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 ...

, 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 . I ...

, 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, :ne:नेपाल, नेपाल ), formerly the Federal Democratic Republic of Nepal ( ne, सङ्घीय लोकतान्त्रिक गणतन्त्र नेपाल ), is a landlocked country in S ...

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 ...

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

, Fiji, 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 fifth-most populous country, with a population of almost 243 million people, and has the world's second-lar ...

, Guyana,

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,

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. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of

is largely similar to

North indian cuisine North Indian cuisine is collectively the cuisine of Northern India, which includes the cuisines of Jammu and Kashmir, Punjab, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh and adjoining western Bihar. Sub-types of Nor ...

and East Indian cuisines. It is highly seasonal; watery foods such as

watermelon Watermelon (''Citrullus lanatus'') is a flowering plant species of the Cucurbitaceae family and the name of its edible fruit. A scrambling and trailing vine-like plant, it is a highly cultivated fruit worldwide, with more than 1,000 varie ...

and

sharbat Sharbat ( fa, شربت, ; also transliterated as ''shorbot'', ''šerbet'' or ''sherbet'') is a drink prepared from fruit or flower petals. It is a sweet cordial, and usually served chilled. It can be served in concentrated form and eaten with ...

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 Sattu is a type of flour, mainly used in India and Tibet. It consists of a mixture of roasted ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine ...

'' (baked chickpea flour) and some special spices, which is served with ''baigan bharta'', made of roasted eggplant (''brinjal'') and tomatoes. Dairy 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 of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bac ...

), spiced buttermilk (known as

mattha Mattha ( bn, মাঠা, Māṭhā, hi, मट्ठा, Maṭṭhā) is a beverage, originating from the Indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in the ...

), ghee, lassi 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 condimen ...

. 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 adu ...

and

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

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 ...

dishes are especially common in the Mithila region 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 son ...

, Gandak,

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 Koshi or Kōshi may refer to: Places *Koshi River, a river in Nepal *Koshi District, Niigata, a former district in Niigata Prefecture, Japan * Koshi Province, a historic province of Japan *Kōshi, Kumamoto, a city in Kumamoto Prefecture, Japan *Ko ...

. 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 Malpua, or sometimes shortened to pua, is an Indian sweet served as a dessert or a snack originating from the Indian subcontinent, popular in India, Nepal and Bangladesh. History Barley was the most prolific grain eaten by the ''arya'' of ...

'' 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'', which is prepared by a specially treated combination of ''maida'' and sugar along with ''ghee'', and the other worldwide famous sweet, '' khaja'' is made from flour, vegetable fat, and sugar, which is mainly used in weddings and other occasions.

Silao Silao (), officially Silao de la Victoria, is a city in the west-central part of the state of Guanajuato in Mexico. It is the seat of the municipality with the same name. As of the 2005 census, the city had a population of 147,123, making it th ...

near Nalanda is famous for its production.During the festival of Chhath, '' thekua'', a sweet dish made of ''ghee'', jaggery, 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 t ...

, is made. *

Bihari thali

As the seasons change so does the Bihari thali, 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'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

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, Trini ...

, achar, chatni,

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 pu ...

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 Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or f ...

mustard oil Mustard oil can mean either the pressed oil used for cooking, or a pungent essential oil also known as volatile oil of mustard. The essential oil results from grinding mustard seed, mixing the grounds with water, and extracting the resulting vola ...

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

cumin seed Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

nigella seed ( 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

brinjal Eggplant ( US, Canada Canada is a country in North America. Its ten provinces and three territories extend from the Atlantic Ocean to the Pacific Ocean and northward into the Arctic Ocean, covering over , making it the world' ...

s / 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 - These fried soft dumplings made of besan ( gram flour) 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 ghee. * Ghugni - 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'' ( jaggery), then steamed in water or milk and allowed to thicken. *

Sattu Sattu is a type of flour, mainly used in India and Tibet. It consists of a mixture of roasted ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Sattu is used in vegetarian cuisine ...

- 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 - 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 Aloo chokha, or aloo bharta, is a dish made by mashing boiled soft potatoes and mixing chopped chilies, onion, salt and mustard oil. It is usually eaten with Khichdi in Eastern part of Indian subcontinent. Ingredients * Potatoes * Onion * ...

Regional

* Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people who reside in the

Bhojpuri region The Bhojpuri region or Bhojpur is an area encompassing parts of the Indian states of Bihar, Uttar Pradesh, and Jharkhand, and the Madhesh, Gandaki and Lumbini provinces of Nepal, where the Bhojpuri language is spoken as a mother tongue. His ...

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 descri ...

folk expend many calories in the fields. * Maithil cuisine also known as Mithila cuisine, is a part of Indian and

Nepalese cuisine Nepali cuisine comprises a variety of cuisines based upon ethnicity, alluvial soil and climate relating to Nepal's cultural diversity and geography. '' Dal-bhat-tarkari'' ( ne, दाल भात तरकारी) is eaten throughout Nepal ...

