56 Bhog: A Grand Feasting Tradition from the Heart of Mithilanchal
by Kalpana Jha on Sep 12, 2023
In Mithilanchal, Chhappan Bhog is celebrated as a grand feast. People usually organize it in honor of revered guests, friends, and family. In July 2022, we curated a total of 56 items from Mithilanchal’s cuisine and served these to our production team in gratitude.
The production season a year ago broke many records.
It was the first time our production team worked diligently and prepared more than 30,000 kgs of pickles in a month.
We decided to thank our hardworking pickle-making team with 56 dishes, from Mithilanchal’s local cuisine and food culture.
56 भोग और 56 स्वाद से भरी एक थाली,
जिसकी बारीकियों में छुपी, मिथिला की महिमा सारी!
I will tell you about the dishes we served to our team in a minute.
First, let me mention the legend of Chhappan bhog. This is important to share because it’ll give you an understanding of why we decided to follow this tradition to celebrate the momentous occasion in business.
The Divine Legend Behind the 56 Bhog: A Grateful Offering to Krishna
What do you think of when you hear about the 56 Bhog?
Many delicious sweets, tasty vegetable dishes cooked in yummy ghee, chapatis, kheer, and lots of other mouthwatering dishes.
But how can someone eat so much food? And how are these 56 dishes made?
Who gets to enjoy them first? And why are there exactly 56 dishes, not more or less?
The legend behind this feast lies in one of the many divine plays of Lord Krishna.
The story dates back to Dwapara Yuga and the land of Braj, modern day area around Mathura.
The people of Braj used to offer great offerings to Lord Indra and perform Yagna. They prayed that lord Indra shall bestow them with a good rain, which would give them a good crop.
Lord Krishna had an objection. He felt that Govardhan mountain had a bigger role to play in sustainining life in ‘Braj Bhoomi’. That is why he asked the people of Gokul to pray to the mountain instead.
Agreeing with Krishna, the villagers stopped their offerings to Indradev. But this act made Indra very angry.
He decided to teach the people of Vrindavan a lesson for this by flooding the area with torrential thunderstorms.
But Krishna saved the people from the rainstorms.
He lifted the huge Govardhan hill on his little finger and held it for 7 days and 7 nights.
Bhagwaan Indra gave up.
But all this while, Shree Krishna couldn’t have any meals. And traditionally, Ma Yashoda fed her son 8 times each day.
So at the end of the 7th day, Brijwasis decided to show their appreciation.
People from Barsana, Nandgaon, Gokul, and Vrindavan made the bhog at home for Krishna. They offered it to him at Govardhan hills near Govind kund.
A total of 56 dishes were offered to Krishna representing 8 meals for each of those 7 days (8 multiplied by 7).
The legend tells us that people offered Chhappan Bhog to Shree Krishna in gratitude.
In Mithilanchal, at JhaJi Store, we had our own production team to be grateful for.
The team worked day and night to meet the production goals. In our eyes, their role was no smaller than Krishna’s.
And that is why we decided to honor their hard work with the Chhappan Bhog, using traditional, local flavors from Mithilanchal’s culture.
Here are the dishes we served to our team. And we urge you to try and prepare these at home for others or for yourself
Mithila ke Chhappan Bhog: Snacks, Sabzi and Sweets
In Mithila, there is great significance attached to the 56 Bhog prasad, a traditional offering of devotion.
Every year, during festivals like Makar Sankranti (Sansu Mahishi or Saharsa) and Krishna Janmashtami, these offerings are prepared with immense devotion as people express their reverence for goddess Ugratara and Bhagwan Shree Krishna.
It is believed that by presenting the Chhappan Bhog, God is pleased and bestows blessings upon the worshipers. This special assortment of dishes is carefully curated to include what Lord Krishna enjoys.
Chhappan Bhog represents a harmonious blend of six tastes: bitter (karwa), spicy (teekha), astringent (kasaila), sour (khatta), salty (namkeen), and sweet (meetha). By skillfully combining these tastes in various ways, one can create over 56 distinct and delectable dishes.
In Mithila, this tradition extends beyond religious festivals. People also prepare Chhappan Bhog at home during auspicious occasions such as weddings, baby naming ceremonies, or to celebrate personal achievements.
During one such celebration, Uma and I (kalpana) decided to acknowledge our hardworking team's achievements by preparing the 56 Bhog offerings ourselves. It was our way of sharing the spirit of devotion and gratitude.
