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Culinary traditions of the Bhojpur region of India
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the
Bhojpuri_cuisine
Topics referred to by the same term
music, music of India Bhojpuri cinema, Bhojpuri-language cinema, part of Indian cinema Bhojpuri cuisine, cuisine of the people Bhojpuri literature, literature
Bhojpuri
Indo-Aryan ethnolinguistic group
Index of Bhojpuri Sub-Dialects in Purvanchal.jpg Bhojpuri cuisine is part of North Indian cuisine. It is mild and spice is less used, Awadhi cuisine and Mughlai
Bhojpuri_people
Type of Indian cuisine
Bagheli and Bhojpuri. The cuisines of UP are very diverse, and consist of both vegetarian and non-vegetarian dishes, with the Brajwasi cuisine being more
Uttar_Pradesh_cuisine
Culinary traditions of Northern India
cuisine include: Awadhi cuisine Bhojpuri cuisine Cuisine of Bihar Braj cuisine Chhattisgarhi cuisine Dogri cuisine Haryanvi cuisine Kashmiri cuisine Kumaoni
North_Indian_cuisine
Culinary tradition
and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of Bihar is largely similar
Bihari_cuisine
Fish curry in Bengali cuisine
Maithili cuisine and Bhojpuri cuisine forming part of Bihari cuisine, Bengali cuisine and Odia cuisine), and Bangladeshi cuisine (Bangla cuisine) in the
Machher_jhol
Region in India
Bhojpuri region, or simply Bhojpur or sometimes Purbanchal, is an ethnolinguistic and cultural area in the Indian subcontinent where the Bhojpuri language
Bhojpuri_region
Culinary traditions of South Asia
East Indian cuisines: Bengali cuisine Cuisine of Chhattisgarh Odia cuisine Bhojpuri cuisine Jharkhandi cuisine Maithil cuisine Bihari cuisine Bengali Fish
South_Asian_cuisine
Rajasthani cuisine Sindhi cuisine North Indian cuisine Bhojpuri cuisine Kashmiri cuisine Maithil cuisine Mughlai cuisine Punjabi cuisine Rajasthani cuisine Uttar
List_of_cuisines
Culinary traditions of Mauritius
elements of African cuisine, Chinese cuisine, European cuisine—particularly French cuisine—and Indian cuisine, especially Bhojpuri cuisine, reflecting the
Mauritian_cuisine
Culinary traditions of Nepal
Sivalik Hills refers to mirror cuisines such as Maithili cuisine in the east, Tharu cuisine in the west, and Bhojpuri cuisine in the center and near west
Nepalese_cuisine
Indian Milk Sweet
India. It is considered similar to Shankarpali. It is a common dish in Bhojpuri cuisine of the Bhojpur region. "उदवंतनगर के खुरमा की ब्रांडिंग करेगा आईआईएम
Khurma_(sweet)
cuisines Awadhi cuisine Punjabi cuisine Cuisine of Uttar Pradesh Rajasthani cuisine Mughlai cuisine Bhojpuri cuisine Bihari cuisine Kashmiri cuisine Cuisine
List_of_Asian_cuisines
Indian street snack
ঝল মুৰি, Bhojpuri: झाल मुरी, Hindi: झालमुड़ी) is a popular street snack in the Bengali, Bihari, Bhojpuri, Odia, Assamese and Tripuri cuisine of the Indian
Jhalmuri
Province of Nepal
Maithil cuisine and Bhojpuri cuisine are part of Nepalese cuisine. Maithil is a culinary style which originated in Mithila while Bhojpuri cuisine originated
Madhesh_Province
East Indian dish
at the five-day event in the Philippines capital, Manila. Bhojpuri cuisine Nepalese cuisine Dal bati churma Bihari culture Fuchka Amit, Dassana (2 February
Litti_(dish)
Group of Eastern Indian states
Suriname, Jamaica and the Caribbean. Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. Odissi (Odissi) is a classical dance in
East_India
known as The Heartland of India. Cuisine of Uttar Pradesh like Awadhi cuisine, Mughlai cuisine and Bhojpuri cuisine are very famous not only in India
Tourism_in_Uttar_Pradesh
Fried, spiced dough balls
taste slowly altered, leading to the Indian-based part of the Trinidadian cuisine known today. Pholourie is widely connected to the Holi festival celebrated
Pholourie
South Asian whole spice blend
