Bihar Recipes


LittiChoka may be the crown jewel of Biharicuisine, but that's not the only delicacy the East Indian state has to offer. With Nepal on top, Jarkhand to its right and Uttar Pradesh to its left, Bihar is a fairly large state with a majority of vegetarians and few meat and fish eaters. We reached out to Puja Sahu, the co-founder of Pot Belly, one of the first and most prominent Bihari restaurants in Delhi, to give us a brief overview of Bihari cuisine. What we heard left our appetite and taste buds craving for more.
"Sattu (a mix of ground pulses and cereal) is one of the most commonly used ingredients in Bihari cuisine. It can be seasoned lightly with jeera (cumin) powder, coriander, salt and pepper, and used as a stuffing for paranthas, litti or as a paste. You can also use it to make drinks like Sattu ka Sherbat or the Sattu Cooler."


Location: Vijayawada, Andhra Pradesh, India

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