By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
Also try: Make Yourself Bihari Food Part – 29: Keema Goli
Boont ka Saag
The delicious and healthy Chana or Boont ka Saag doubles the taste of a Bihari thali during the winter season. It is highly nutritious and is loaded with protein, carbohydrate, vitamins, calcium, iron and provides all the essential nutrients required by our body. The market is flooded with this vegetable during the winters especially during the month of December and January. This popular Bihari dish has robust and complex flavours and is relished along with roti or rice.
Yumee yumee it tastes wonderful