The document discusses various foods that are popular in the Indian states of Bihar and West Bengal. It describes the traditional Bihari dishes of Litti Chokha, Sattu, Thekua, Kadhi Badi, Chana Ghugni, Dal Pitha, Malpua, Khaja, Parwal ki Mithai, Kheer Makhana, and Tilkut. It also describes popular Bengali dishes like Aloo Patol Posto, Ilish Macher Jhol, Shukto, Sandesh, Mutton Biryani, Alur Dom, Luchi, and Mishti Dai. The foods highlighted represent regional specialties and utilize locally

4. • The national dish of Bihar is Litti Chokha. It is also the regional dish of Bihar, Litti Chokha is
its pride. The traditional recipe of Litti is as old as the Magadha Kingdom that has gained
popularity due to its good shelf life and the technique of preparation which requires fewer
resources. Healthy and rich in protein, Litti is a smoky flavored ball of wheat, filled with
Sattu that is roasted on a coal fire. It is served with Chokha as an accompaniment that is
the preparation of boiled potatoes and grilled eggplant. Litti Chokha is not only famous for
its nutritional value but also for its incredibly delicious taste.
LITTI CHOKHA

6. • Sattu is the staple food of Bihar. The superfood of Bihar, Sattu is now gaining popularity
as it is full of nutrients and cheap on pocket. The cooling properties of this powder that is
made from grinding roasted Bengal gram help to keep hydrated in the summer season.
Rich in protein, fiber, calcium, iron, manganese, and magnesium, every 100 grams of this
superfood contains 65 percent carbohydrate and 20 percent protein. This mighty rich food
is referred to as a poor man’s protein. Concocted in Sharbats or filled in Littis, Sattu is a
staple for folks in Bihar that is truly power-packed.
SATTU

8. • Thekua (also spelt as Thokwa or Thekariis), also known as Khajuria, Tikari[1] and Thokni, is
an Indo-Nepalese cookie from the Indian subcontinent, popular in the Indian states of
Bihar and Uttar Pradesh and Terai region of Nepal.[2] Thekua is a revered prasada,
offering to god, during Chhath puja.[3][4][5] It has been used as a sweet snack for
centuries in these places.
THEKUA

10. • Kadhi is the most common dish in India and it is as diverse as cultures. Likewise, Kadhi
Badi in Bihar has its unique flavor that is distinct from all other variants of Kadhi. The
soothing sour curd preparation of Bihar is savored by all in the routine as well as is
prepared on all the auspicious occasions such as Chhath puja in Bihar.
KADHI

12. • Chana Ghugni is the nutritious and lip-smacking mid-day snack option. This chickpea
preparation is served as a side dish and is light on the stomach and pocket. Sattu and then
Chana Ghugni, folks in Bihar definitely are thoughtful about the nutritional value of the
food they put in the stomach.
CHANA GHUGNI

14. • Bihar’s own version of dumplings, Dal Pitha is a must-have dish for its unique flavor. Again
a healthier version of momos made with maida, Dal Pitha of Bihar has rice flour covering
that certainly is a good replacement for maida, and stuffed with spicy lentil to add a
distinct flavour. These steamed Pithas are truly divine. By now, one thing is sure that the
community of Bihar has a great sense of balancing taste and nutrition in the food items
they consume.
DAL PITHA

16. • The most famous food of Patna is Malpua. Bihar is a delightful place for people who
relish sweets and desserts and Malpua is a dessert that local folks can swear by. The
pancakes made of flour, milk and mashed bananas that are deep-fried and dunked in
sugar syrup are a mandatory dish in all the feasts and fasts of the state.
MALPUA

18. • When the place has its origin in ancient history, you are sure to find recipes from that
time. Khaja is a savory which has been a part of Bihar for 2000 years. This crispy dessert is
similar to Baklava. Khaja is a famous sweet dish of Bihar that is made of multiple layers
and has a wafery crunch. It melts in the mouth instantly and is super tasty.
KHAJA

