Bihari cuisine is eaten mainly in the eastern

India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the seventh-largest country by area, the second-most populous country, and the most populous democracy in the world. Bounded by the Indian Ocean on the so ...

n state of

Bihar Bihar (; ) is a state in eastern India. It is the 2nd largest state by population in 2019, 12th largest by area of , and 14th largest by GDP in 2021. Bihar borders Uttar Pradesh to its west, Nepal to the north, the northern part of West Be ...

, as well as in the places where people originating from the state of Bihar have settled:

Jharkhand Jharkhand (; ; ) is a state in eastern India. The state shares its border with the states of West Bengal to the east, Chhattisgarh to the west, Uttar Pradesh to the northwest, Bihar to the north and Odisha to the south. It has an area of . It ...

, Eastern

Uttar Pradesh Uttar Pradesh (; , 'Northern Province') is a state in northern India. With over 200 million inhabitants, it is the most populated state in India as well as the most populous country subdivision in the world. It was established in 1950 ...

Bangladesh Bangladesh (}, ), officially the People's Republic of Bangladesh, is a country in South Asia. It is the eighth-most populous country in the world, with a population exceeding 165 million people in an area of . Bangladesh is among the mos ...

Nepal Nepal (; ne, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne, सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in South Asia. It is mai ...

Mauritius Mauritius ( ; french: Maurice, link=no ; mfe, label=Mauritian Creole, Moris ), officially the Republic of Mauritius, is an island nation in the Indian Ocean about off the southeast coast of the African continent, east of Madagascar. It incl ...

South Africa South Africa, officially the Republic of South Africa (RSA), is the southernmost country in Africa. It is bounded to the south by of coastline that stretch along the South Atlantic and Indian Oceans; to the north by the neighbouring countri ...

Fiji Fiji ( , ,; fj, Viti, ; Fiji Hindi: फ़िजी, ''Fijī''), officially the Republic of Fiji, is an island country in Melanesia, part of Oceania in the South Pacific Ocean. It lies about north-northeast of New Zealand. Fiji consists ...

, some cities of

Pakistan Pakistan ( ur, ), officially the Islamic Republic of Pakistan ( ur, , label=none), is a country in South Asia. It is the world's List of countries and dependencies by population, fifth-most populous country, with a population of almost 24 ...

Guyana Guyana ( or ), officially the Cooperative Republic of Guyana, is a country on the northern mainland of South America. Guyana is an indigenous word which means "Land of Many Waters". The capital city is Georgetown. Guyana is bordered by the ...

Trinidad and Tobago Trinidad and Tobago (, ), officially the Republic of Trinidad and Tobago, is the southernmost island country in the Caribbean. Consisting of the main islands Trinidad and Tobago, and numerous much smaller islands, it is situated south of ...

Suriname Suriname (; srn, Sranankondre or ), officially the Republic of Suriname ( nl, Republiek Suriname , srn, Ripolik fu Sranan), is a country on the northeastern Atlantic coast of South America. It is bordered by the Atlantic Ocean to the north ...

Jamaica Jamaica (; ) is an island country situated in the Caribbean Sea. Spanning in area, it is the third-largest island of the Greater Antilles and the Caribbean (after Cuba and Hispaniola). Jamaica lies about south of Cuba, and west of His ...

, and the

Caribbean The Caribbean (, ) ( es, El Caribe; french: la Caraïbe; ht, Karayib; nl, De Caraïben) is a region of the Americas that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Se ...

. Bihari cuisine includes

Bhojpuri cuisine Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people of Bihar and eastern Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to indivi ...

Maithil cuisine Maithil cuisine, also known as Mithila cuisine, is a part of Indian and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. Maithil cuisine comprises a broad repertoire of rice, w ...

and

Magahi cuisine Bihari cuisine is eaten mainly in the eastern Indian state of Bihar, as well as in the places where people originating from the state of Bihar have settled: Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, South Africa, Fiji, some ...

. The cuisine of

is largely similar to North indian cuisine and East Indian cuisines. It is highly seasonal; watery foods such as watermelon and sharbat made from the pulp of the wood-apple fruit are consumed mainly in the summer months, while dry foods such as preparations made of sesame seeds and poppy seeds are consumed more frequently in the winter months. Bihari cuisine include '' litti chokha'', a baked salted wheat-flour cake filled with '' sattu'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of roasted eggplant (''brinjal'') and tomatoes.

