The Bihari cuisine is an amalgamation
of simplicity of style and variations in colour. The style
being handed down to the new generation by the older one,
and the colours being provided by the seasonal vegetables
and fruits.
Certain basics of this cuisine are: use of mustard oil(some
have now replaced it by the new generation oils...), use
of panchforan ( meaning five seeds, namely saunf, sarson,
methi, ajwain and mangraila) for "chhonkna" of some vegetables.
There is a lot of light frying, called "bhoonjnaa" in bihari
food. The food is generally spicy.
Following are some of the recipes from Bihari Cuisine
by Mohita Prasad.
Email: feedback@bawarchi.com
