Culinary Delights
A unique blend of taste, tradition, and health.
Makhana Kheer
A creamy, delicious pudding made from Fox Nuts (Makhana), a staple of Mithila.
Thekua
A traditional crispy sweet cookie made of whole wheat flour and jaggery, essential for Chhath Puja.
Tilkor Tarua (Fritters)
Crispy fritters made from leaves of the Pointed Gourd (Parwal/Patal) creeper.
Dahi Chura
A wholesome breakfast staple consisting of beaten rice (Chura/Poha) and yogurt, typically eaten with sugar or jaggery.
Mithila Fish Curry
Spicy fish curry cooked in a pungent mustard paste gravy, a signature dish of the region.
Ol (Yam) Chutney
A tangy and spicy chutney made from Elephant Foot Yam (Ol), known for its distinct flavor.
Dal Pithi
Flower-shaped wheat dumplings cooked in spicy lentil soup. A hearty one-pot meal.
Bagiya
Steamed rice flour dumplings stuffed with lentils or jaggery/khoya. A healthy, oil-free snack.
Adauri (Badi)
Sun-dried lentil dumplings used to enhance the flavor of vegetable curries.
Khaja
Layered crispy sweet pastry, famously from Silao but integral to Mithila weddings.
Arikanchan (Colocasia Curry)
Spicy, tangy curry made from rolled Colocasia leaves (Arbi Patta) stuffed with gram flour paste.
Pidakiya (Gujiya)
A deep-fried dumpling stuffed with sweet khoya and nuts, crucial for Tij and Holi.
Anarasa
A sweet pastry made from soaked rice flour and jaggery, coated with sesame seeds.
Kadhi Bari
Soft gram flour dumplings (Bari) simmered in a tangy yogurt gravy (Kadhi).
Ghugni Mudhi
A spicy black gram or yellow pea curry served with puffed rice (Mudhi). The ultimate evening snack.
Kachri (Onion Fritters)
Rustic onion fritters bound with gram flour or crushed pulses, fried to perfection.
Tisi (Flaxseed) Chutney
A dry, nutty chutney made from roasted flaxseeds, garlic, and chilies.
Dhaniya Chutney (Silbatta Style)
Fresh coriander chutney ground on a stone slab (Silbatta) for maximum flavor preservation.
Malpua
Soft, fluffy pancakes soaked in sugar syrup, often containing bananas.
Nenua Chana Dal
Sponge gourd (Toro) cooked with soaked gram lentils—a healthy, nutritious vegetable dish.
Baigan Adauri
Eggplant curry enhanced with the strong flavor of sun-dried lentil dumplings (Adauri).
Sattu Sharbat
The energy drink of Bihar/Mithila. Roasted gram flour powder mixed with water and spices.
Kathal (Jackfruit) Curry
Raw jackfruit curry that rivals mutton in texture and taste.
Ol (Yam) Curry
A rich, spicy curry made from Elephant Foot Yam, often resembling meat curry.
Laai (Puffed Rice Balls)
Crispy balls made of puffed rice (Mudhi) or beaten rice (Chura) bound with sticky jaggery syrup.
Red Amaranth Greens
Simple, nutritious stir-fry of red leafy greens, a common lunch item.
Bathua Greens
Winter special greens, often cooked with potatoes or plain.
Spinach Curry (Mithila Style)
Spinach cooked with eggplant and radish, flavored with mustard oil.
Aloo Bhujia (Stir Fry)
Thinly sliced potatoes fried with turmeric and onions—the ultimate comfort food.
Drumstick Potato Curry
Spicy mustard-based curry with Drumsticks (Moringa) and potatoes.
Bottle Gourd with Gram Dal
A light stew of bottle gourd and soaked split chickpeas.
Pumpkin Black Gram Sabzi
Sweet and savory pumpkin cooked with black gram (Kala Chana).
Bhindi (Okra) Masala
Okra stir-fried with onion and spices.
Stuffed Bitter Gourd
Bitter gourd stuffed with a tangy spicy onion-mango pickle mix.
Pointed Gourd Potato Curry
A runny gravy (Jhor) with Pointed Gourd and Potatoes.
Khesari Greens
Young leaves of the grass pea plant, chopped and stir-fried.
Amaranth Greens (Green)
Green Amaranth leaves cooked simple and healthy.
Aloo Gobi Matar
Winter classic cauliflower, potato, and peas curry.