Dairy A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on ...

products are consumed frequently throughout the year, including dahi (

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in t ...

), spiced

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most mod ...

(known as mattha),

ghee Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from c ...

lassi Lassi () is a regional name for buttermilk, the traditional dahi (yogurt)–based drink, consumed in the South Asian region. Lassi is a blend of yogurt, water, spices, and sometimes fruit. Salty lassi is similar to doogh, while modern sweet la ...

and

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

. There are numerous Bihari meat dishes, with

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

and mutton being the most common.

Fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

dishes are especially common in the

Mithila region Mithila (), also known as Tirhut, Tirabhukti and Mithilanchal is a geographical and cultural region of the Indian subcontinent bounded by the Mahananda River in the east, the Ganges in the south, the Gandaki River in the west and by the foothill ...

of North Bihar due to the number of rivers, such as the

Sone The sone () is a unit of loudness, the subjective perception of sound pressure. The study of perceived loudness is included in the topic of psychoacoustics and employs methods of psychophysics. Doubling the perceived loudness doubles the sone v ...

Gandak The Gandaki River, also known as the Narayani and the Gandak, is one of the major rivers in Nepal and a left bank tributary of the Ganges in India. Its total catchment area amounts to , most of it in Nepal. In the Nepal Himalayas, it is notabl ...

Ganges The Ganges ( ) (in India: Ganga ( ); in Bangladesh: Padma ( )). "The Ganges Basin, known in India as the Ganga and in Bangladesh as the Padma, is an international river to which India, Bangladesh, Nepal and China are the riparian states." is ...

and Koshi. Among meat dishes, meat ''saalan'' is a popular dish made of mutton or goat curry with cubed potatoes in ''

garam masala Garam masala Hindustani_language.html"_;"title="rom_Hindustani_language">Hindustani_/_(''garm_masala'',_"hot_spices")is_a_Spice_mix.html" ;"title="Hindustani language">Hindustani / (''garm masala'', "hot spices")">Hindustani_language.html" ;"tit ...

''. ''Dalpuri'' is another popular dish in Bihar. It is salted wheat-flour bread, filled with boiled, crushed, and fried gram pulses. '' Malpua'' is a popular sweet dish of Bihar, prepared by a mixture of '' maida'', milk, bananas, cashew nuts, peanuts, raisins, sugar, water, and green cardamom. Another notable sweet dish of Bihar is ''

balushahi Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah. Variations Balusha ...

'', which is prepared by a specially treated combination of ''maida'' and sugar along with ''ghee'', and the other worldwide famous sweet, ''

khaja Khaja is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup. History Khajjaka, plain or sweet mentioned in Manasollasa, was a wheat flour preparation fried in ghee. Khaja is believed to have originated from the ...

'' is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions. Silao near

Nalanda Nalanda (, ) was a renowned ''mahavihara'' (Buddhist monastic university) in ancient Magadha (modern-day Bihar), India.Chhath Chhath is an ancient Hindu festival historically native to the Indian subcontinent, more specifically, the Indian states of Bihar, Uttar Pradesh,West Bengal, Jharkhand, and the Nepalese provinces of Madhesh and Lumbini. Prayers during Chhath ...

, ''

thekua Thekua (also spelt as ''Thokwa'' or ''Thekariis'')'','' also known as Khajuria or Tikari, is a cookie from the Indian subcontinent, popular in the Indian states of Bihar and Uttar Pradesh and Terai region of Nepal. Thekua is a revered prasada, ...

'', a sweet dish made of ''ghee'',

jaggery Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...

, and whole-meal flour, flavoured with

aniseed Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tar ...

, is made. *

Bihari thali

As the seasons change so does the Bihari

thali Thali (meaning "plate"), Bhojanam (meaning "full meal") or Chakluk is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various di ...

, every 3–4 months. The constants are

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinid ...

