Bihar’s most iconic dish — roasted wheat balls stuffed with sattu (roasted gram flour), garlic, and ajwain, served with mashed spiced eggplant (baingan chokha), potato, and tomato. Smoky, hearty, and wildly satisfying. ¹⁾

A stuffed flatbread made with sattu, mustard oil, green chili, and herbs — a breakfast staple that’s protein-rich and cooling in summer. ²⁾

Spicy, tangy black chickpeas cooked with mustard seeds, ginger, and green chilies — often served with flattened rice or puffed rice. ³⁾

Soft gram flour dumplings simmered in a sour yogurt gravy, usually tempered with mustard seeds and dry red chilies. Lighter and tangier than its Punjabi cousin. ⁴⁾

Think of these as Bihari dumplings — rice flour parcels stuffed with spiced chana dal paste, steamed or pan-fried. Healthy, festive, and very local. ⁵⁾

Charcoal-grilled skewers of spiced, marinated beef or mutton, famous from Muslim households, especially during Eid. Often served with paratha or flaky sheermal. ⁶⁾

A festive sweet made with whole wheat flour, jaggery, coconut, and fennel, deep-fried until crisp. Traditionally made during Chhath Puja. ⁷⁾

Flaky urad dal stuffed puris (kachoris) served with spicy potato curry. A breakfast favorite with strong aromas of hing (asafoetida) and nigella seeds. ⁸⁾

Deep-fried breads flavored with carom seeds, served with a light, thin potato curry — simple but packed with flavor. ⁹⁾

A crispy, jaggery-sweetened snack made from rice flour and sesame seeds. Traditionally eaten during festivals and tea-time. ¹⁰⁾

A unique curry made with fox nuts (makhana), lightly fried and simmered in tomato and spice gravy. Makhana is locally harvested in Bihar’s ponds and wetlands. ¹¹⁾

Ground flaxseeds, garlic, mustard oil, and chilies make this paste-like chutney that’s both fiery and loaded with omega-3s — earthy and medicinal. ¹²⁾

A spicy puffed rice snack mixed with roasted peanuts, mustard oil, raw onion, and spices. Often prepared at roadside tea stalls as a snack-on-the-go. ¹³⁾

Deep-fried sweet pancakes made from flour, banana, and fennel, soaked in sugar syrup and topped with thickened milk (rabri). Served hot during Holi and weddings. ¹⁴⁾

Flattened rice soaked in creamy yogurt, sweetened with jaggery — a cooling, rustic dish often eaten for breakfast or lunch on summer days. Nourishing and nostalgic. ¹⁵⁾