Bhojpuri cuisine

Bhojpuri cuisineis a style of food preparation common among theBhojpuri peopleofBihar,Jharkhandandeastern Uttar Pradeshin India, and also theTerairegion 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 meat dishes.
Various kinds of breads are consumed in Bhojpuri cuisine.Rotiorchapatiis prepared almost every day and eaten in all three meals.Milletbreads are also cooked occasionally, depending upon the season.
Paraothhasare prepared for breakfast.Paraothhasare usually stuffed with vegetables,chhena,dal, orsattu. Sometimes, layered paranthas with spices likeajwainare also prepared.
Occasionally, deep-fried breads likepuri, dalpuri (also called dalahipuri), lichui,suhari, andkachauriare also prepared.Puas(sweet pancakes) are also commonly cooked inmonsoonseason or on religious occasions.
Special breads exclusive to the region include:
On special occasions, breads liketandoori roti, stuffednaan, andrumali rotiare 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,Polaois 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:
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 calledkalewawhile 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 betweenkachoriandlitti. Typically eaten for brunch.
Dhuska– a fried bread made from fermented batter of rice and lentils. It is accompanied with chickpea-based dish likealoo ghugnioraloo chhole.
Chana chabeniorbhuja/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:
Chiura matarormatar ka bhuja– a popular winter breakfast in Bhojpur region and is prepared by fryingchiura(flattened rice) andmatar(peas) separately and then mixed.
Dahi ChurawithGud– flattened rice is eaten with thick yoghurt. Somegud(jaggery) is also topped in the dish. It is specifically prepared onMakar Sankranti.
On special occasionslapsi-puri,kheer/sevai-puri,pua-dahi, orchhola-puriare 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 chutneyor 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 mayberotiinstead of rice. On special occasions, several rice dishes likepulaoorbiryaniare served.
Generally served with tea in the evening. Most snacks are deep fried and salted. A common substitute is a handful and generous 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:
Sometimes,rotiis broken into a bowl of hot milk (can be sweetened) and then eaten; this is calleddoodh-roti. Sometimes,littiis grilled over charcoal or is baked in a clay oven and then eaten withchokhaormurga(chicken korma). Dinner could change at special occasions and can be replaced by meat dishes likekorma(meat with gravy),kebab, orkofta(meat balls with spicy gravy) and is served withtandoori roti(harder than the usual pan bakedroti) ornaanandsalaad(salad).
There is a tradition of eatingsatvik khana(sentient food) in the holy city ofBanaras. It is alacto-vegetariandiet 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:
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 phoranis 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).This spice mix is the essence of the Bhojpuri dishpanch phoran kohra, a sweet and spicy pumpkin-based curry flavoured using these five spices.
Other spices used in Bhojpuri cuisine include:
Regional festivals are celebrated by preparing several delicious dishes, which are shared with all communities irrespective of religion or caste.
Also calledMakar Sankrantior Tilkut Sankranti, it is the first festival of the year. On this day, at morning, people eattil ke laddu,tilwa,tilkut, andlaai. At lunch time, the combo ofchura,dahi, andgudis eaten. And at evening, specialkhichdiis 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,lapsiis made of semolina and is eaten withpuri.
Holiis 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/khasi(male goat / 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 askormaand 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 sweethalwamade of dry fruits, condensed milk, andbhangis prepared.
In the evenings, people enjoypakora,gulab jamun,chhole,dahi-baras, andkadhi-bariserved with boiled rice.
On this day, people who were fasting (especially women) eatphalahar(a fruit diet).
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 thaaliis prepared on this day, which includes foods with cooling properties likesattu ka panna,aam ka tikora,kakkdi(cucumber) with roastedjeerapowder and rock salt, andalsi ki chutney. A cup ofjirwani(buttermilk) also accompanies thesattuani thaali.
This occasion is linked with speciallaapsiofsinghara(chestnut) andkhas-khas(poppy seeds).
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 godand after worshiping, it is eaten as an offering. It can be eaten for several days as it does not require preservation or refrigeration.
Satvik khanais eaten on all the nine days ofPuja. On the tenth day (Dussehra), special dishes likepuri,kachori,dum-aloo,chhole,jalebi pua,bari-kadhi, anddahi-baraare cooked. The evening after "Ravan-Dahan", there is a tradition of eating meat.
Diwaliis 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.
There is a tradition of preparingPithaon the occasion of Godhan inBhojpuri region. It is prepared with soaked and then ground rice and pulses.
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.On second day ("Kharna"), people dip in holyGangesand take the water home to cookrasiyaaoandroti, which is eaten asPrasadat night. The next day ("Dala Chhath"),thekua,kasar,belgrami, andpooriare prepared by the women who are fasting.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.
Some dishes popular in Bhojpuri cuisine include:
Dips likeraitaandchutneyare important part of Bhojpuri cuisine. Dips are served as a side dish to enhance the taste of a main dish.
Raitas are prepared by mixing thickdahi(yoghurt) with several vegetable, herbs, and seasonings.