. It is the traditional cooking style of

Maithils Maithils (Tirhuta: মৈথিল, Devanagari: मैथिल), also known as Maithili people, are an Indo-Aryan ethno-linguistic group from the Indian subcontinent, who speak the Maithili language as their native language. They inhabit the ...

residing in the Mithila region 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. * Magahi cuisine. ( 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 Chaat, or chāt (IAST: ''cāṭ)'' () is a family of savoury snacks that originated in North India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in North India, Pakistan, Nepal and B ...

* Puchka/ghup chup/pani puri * Chatni * Jhal murhi * Dahi bada * Pakora *

Raita Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, ...

* 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, ...

* 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 Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutto ...

* Bharwan karela * Vegetarian

korma Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hind ...

- Subziyon ka Panchranga Korma * Paalak paneer * 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 ''Lathyrus sativus'', also known as grass pea, cicerchia, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea and white vetch,'' Kew GardensLathyrus sativus'' (grass pea) is a legume (family Fabaceae) commonly grown for human ...

'') * Poi saag (''

Basella alba ''Basella alba'' is an edible perennial vine in the family Basellaceae. It is found in tropical Asia and Africa where it is widely used as a leaf vegetable. It is native to the Indian subcontinent, Southeast Asia and New Guinea. It is naturali ...

'') * Palak saag ( Spinach) * Bathua saag (''

Chenopodium album ''Chenopodium album'' is a fast-growing weedy annual plant in the genus ''Chenopodium''. Though cultivated in some regions, the plant is elsewhere considered a weed. Common names include lamb's quarters, melde, goosefoot, wild spinach and fat-h ...

'') * Methi saag ( Fenugreek)

Non-vegetarian cuisine

The distinctive Bihari flavour of non-vegetarian cooking finds mention in the memoirs of Maulana

Abul Kalam Azad Abul Kalam Ghulam Muhiyuddin Ahmed bin Khairuddin Al-Hussaini Azad (; 11 November 1888 – 22 February 1958) was an Indian independence activist, Islamic theologian, writer and a senior leader of the Indian National Congress. Following In ...

, who found it quite tasty. Forms of

kebabs Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

preparations and dishes prepared from various

fowl Fowl are birds belonging to one of two biological orders, namely the gamefowl or landfowl (Galliformes) and the waterfowl (Anseriformes). Anatomical and molecular similarities suggest these two groups are close evolutionary relatives; together ...

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 Champaran is a region of Bihar in India. It is now divided into an East Champaran district and a West Champaran district. Notable people * Manoj Bajpai – Indian film actor * Dinesh Bhramar – poet and noted figure in Hindi and Bhojpuri l ...

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 * Prawns * Mutton biryani * Bihari kebab * Chicken tandoori

Snacks

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

Samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ...

* Kachori * 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 - This may be compared to the Greek baklava. Famous ones are from

, Nalanda and Pipra, Supaul. * Chhena - similar to

rasgulla Rasgulla, also known as rasagola, rosogola or rosogolla, is a syrupy dessert popular in the Bengal region of the Indian subcontinent. It is made from ball-shaped dumplings of chhena and semolina dough, cooked in light sugar syrup made of suga ...

Tilkut Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand. Tilkut is especially made and eaten during Sakraat or "Makar sankranti" festival. It is made of pounded 'til' or sesame seeds (''Sesamum ind ...

(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 is famous. *

* Rabri * Kheer - A special form of kheer called ''Rasia'' is prepared during the Chhath festival. * Thekua * Khajur * Laktho * Churma * Balushahi - Famous one is from Harnaut, NathNagar (Bhagalpur) * Anarasa - A traditional cuisine of

Mithila Mithila may refer to: Places * Mithilā, a synonym for the ancient Videha state ** Mithilā (ancient city), the ancient capital city of Videha * Mithila (region), a cultural region (historical and contemporary), now divided between India and Nepal ...

* Motichoor ka Ladoo - Famous one is from Maner * Khabauni * Gulab jamun * Kala jamun - Munger, Bhagalpur and Banka Districts are known for Kala Jamun. * Pantua - Same as kala jamun but the shape is elongated. * Peda - Famous one is from

Kesaria Kesariya or Kesaria is a town in the district of East Champaran, in the Indian state of Bihar. It is the site of a stupa built by the Mauryan king Ashoka. Geography It is near Rampur Khajuria. The nearest villages are Noori Mohalla Trilokw ...

* 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 Barh is a town and one of the 6 sub-division of Patna District, Bihar in India. It is located on the southern bank of the Ganges. Population , Barh had a total population of 316,348 residents, with 162,354 males and 153,994 females. Barh h ...

* 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 mur ...

- 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 - 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 Chhath 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 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 Indian cuisine by state or union territory Vegetarian dishes of India