic cuisine of Bihar reflects the styles of the Mauryas, the Guptas, the Turks, the Afghans, the Mughals, the Persians, the Bengal Nawabs, and the Europeans. Bihari cuisine is known for its amalgamation of a simplicity of style and variations in color.
The staple diet of Bihari people comprise rice, thin round chapatis, daals and milk products. They use a variety of flours to make
chappatis and other closely related breads. The use of mustard oil and use of panchforan (meaning five seeds, namely saunf, sarson, methi, ajwain and mangraila) are unique to this cuisine. Kachori of various kinds, specially sattu-ki-kachori, baigan-ka-choka, litti, thhekua and dal-bhari, among others are the popular items in this cuisine.
