Bhojpuri cuisine

Occasionally, deep-fried breads like puri, dalpuri (also called dalahipuri), lichui, suhari, and kachauri are also prepared.

At ceremonies or on special occasions, Polao is commonly prepared in the region, which is a aromatic rice dish cooked in oil or ghee.

Maize (makai मकई), barley (jai जई), and pearl millet (bajra बाजड़ा) are also often consumed in Bhojpuri cuisine.

There is also a Bhojpuri song that mentions this dish: Chana Chabeni, Ganga Jal jo devai karta Kashi kabhu na chhodiye, Baba Vishwanath bhavan

A more common breakfast served as street food includes puri bhaaji, chana, kachori, and jalebi.

Lunch is rice-based and includes dal (split lentils cooked with water, turmeric powder, and salt), sabzi korma (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 chutney or 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 maybe roti instead of rice.

Sometimes, litti is grilled over charcoal or is baked in a clay oven and then eaten with chokha or murga (chicken korma).

Fish have also been popular since ancient times due to a large number of big and small rivers flowing through the region.

This imparts a balanced aroma and taste without overloading the spices and making the dish very spicy and hot.

[27] 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.

And at evening, special khichdi is served along with melted ghee, pickles, papar, chokha, chutney, and dahi.

On this day, meat dishes and intoxicating drinks and sweets (thandai / bhang halwa) are the main attraction.

The backstrap and shoulder parts are cut into small pieces and marinated in garlic, onion, and few spices and then skewered over charcoal to make bihari seekh kebab.

The remainder of the meat is cooked as korma and eaten with pua (a batter of wheat flour and sugar with various dry fruits, deep fried in ghee).

In addition, a very sweet halwa made of dry fruits, condensed milk, and bhang is prepared.

In the evenings, people enjoy pakora, gulab jamun, chhole, dahi-baras, and kadhi-bari served with boiled rice.

On the tenth day (Dussehra), special dishes like puri, kachori, dum-aloo, chhole, jalebi pua, bari-kadhi, and dahi-bara are cooked.

Diwali is one of the largest festivals of the region and people enjoy eating numerous kinds of sweets and savouries, including gujia, anarsa, and ladoo.

On first day ("Nahay Khay"), after the holy bath in river, lauka-bhaat and chana ke dal is eaten.

[30] On second day ("Kharna"), people dip in holy Ganges and take the water home to cook rasiyaao and roti, which is eaten as Prasad at night.