20. • Out of many exquisite secret recipes of Bihar, Parwal ki Mithai has gained popularity due
to withholding nutritional value that is added with a scrumptious taste. Pointed Gourd
(Parwal) stuffed with khoya in Parwal ki Mithai is both tasty and healthy. A sweet serving
that is prepared especially during the festivals of Bihar, this dish is a part of their culture
and is unique.
PARWAL KI MITHAI

22. • Yet again nutrition kept in mind, Bihar has given us another healthy option for satiating
our sweet cravings. Kheer Makhana, a sweet preparation of milk and fox nuts (makhana)
attributes to high fiber, protein, and other nutritional components that are packed in one
single dessert. This power-packed version of Kheer can only be expected from Bihar since
the state has contributed to many healthy recipes.
KHEER MAKHANA

24. • Tilkut is a healthy dessert prepared with beaten sesame seeds and jaggery. Tilkut can be
relished only in winters as sesame seeds contain fibers that generate heat. This winter
savory comes with many health benefits due to both the main ingredients that are used in
preparing this delectable delight. You can find Tilkut at every sweet shop in Bihar during
the time of Makar Sankranti. Endowing to the rich history of Bihar, this delectable
nutritional food from the state has reinstated that our ancestors knew exactly how to
balance the taste and nutrition in these wonderful recipes.
TILKUT

28. • Make a mental note, Bengalis love poppy seeds. They really do and why won't they, it
makes food so much tastier! This preparation above is also made of poppy or Posto as the
Bengalis like to call it. It is a preparation of Posto with potatoes and pointed gourd,
complete with red and green chillies and sometimes coconut puree to add some
much-needed spice to it. It truly is one of the classic Bengali dishes and famous food of
West Bengal!
ALOO PATOL POSTO

30. • One of the much-favoured fishes in the region, Hilsa or ilish fish curry is something that
you have got to try your hands on. The pungent smelling curry prepared with Nigella
seeds and chilli to give it the required balance that makes it so perfect. You have got to try
this one as it one of the staple food of West Bengal.
ILISH MACHER JHOL

32. • Who said Bengalis are all for fish and nothing else? Well, Bengalis do know how to do
their vegetables too. And Shukto is just an example. Usually served as the first course of a
diet, Shukto is a combination of different vegetables like Brinjals, Bitter Gourd, Crunchy
Drumsticks and Bori (a Bengali speciality again). Mixed with grounded spices and milk to
make a thick curry, this is a perfect way to start a meal
SHUKTO

34. • The most popular sweet from the Bengali state, this dish is made of khoya, a version of
condensed milk and is heavenly in taste. This sweet is neither overly sweet thus allowing
people with a non-sweet tooth to enjoy too. One should definitely try this delectable West
Bengal food item.
SANDESH

36. • Although made famous in various parts of the country, each marked with unique cooking
techniques and spices; one should also try this taste in this part of the country. Filled with
the rich aroma of spices and ghee, the mutton biryani is simply heaven. Juicy, tender
pieces of mutton, fried with the biryani on a Tava, this yummy recipe is a must-try.
MUTTON BIRYANI

38. • Although there are different ways to prepare this dish made of potatoes, it continues to
be a hit in the regular Bengali household. If there is nothing else in the house, potatoes
always come to the rescue. The dish can be incorporated with many different spices and
prepared in many different ways. It is most commonly eaten with Luchi, another Bengali
delicacy.
ALUR DOM

40. • A deep-fry delicacy, no Bengali household can ever complete a celebration without
Luchis. Prepared with maida instead of the atta flour which is used to make chapattis, this
delicacy looks like smaller sized, fluffy, deep-fried chapattis, with a golden glow. The crispy
Luchis are a mandate for all the important small celebrations that take place in the
Bengali household
LUCHI

42. • Mishti Doi is a sweetened yoghurt dish that is served at the end of supper and serves as a
sweet dish. Though served all around the country now, it was initially made famous by
Bengal. Try it if you have a sweet tooth.
MISHTI DAI

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