As we begin on this swadishta journey, we warmly welcome our dedicated team members, just as tradition welcomes all to partake in this ‘sacred-feast’.
Now, let's start with Tarua, the first item on the list of these delightful 56 Bhog offerings.
7 Tarah ke Tarua: Crispy Vegetable Snacks
Tarua can best be recognized as a cousin of Pakora. Many people refer to it as Pakora itself. But for people in Mithilanchal, these delicious snacks differ in preparation as well as the taste.
There’s a popular colloquial song in Mithilanchal on Tarua:
भिंडी भिनभिनायत भिंडी के तरुआ,
(Bhindi bhinbhinayat bhindi ke tauru)
आगु आ ने रे मुँह जरुआ
(Aagu aa ne re muh jarua)
हमरा बिनु उदास अछि थारी,
(Hamra bine udas achi thari)
करगर तरुआ रसगर तरकारी
(Kargar tauru rasgar tarkari)
- By Manish Thakur
This song speaks to the importance, as well as variety in ways people enjoy their Tarua here. You can make Tarua using a variety of vegetables including parwal, aloo, baigan, lauki, gobi, etc.
After slicing the vegetables thin, we coat them in a batter made from gram flour or rice flour (पिठार). People often add black pepper, red chili powder, and salt to their taste. Finally, we deep-fry them to perfection.
The result is a crispy (karkarare) and flavorful Tarua treat that you just can't resist.
Some of the most popular types of Tarua that we prepare at home include:
#1. Parwal Tarua in Mithila’s 56 Bhog
Parwal (Pointed gourd) is also known as palwal, potol, or parmalin.
Parwal Tarua is a ‘swadishta’ snack. Parwal, also known as pointed gourd in English, is sliced into two halves lengthwise, coated in a thick batter, and deep-fried.
Here, your haseen sham ka sathi is prepared. And yes, don't forget the tea!
#2. Baigan Tarua in Mithila’s 56 Bhog
Baigan (Brinjal) is also known as Begun, Ringna, Badane, Vange, waangnum, Vashuthana, Venkaya, etc.
In Mithila, Baigan Tarua is enjoyed as a snack in the evenings and even included in breakfasts. Some Maithili people also have it with dal chawal or dal roti.
Whether you consider it as a snack or an additional dish for lunch or breakfast, this particular Tarua will undoubtedly leave a lasting impression on you.
#3. Kadima Tarua in Mithila’s 56 Bhog
Kadima (Pumpkin) is also known as Gol-kaddu, Mitha-kaddu, Mittha-kaddu, Pethakaddu, Golkaddu, Halwa-kaddu, Lal-kaddu,Safed-kaddu, Sannakaddu.
You must have tasted pumpkin curry (sabzi) before, but have you ever tried a dish made from its leaves? If not, then Kadima Tarua is something special for you.
Kadima refers to the fresh leaves of the pumpkin in Maithili. Its Tarua preparation is quite popular here.
After washing the fresh leaves of Kadima, it needs to be folded like a triangle. After that, the leaves are heated on a low flame and coated in a batter. This gives it a crunchy exterior and a soft interior.
It tastes delicious, and it is also healthy.
When my ‘Mama ji’ and ‘Mausi ji’ paid a visit to our home, my mother would specially prepare Kadima Tarua for them.
As I mentioned before, in Mithila, there is a particular importance attached to serving it to the guests who come to our home.
#4. Aloo Tarua in Mithila’s 56 Bhog
Aloo (Potato) is also known as Urulai Kizhangu, Alu Gadde, Batata, Gol Alu.
Aloo has always been a great addition to vegetables, pleasing everyone. They often stand out and charm us with their presence.
Aloo Tarua is highly beloved among Maithili people. It is traditionally served to the son-in-law (Damad Ji) when he visits his in-laws' home. Offering Aloo Tarua is considered a symbol of respect in Mithila.
In the rainy season, I often used to request my mother (Pramila) to make ‘Aloo ke taurus and tea’. I used to enjoy the view of the rain while relishing the taste of Tarua and sipping tea from the window!
Wo bhi kya din the… :)
#5. Lauki Tarua in Mithila’s 56 Bhog
Lauki (bottle gourd) is also known as dudhi, ghiya, orakaya, etc.
