Bihari cuisine is predominantly vegetarian because traditional Bihar society influenced by Buddhist and Hindu values of nonviolence 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. Dairy products are consumed frequently throughout the year, with common foods including yoghurt 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. People use mustard oil and panchforan (literally "five seeds", namely saunf, sarson, methi, ajwain and Kalaunji (onion seeds) for "chhonkna" (tempering) of some vegetables. There is a lot of light frying, calledbhoonjnaa, in Bihari food. One of the most remarkable thing about this cuisine is "Smoked Food". It refers to using smoked red chilli 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 ) chuttney.
Khichdi
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- 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.
Ghugni - It is a preparation made of grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok.
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 Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken).
Chiwra - 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'.
Litti-Chokha - 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. Appetizers
Chaat Golgappa Chatni - Jhal Murhi
Dahi vada
Pakora Raita
There is large variety of sweet delicacies. Unlike Oriya and Bengali sweets, which are soaked in syrups made of sugar and are therefore wet, 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. Famous one is from Silao Nalanda
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Tilkut (Til Burfi) - 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. Though available all over the state, the one from Gaya is very famous.]
Maal Pua
Kheer - A special form of kheer called Rasia is prepared during the Chhath festival.
Balushahi - Famous one is from Harnaut
Anarasa (Come from particular area Basopatti & the nearest villages)
Motichoor ka Ladoo - Famous one is from Maner
Rabri/Basundi
Thekua
Khajur
Laktho
Kala Jamun [
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Peda - Famous one is from Kesaria
khurma - found only in southwest bihar.
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 withKhoyya- 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.
Khubi ka Lai - Famous one is from Barh
Belgrami
Padokkia
Murki - Famous one is from Koelwar
Pirikya - Made from flour and khoya etc. It is very famous in Basopatti and villages nearby.
Khurchan - This is made of layers of scrapped condensed milk. Available in Patna city (old town).
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.
Kasar - A dry sweet prepared of coarsely ground rice during the Chhath festival.
Chhath (Hindi: छठ, also called Dala Chhath) is an ancient Hindu festival dedicated to the Hindu Sun God, Surya, also [1]
known as Surya Shashti.
The Chhath Puja is performed in order to thank Surya for sustaining life on earth and to request
the granting of certain wishes. The Sun, considered the god of energy and of the life-force, is worshiped during the Chhath fesival to promote well-being, prosperity and progress. In Hindu mythology, Sun worship is believed to help cure a variety of diseases, including leprosy, and helps ensure the longevity and prosperity of family members, friends, and elders.
The rituals of the festival are rigorous and are observed over a period of four days. They include holy bathing, fasting and abstaining from drinking water (Vratta), standing in water for long periods of time, and offering prashad (prayer offerings) and aragh to the setting and rising sun.
Bangalore is nicknamed the Garden City Bangalore is home to many of the most well-recognized colleges and research institutions in India. Numerous public sector heavy industries, software companies, aerospace, telecommunications, and defence organisations are located in the city. Bangalore is known as the Silicon Valley of India because of its position as the nation's leading IT exporter.
[8][9][10]
A demographically diverse city, Bangalore is a major economic and cultural hub and the fastest growing major
metropolis in India.
[11]
Bangalore is the capital and largest city in the Indian state of Karnataka
Bangalore is one of the most ethnically diverse cities in the country, with over 62% of the city's population comprising migrants
[1]
from other parts of India. Historically a multicultural city, Bangalore has experienced a dramatic social and cultural
change with the advent of the liberalization and expansion of the Information Technology and Business Process Outsourcing industries in India. IT companies in Bangalore employ over 35% of India's pool of 1 million IT professionals.
CUISINE: Udupi restaurants, are very popular and serve predominantly vegetarian cuisine. Some of the renowned traditional Bangalore vegetarian restaurants are MTR (Mavalli Tiffin Room) The Muslim cuisine of Bangalore is unique as it delivers a very interesting blend of Mughlai cuisine, Hyderabadi Muslim or Nawabi cuisine as it is called with a distinct Bangalorean flavour Some of the bakeries in Bangalore are also quite popular for a quick snack. There are many fruit juice stalls and shoppers often visit them.