Broad Beans Potato
Country beans cooked with mustard paste.
Kathal Do Pyaza
Jackfruit cooked with almost equal amount of onions.
Toor Dal Tadka
Yellow Pigeon Pea soup tempered with cumin and ghee.
Masoor Dal Fry
Red lentils cooked with onion and tomato tadka.
Roasted Moong Dal
Moong beans dry roasted before boiling for a smoky flavor.
Steamed Rice
Plain short-grain rice.
Saturday Khichdi
Rice and Dal cooked together, topped with ghee.
Makuni (Sattu Paratha)
Whole wheat flatbread stuffed with spiced roasted gram flour.
Dal Puri
Puri stuffed with boiled and spiced chana dal.
Kheer Puri Platter
Rice pudding served with puffy deep-fried bread.
Aloo Chokha (Mashed Potato)
Mashed potatoes with roasted chili and mustard oil.
Baigan Chokha
Roasted eggplant mash.
Tomato Chokha
Fire-roasted tomato salsa/mash.
Ridge Gourd Mash
Boiled ridge gourd mashed with chilies.
Parwal Mash
Boiled pointed gourd mashed seeds and all.
Kadhi Pakoda (North Indian)
Yogurt curry with onion fritters (distinct from Kadhi Bari).
Shakarpara
Sweet diamond-shaped fried flour biscuits.
Litti Chokha
Roasted wheat balls stuffed with sattu, served with mashed aubergine.
Pumpkin Fritters
Slices of sweet pumpkin dipped in rice flour batter and fried.
Potato Fritters
Round potato slices fried in batter.
Eggplant Fritters
Long or round eggplant slices fried crisp.
Cauliflower Fritters
Cauliflower florets marinated and fried.
Onion Fritters (Flat)
Flat onion fritters, distinct from Pakoda.
Yam Fritters
Boiled yam slices fried crisp.
Coriander Leaf Fritters
Clumps of fresh coriander leaves fried in batter.
Chili Fritters
Green chilies stuffed or plain fried in batter.
Roasted Beaten Rice
Crispy dry-roasted beaten rice with peas and peanuts.
Chura Matar
Soft poha cooked with fresh winter peas.
Nimki (Namak Para)
Savory fried flour diamonds.
Khurma (Sweet)
Hard, sweet fried dough cubes coated in sugar.
Laktho
Thick gram flour sticks coated in jaggery syrup.
Chandrakala
Round pastry stuffed with khoya and dipped in syrup.
Balushahi
Flaky doughnut-shaped pastry soaked in syrup.
Rasgulla (Spongy)
Cottage cheese balls boiled in sugar syrup.
Pantua
Fried cottage cheese balls in syrup (darker than Gulab Jamun).
Khajur Cookies
Deep fried sweet wheat cookies (Thekua version).
Mango Pickle
Spicy raw mango pickle with mustard oil.
Baby Mango Pickle
Whole baby mangoes pickled.
Stuffed Red Chili Pickle
Thick red chilies stuffed with spice mix.
Jackfruit Pickle
Spicy pickle made from raw jackfruit.
Lemon Pickle
Sweet and sour lemon pickle.
Yam Pickle
Grated elephant foot yam pickle.
Ginger Garlic Pickle
Pungent pickle for winters.
Radish Chili Instant Pickle
Instant pickle of radish and green chili.
Fish Head Curry (Mura)
Spicy curry made with the head of the Rohu fish and Moong Dal.
Prawn Masala (River Prawns)
Small river prawns stir-fried with onions and mustard.
Crab Curry
Spicy crab curry in mustard gravy.
Ahuna Mutton (Clay Pot)
Mutton slow-cooked in a sealed clay pot over coal.
Egg Curry (Fried)
Boiled eggs deep fried till blistered, then simmered in spicy gravy.
Perakiya (Coconut Gujiya)
Deep fried dumplings stuffed with dedicated coconut.
Bundia (Boondi)
Small pearls of fried chickpea flour soaked in syrup.
Beaten Rice Laai
Sweet balls made of roasted chura and jaggery.
Puffed Rice Laai
Sweet balls made of puffed rice.
Tilkut
Crispy sesame and sugar bars/discs.
Til Ladoo
Sesame seed balls with jaggery.
Peanut Chikki
Peanut brittle with jaggery.
Gur Chiura Mix
Simple mix of dry chura and jaggery powder.