Next up is the Tarua made from Lauki (bottle gourd), which is also called Kaddu in Mithilanchal. You may find different names in various regions, as language changes with every 50 km, 100 km, 200 km, and so on, in India.
Although the method of preparing all Tarua is the same, how to cut and fry it depends on the type of vegetable.
For the bottle gourd Tarua, I cut the Lauki into thin round slices, which allows it to cook easily and become perfectly crispy.
People have their own methods for cutting, cooking, and even preparing the batter for taurus.
For example, many people use gram flour or besan instead of rice flour. Therefore, there are no specific ingredients if you want to explore the taste.
But when you follow the tradition and authentic taste, rice flour is the go to option for you.
I usually prepare it with rice flour, which is considered as the traditional and one of the oldest methods of preparing taurus in Mithilanchal.
When guests visit our home, we serve them ‘Lauki ka Tarua’ along with chutney and pickles.
#6. Gobi Tarua in Mithila’s 56 Bhog
Gobi (Cauliflower) is also known as Bandh gobi, Kobi, Muttaikos, etc.
‘Gobi ka Tarua’ is the most loved Tarua among all.
Since it's highly preferred, it is also eaten in abundance. Ab gobi kisko pasand nahi! 😛 Well, you can make it using the whole gobi ka ful or by cutting one head into 3 to 4 slices.
We wash the gobi first to keep it soft. Then, we prepare a thick batter to ensure extra crunch. Without the crunch, it won't be enjoyable, and the crunchy taste is what defines 'Mithila ki pehchan'.
Well, you can enjoy it with chutney, pickles, or with a cup of tea! :)
#7. Tilkore Tarua in Mithila’s 56 Bhog
Til (sesame) is also known as gingelli, tal, nuvvulu, manchi nuvvulu, tila/pitratarpana, and rasi.
'Tilkore ke patte ka tarua' (sesame leaf fritters) holds a special place for Maithili people.
In Mithila, the plant of Tilakor can be found in every household's courtyard. Experts claim that Tilakor is a natural remedy and a blessing for Type 2 diabetes.
People in Maithili culture believe that eating Tilakore regularly helps control the sugar in your blood.
We relish Tilkore tarua alongside khichdi, which is prepared exclusively with rice and urad dal (Black lentil). There are no onions or any vegetables included in it.
Tilkore tarua is a specialty of Mithila and is served as a mark of respect to guests and invited Brahmins!
#8. Kachari in Mithila’s 56 Bhog
Kachari is a popular evening snack in the food culture of Mithilanchal. People typically enjoy it with the evening tea, and Jhilli, chura bhuja (sauteed poha) or murhi on the side.
The aroma and taste of kachari evoke fond memories of family gatherings, village fairs, or special occasions.
It is common for people to gather at local tea stalls or in their homes to relish these crispy snacks. They do so while engaging in conversations, sharing stories, or discussing daily affairs or news.
#9. Tilauri in Mithila’s 56 Bhog
Tilauri is a beloved snack from Mithilanchal. This traditional treat is made by roasting sesame seeds (til) and mixing them with sugar syrup or jaggery (gur).
The resulting mixture is shaped into small balls or flattened discs, creating a crispy and nutty snack.
Tilauri holds special importance during festivals like Makar Sankranti, where it is shared as prasad, symbolizing blessings and goodwill. Rich in nutrients, Tilauri offers a blend of protein, healthy fats, and minerals.
Whether enjoyed on its own, Tilauri holds a special place in the region's culinary heritage. It's equally delightful when savored alongside other festive delicacies
#10. Tisiauri in Mithila’s 56 Bhog
"Tisiauri" or "Alsi Bari" refers to a preparation made using flaxseeds (also known as tisi or alsi) in Bihar, particularly during the summer season. Flaxseeds are mixed with lentils (gram) to create a dish called "Tisiori."
Tisiauri requires: Tisi, lentils, coriander powder, red chili powder, cumin powder, turmeric powder, and salt.
The Tisi is washed and filtered, and the masoor dal is ground. It is then mixed with Tisi, along with salt, turmeric powder, carom seeds, mangarella, cumin powder, and red chili powder.
Finally, salt is added according to taste, and the mixture is thoroughly combined. A plate is taken, and small-sized portions (tukde) are formed on it. These portions are dried in strong sunlight. Afterwards, they are fried in oil.
Tisiauri reflects the local food traditions of the region. It uses ingredients like rice, flaxseeds, and lentils that are grown here.
