Bhojpuri cuisine is a style of food preparation common among theBhojpuri people ofBihar,Jharkhand andeastern Uttar Pradesh in India, and also theTerai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and non-vegetarian dishes.[1]
Various kinds of breads are consumed in Bhojpuri cuisine.Roti orchapati is prepared almost every day and eaten in all three meals.Millet breads are also cooked occasionally, depending upon the season.
Paraothhas are prepared for breakfast.Paraothhas are usually stuffed with vegetables,chhena,dal, orsattu. Sometimes, layered paranthas with spices likeajwain are also prepared.
Occasionally, deep-fried breads likepuri, dalpuri (also called dalahipuri), lichui,suhari, andkachauri are also prepared.Puas (sweet pancakes) are also commonly cooked inmonsoon season or on religious occasions.
Special breads exclusive to the region include:
Makuni /berhai – puffed wheat bread which is stuffed withsattu and spices and then fried
Litti – a hard, unleavened wheat bread which is eaten along withchokha. Comes in many different kinds.Phutehri is a kind oflitti which is stuffed with sattu and spices.[1]
Gojha /pangojha /bhakosa – dal-stuffed bread which is either steamed or fried. The dough can be made using wheat flour or rice flour or semolina.
Duhathi /panhathi – a soft, thin and double-layered roti
Chautha – a thin batter spread over a skillet ortava like adosa orcheela
Dahirvari – these are fermented sweet fritters, usually made in bulk to be given to married daughters.[2] Flour is mixed withjaggery and water, then left to ferment. After fermentation, the batter is beaten and balls of it are fried inghee.
Mahuari –mahua-flavoured bread
Dhuska – made by frying a batter of rice and lentil flour and served withaloo ghugni /chhole and eaten for breakfast[3]
Thekua – considered a dessert or a biscuit-like snack, usually prepared duringChhath Puja[3]
On special occasions, breads liketandoori roti, stuffednaan, andrumali roti are also prepared.
Rice is one of the staple foods of the Bhojpur region. Plain-boiled rice is eaten almost every day with dal, bean gravies, and curries.
At ceremonies or on special occasions,Polao is commonly prepared in the region, which is a aromatic rice dish cooked in oil orghee. Polao, along withKadahi gos (a traditional mutton curry dish prepared inkadahi) orKadahi murg (chicken curry), is a complete meal which is calledPolao gos.
Other common rice dishes include:
Noon jaauri – rice cooked with salt and spices. Vegetables (green peas, carrot, cauliflower, tubers),chhena, anddal badis (lentil balls) are also added. Served withraita.[4]
Meeth jaauri – rice cooked withjaggery or sugar, and dry fruit andsaffron are added.
Dahi jaauri – partially cooked rice is mixed with beaten curd or yoghurt. Spices are added to enhance the taste and flavour.[4]
Doodh jauri – rice is cooked in milk with ghee, dry fruits, sugar, and spices like cardamom. This dish resembleskheer, with a thinner consistency.
Khichdi – often consumed as a convalescent food, but also prepared onMakar Sankranti and inMagh month.Khichdi is mostly consumed with pickle,chutney,papadam, and yoghurt.Khatua is a variant ofkhichdi flavoured with lemon juice.
Dal – lentils are mostly cooked into soups and consumed with rice and rotis. Various kinds of lentils are used in Bhojpuri cuisine, likearhar (pigeon pea),chana (split chickpea),moong (mung bean),matar (yellow peas), andurad dal (vigna mungo). However,arhar dal is most commonly cooked. It is often flavoured with dry mango,panchphorn, andjaggery.
Dal pitthi / pithori – small wheat dumplings are made and cooked along withdal, giving it a thicker consistency.Dal pitthi is a combo in itself, likedal roti ordal bhaat.[5]
Advari – prepared from fermentedurad dal.Urad dal is soaked in water and left to ferment, after which it is husked and ground into a paste. Salt, spices, and pulp ofmatua (petha) are added. Small dumplings are made out of the batter and dried in the sun before frying in hot oil.Advaris are added in vegetable preparations or rice dishes.
