The city of the Taj Mahal, one of the...
Nestled on the banks River Haorah...
Declared as India's first UNESCO World...
Built by Mughal emperor Akbar in 1565...
Mughal emperor Akbar built his capital...
Inaugurated in 2013, the Agartala -...
Kadhi is a yoghurt-based gram flour curry that is usually served with rice.
Rasia is a special type of kheer (rice pudding). It is usually served during the Chhath Puja festival in Bihar. Its other version is made from fox nuts or makhana and is called makhane-ki-kheer.
Made with flour and salt, it is deep-fried and dipped in hot sugar syrup. As the syrup cools, it crystallises and gives khurma its great taste.
It is a traditional dessert of Bihar that is prepared during festivals. It has a clove pinned at the centre whose pungent aroma complements the sweet taste of the dish.
They are a sweet treat, which are prepared with khoya (reduced milk), sugar, cardamom seeds, pistachios and saffron.
It is made with gram flour, sugar, cashew, green cardamom, saffron and then cooked in ghee (clarified butter). Moulded in a ball-shape, it is often served as prasad (holy offering to the deity).
It is also called khajuria and is a commonly prepared snack in Bihar. It is made of wheat flour and jaggery and then deep-fried.
Also known as chandrakala, pedakiya is very similar to gujiya (a sweet deep-fried dumpling). Stuffed with sweetened khoya (reduced milk), cardamom powder, coconut and dry fruits, it tastes heavenly.
It is a famous Mughal recipe that has mutton as the main ingredient. Papaya paste, chickpea flour, bread slices, ginger-garlic paste and spices give it its delicious flavour.
Maner ladoo is a spherical dessert that is usually eaten in the states of Uttar Pradesh and Bihar. It is often had during festivals and special occasions. Crushed pistachios are added to this ladoo to give it a crunchy texture.
Malpua is a Bihari sweet dish whose batter is a mixture of flour, milk, mashed bananas and sugar. It is then deep fried in ghee (clarified butter) and dipped in sugar syrup. This gives it a crispy crust with a melt-in-the-mouth centre. Malpua can be eaten with a helping of thick rabri (a condensed milk-based dish).
Litti chokha is a lip-smacking dish of Bihar that is popular across the country. Made of wheat and sattu (roasted gram flour) mixed with spices, it is kneaded into round balls and then dipped in ghee (clarified butter). Its crunchy texture particularly appeals to gastronomes. Chokha is made with boiled and mashed vegetables like brinjal, tomatoes, potatoes.
Khaja is a preparation of refined wheat flour, sugar and dry fruits. It is structured into a layered dough and lightly fried. It is believed to have originated from the regions of Bihar and modern UP.
Dal peetha or pitha is a Bihari dish, mostly eaten for breakfast or as an evening snack with tea. It consists of steamed dumplings that are shaped like gujiyas (a sweet deep-fried dumpling) and is served with chokha (mashed potato fried with onions, green chillies and masala).
Ghugni is a popular dish of Bihar, Uttar Pradesh, Assam and Odisha. Available in multiple variants, this dish is usually made with black, white, yellow and green chickpeas. Both delicious and healthy, chana ghugni is a popular breakfast in Bihar. It has a simple recipe and is prepared by stir-frying boiled chickpeas with onion and light spices. Very nutritious and packed with calorific values, it is usually served as a snack.