ingredient in the cuisines of Bangladesh, Indian states of West Bengal, Odisha, and the Bhojpuri region of Bihar. It is also used in the cuisines of Northeast
Panch_phoron
Bihari dish
Jharkhand, and Bihar. It is also a famous cuisine in the region of eastern Uttar Pradesh, especially in the Bhojpuri region. The history of this simple and
Dal_Pitha
State in northern India
influenced by Mughlai cuisine. Gulgula, a traditional sweet made from jaggery and wheat flour, is a popular dish in Awadh. Bhojpuri cuisine is a style of food
Uttar_Pradesh
Culture in India
and the Caribbean. Bihari cuisine includes Angika cuisine, Bhojpuri cuisine, Maithil cuisine and Magahi cuisine. The cuisine of Bihar is largely similar
Bihari_culture
City in Bihar, India
15 lakhs 2019-2020: ₹19623.42 lakhs Arrah's native language is Bhojpuri. Bhojpuri cuisine includes Litti-Chokha, Makuni (Paratha stuffed with roasted gram
Arrah
Meat dish from Bihar, India
Place of origin Champaran, Bihar Region or state Bhojpuri region Associated cuisine Bhojpuri cuisine Serving temperature Hot Main ingredients Chicken
Champaran_meat
Food originating from Indian Subcontinent
Katik. In the Bhojpuri region, Pitha is also offered as part of the worship of the Ganga river. Some pithas commonly found in Bhojpuri region include:
Pitha
Fusion cuisine combining Indian and Chinese traditions
Indian Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes and spices. Though Asian cuisines have been mixed throughout history
Indian_Chinese_cuisine
Type of flour
regional cuisines in varying degrees. In Nepal, Bihar, eastern Uttar Pradesh, Uttrakhand, Punjab and Delhi, the use of satui is extensive. In the Bhojpuri region
Sattu
Sweet originating in India
in India. In the Bhojpuri region, it is also prepared during Ganesh Puja, which is celebrated on Magh Chaturthi. Bihari cuisine Cuisine of Jharkhand List
Tilkut
Culinary style that originated in Kerala
Kerala cuisine is a culinary style that originated in Kerala, a state on the southwestern Malabar Coast of India. It includes both vegetarian and non-vegetarian
Kerala_cuisine
Culinary tradition
known as the rice bowl of India and has a rich tradition of food culture. Cuisines of Chhattisgarh Most of the traditional and tribal foods are made of rice
Chhattisgarhi_cuisine
Indian potato dish
state of Bihar, Jharkhand and eastern Uttar Pradesh, specially in the Bhojpuri areas, it is served as one of the side dishes as part of litti chokha.
Aloo_chokha
Culinary traditions of Malaysia
Malaysian cuisine (Malay: Masakan Malaysia; Jawi: ماسقن مليسيا) consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic
Malaysian_cuisine
South Asian rice and lentil dish
খিচুড়ি, romanised: Khicuṛi, Odia: ଖେଚୁଡି, Bhojpuri: 𑂎𑂲𑂡𑂩𑂲, romanised: Khēcharē) is a dish in South Asian cuisine made of rice and lentils (dal) with numerous
Khichdi
Culinary traditions of Awadh
Awadhi cuisine (Hindi: अवधी पाक-शैली, Urdu: اودھی کھانے) is a cuisine native to the Awadh region in northern India and southern Nepal. Awadhi cuisine can
Awadhi_cuisine
Culinary tradition
Andhra cuisine is the traditional culinary style of the Telugu people, who are native to the Indian state of Andhra Pradesh. It is generally known for
Andhra_cuisine
Indian pastry
Khaja or khajuri (Bhojpuri: 𑂎𑂔𑂳𑂩𑂲, romanized: Khajurē) is an Indian deep-fried pastry, commonly filled with fruit or soaked with sugar syrup. Khaja
Khaja
Cuisine of South India
Udupi cuisine (also known as Udipi) is a cuisine of South India. It forms an important part of Tuluva cuisine and takes its name from Udupi, a city on
Udupi_cuisine
South Asian cooking technique
earlier, and those requiring less cooking added later. In Oriya cuisine and Bengali cuisine, mixtures of whole spices called pancha phutaṇa or panch phoron
Tempering_(spices)
Culinary tradition