This emphasizes the significance of farming in Bihar and the use of seasonal produce in traditional cooking.
#11. Aloo ke chips in Mithila’s 56 Bhog
Aloo k chips, also known as potato chips, are a popular snack in Mithilanchal.
These thin, crispy slices of fried potatoes are enjoyed as a savory treat on various occasions. They are a popular choice during festivals, casual gatherings, or even as a standalone snack
Aloo chips are made by thinly slicing potatoes. These slices are deep-fried until crispy. They are often seasoned with salt, oregano, chili flakes or various spice blends to enhance the flavor.
Since they have become an integral part of the snack culture in the region, aloo k chips are often served as part of the snacks.
#12. Charouri in Mithila’s 56 Bhog
Charouri, also known as Churwa or Rice Kachri, is a crispy and savory snack made from rice flour. It is commonly enjoyed with tea or as a standalone snack.
The process of making Charouri involves preparing a dough using rice flour, salt, and spices. The dough is rolled into thin circular discs and then deep-fried until they turn golden and crispy.
The fried Charouris are drained to remove excess oil and are typically seasoned with additional spices like black salt, red chili powder, or chaat masala to enhance their flavor.
Charouri is known for its unique texture and crunchiness (kurkurapan). It is often enjoyed as an everyday tea-time snack.
The versatility of Charouri makes it a popular choice among people of all ages in Mithilanchal.
The snack is not only delicious but also provides a quick burst of energy due to the carbohydrates present in rice flour.
It is a delightful complement to conversations, tea gatherings, or simply as a munching option while enjoying freetime.
#13. Papad in Mithila’s 56 Bhog
Papad is a thin, crispy wafer made from a variety of ingredients such as lentils, rice flour, or chickpea flour.
Papad can be paired with rice, dal (lentils), vegetables, or curries to enhance the overall taste and texture of the meal. It is also enjoyed as a popular snack option during tea-time or as an evening snack for quick munching.
In Mithila, making Papad at home is a cherished tradition. Maithili women actively gather and prepare large batches using techniques passed down through generations.
The process involves careful handmade craftsmanship and sun-drying to get the ideal texture and flavor.
This activity helps women connect and share stories, laughter, and culinary knowledge with each other.
#14. Raita in Mithila’s 56 Bhog
Raita is a beloved and versatile condiment with cultural significance in Mithilanchal.
It is made up of yogurt (dahi) and boondi (fried chickpea flour balls). Typically served with main courses to complement flavors and provide a cooling effect.
While the base is usually yogurt, the choice of ingredients can vary widely. For example, you can find various types of raita having different vegetables like cucumber, tomatoes, onions, or even grated carrots in place of boondi to create unique flavors and textures.
The local variations often feature locally available vegetables, herbs, or spices. This further enhances the diversity of raita preparations.
Maithili people love to pair it with rice-based meals like biryanis and pulao, as well as with rotis, parathas, and kebabs.
#15. Baghiya in Mithila’s 56 Bhog
Baghiya, also known as Bagiya, is a traditional Maithil steamed dumpling. It consists of an outer covering made from rice flour and an inner filling of sweet ingredients.
Baghiya is closely associated with festive and celebratory occasions in Maithili households.
It is believed to bring good fortune and is prepared with great care and enthusiasm during weddings, religious ceremonies, and other significant events.
The preparation of Baghiya often becomes a collective effort, bringing family members together. It's a time when generations gather in the kitchen—dadi, nani, bua, masi, chachi, cousins, and mother.
They share stories, laughter, and culinary wisdom while making these delicate dumplings. This strengthens family bonds and creates lasting memories.
#16. Dahi vada in Mithila’s 56 Bhog
Dahi Vada is a popular savory dish consisting of deep-fried lentil fritters (vadas) soaked in yogurt (dahi) and garnished with various spices and chutneys.
It is made using a combination of urad dal (split black lentils) and moong dal (split green gram). The lentils are soaked, ground into a batter, and then deep-fried until golden brown.
The fried vadas are then soaked in lightly sweetened and spiced yogurt. This adds a creamy and tangy flavor to the dish.
Each family may have its own secret recipes. They might use unique spice blends or special chutneys in their Dahi Vadas, adding a personal touch to the dish.
In Mithilanchal, Dahi Vadas are often served as part of festive meals. Although, it is also enjoyed as popular street food relished by people of all ages.
