Bhojpuri Bhoj - By Chef Vikas Pathak

A search for true Bhojpuri Cuisine provides us with insights into the rich cultural standards that have been followed from generation to generation. The Bhojpur/Purvanchal region is home to a few of the oldest cities like Varanasi, Kushinagar, Lumbini, Sarnath & Saran.

Bhojpuri is one of the most ancient regions of India, with a rich cuisine that offers a variety of flavors and tastes. This cuisine includes both vegetarian and non-vegetarian culinary fares. A Bhojpuri platter, sometimes called a peasant meal, comprises calorie- and carbohydrate-rich dishes that provide energy and keep people moving all day. The absence of traditional Indian curry in any form is what makes this meal unique.

A typical Bhojpuri/Purvanchal light breakfast is called Jalapan, a heavy breakfast/brunch is called Kalewa, and the evening snack is Chana Chabeni. When it comes to Bhojpuri/Purvanchal food, the list is endless! People relish home-cooked food in the traditional style and are still very keen on following their culture. Let's have a look at some of the most famous and loved dishes and snacks.

This cuisine is far more extensive than just Litti Chokha. Puffed wheat bread called Makuni is packed with sattu and spices and fried to cook. Bread stuffed with dal is known as Gojha Pittha, prepared either by steaming or frying. Flour dumplings cooked in tempered dal are called Dal Pittha/Dal ki Dulhan. A thin sweet & savory batter, cooked like a pancake, is called Choutha, prepared on a tava and enjoyed with various chutneys & pickles. Mahuari is bread with a Mahua flavor (genus Madhuca flower).

A batter comprised of rice and lentil flour is fried to make Dhuska, eaten for breakfast and served with Aloo Ghugni or Chhole. Thekua is a treat or biscuit-like snack typically prepared for Chhath Puja. Dry dal preparation is called Advari, used for making curry during winter, and Phulourie is a fried lentil dumpling that can be served with Dhai. Rikvanch is rolled tender leaf with besan batter steamed or fried, enjoyed as a snack in the evening and can be an accompaniment with the main food.

Pua is a rich sweet fermented bread served with spicy meat or vegetarian gravies. Lapsi Puri is a delicious combination of the same grain cooked & served with a different cooking method, reflecting deep knowledge about cooking approaches. Dhai Chura is another staple meal easily available across the region.

Meat & Fish preparations are like a feast for the people. Mustard with a strong flavor of garlic is a must for most of the meat & fish preparations. You can find influences of Bengali & Mughlai cuisine in most non-vegetarian dishes. Different varieties of pickles & chutneys made out of fresh vegetables; chilies & dry fruits are always part of Bhojpuri Bhoj.

Bhojpuri cuisine's dessert segment is healthy, effortless, a treat for sweet lovers, and involves minimal cooking. Tilkut, Laai, Khurma, Gaja, Khaja, Khajeeli, Petha, Parwal Mithai are a few desserts that are commonly available & easy to prepare. It would take more than a book or two to include each & every dish from Bhojpuri/Purvanchal cuisine.

You can find a lot of different cultures & sub-regions. All of them, with their own unique style of tradition. These diverse traditions reflect in the food & cuisine culture. Bhojpuri bhoj is a treat for any foodies & travelers who believe in the local-is-global notion.