— Sharanya Sahay

When the talk is about Bihari cuisine, one cannot forget the laddoo of Maner. Laddoo is a ball shaped sweet made of gram flour, sugar, ghee. Though, it is sold in every sweet shop, the laddoo made in Maner, about 30km west of Patna, are famous and the best.

Silao village situated 25km from biharsharif and 8 km from rajgir, is known for its ancient tradition of khaja making. A sweetmeat prepared with maida (wheat-flour), sugar and ghee, it is available in many varities – chandshahi, round, palvidar and Gandhi topa. Amongst these, the one with rectangular shape is the most popular.

It is another sweet preparation of bihar, which is made from cheese, sugar and ghee. The place in bihar that is most famous for this sweetmeat isUdwantnagar, which falls between Arrah and Buxar.

The luscious and mouth watering malpua, which is a speciality of bihar is prepared from a combination of maida milk banana grated coconut cashew nut raisin sugar water and green cardamom, fried in ghee. How to make PUA See Video

Barh, a smaal town in patna district that lies between bakhtiarpur and mokama is famous for laai, a ball or cake-shaped sweet that is prepared with ‘khobi’ or ‘ramdana’ seeds, ‘khoa’ and sugar

A sweet prepared by combining sugar, gram-flour and ghee. Even though the entire state is popular for this sweet; it is a specialitynof the towns of buxar and munger. Sonpapdi is prepared by combining sugar, gram-flour and ghee

Perukia, for which chhapra town of bihar is famous, is prepared by mixing sooji (semolina) or khoa with sugar and wrapping the mixture in thin-leaves made from a mix of maida, water and ghee. The resultant sweet is then deep fried in ghee and served.

Rani-saidpur, which falls on the muzaffarpur-sitamarhi route, is the town rhat is famous for it. It comprises of of a specially treated combination of maida (wheat flour) and sugar, which is cooked in ghee

Makhana kheer
A sweet dish prepared withmilk, sugar and makhana, considered to be the speciality of darbhanga region of n bihar

Thekua is sweets made from maida (wheat flour) and sugar. They’re prepared only on a special occasion like chhath, by straining the aida and sugar combination in ghee Parwal ki mithai. It’s cooked by stuffing the pointed gourd with khoya giving it the right balance of sweet and salty flavor

In the context of the traditional food of bihar, dalpuri is the first name that comes to the mind. Basically a type of bread made of salted wheat flour, it is filled it is filled with with boiled crushed gram-pulsecthat is fried with special spices. Though mostly a domestic preparation, it can be had from roadside-vendors to in restaurants.

Litti is another main course dish that forms apart of Bihari cuisine. It is nothing but wheat flour cakes that have been salted and baked. Litti is filled with sattu (fried gram flour) and some special spice mixture and and are served with ghee. Litti is similar to bati in appearance, though with a slight difference. Litti is best eaten with brinjal bharta or mashed potato.

Parwal ki Mithai
A unique and popular sweet of its kind, it’s cooked by stuffing the pointed gourd with khoya giving it the right balance of a sweet and salty effect. How to make Parwal ki Mithai See Video

Dal Pitha
A Bihari version of dumplings, this delicacy is made with kneaded rice flour with special Bengal gram paste and steamed to serve on the platter

also known as “Shakkarpada” is another sweet snack from our Bihari food list and is made out of flour and salt, deep friend in oil and then dipped in sugar syrup. This syrup on the “khurma” crystallizes to give a powdery outer texture. If you use rice flour dough and thick jaggery syrup, we can make a similar sweet called “laktho”. Both of these are absolutely delicious to munch on.

Tilkut and Anarsa
Gaya is not only famous for its association with Buddha, but it’s also famous for tilkut and anarsa. While tilkut is made by white sesame seeds (til) and sugar/gur (jaggarey), anarsa is a combination of rice flour, white sesame seeds and sugar. The ramna road in gaya is famous for these. How to make Anarsa See Video

Popular Beverages

Sattu Ka Sherbat
This drink boosts the energy levels if taken early in the morning as it has Glucon D. It is made with Sattu (roasted gram flour), water, lemon juice, pinch of jeera powder and salt. Generally Bihari’s drink it first thing in the morning. It is the healthiest protein packed drink which also serves as a breakfast for many.

Aam Panna
Aam panna is a refreshing summer drink, a great remedy for heat stroke and dehydration as it is packed with vitamins. It is simple to make. Wash and boil mangoes and leave them to cool. Then peel, mash and strain the pulp. Add asafeotida, black salt, cumin powder, crushed peppercorn, and sugar. Stir it till sugar is dissolved completely. Mix chill water, stir and serve.

Bel Ka Sherbat
Bel ka sherbat is another popular energy drink which originates from Bihar. It is the most popular drink during summers and very easy to make. It keeps heatstroke, indigestion away during the harsh summer season. The pulp of Bel is extracted and soaked in water, and then it is mashed and sieved. Finally sugar and jeera powder is mixed into it. Mostly it is chilled and served.

Bhaang ki Thandai
Bhang Thandai, India’s desi cocktail is a very popular drink on festival like Holi in Bihar. Bhang is believed to cure fever, dysentery, sunstroke, clear phlegm, aid in digestion, appetite, cure speech imperfections and lisping, and give alertness to the body if it is taken in proper manner. It can easily be made at home just need to assemble few ingredients.