Goan cuisine consists of regional foods popular in Goa, India. Rice, seafood, coconut, vegetables, meat, bread, pork and local spices are staples of Goan
Goan_cuisine
Regional cuisine
The cuisine of the Indian union territory of Pondicherry consists of a mixture of Tamil and French influence, given the history of the area as a former
Cuisine_of_Pondicherry
Cuisine of the Marathi people from Maharashtra, India
Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing
Maharashtrian_cuisine
Flatbread from South Asia
buss-up-shut). Although paratha is sometimes said to have originated in Punjabi cuisine, it may have evolved from similar flatbreads from regions connected to
Paratha
Cuisine of Gujarat, India
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak (a dish made
Gujarati_cuisine
Culinary traditions of the Tamil people
cuisine or cooking repertoires, which can be divided at a basic level into "regular" Tamil cuisine of Southeastern India and Sri Lankan Tamil cuisine
Tamil_cuisine
Snack originating from the Indian subcontinent
Aloo Chap (Bengali: আলুর চপ, Odia: ଆଳୁ ଚପ, Bhojpuri: 𑂄𑂪𑂴 𑂒𑂣) a snack originating from the Indian subcontinent made out of boiled potatoes and various
Aloo_chap
Cuisine of Saraswat Brahmins
Konkani cuisine is the cuisine of the Saraswat Brahmins from the Konkan region on the western coast of India. Konkani cuisine differs within the Saraswat
Saraswat_cuisine
The cuisine of Odisha is the cuisine of the Indian state of Odisha. Compared to other regional Indian cuisines, Odia cuisine uses less oil and is less
Cuisine_of_Odisha
Type of cuisine from Tamil Nadu, India
Chettinadu cuisine is the cuisine of a community called the Nagarathars, from the Chettinad region in Sivaganga district of Tamil Nadu state in India.
Chettinad_cuisine
Type of clarified butter from India
Subcontinent. It is a widely used butter for cooking especially in Indian cuisines and in Hindu religious rituals. Typically made from cow butter or buffalo
Ghee
Regional cuisine from the Punjab region of India and Pakistan
Punjabi cuisine is a culinary style originating in the Punjab, a region in South Asia, which is now divided into an Indian part to the east and a Pakistani
Punjabi_cuisine
Indian sweet snack
maida flour, and semolina. Although the dish originates out of the Marathi cuisine of Maharashtra, the name is derived from the Persian word, Shekarpareh
Shankarpali
Culinary traditions of regions of India
snails and frogs. Traditionally, Uttar Pradeshi cuisine consists of Awadhi, Bhojpuri, and Mughlai cuisine, though a vast majority[citation needed] of the
Indian_regional_cuisines
Cuisine of South Konkan, India
Malvani cuisine is the standard cuisine of the South Konkan region of the Indian states of Maharashtra and Goa. Although Malvani cuisine is predominantly
Malvani_cuisine
Ethnic group
celebrated. Indo-Trinidadian and Tobagonian cuisine is mostly derived from the Bhojpuri and Awadhi cuisines of North India. It has considerable South Indian
Indo–Trinidadians and Tobagonians
Indo–Trinidadians_and_Tobagonians
Culinary traditions of Haryana
Cuisines and food of the Indian state of Haryana is known to be simple. People of the state prefer their food to be made with fresh ingredients and through
Cuisine_of_Haryana
Culinary tradition
Bengali cuisine is the culinary style of Bengal, comprising now most of Bangladesh, Indian states of West Bengal, Tripura, eastern part of Jharkhand known
Bengali_cuisine
Fried mixture of mashed vegetables
bhorta, borta, bharta or chokha is a mixture of mashed vegetables in Desi cuisine. Some variations of this dish are baingan bhurta and aloo bhurta. The word
Bhurta
Cuisine of ethnic Indian communities of Malaysia
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well
Malaysian_Indian_cuisine
Culinary tradition of India
