Bhojpuri cuisine

From WikiMD's medical encyclopedia

Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand, and Uttar Pradesh in India, as well as the Madhesh region of Nepal. The cuisine is rich in flavours and uses a variety of ingredients, including a wide range of spices and herbs.

History

Bhojpuri cuisine has a long history, with many of its dishes dating back to ancient times. The cuisine has been influenced by the various cultures that have inhabited the region, including the Maurya Empire, the Gupta Empire, and the Mughal Empire.

Ingredients

Bhojpuri cuisine uses a variety of ingredients, including rice, wheat, and lentils. Vegetables such as potato, okra, and eggplant are also commonly used. The cuisine is known for its use of a wide range of spices, including turmeric, cumin, coriander, and fenugreek.

Dishes

Some of the most popular dishes in Bhojpuri cuisine include litti chokha, a dish made from wheat balls stuffed with a mixture of roasted gram flour and spices, and sattu paratha, a type of stuffed flatbread. Other popular dishes include ghugni, a curry made from black chickpeas, and malpua, a sweet pancake-like dessert.

Festivals and Celebrations

Bhojpuri cuisine also plays a significant role in the region's festivals and celebrations. During Holi, the festival of colours, traditional dishes such as malpua and dahi vada are prepared. During Chhath Puja, a festival dedicated to the Sun God, thekua, a sweet made from wheat flour, jaggery, and ghee, is commonly made.

See Also

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  • Litti (before opening it)

  • Sattu Ke Parathe

  • Thekua - Chhath Festival

  • Veg Pulao with onion Raitha

  • Saffron Rice Or Basmati Rice Kesari Bath

  • Curd Rice

  • Bhojpuri cuisine

  • Dal Tadka

  • Dal Pitthi

  • Medu Vadas

  • Ghugni

  • Aaloo Sabji

  • Aloo Matar

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Contributors: Prab R. Tumpati, MD