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'The universe is as big as your thoughts'... this Buddhist thought holds even more meaning while on a spiritual quest. As you delve into this quaint village with a desire to learn and know more, it stretches out to become boundless! Be it monuments, visual arts or crafts, Nepura is an ideal starting point to explore the Buddha land.

Monuments and Folk Culture: History and heritage have found a befitting expression in the inspiring Buddhists monuments scattered around Nepura and beyond, such as the Ajatshatru Stupa, Ashok Stupa, amongst many others.

The criss-cross of the Jain and Buddhist traditions manifests in an interesting cultural tapestry, as reflected in the folk performances and theatre peculiar to this region. The pastoral delights are in abundance, and tourists can have an intimate glimpse into activities such as cattle herding or potato and mustard cultivation etc.

Cusine: Since most communities in Bihar are influenced by Buddhist and Hindu values of non-violence, cuisine of this state is by and large vegetarian. A regular meal consists of 'Dal' (lentils), 'Bhaat' (rice), 'Phulka'(roti), 'Tarkari' (subzi) and 'Aachar' (pickles). Rice was the staple in Buddhist times and was of exceptional quality. No wonder, while presenting an account of the different varieties of rice around the Gangetic basin, Abul Fazal, the Mughal chronicler revels in the quality of rice particularly from this region, describing it as being 'rare and unequalled in quality'.

The famous 'Jhalmoori' (puffed rice with sprouts,peanuts and green chillies) is a favourite snack in most parts of the state. 'Khichdi' (broth of rice and lentils), seasoned with spices, and served with thick curd, chutney, pickles and ghee (clarified butter) and'Chokha' (boiled mashed potatoes, seasoned with finely cut onions, green chilies) are also a regular feature in the cuisine of this region. Sattu (flour of fried grams) is another ingredient, which is used extensively in Bihar and the Sattu ki Roti is especially popular. There are several other traditional snacks and savouries which are consumed during festivals and ceremonies.'Pua', prepared from a mixture of powdered rice, milk, ghee (clarified butter), sugar and honey and its variant 'Malpua' are excellent desserts.

The remarkable aspect of the cuisine of this region is that it has imbibed the best and most suitable aspects of the cooking styles of the empires that have reigned here from the Gupta, Maurayan, Turk, Afghan to the British, and at the same time retained a food culture that bears a distinct hallmark of Bihar.

There is also a tradition of meat-eating, and fish dishes are especially common due to the number of rivers meandering through Bihar, such as the Sone, Gandak and the Ganges.
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