Assamese cuisine is the cuisine of the Indian state of Assam. It is a style of cooking that is a confluence of cooking habits of the hills that favour
Assamese_cuisine
Culinary traditions of Tripuri people
Tripuri cuisine (Borok Chamung) is the type of traditional foods of the Tripuri/Tiprasa people served in the northeastern region of India (mainly Tripura)
Tripuri_cuisine
Indian Singaporean cuisine refers to food and beverages produced and consumed in Singapore that are derived, wholly or in part, from South Asian culinary
Indian_Singaporean_cuisine
Culinary traditions in the Kumaon region
Kumauni cuisine is the food of the Kumaon region of Uttarakhand, India. Kumaoni food is simple and nutritious, suited to the harsh environment of the
Kumaoni_cuisine
South Indian cuisine includes the cuisines of the five southern states of India— Andhra Pradesh, Karnataka, Kerala, Telangana, Tamil Nadu, and the union
South_Indian_cuisine
Indian rice dish
is a spicy rice-based dish, a local tradition originating from Mughlai cuisine. The name of the dish comes from the city of Kolkata in West Bengal. Rice
Kolkata_biryani
Indian dish, bearing a resemblance to baba ghanoush
Bengali- বেগুন ভর্তা (begun bhorta) Sylheti- ꠛꠣꠁꠋꠉꠂꠘ ꠌꠣꠐꠘꠤ (baingoin sātni) Bhojpuri- भाँटा के चोखा (bhā̃ṭā ke chokhā) Maithili- ভাঁটাক সন্না (bhā̃ṭāk sannā)
Baingan_bharta
Kashmiri fried potato curry
ālū), dum olav (Kashmiri: دَمہٕ اولَو, romanised: damü ōlav), aaloo dam (Bhojpuri: 𑂄𑂪𑂳 𑂠𑂧, romanised: ālō dam) aloor dom (Bengali: আলুর দম, romanised: ālūr
Dum_aloo
Traditional sweet from India and Bangladesh
Treat That Is Popular Across UP Too!". NDTV Food. Retrieved 2021-11-18. "Bhojpuri Thali | Bihari Thali". Desi Fiesta. 2014-04-04. Retrieved 2022-08-20. "Does
Laung_lata
Culinary tradition
way of food preparation. Many wild herbs and shrubs are also part of the cuisine. Bamboo shoots both dried and fresh are used extensively. Prior to Indian
Arunachali_cuisine
Indian snack food
Dahi vada, Dahi Bada (Devnagari: दही वड़ा) or Dahi Baaraa (Bhojpuri: 𑂠𑂯𑂲 𑂥𑂰𑂩𑂰) is a type of chaat (snack) originating from the Indian subcontinent
Dahi_vada
Culinary traditions of Braj region
Braj cuisine is a cuisine originating from the Braj region of Northern India, that includes the Indian states of Uttar Pradesh, Rajasthan, Haryana and
Braj_cuisine
on this list are made all across India. Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in
List_of_Indian_dishes
Food that consists of small pieces of dough
prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar
Dumpling
Type of pancake served as a dessert
variations of Malpua use pineapples or mangoes instead of bananas. Bengali, Bhojpuri, Maithili and Odia malpua is traditionally made only with thickened milk
Malpua
Native cooking style of Hyderabad, India
Hyderabadi cuisine (native: Hyderabadi Ghizaayat), also known as Deccani cuisine, is the cooking style characteristic of the city of Hyderabad and its
Hyderabadi_cuisine
Traditional cuisine of the Parsis of India and Pakistan
Parsi cuisine refers to the traditional cuisine of the Parsi people who had migrated into the Indian subcontinent from Persia, and currently spread across
Parsi_cuisine
Bhooja (Bhojpuri: 𑂦𑂴𑂔𑂰, romanized: Bhōjā) is one of many typical evening snacks consumed in East India. It is available in varied versions under varied
Bhoonja
Ethnic cuisine of the Maithil people
Maithil cuisine, also known as Mithila cuisine, is the traditional cooking style of Maithils residing in the Mithila region of India and Nepal. It is a
Maithil_cuisine
throughout India, often distributed according to languages. HD Assamese Bangla Bhojpuri English Gujarati Hindi Kannada Konkani Malayalam Marathi Meitei Odia Panjabi
Lists of television channels in India
Lists_of_television_channels_in_India
Cuisine from the state of Karnataka, India