, achar,

chatni A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A ...

dal In Indian cuisine, ''dal'' (also spelled ''daal'' or ''dhal''; pronunciation: , Hindi: दाल, Urdu: ) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking. India is the largest producer of p ...

s and milk products, with some variation. For the frying and tempering (''chhounkna'' / ''tadka'') of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and ''

panch phoron Panch phoron, Panch Phodan or Pancha Phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, ...

'' — literally the "five spices":

fennel seed Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

(''saunf''), black mustard seed (),

fenugreek seed Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

(), cumin seed () and

nigella seed ''Nigella sativa'' (black caraway, also known as black cumin, nigella, kalonji or siyahdaneh) is an annual flowering plant in the family Ranunculaceae, native to eastern Europe (Bulgaria and Romania) and Western Asia (Cyprus, Turkey, Iran and Ir ...

( or ). There is a lot of light frying () in Bihari cuisine. One remarkable tradition is "smoked food", referring to the use of smoked red chilli to infuse a strong aroma in food. Smoked chilli is used in preparing ''chokhaa'', i.e. mashed brinjals / potatoes / tomatoes, either single or combined. Smoked chilli is also used in preparing kadam chutney (the kadam is a common fruit that is sweet-sour in taste).

Traditional cuisine

Kadhi bari Kadhi bari or bari kadhi is a South Asian vegetarian curry, made up of gram flour, ''dahi'' and spices. This vegetarian dish is popular in Uttarkhand, Bihar, Jharkhand and Uttar Pradesh states of India as well as in Bagmati, Lumbini, Madhesh an ...

- These fried soft dumplings made of besan (

gram flour Gram flour or kadala maavu is a pulse flour made from a variety of ground chickpea called Bengal gram or ''kaala chana''. It is a staple ingredient in the cuisine of the Indian subcontinent, including in Indian, Bangladeshi, Burmese, Nepali, ...

) are cooked in a spicy gravy of yogurt and besan. They go well with plain rice. *

Khichdi ''Khichdi'' or ''khichri'' (, , , , Odia: ଖେଚୁଡି) is a dish in South Asian cuisine made of rice and lentils (''dal'') with numerous variations. Variations include ''bajra'' and mung ''dal'' ''khichri''. In Indian culture, in ...

- A mix of rice, dal and several vegetables, steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with

. *

Ghugni Ghugni ( bn, ঘুগ্নি, or, ଘୁଗ୍ନି) or ghuguni ( as, ঘুগুনি, or, ଘୁଗୁନି) is a curry made of peas or chickpeas. Different variations of the dish use different types of peas or chickpaes, such as blac ...

- A preparation made of black grams soaked (either lightly or overnight) in water and then sautéed in mustard oil in a wok. All kinds of

made as paste on a sil is used for flavouring; chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and ''bhunjana'', water is added to the mix for gravy as desired. * Pittha - A sort of dumpling that can be either salty or sweet. It is a semi-circular or ball-shaped preparation whose crust is made of soft rice flour and filled with preparations made of ''channa daal'' lentil paste, or poppy seeds and ''gur'' (

), then steamed in water or milk and allowed to thicken. * Sattu - Powdered baked gram, an energy-giving food usually mixed with water or milk. Sometimes, sattu mixed with spices is used to prepare stuffed , locally known as . * Dhuska - A deep-fried item prepared from a mixture of powdered rice and ghee, and salted. *

Litti Jari Olavi Litmanen (; born 20 February 1971) is a Finnish former footballer. He was the first-choice captain of the Finland national team between 1996 and 2008 in an international career that ran from 1989 to 2010. Litmanen is widely consider ...

- Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, and coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep-fried with oil. Best accompanied with ghee, curd and baigan chokha or aloo chokha.

Regional

is a style of food preparation common amongst the

Bhojpuri people The Bhojpuri people or Bhojpuriyas are a group from the Indian subcontinent who speak the Bhojpuri-language and inhabit the Bhojpuri-Purvanchal region. This area is now divided between the western part of the Indian state of Bihar, the eastern pa ...

who reside in the Bhojpuri region of

and

. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the

rural In general, a rural area or a countryside is a geographic area that is located outside towns and cities. Typical rural areas have a low population density and small settlements. Agricultural areas and areas with forestry typically are describ ...

folk expend many calories in the fields. *

also known as Mithila cuisine, is a part of

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

and Nepalese cuisine. It is the traditional cooking style of Maithils residing in the

of India and Nepal. Maithil cuisine comprises a broad repertoire of rice, wheat, fish and meat dishes and the use of various spices, herbs and natural edibles. The cuisine is categorized by types of food for various events, from banquets, to weddings and parties, festival foods, and travel foods. *

. ( hi, मगही खाना) is a style of food preparation common amongst the Magahis living in Magadh region of

. The food is tailor-made for Magadhi lifestyle. Magahi people take pride in celebrating various festivals and religious rites with food; as a result, their food resembles the delicacies offered to deities.

