A look at Bihar's cuisine helps you know about the history, geography, economical status and culture of the state. Food habits of Biharis show how the cuisine of the state has evolved over centuries under the influence of various cultures and regimes.

Lord Buddha attained enlightenment in Bihar and hence Buddhism has had a significant impact on the state. People are largely vegetarian though there are many who are fond of chicken and meat dishes. Bihar has also been under the reign of mighty Mughals and, naturally, the exotic Mughal cuisine has impacted the Bihar style of cooking and the taste of the inhabitants of the state.

A remarkable factor of the Bihari cuisine is that the state has imbibed the best and most suitable aspects of the Mauryan, Gupta, Turk, Afghan and Persian and European style of cooking and, at the same time, retained a food culture that bears a distinct hallmark of Bihar.

Bihar offers a large variety of sweet delicacies which, unlike those from Bengal, are mostly dry. These include 'anarasa', 'belgrami', 'chhena murki', 'motichoor ka ladoa', 'kaala jamun', 'kesaria peda', 'khaaja', 'khurma', 'khubi ka lai', 'Iaktho', 'parwal mithai', 'pua' & 'maalpua', 'thekua', 'perukia', 'murabba', 'raskadam' and 'tilkut'. Many of these originate in towns in the Here's some typicalfood fare of the state:

'Makhana' or Lotus Seed is one of the specialties of Mithila. It is obtained from the water source. According to an old saying, it is one of those three things which are not found even in heaven, the other two being fish and betel leaf. The one and most popular dish prepared from 'makhana' is 'makhana ka kheer'.

The pudding of 'makhana' in milk is allowed to cool under sky in the nighttime. This sweet preparation is much different from any other 'kheer' or sweet dish made in other parts of the country. This is a unique dish which is made in Mithila region of the state and every Maithil, the Mithila region resident, takes pride in its exclusivity.

Thekua

'Thekua', or 'khajur', is one of the traditional sweet items in Bihar's homes. Be it 'Teej' or 'Jitiya' - festivals when Hindu women keep fast praying for the welfare of their husbands and. children respectively, this is a mandatory item prepared at home, There are many variations of this item; like it could be crispy or soft, big or small etc. But the cooking method is more or less the same.

Khaaja

'Khaaja'-making is an ancient tradition of Silao village which is situated 15 km from Biharsharif and 8 km from Rajgir on the Patna-Rajgir road. The best varieties of this sweet are 'Chandshahi', 'Gola', 'Palvidar' and 'Gandhi Topa'.

The most popular among them is the rectangular-shaped one. In the early years, this variety was made to be so light that, it is said, it did not submerge in water even if a coin was put over its surace. The coin would slip into the water but the 'khaaja' would keep floating on the water surace.

There is one more story about this delicate delicacy, It is said that once Gautam Buddha visited the place of Acharya Sheel Bhadra, the chancellor of ancient Nalanda University. The Acharya extended him a warm welcome and offered him a locally made sweet. Overwhelmed by its taste,the Lord asked what it was. The Acharya, not really knowing the name, called it 'khaaja'. Ever since this world-famous multilayered sweet is known by the same name.

Nowadays refined wheat flour, sugar and edible oils are the chief ingredients of 'khaaja'. It is believed that even 2000 years before, 'khaajas' were prepared in the fertile land on the southern side of the Gangetic plains' of Bihar.These areas, which are home to 'khaaja', once comprised the central part of Maurya and Gupta empires.

Presently, 'khaajas' are prepared and sold in the city of Patna,Gaya and several other places across the state of Bihar,Yet, the 'khaajas' of Silao and Rajgir areas have a distinct superiority over 'khaajas'of allother places.Silao and Rajgir are the places where one can get puffy 'khaaja', which melts in the mouth.

Belgrami

Koath, a small town and a notified area in the Rohtas district, is famous for its unique sweet dish called 'belgrami'. Besides Koath, 'belgrami' is also made in Jogadhara, Baraiya,Dehri, Etwa, Jogini, Gangati, Shahpur and Chater. This sweet is made of 'chhena', the same material with which Bengal delicacy 'rasogulla' is prepared. However, it is soaked and cooked a bit more till it becomes a little hard and brown. Of late, 'belgrami' prepared at Udwant nagar in Bhojpur district has also become quite popular.

Litti

Vegetarian dishes dominate the culinary art in Bihar, 'sattu', or a variant of gram flour, being the staple ingredient of the foods. 'Litti' is one preparation made with it. 'Litti' is usually eaten with 'dahi', 'baigan chokha', 'aalu chokha' and 'papad'. Apart from being tasty, 'Litti-chokha' is rich in fibre and low on calorie. This suits the taste of those looking for a combination of delicious and healthy food.