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Cuisine of Bihar
 
The cuisine of Bihar for the Hindu upper and middle classes is predominantly vegetarian, although some of the Hindu classes do eat meat. The Muslims in ihar however do generally eat meat as well as vegetables.

Islamic culture and food with Bihari flavor are also part of Bihar unique existence of mixed culture. Famous food items include (Biharee Kabab) (Shami Kabab) (Nargisi Kufte)(Shabdeg)(Yakhnee Biryanee) (Motton Biryani) (Shaljum Gosht) (Baqer Khani) (Kuleecha) (Naan Rootee) (Sawee ka Zarda) (Qemamee Sawee) (Gajar ka Halwa) (Ande ka ZfraniHalwa)

The staple food is bhat, dal, roti, tarkari and achar. It is prepared from rice, lentils, wheat flour, vegetables, and pickle. The traditional cooking medium is mustard oil. Khichdi, a broth of rice and lentils seasoned with spices and served with several accompanying items, constitutes lthe mid-day meal for most Hindu Biharis on Saturdays.

The favourite dish among Biharis is litti-chokha. Litti is made up of sattu and chokha is of smashed potato, tomato, and brinjal.

Chitba and Pitthow which are prepared basically from rice, are special foods of the Anga region. Tilba and Chewda of Katarni rice also are special preparations of Anga.

Kadhi bari is a popular favorite and consists of fried soft dumplings made of besan (gram flour) that are cooked in a spicy gravy of yogurt and besan. This dish goes very well over plain rice.

Bihar offers a large variety of sweet delicacies which, unlike those from Bengal, are mostly dry. These include Anarasa, Belgrami, Chena Murki, Motichoor ka Ladoo, Kala Jamun, Kesaria Peda, Khaja, Khurma, Khubi ka Lai, Laktho, Parwal ka Mithai, Pua & Mal Pua, Thekua, Murabba and Tilkut. Many of these originate in towns in the vicinity of Patna.

Several other traditional salted snacks and savouries popular in Bihar are Chiwra, Dhuska, Litti, Makhana and Sattu.

 
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