Appetizers

* Chaat * Puchka/ghup chup/pani puri *

Chatni A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A ...

* Jhal murhi * Dahi bada *

Pakora Pakora () is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram ...

* Raita * Tarua * Kachauri * Kachri *

Breads

* Parauntha ** Aalu parauntha ** Sattu paratha ** Piyaz parauntha ** Posta-dana kaa paratha - filling of a paste made of poppy seeds soaked overnight in water and then ground with spices, particularly red chilli. * Dal puri * Makuni * Makai ke roti *

Naan Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Ma ...

* Dosti Poori *Phuka *Tandoori Roti

Vegetarian cuisine

Bihari cuisine is closer to Bengali cuisine with lesser Central Asian influence. Most dishes are steamed with a ''chaunk'' of spices. Turmeric is usually added to every preparation. Dishes using garam masala are less common. * Nenua: Sponge Gourd steamed with a ''chaunk'' of Methi (fenugreek seeds) and mirchi (green/red chilli). ''Chana'' or ''chana dal'' is usually added as well. * Lauki: Bottle Grourd steamed with a ''chaunk'' of jeera (cumin seeds) and mirchi (green chili), or ''panchphoran''. ''Chana dal'' is usually added as well. * Aravi in Sarson Masala * Alu-Baigan: Potato and Brinjal steamed with a ''chaunk'' of ''panchphoran''. Other season vegetables like ''lauki'' / ''matar'' / beans / ''palak'' /tomatoes may also be added. * Kofta * Bharwan karela * Vegetarian korma - Subziyon ka Panchranga Korma *

Paalak paneer Palak paneer () is an Indian dish consisting of paneer (a type of cheese) in a thick paste made from puréed spinach, called palak in Hindi, Marathi, Gujarati, and other Indian languages. The terms palak paneer and saag paneer are sometime ...

* Shaahi paneer

Saags

* Kalmi saag * Munga saag *Koira Saag * Gandhari saag * Koinar saag * Chakod saag * Sarla saag * Chench saag * Chimti saag * Katai saag * Dhhahdhhaa saag * Golgola saag * Khesaari saag ('' Lathyrus sativus'') * Poi saag ('' Basella alba'') * Palak saag (

Spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

) * Bathua saag ('' Chenopodium album'') * Methi saag (

Fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

)

Non-vegetarian cuisine

The distinctive Bihari flavour of non-vegetarian cooking finds mention in the memoirs of Maulana Abul Kalam Azad, who found it quite tasty. Forms of kebabs, mutton preparations and dishes prepared from various fowl and birds have a distinctive flavor. Biharis are quite famous for their Bihari kebabs, another typical Bihari non-vegetarian dish. This dish was traditionally made from mutton and is eaten with

paratha Paratha () is a flatbread native to South Asia, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Afghanistan, Myanmar, Malaysia, Singapore, Mauritius, Fiji, Guyana, Suriname, and Trinidad a ...

or boiled

. The region of Champaran is famous for a grilled mutton dish called ''taash''. Recently, in fast food restaurants, Bihari kebabs are also sold as Bihari kebab rolls, which are essentially kebabs wrapped up in a

. *

Champaran meat Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,a district of Bihar. Meat is marinated in a mix of mustard oil and ghee, garlic, onions, ginger with the paste of spices. The mouth of the hand ...

Prawns Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature ...

* Mutton biryani *

Bihari kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish (food), dish that originates from Middle Eastern cuisine, cuisines of the Middle East. Many variants of the ...

