15 Must-have Local Dishes In Patna

Bihar

Bihar, an integral part of India's culinary map, entices food lovers with its distinctive flavors, traditional recipes, and sumptuous dishes. When wandering through Bihar, you'll be greeted with the aromatic scents of spices, simmering curries, and delicious sweets. Patna, the capital city of Bihar, boasts a culinary tradition that is rich, varied, and deeply rooted in the local culture. If you're setting out on a gastronomic journey in Patna, here's a list of 15 local dishes that are an absolute must-try.

Litti Chokha: No conversation about Bihari food is complete without mentioning Litti Chokha. Litti is a round wheat flour ball stuffed with roasted gram flour and spices. It's typically roasted over charcoal, which gives it a smoky flavor. The Chokha is a mashed mix of eggplant, tomatoes, and potatoes seasoned with spices and mustard oil.

Sattu Paratha: Sattu, or roasted gram flour, is an essential ingredient in Bihari cuisine. These parathas are stuffed with a flavorful mixture of sattu and spices, then pan-fried to perfection. Accompanied by aloo bhujia, sattu parathas are a hallmark of Bihari cuisine. Sattu flour, derived from a blend of ground pulses and grains, is deeply rooted in Bihar's culinary traditions. The aloo bhujia, prepared from finely shredded potatoes and seasoned with delicate spices like turmeric, cumin seeds, and green chillies, perfectly complements the parathas.

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Makhana Kheer: A delightful dessert made from fox nuts or lotus seeds. The makhana is slow-cooked in milk, sweetened, and flavored with cardamom. It's often garnished with dry fruits, making it a perfect end to a Bihari meal.

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Bharta: A tantalizing dish made from mashed eggplant that’s roasted and then sautéed with green peas, tomatoes, and an array of spices. The smokiness of the eggplant combined with the rich spices is sure to tantalize your taste buds.
Chana Ghugni: A popular street food and snack, Ghugni is a spicy chickpea or yellow pea curry. Garnished with chopped onions, green chilies, and a squeeze of lemon, it's a burst of flavors in every bite. A variation of the Ghugni, Chana Ghugni is made using black chickpeas. It's typically spiced with a special Bihari masala, giving it a distinct and delightful flavor. Traditionally, Dhuska is paired with Ghugni. Dhuska resembles a fried pancake crafted from ground rice and lentils, while Ghugni is a spicy chickpea or yellow pea curry. Together, they create a harmonious blend of flavors and textures, iconic to the regional cuisine.
Champaran Meat: Originating from the district of Champaran in Bihar, the dish known as Champaran meat, or sometimes referred to as Ahuna, handi meat, or batlohi, is a delightful preparation. The meat is soaked in a concoction of mustard oil, ghee, onions, garlic, and ginger, accentuated with a blend of spices. Once prepared, it's placed in a handi (an earthenware pot) whose mouth is sealed shut with dough. This "Ahuna Mutton Curry", also dubbed Champaran Mutton, is left to simmer over charcoal in these sealed pots for several hours. The outcome is a succulent mutton curry that pairs beautifully with rice, Indian flatbreads, and a side salad.
Malpua: A delightful sweet dish, Malpua is essentially fried pancakes soaked in sugar syrup. Infused with cardamom and fennel seeds, they are crispy on the edges and soft in the center. They're often served with creamy rabri.
Laung Lata: The celebrated Bihari sweet, Laung Latta, goes by various names including lavang lata and laung Latika. With a crispy exterior and a slightly juicy core, its outer shell is crafted from all-purpose flour. Inside, it's packed with a delightful blend of milk mava and assorted nuts. A key ingredient, the lavang (clove), is used to seal the sweet, lending it an enchanting aroma. The experience is heightened when savored warm. Its luxurious combination of mava, nuts, and ghee ensures a burst of flavor in every bite. In Bihar, Laung Lata stands as a hallmark dish in nearly every sweet shop.
Pittha: Often described as the Bihari version of dumplings, Pitthas are rice flour shells filled with a mixture of sweetened gram flour or khoya. These can be either steamed or deep-fried and are a winter specialty.
Dal Pitha: For breakfast, many favour the Dal Pitha, where the dumpling encases a zesty lentil mix. It's perfectly complemented by vibrant green chutney or a zingy tomato one. Traditionally, these Pithas bear a resemblance to Gujiyas in shape.
Khaja: At first glance, the khajas displayed in stores might not immediately entice you. Yet, the moment you experience its delicate flakiness, the popularity of this Bihari delicacy becomes crystal clear. Crafted from refined flour, either salt or sugar, and ghee, khajas have two delightful versions - sweet and savory. Whether you savor them solo or dunk them in your tea, their charm is undeniable. Notably, the town of Silao, close to Rajgir, is renowned for its exceptional khajas. Traveling from Rajgir to Nalanda, you'd find it challenging to overlook the numerous shops proudly showcasing these treats from floor to ceiling.
Tilku: Tilkut, a delightful confection made from sesame seeds (til) combined with jaggery or sugar, is especially cherished during winter and the Makar Sankranti festival. Gaya is particularly renowned for its exquisite tilkut, often considered the finest in the state. These treats can be crafted into flat, biscuit-like rectangles or molded into round laddoo shapes.

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Dahi Chura: Poha, in its various forms, resonates with culinary traditions across India. In Bihar, this versatile ingredient transforms into a breakfast delicacy known as Chura or Choora, which is paired with yogurt. Instead of cooking the poha, it's soaked in water, then combined with yogurt and fruits. This delightful mix is especially popular during winter festivals like Makar Sankranti.
Khichdi: In Bihar, Khichdi stands out as a popular and scrumptious staple. While there are numerous ways to prepare it, catering to individual tastes, the traditional recipe involves combining rice, lentils, and vegetables, with the addition of spices for enhanced flavor. Some even choose to cook it in earthen pots for a distinct taste. The dish pairs beautifully with Aloo chokha, a side made from mashed boiled potatoes blended with onion, mustard oil, salt, roasted red chili flakes, and toasted cumin seeds. For a more elaborate Saturday lunch, many opt to complement the meal with additions like chutney, pakoda, pickle, tilauris, and papad. The significance of Khichdi extends beyond daily meals; Makar Sankranti celebrations consider it essential, as it's believed that consuming Khichdi ushers in fortune and abundance. On various festive occasions, it also finds its place as a sacred offering or prasad.
Thekua: The Bihari Thekua is likely a name you've come across. Revered as a prasad during Bihar's Chhath Puja, this crispy and sweet delight is a breakfast favorite. With its delightful crunch, it's among Bihar's most cherished sweet snacks. At its core, Thekua is a blend of flour, desi ghee, sugar, and nuts. This mixture is molded into flat discs and deep-fried to a tempting golden hue.

Patna’s culinary landscape is as diverse as its culture. These dishes, each with its unique taste and preparation method, encapsulate the essence of Bihar. They offer a window into the state's rich history, culture, and traditions. So, whether you're traveling to Patna or simply exploring its cuisine from afar, ensure you savor these delicacies for an authentic Bihari gastronomic experience.