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| This article is part of the series Indian cuisine |
| Regional cuisines |
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Awadhi - Punjabi – Mughlai |
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Andhra – Karnataka – Kerala – Tamil |
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Goan – Gujarati – Marathi – |
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Indian Chinese - Nepali |
| Ingredients and types of food |
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Main dishes – Desserts – Bread |
| Preparation and cooking |
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History – Etiquette |
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Bhojpuri cuisine is a style of food preparation common amongst the Bhojpuri people living in Bihar.
Bhojpuris are fond of spicy foods and their cuisines reflect this.
The food is tailor made for Bhojpuri lifestyle in which the rural folk burn up a lot of calories in the fields.
Bhojpuri people take pride in celebrating various festivals and practices various religious rites, and as a result, their food resembles the delicacies offered to gods and goddesses.
Some dishes popular in Bhojpuri cuisine include:
- Channa (chickpeas)
- Rajma (red kidney beans)
- Lobiya (black eyed bean)
- Dal makhani
- Chokha (roasted tomatoes, roasted aubergine roasted potatoes, roasted brinjals messd with garlic chilly and raw musterd oil)
- Roti (Paratha stuffed with cooked potatoes or yellow/green peas or sattu)
- Aloo matar
- Bihari kebab
- Gulab Jamun
- Dal Maharani
- Pooa
- Mardua and Thekua
- Anarsa
- Daal poori
- Bati-stffed with sattu
- Nimona (made of green peas)
- Ghugni (Made with green peas or sprouted black gram)
- Dahi chiuda (Curd and chiuda)
- Daal pithouri
- Gojha (stuffed with Daal and cooked in steam)
- Gujhiya
- Mal Pua
- Padukiya
- Laktho
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