and Bangalore cuisine, North Karnataka cuisine, Udupi cuisine, Kodagu and Coorg cuisine, Karavali and coastal cuisine, and Saraswat cuisine. It includes
Karnataka_cuisine
fish product, then smashed with hands, whisked or blended with a blender. Cuisine of Manipur "Manipuris starved of traditional dishes in Delhi Bhavans :
Eromba
Traditional foods eaten in Sikkim, India
Sikkimese cuisine is a collection of dishes representative of the Indigenous peoples of Sikkim. Rice is the staple food. Millet and fermented foods traditionally
Sikkimese_cuisine
Kashmiri cuisine is the traditional culinary practices of the Kashmiri people. Rice has been a staple food in Kashmir since ancient times. The equivalent
Kashmiri_cuisine
Cuisine of the Sindh, Pakistan
Sindhi cuisine (Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced
Sindhi_cuisine
Flatbread stuffed with legumes
puri is a type of flatbread filled with dal originating in South Asian cuisine, with variants eaten in regions with Indian diasporas. The South Asian
Dal_puri
South Asian condiment
A chutney (pronounced [ˈʧəʈɳiː]) is a condiment associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, some
Chutney
Cuisine of Manipur, a state of northeastern India
Manipuri cuisine refers to the cuisine of Manipur, a state of northeastern India. Daily meals are based on rice, with a few side dishes of vegetables
Manipuri_cuisine
Indo-Aryan language
closely related to neighbouring Indic languages such as Maithili, Bengali, Bhojpuri and Magahi. Angika has been declared as an additional official language
Angika
Lentil stew
Kuzhambu Cuisine of Andhra Pradesh Cuisine of Tamil Nadu Cuisine of Maharashtra Cuisine of Karnataka Kerala cuisine Udupi cuisine South Indian cuisine Wikimedia
Sambar_(dish)
Cuisine of the Rajasthan region in northwest India
Rajasthani cuisine is the traditional cuisine of the Rajasthan state in north-west India. It was influenced by various factors like the warlike lifestyles
Rajasthani_cuisine
Unrefined cane sugar
to muscovado, an important sweetener in Portuguese, British and French cuisine. Jaggery comes from Portuguese terms jágara, jagra, borrowed from Tamil
Jaggery
Snack in Gujarat, India
Dhokla Gelebi Missal Pav Konkani people Gujarati people Aagri people Indian Cuisine "What Is the Difference Between Khaman And Dhokhla?". NDTV Food. Retrieved
Khaman
Variant of biryani
combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered
Hyderabadi_biryani
Culinary traditions of Thalassery, Kerala
Wikimedia Commons has media related to Malabar cuisine. Thalassery cuisine refers to the distinct cuisine from Thalassery city of northern Kerala, which
Thalassery_cuisine
Spiced fritter originally from the Indian subcontinent
chilis, and spices mixed in gram flour. In Manipur, it is known as bora. In Bhojpuri region, it is known as bajka, chakka, tarua or pakauri. Pakoras being deep-fried
Pakora
Traditional cuisine of the Mizo people of India
Mizo cuisine is the traditional cuisine of the Mizo people of Mizoram, India. Mizos traditionally eat rice as their staple food. The cuisine of Mizoram
Mizo_cuisine
Food and culinary traditions of Meghalaya
Meghalayan cuisine is the Indigenous cuisine of the people of the Indian state of Meghalaya, namely the Khasi, Garo, and Jaintia tribes, as well as the
Meghalayan_cuisine
Type of South Indian cuisine
Mangalorean Catholic cuisine is the cuisine of the Mangalorean Catholic community which is an important aspect of the culture of Mangalorean Catholics
Mangalorean_Catholic_cuisine
Culinary traditions of the Nagas
Naga cuisine consists of foods from or commonly eaten by the Naga people in Northeast India and Kachin, Sagaing Region of Myanmar, or by the Naga diaspora
Naga_cuisine
BHOJPURI CUISINE
BHOJPURI CUISINE
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BHOJPURI CUISINE
BHOJPURI CUISINE
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