Bhojpuri cuisine

Bhojpuri cuisineHindi: भोजपुरी खाना) is a part of North Indian and Nepalese cuisine and a style of food preparation common amongst the Bhojpuri people living in Bhojpuri region of Bihar and Uttar Pradesh. Bhojpuri foods are mostly mild and are less hot in term of spices used, but could be hotter and spicier according to individual preference. The food is tailor-made for Bhojpuri lifestyle in which the rural folk burn up a lot of calories in the fields. Bhojpuri people take pride in celebrating various festivals and religious rites with food; as a result, their food resembles the delicacies offered to deities.

Bhojpuri peoples enjoy eating both vegetable and meat dishes. The cuisine is heavily influenced by Mughlai cuisine and its neighbouring Awadhi cuisine.

Unlike western perception, in which any Indian gravy dish is called curry, Bhojpuri cuisine traces no history with use of curry powder or curry leaves. The rich gravy dishes of this region, in fact all of North India where curry leaf is an alien spice, can be considered stews rather than curries.

Wheat and rice are the staple diet of majority of the peoples. Lentils (daal), beans (lobiya, rajma), meat (mutton, lamb and chicken; beef and pork are avoided), green vegetables (sabzi), leafy vegetables (saag), paneer, freshwater prawns (jhinga) and fish (machhari) are major constituent of the regular diet of the peoples.

Breakfast in the region is roti based and includes a variety of breads made up of whole wheat or refined wheat flour which includes roti, parathas, stuffed parathas and is made with sabzi, dahi, or raita.

On special occasions Halwa-Puri, Kheer/sevai-Puri, Pua-Dahi, Chhola-Bhatura or Naan served with any meat dish are commonly served as breakfast. A more common breakfast served as street food includes Puri-Sabzi, Kachori and Jalebi.

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