Phulvara (pholourie) – fritters made usingurad flour powder. Known asdhuaans locally.Dhuaans batter is prepared with spices like black pepper andasafoetida. Small dumplings from batter are fried in hot oil. A hole is made in their centre using a wooden stick. It is served withchutney or dipped in yoghurt.[6]
Ghughni – a curry made of soaked and boiled peas or chickpeas. Variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas.[7]
Nimona – a spicy curry made by mincing peas or beans and sometimes even vegetables.Matar ka nimona is the most common variant.Nimonas are also made withkala channa andgobhi. It is a popular winter dish.[8]
Bhujiya (stir-fried vegetables) – chopped vegetables stir-fried in vegetable oil with spices and condiments.
Rasiya / rassewali bhaaji or jhol (vegetables with gravy or soup) – vegetables cooked with soup or gravy. For example,aloo rassewale oraloo jhol. Sometimes peas orchhena pieces are added to makealoo matar jhol oraloo chhena jhol.
Bhariya / kalauji (stuffed vegetables) – vegetables likekarela (bitter gourd),baingan (aubergine),parwal,bhindi (okra), orcapsicum are stuffed with a special spice-mix and then cooked.[9]
Chokha (mashed vegetables) – vegetables like aubergines, tomatoes, and tubers are charred or barbecued and then mashed. They are then cooked with spices.[10] Different variations of chokha includebaingan chokha,aloo chokha andtamatar chokha.[11] Aloo chokha is stuffed in flatbreads likeparanthas to makealoo paranthas.[12]
Panchphodan kohda is a special Bhojpuri preparation
Panchphodan kohda – a local variety of pumpkin calledkohda (fromSanskrit: Kushmanda) is cooked using aromatic spice blend calledpanch phodan. This dish is specially prepared for the festivalChhath Puja.[13]
Baigan adauri (baigan badi) – aubergines are cooked in mustard oil with onions, tomatoes, potatoes, peas, greens, spices, and Bhojpuriadauris, a special kind ofurad dal badis. It is served withrotis,makuni, orparanthas.[14]
Nenua chana – sponge gourd variety callednenua is cooked with chickpeas. This dish is a balanced meal and consumed as a light meal for lunch or dinner.[15]
Saag – refers to leafy green vegetable preparations. Leaves of various plants are used for preparingsaag includechaana, bathua, methi, palak, sarson, matar, karmi, andnoni.Chaana ke saag is most commonly prepared. It is often mixed withbathua leaves to enhance the flavour.Chavrai saag mixed withpalak is seasoned withpanch phoran. It is often prepared in marriages.Karmi ke saag is prepared onRishi Panchmi festival. Sometimes, tubers (potatoes) andchhena (cottage cheese) are also added tosaag.
Girvanchh / rikvanchh – leaves ofarua are coated with a batter ofgram flour and spices. Coated leaves are then folded and deep-fried in hot oil like fritters. They are commonly consumed in monsoon season in the months ofShraavan.[16]
Kadhi badi – a yoghurt-based curry cooked with gram flour. Fritters calledbadi are added to it. It is eaten with rice.
Dahi chura – yoghurt is mixed with flattened rice and eaten with jaggery or fruits. It is specially prepared forMakar Sankranti festival or as breakfast option.
Dahi phulvari (dahi bada) – lentil flour fritters calledphulvaris are prepared and soaked in flavoured yoghurt. It is specially cooked during marriages andPitru Paksha.
Dahi phulki (dahi puri) – miniature crisppuris / phulkis soaked in flavoured yoghurt and stuffed with mashed potatoes orchickpeas.[17]
Raita – these are prepared using adding crushed or minced vegetable to flavoured yoghurt. Vegetables used to makeraita includelauki, kakkdi (cucumber), onion, andbathua. Oftenboondis (raindrop-sized fried gram flour balls) are also added to makeboondi raita. Sometimes sweetraita is also prepared using bananas.
Wheat (ganhum गँहूम्) andrice (chaaur चाउर) are the staple cereal.Maize (makai मकई),barley (jai जई), andpearl millet (bajra बाजड़ा) are also often consumed in Bhojpuri cuisine.