* Chicken tandoori

Snacks

Churra The Churra (also known as ''Spanish Churro'') is an ancient Iberian breed of sheep from Zamora province in Castile and León. The ewes produce the milk for Zamorana cheese; the meat is also prized. The Churra (renamed "churro" by American fr ...

- Beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick, spicy preparation made of peas and onions. * Chokha - Pulsed and mashed vegetables with mustard oil and spices. * Bajka *

Bhurta Bhurta, vorta, bhorta, or bharta is a lightly fried mixture of mashed vegetables (chakata) in the Bangladesh, India, Nepal and Sri Lanka. An example of this is Baingan Bartha. Ingredients Bhurta recipes vary depending upon the region and the ...

* Bhunjia - Sautéed vegetables cooked in spices, usually containing potatoes. Has no gravy and usually goes well with rice and lentils or chapatti. * Samosa *

Kachori Kachori () is a sweet and spicy deep-fried snack, originating in India subcontinent, and common in places with Indian diaspora and other South Asian diaspora. Alternative names for the snack include kachauri, kachodi and katchuri. History Ea ...

* Samosa chaat - Basically samosa sweet chatni, curd, namkeen mixtures with chura, onion and other garnishing ingredients. *Pappdi Chat- Common in every home * Bhunja - Commonly eaten in the evening. *'Dal Pitthi' is a Bihari dish eaten mostly during breakfast or in the evening with chai. Dal in Hindi means legumes and pitthi means dumplings made of whole wheat

Sweets

There is a large variety of traditional sweet delicacies in Bihar. Unlike Oriya and Bengali sweets, which are soaked in syrups made of sugar and are therefore wet, Bihar's sweets are mostly dry. *

Khaja Khaja is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup. History Khajjaka, plain or sweet mentioned in Manasollasa, was a wheat flour preparation fried in ghee. Khaja is believed to have originated from the ...

- This may be compared to the Greek

baklava Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the ...

. Famous ones are from Silao,

Nalanda Nalanda (, ) was a renowned ''mahavihara'' (Buddhist monastic university) in ancient Magadha (modern-day Bihar), India.Supaul Supaul is a town and a municipality that is headquarters of Supaul district in the Indian state of Bihar. Supaul is the administrative headquarters of this district. History Supaul, which was previously a part of Saharsa district, is part of t ...

. *

Chhena Chhena () or chhana () are a style of cheese, originating from the Indian subcontinent, made from water buffaloDalby, A 2009, ''Cheese: A Global History'', Reaktion Books, p. 73, Kapoor, S & Kapoor, A 2006, ''Sanjeev Kapoor's No-oil Vegetarian C ...

- similar to rasgulla * Tilkut (Til Burfi) - Made of sesame seed and is available only in the winter. A thick hard base of sugar the size of a tennis ball is rolled in copious amounts of sesame seed and then hammered to roll it out in a round shape. Though available all over the state, the one from

Gaya Gaya may refer to: Geography Czech Republic *Gaya (German and Latin), Kyjov (Hodonín District), a town Guinea * Gaya or Gayah, a town India *Gaya, India, a city in Bihar **Gaya Airport *Bodh Gaya, a town in Bihar near Gaya *Gaya district, Bi ...

is famous. * Malpua *

Rabri ''Rabri'' (IAST: Rabaḍī) ( ur, ) is a sweet, condensed-milk-based dish, originating from the Indian subcontinent, made by boiling milk on low heat for a long time until it becomes dense and changes its colour to off-white or pale yellow. Ja ...

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur whe ...

- A special form of kheer called ''Rasia'' is prepared during the

Chhath Chhath is an ancient Hindu festival historically native to the Indian subcontinent, more specifically, the Indian states of Bihar, Uttar Pradesh,West Bengal, Jharkhand, and the Nepalese provinces of Madhesh and Lumbini. Prayers during Chhath ...

festival. *

Thekua Thekua (also spelt as ''Thokwa'' or ''Thekariis'')'','' also known as Khajuria or Tikari, is a cookie from the Indian subcontinent, popular in the Indian states of Bihar and Uttar Pradesh and Terai region of Nepal. Thekua is a revered prasada, ...

Khajur ''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle Eas ...

