Bihar food habits


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Bihar food habits

  1. 1. WELCOME
  2. 2. Food Habits of BIHAR
  3. 3. Introduction • Bihari cuisine is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago as these are they places where Bihari people are present. • Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of non-violence did not eat eggs, chicken, fish and other animal products. • However there is also a tradition of meat-eating and fish dishes are especially common due to the number of rivers in Bihar such as the Sone, Gandak and the Ganges. There are also numerous Bihari meat dishes with chicken and mutton being the most common.
  4. 4. • Dairy products are consumed frequently throughout the year, with common foods including yogurt known as dahi and also buttermilk known as mattha, ghee, lassi and butter. • The cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from other East Indian Cuisine (for example like Bengali cuisine, Mustard oil is used in cooking). It is highly seasonal, with watery foods such as watermelon and Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds, poppy seeds in the winter months.
  5. 5. • A regular meal in Bihar consists of minimum two types of vegetables, with one of them being green leafy vegetable. • Most Biharis start their day with Sattu drink which is a high energy drink. • They restrain themselves from non- vegetarian food during “Shravan” month.
  6. 6. • The Biharis offer part of their food to their deity before starting the meal. • In Bihar offering meet to the guest is considered as a sacred task.
  7. 7. • Some dishes which Bihar is famous for, include Sattu Paratha, which are parathas stuffed with fried chickpea flour, Chokha (spicy mashed potatoes),Fish curry and Bihari Kebab, Postaa-dana ka halwa.
  8. 8. Bihari thali
  9. 9. • As the seasons change so does the Bihari thali. • The constants are rice, roti, achar, chatni, dals and milk products with some variation. • People use both vegetable oil or mustard oil • Zeera or panchforan (literally "five seeds", namely saunf, sarson, methi, ajwain and mangraeel (Kalaunji) for "chhounkna"/"Tadka"(tempering) of some vegetables. • There is a lot of light frying, called bhoonjnaa, in Bihari food. One of the most remarkable thing about this cuisine is "smoked food". It refers to using smoked red chilly to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing kadam (a common fruit sweet sour in taste, technical name Anthocephalus morindaefolia) chutney.
  10. 10. Health Benefits Includes a variety of vegetables in the diet making food healthy and nutritious. Dals of various types, rich in protein are used in most dishes. Dairy products like milk and buttermilk along with other seasonal beverages help to keep the body cool during summers.
  11. 11. Traditional cuisine • Kadhi Bari - fried soft dumplings made of besan (gram flour) are cooked in a spicy gravy of yogurt and besan. It goes well over plain rice. • Khichdi - Mix of Rice, Dal and several Vegetables; steamed together to give a distinctive taste of different ingredients combined in one dish. It is often topped up with ghee.
  12. 12. • Ghugni - It is a preparation made of grams soaked (either lightly/overnight)in water and then sauted in mustard oil . • Pittha - It is something like momos. It could be either salty or sweet. It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Dal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken).
  13. 13. • Choora - Beaten rice, served with a coat of creamy curd and sugar or jaggery. In winters, this is mildly baked and accompanied with a thick spicy preparation made of peas and onions. • Sattu - Powdered baked gram, a high energy giving food usually mixed with water or with milk. Sometimes, sattu mixed with spices is used to prepare stuffed 'chapattis', locally called as 'makuni roti'.
  14. 14. • Dhuska - A deep fried item prepared from a mixture of powdered rice and ghee but is salted. • Litti - Powdered baked gram is mixed with chopped onions, green chillies, lemon juice, coriander leaves. This mixture is filled inside atta and either barbecued over coal or deep fried with oil. Best accompanied with Ghee, Curd and Chokha and baigan bharta.
  15. 15. Vegetarian cuisine
  16. 16. Saag Palak Bathua Mooli Sarson Red spinach Channa
  17. 17. Kofta Bharwan karela Veg-Korma - Subziyon ka Panchranga Shaahi paneer Bharwan patal Other vegetable preparations
  18. 18. Non-vegetarian cuisine Forms of kebabs, mutton preparations and dishes prepared from various fowl and birds have a distinctive flavor. Biharis are quite famous for their Bihari Kebabs, a typical Bihari non-vegetarian dish. This dish was traditionally made from mutton and is eaten with roti, paratha or boiled rice. Recently, in fast food restaurants, these Kebabs are also sold as Bihari Kebab Rolls, which are essentially kebabs wrapped up in a paratha.
  19. 19. Chicken tandoori Shaahi Jhinga Masaledaar Jhor Waali Machhli – gravy is made in mustard paste Prawns- fried with garlic paste, turmeric and salt Mutton BiryaniBihari Kebabs Some Specific Non- Vegetarian foods Chicken curry
  20. 20. Fish
  21. 21. Breads Satuwa Paratha Aalu Paratha Pyaz paratha
  22. 22. Makai ke roti Dal puri Chawal ki roti
  23. 23. Appetizers • Chaat • Golgappa • Chatni • Jhal Murhi • Dahi vada • Pakora • Raita • Tarua • Kachauri
  24. 24. Tarua/Bachka Baingan bhaja Jhal Muri Dahi vada
  25. 25. Sweets • There is large variety of sweet delicacies. • Sweets of Bihar are mostly dry. • Khaja- This may be compared to patties, with a difference that this is generally sweet, sometimes found in a salty form and has no fillings. • Tilkut- This is made of sesame seed and is available only in winters. A thick hard base of sugar of the size of a tennis ball is rolled in copious amount of sesame seed and then hammered to roll out in round shape. The more the seed, the softer, better and amorphous it is. • Malpua
  26. 26. Rabri/Basundi Khajur Thekua Kheer - A special form of kheer called Rasia is prepared during the Chhath festival Laktho- besan, gur & ghee Churma Balushahi SWEETS
  27. 27. Parwal ki Mithai - It is made of pointed gourd (botanical name-Trichosanthes dioica). The fruit is scrapped to remove the skin,sliced longitudinally, deseeded and boiled to make it tender and then filled with Khoyya- a preparation made of condensed milk and dry fruits. It is then imbibed with warm sugar syrup. Silver foil may be added after it cools off. Khurma - found only in southwest bihar. Anarasa SWEETS
  28. 28. Lai Makhane ka kheer Til ke laddoo SWEETS
  29. 29. Pirikya - Made from flour and khoya etc. Postaa-dana kaa Halwa -a sweet pudding made of poppy seeds soaked overnight in water and then ground to a paste and sauted in ghee(clarified butter)in a wok. This is generally prepared in winter season. Khurchan - This made of layers of scrapped condensed milk. Available in Patna city (old town). SWEETS
  30. 30. Beverages Aam ka panna Aam ka sherbat Bael ka sherbat Sattu ka drink Lassi
  31. 31. Achar and Chutneys Aam ka achar Aam ka kuchcha Khatmitthi Onion pickle Jackfruit pickle
  32. 32. Til ka chutney Lal mirch achar Lemon pickle Amla ka murabba
  33. 33. Sabudana pappad Potato chips Adaudi Murabba Kumrauriamawat
  34. 34. Festival foods
  35. 35. Holi
  36. 36. Diwali