Lentils (daal दाल), beans (lobiya लोबिया, rajma राजमा), green vegetables (tarkari तरकारी), leafy vegetables (saag साग),paneer (पनीर), fish (machhari मछरी), and meat (sikaar सिकार) are major constituents of the average diet. Mutton, lamb and chicken are eaten; beef and pork are avoided.
A heavy breakfast or a brunch is traditionally calledkalewa while a light breakfast is calledjalpaan. Breakfast in the region is bread-based and includes a variety made up of whole wheat or refined wheat flour such as roti, puri,parathas, especiallysattu paranthas, chhena paranthas, and vegetable-stuffed parathas. These are served withsaag-bhaaji,dahi (yoghurt), orraita. Breakfast is often accompanied with yoghurt-based drinks likemattha,chhachh, orbanarasi lassi.
Makuni (orberahi) – this is asattu-stuffed wheat bread somewhat betweenkachori andlitti. Typically eaten for brunch.[1]
Dhuska – a fried bread made from fermented batter of rice and lentils. It is accompanied with chickpea-based dish likealoo ghugni oraloo chhole.[3]
Chana chabeni orbhuja /bhunjna – another typical breakfast of Bhojpur region. This dish is prepared on a big makeshift stove locally called abhadsar. There is also a Bhojpuri song that mentions this dish:
Chana Chabeni, Ganga Jal jo devai karta Kashi kabhu na chhodiye, Baba Vishwanath bhavan
One who makes available Chana Chabeni and Ganga Jal (holy water of RiverGanga) easily, no one should leave the court of Baba Vishwanath (LordShiva), the Lord of the world
Chiura matar ormatar ka bhuja – a popular winter breakfast in Bhojpur region and is prepared by fryingchiura (flattened rice) andmatar (peas) separately and then mixed.[3]
Matar chiura is a popular winter breakfast in Bhojpuri cuisine
Dahi chura withgud – flattened rice eaten with thick yoghurt.Gud (jaggery) tops the dish. It is specifically prepared onMakar Sankranti.[19]
On special occasionslapsi-puri,kheer/sevai-puri,pua-dahi, orchhola-puri are commonly served as breakfast. A more common breakfast served as street food includespuri bhaaji,chana,kachori, andjalebi.
Lunch is rice-based and includesdal (split lentils cooked with water, turmeric powder, and salt),sabzikorma (vegetable or meat cooked in rich but mildly-spicy and balanced gravy),chokha (boiled, roasted, and mashed potatoes, eggplants, tomatoes mixed with several herbs and seasoning),chutney (dhaniya ka chutney or coriander chutney is the most traditional chutney of the region with rich flavours of coriander, green chilli, garlic, lemon, and mustard oil),bhujia (pan-fried potatoes cut in finger shapes),pickles, and mayberoti instead of rice. On special occasions, several rice dishes likepulao orbiryani are served.
Generally served with tea in the evening. Most snacks are deep fried and salted. A common substitute is a handful and generous[clarification needed] amount of dry fruits likekishmish (raisins),badam (almonds),khajur /chohara (dates),zameeni badam /chinia badam (peanuts),akharot (walnuts),chillgooza (pinenut),kaju (cashews),pista (pistachios), andanjeer (dried figs) soaked in milk.
Dinner is alsoroti-based and is eaten with different vegetable preparations, such as:
Bhujiya – stir-fried vegetables sauteed with spices and tubers. These are generally dry vegetable preparations, cooked without any gravy. Variations includeparore aloo ki bhujia, bhindi aloo ki bhujiya, karele aloo ki bhujiya, kundru ki bhujiya, andchathail / kantola ki bhujiya.[20]
Rasili bhaaji – wet vegetable preparations which include some gravy or soup. Examples includealoo gobhi ki rasili bhaaji, kathal ki rasili bhaaji, andaloo parwal ki rasili bhaaji.
Sometimes,roti is broken into a bowl of hot milk (which can be sweetened) and then eaten; this is calleddoodh-roti. Sometimes,litti is grilled over charcoal or is baked in a clay oven and then eaten withchokha ormurga (chicken korma). Dinner may change at special occasions and can be replaced by meat dishes likekorma (meat with gravy),kebab, orkofta (meatballs with spicy gravy) and is served withtandoori roti (harder than the usual pan-bakedroti) ornaan andsalaad (salad).
