Bihari cuisine includes many vegetarian delicacies mostly along with some non-vegetarian dishes. The staple grains are rice, Bengal gram, chickpeas, and different kinds of pulses and flatbreads (roti).
Some regular dishes in Bihari cuisine are:
- Litti – Powdered gram pulses mixed with spices, lemon juice, and coriander leaves, and baked or fried; and usually served with Chokha – a soupy preparation with mashed dal (pulses).
- Ghugni – A curry/dish made with soaked black grams (in water), sautéed in mustard oil in a wok, mixed with spices and Chana (chickpea) paste and water to make it gravy-like.
- Pittha – A steamed rice-flour dumpling filled with a cooked chana dal (Bengal gram) mix that can be sweet (with jaggery, cardamom) or savoury (with chillies and other spices).
- Sattu ka Paratha – A stuffed flatbread (with vegetables or pulses) made with baby chickpea flour (high in protein).
- Dhuska – A deep-fried flattened mixture of powdered rice and ghee, and salt.