🍽️ Famous Delicacies of Bihar
Litti Chokha
A staple food of Bihar, Litti is a dough ball made of whole wheat flour and stuffed with Sattu and spices, then baked over coal or cow dung cakes.
Sattu Paratha
A popular breakfast dish, Sattu Paratha is a flatbread stuffed with roasted gram flour mixed with spices and herbs, providing a nutritious start to the day.
Thekua
A traditional sweet delicacy made during Chhath Puja, Thekua is a wheat cookie flavored with cardamom and dry fruits, deep-fried to golden perfection.
Khaja
A layered pastry dessert that's crispy on the outside and soft inside. Khaja is made from wheat flour, sugar, and ghee, and is a must-try sweet from Silao, Bihar.
Kadhi Badi
A yogurt-based curry with fried dumplings made from moong dal. This comforting dish is typically served with steamed rice and is a household favorite.
Malpua
A sweet pancake dipped in sugar syrup, Malpua is a traditional dessert often garnished with pistachios and almonds, served during festivals and special occasions.
Sattu
Roasted gram flour mixed with spices and served as a cooling drink or stuffing—nutritious and beloved in Bihar.
Dal Pitha
Rice flour dumplings stuffed with spiced lentil filling and steamed, a savory snack often served with chutney.
Pua
Fluffy, deep-fried flour fritters soaked in sugar syrup—crispy edge with a soft center, perfect for breakfast or festivals.
Chana Ghugni
Black chickpeas sautéed with onions, tomatoes, and spices—street-style tangy and spicy bhuna chana, served hot.
Bhunjia
Roasted and spiced puffed rice mixed with peanuts and sev—light, crunchy, and addictive as an evening munch.
Makhana Kheer
Fox nut (makhana) cooked in milk with sugar, cardamom, and nuts—creamy and rich, often made during festivals.
Kaddu ki Sabzi
Pumpkin cooked with spices, turmeric, and garlic—subtle sweetness and savory flavors, best with steamed rice or roti.
Chana Dal
Yellow split chickpeas simmered in onions, tomatoes, and spices—comforting dal served with rice or litti.
Khichdi
Rice and moong dal cooked together with mild spices—light, soothing, and often paired with ghee or papad.
Tilkut
Sesame seeds and jaggery pressed into flat discs—crunchy, nutty, and especially popular during Makar Sankranti.
Panchratan Dal
Five-lentil mix (toor, moong, chana, masoor, urad) cooked with ghee, cumin, and spices—nutrient-dense and flavorful.
Ras Malai
Soft cottage-cheese patties soaked in sweetened, cardamom-flavored milk—creamy and decadent.
Imarti
Deep-fried spirals of lentil batter drenched in saffron sugar syrup— crunchy, syrupy, and popular during celebrations.
Dahi Chura
Flattened rice mixed with thick yogurt, jaggery, and banana—light, tangy, and often eaten in the morning.
Bafla
Wheat dough balls boiled, then baked, and served with ghee and dal— hearty, traditional, and filling.
Masoor Dal
Red lentils cooked with onions, tomatoes, and mild spices—quick, nutritious, and goes well with rice or roti.