There is a tradition of eatingsatvik khana (sentient food) in the holy city ofBanaras. It is alacto-vegetarian diet and excludes the uses of garlic and onion.
Since ancient times, peoples of this region have consumed non-vegetarian dishes along with vegetarian diets. Non-vegetarian dishes are seen as delicacies and are eaten with great relish. It has always been a custom to serve guests a non-vegetarian dish at least once during their stay.
After the arrival of British, poultry became popular and now has become one of the largest contributor in meat-yielding animals. Still, mutton is regarded as the superior meat over poultry and fish.
Fish have also been popular since ancient times due to a large number of big and small rivers flowing through the region. Freshwater fish and small freshwater prawns also form a good proportion in total meat consumption.
Some non-vegetarian dishes popular in Bhojpuri cuisine include:
Panch phodan: the five spice mix used in Bhojpuri cuisine
Spices are common but are used in moderation; sometimes dishes just contain two or three kinds of spices. This imparts a balanced aroma and taste without overloading the spices and making the dish very spicy and hot.
Panch phoran is a mix of five spices commonly used in Bhojpuri cuisine. The five spices arejeera (cumin),radhuni (a strong spice),methi-dana (dry fenugreek seeds),saunph (fennel seeds), andkalaunji (nigella seeds).[24] This spice mix is the essence of the Bhojpuri dishpanch phoran kohra, a sweet and spicy pumpkin-based curry flavoured using these five spices.[25]
Also calledMakar Sankranti or Tilkut Sankranti, it is the first festival of the year. On this day, at morning, people eattil ke laddu,tilwa,tilkut, andlaai. At lunchtime, the combo ofchura,dahi, andgud is eaten. In the evening, specialkhichdi is served along with meltedghee, pickles,papar,chokha, chutney, anddahi.
This festival celebrates the last day of the winter season and welcomes the spring season. On this day,lapsi is made of semolina and is eaten withpuri.
Holi is one of the largest festivals of theBhojpuri region. On this day, meat dishes and intoxicating drinks and sweets (thandai/bhang halwa) are the main attraction. In large families, abakra orkhasi (male goat or sheep) is bought a few days before the festival and is slaughtered on the day of festival. The backstrap and shoulder parts are cut into small pieces and marinated in garlic, onion, and few spices and then skewered over charcoal to makebihari seekh kebab. Liver (kaleji) is cut into small pieces and is pan fried with a little salt and pepper. This is a delicacy for children. The remainder of the meat is cooked askorma and eaten withpua (a batter of wheat flour and sugar with various dry fruits, deep fried in ghee). Meat dishes are eaten all day and shared with neighbours and relatives. In addition, a very sweethalwa made of dry fruits, condensed milk, andbhang is prepared.
In the evenings, people enjoypakora,gulab jamun,chhole,dahi-baras, andkadhi-bari served with boiled rice.
Another major festival of the region. A night before this festival, women cookkheer,puri,dal-puri, andgulgula. After worshipping the next morning, these are eaten as offerings throughout the whole day.
This festival falls onMesh Sankranti. Asattuani thaali is prepared on this day, which includes foods with cooling properties likesattu ka panna,aam ka tikora,kakkdi (cucumber) with roastedjeera powder and rock salt, andalsi ki chutney. A cup ofjirwani (buttermilk) also accompanies thesattuani thaali.[26]
A day before the festival, women dedicate their whole day in preparingperukia. On the day of the festival, they offer this dessert and fruits to the god[specify] and after worshiping, it is eaten as an offering. It can be eaten for several days as it does not require preservation or refrigeration.
Satvik khana is eaten on all the nine days ofPuja. On the tenth day (Dussehra), special dishes likepuri,kachori,dum-aloo,chhole,jalebi pua,bari-kadhi, anddahi-bara are cooked. The evening after "Ravan-Dahan", there is a tradition of eating meat.
Diwali is one of the largest festivals of the region and people enjoy eating numerous kinds of sweets and savouries, includinggujia,anarsa, andladoo. One sweet always associated with Diwali ischeeni ke khilone.