* Laktho *

Churma Churma wahi wala is a popular Haryanvi, Rajasthani, Bihari, Uttar Pradesi, and Awadhi delicacy from India. In Punjab, the dish is called churi. It is coarsely ground wheat crushed and cooked with ghee and sugar. In Haryana, churma is made b ...

Balushahi Balushahi is a traditional dessert originating from the Indian subcontinent. It is similar to a glazed doughnut in terms of ingredients, but differs in texture and taste. In South India, a similar pastry is known as badushah. Variations Balusha ...

- Famous one is from

Harnaut Harnaut "हरनौत" is a city in the Nalanda District of Bihar, India, and the entrance city of Nalanda. The Hindu, Buddhist and Jain pilgrim centres of Nalanda, Pawapuri, Rajgir, Bodh Gaya and Vaishali are all near Harnaut. The incumbe ...

, NathNagar (Bhagalpur) * Anarasa - A traditional

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

of Mithila * Motichoor ka Ladoo - Famous one is from

Maner Maner also spelled Maner Sharif, is a Block and satellite town in Patna Metropolitan Region. It is part of the Patna district in the Indian state of Bihar. Maner Sharif lies 24 km west of Patna, the capital of Bihar on NH-922. The town ...

* Khabauni * Gulab jamun * Kala jamun - Munger, Bhagalpur and Banka Districts are known for Kala Jamun. *

Pantua Pantua ( bn, পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhena, milk, ghee and sug ...

- Same as kala jamun but the shape is elongated. *

Peda Peda () or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom see ...

- Famous one is from Kesaria * Khurma - Found only in southwest

* Parwal ki mithai - Made of pointed gourd (botanical name ''Trichosanthes dioica''). The fruit is scrapped to remove the skin, sliced longitudinally, deseeded and boiled to make it tender and then filled with , a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools off. * Khubi ka lai - Famous one is from Barh * Belgrami * Padokkia *

Murki Murki is a short taan or inverted mordent in Hindustani classical music, known as ''pratyahatam'' in Carnatic music. It is a fast and delicate ornamentation or '' alankar'', employing two or more notes and is similar to a mordent or ''ulta murki''. ...

- Famous one is from Koelwar * Pirikya/gujiya - Made from flour and khoya, etc. It is a flaky pastry filled with sweet khoya and dry fruits stuffing. Khoya or Mawa is evaporated/condensed milk solids. It is famous in Basopatti and villages nearby. *

Khurchan Khvorchan ( fa, خورچان, also Romanized as Khvorchān, Khowrchān, and Khūrchān; also known as Kharchūn, Khorchūn, and Khorechūn) is a village in Emamzadeh Abdol Aziz Rural District, Jolgeh District, Isfahan County, Isfahan Province, I ...

- This is made of layers of scrapped condensed milk. Available in Patna city (old town). * Postaa-dana kaa Halwa - A sweet pudding made of poppy seeds soaked overnight in water and then ground to a paste and sautéed in ''ghee'' (clarified butter) in a wok. This is generally prepared in the winter season. * Kasar - A dry sweet prepared of coarsely ground rice during the

festival. * Lai - There are several varieties of lai available in Bihar, including lai from Gaya. The main component of this lai is ram dana seeds. These ram danas are processed and mixed with khoya and sugar to create a disk-shaped sweet. * Dangra ka Tilkut - Made of sesame seed and available only in the winter. A thick hard base of ) the size of a tennis ball is rolled in copious amounts of sesame seed and then hammered to roll it out in a round shape. Though available all over the state, the one from Dangra village in Gaya is famous. * Paan peda - The famous one is from Mohiuddin Nagar, Madudabad, Kalyanpur Basti area. It is a heart-shaped

peda Peda () or Pera is a sweet dish hailing from the Indian subcontinent. It originated from Mathura, Uttar Pradesh, India. Usually prepared in thick, semi-soft, its main ingredients are khoa, sugar and traditional flavorings including cardamom see ...

with a completely different taste from the common peda available in the market. * Gaja - A sweet which is cubical in form and made out of maida. * Makhana kheer - Kheer made with makhana which is known as fox nut (lotus flower seed); it has medicinal and health benefits and it is not very sweet.

References

{{Cuisine of India

Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

Indian cuisine by state or union territory Vegetarian dishes of India