This is the largest festival of the region. It is celebrated for four consecutive days. On first day ("Nahay Khay"), after the holy bath in river, lauka-bhaat andchana ke dal is eaten.[28] On second day ("Kharna"), people dip in holyGanges and take the water home to cookrasiyaao androti, which is eaten asPrasad at night. The next day ("Dala Chhath"),thekua,kasar,belgrami, andpoori are prepared by the women who are fasting.[29][30] After both the "Arghyas", on the fourth day, these sweets along with several fruits and dry fruits are served as Prasad and eaten for several days.
Daal pithouri (dalpiththee) – wheat flour stiffly kneaded, rolled thick, and cut into different shapes, though a flower shape is common. It is then cooked with dal and seasoned with salt and pepper.
Methi ke laddoo – enjoyed especially during winters. It is prepared by mixing powdered fenugreek seeds and powdered flax seeds with ghee, jaggery, nuts, and raisins.
Banarasi lassi – aVaranasi variation oflassi. The curd forbanarasi lassi is made with reduced milk, which gives it a creamy and thick texture. It is then sweetened, churned, and served withrabdi in earthen pots calledkulhads.[34][35]
Amjhora – amango-based drink prepared during summer. Raw mango is first charred or barbecued in embers, then peeled and pitted. The mango pulp is then flavoured using cumin powder, rock salt, mint, and jaggery, then mixed with chilled water to make a drink.[36]
Kachras / ookh ke ras – a sugarcane juice flavoured with ginger, mint, lemon. It is commonly drunk in bright afternoon period during winters. Sometimes it is mixed with citrus juice (orange) to reduce sweetness.
Sattu ke ghor (Sattu Drink)– a drink prepared withsattu (roasted chickpea flour) and served chilled.Sattu products are specially linked with Bhojpuri culinary tradition.[37]
Falooda – a drink prepared from vermicelli, rose syrup, and sweet basil seeds.
Maathaa (chhachh) – a curd-based drink that can be served plain, seasoned with spices, or sweetened.
Bhabhara – a spicy and crispy fried fritter made usingbesan (gram flour), onions, green gram, and green peas.[39] It is usually accompanied with tea or coffee.[40][41]
Tarua / bajka – sliced vegetables like potatoes,plantain,lauki (gourd), brinjal,parwal, andkohda (pumpkin) are coated with a batter ofbesan,chanadal, or rice flour to make crunchy fritters.[42]
Banarasi Chhena Dahi Vada—Crumbled Chhena is mixed with spices & some binding agent to prepare Chhena Vadas. These Chhena Vadas are then added to flavoured yogurt.[43] Chhena Dahi Vada is a popular Phalaahari dish prepared in Banarasi households during Navratri festival.
Dhaniya ke chutney – coriander leaves along with green chillies, garlic, salt, and a little lemon juice are ground to a thick, liquid paste.
Tamatar ke chutney – This chutney is either sweet or salted. The salted one is prepared by mixing roasted tomatoes, chopped onion, garlic, green chilli, green coriander, and salt. The sweet chutney has same procedure as withkhajur andimli chutney.
Podina ke chutney – mint leaves along with raw mango, green chillies, sugar and salt are ground to same consistency likedhaniye ka chutney.
Khajur ke chutney –dates are boiled or soaked overnight and mashed, then mixed with jaggery and cooked and tempered with a few spices.
Imli ke chutney –tamarinds are boiled or soaked overnight and then skinned, deseeded, and mashed, then mixed with jaggery and cooked and tempered with a few spices.
Dry fruit chutney – a chutney made of raisins with the additions of other nuts and dry fruits.
^"The Bhojpuri feast".India Perspectives. 2 October 2020. Archived fromthe original on 19 January 2022. Retrieved18 June 2022...panchphoran (a mix of cumin; radhuni, a strong spice; dry fenugreek seeds, fennel seeds and nigella seeds) are the two pillars of Bihari cuisine
^"9 Varanasi (Benaras) Street Foods that You Shouldn't Miss".NDTV Food. Retrieved18 June 2022.lassi is available at almost every other street shop from morning till wee hours of the night. It is served in a kulhad topped with Rabri and flavoured with rose essence
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