So far, we've learned about snacks—how they're made and how they bring families together.
Now, in this flavorful journey of 56 Bhog, it's time to delve into the main course. We'll explore various dishes that are part of the main course.
From fragrant rice dishes to tasty curries and hearty lentil dishes, each recipe captures the spirit of this culturally rich area.
So let's begin.
#17. Daal in Mithila’s 56 Bhog
Daal (also spelled as dal) is a common and essential dish in the cuisine. It is a staple in Mithilanchal households and is consumed on a daily basis.
Dals are an important part of Maithli’s culture. They're a key element of traditional meals, prepared with love and care.
Here, daal is usually served with steamed rice or roti (Indian bread). It can be enjoyed as a main course or as a side dish alongside vegetable curries, pickles, and yogurt.
Daal is not only delicious but also a good source of protein, making it a nutritious addition to the diet.
The preparation and consumption of dal reflect the region's culinary heritage, simplicity, and emphasis on wholesome, healthy meals.
#18. kadhi bari in Mithila’s 56 Bhog
Kadhi Bari is a popular dish in Mithilanchal cuisine. It consists of deep-fried fritters made from gram flour (besan) called "baris" that are cooked in a tangy yogurt-based curry known as "kadhi."
Kadhi Bari is usually served with rice or bread. It's a main course and is often served with pickles or papad on the side.
The crispy baris, mixed with the creamy and tangy kadhi, create a tasty blend of textures and flavors.
Kadhi Bari is not just a dish, but a comfort food that evokes nostalgia and warm memories. It is a taste of home and a reminder of family gatherings and traditional feasts.
#19. Arkanchan ki sabji (kachu ke patte) in Mithila’s 56 Bhog
“Arkanchan ki sabji" (similar to arbi) or "Kachu ke patte" refers to a traditional dish made with baby colocasia leaves (kachu ke patte) rolled up with a besan-based paste. This dish is known as "lavingya paatra" in some regions.
The process of making lavingya paatra involves creating a thin paste using besan (gram flour) and spices. The mixture is then spread over the baby colocasia leaves, which are rolled up tightly. These rolled leaves are then steamed or cooked until they are tender and the flavors are infused.
In Mithilanchal, lavingya paatra is prepared for special occasions, festivals, or as part of a regular meal. It is enjoyed as a side dish or as a main course when accompanied by rice or roti.
#20. Jhinga/Jhingni ki bhujiya (chana mix) in Mithila’s 56 Bhog
Jhingni (Ridge Gourd) is also known as a Turai, Jhinge, Beerakaya, Peerkangaai.
Jhingni is likely another name for "Ridge Gourd'' or "Luffa," which is a vegetable commonly used in Mithila and its nearer cuisine. In Northern India, people call it ‘Turai’.
Typically, the Jhingni or Ridge Gourd is sliced or chopped and cooked with a combination of spices and other ingredients, creating a flavorful and nutritious dish. It is often enjoyed with roti (fulka), which is a type of Indian bread.
Here, Jhingni ka sabji is often prepared and enjoyed during the peak harvest season, showcasing the use of fresh, seasonal produce in traditional recipes.
Maithili festivals, celebrations, and gatherings often feature Jhingni ka sabji as part of the festive spread, highlighting its cultural importance.
#21. Kadima ki sabzi (pumkin) in Mithila’s 56 Bhog
In Mithilanchal, where agriculture plays a significant role, the use of fresh, locally grown pumpkins in Kadima ki sabzi is highly valued.
You may call it by the name of ‘Kaddu’ if you are from North India.
Kadima ki sabzi is a common curry in Mithila cuisine and is frequently prepared in many households for day-to-day lunches and dinners.
It is often enjoyed with traditional Mithilanchali breads such as roti or paratha. It may also be served alongside rice and dal, providing a complete and balanced meal.
This sabzi is known for its simplicity and minimalistic flavors. The focus is on allowing the natural taste of the pumpkin to shine through. However, The sweetness in Kadima ki sabzi is derived from the natural sweetness of the pumpkin itself.
#22. Lauki ki sabzi (Bottle gourd) in Mithila’s 56 Bhog
Sajman/kaddu(Maithili/Bihari)/Lauki ki sabzi, also known as Bottle Gourd curry, is a popular dish in Mithilanchal.
In Mithilanchal, Lauki ki sabzi is prepared by cooking the Bottle Gourd with a combination of spices, onions, tomatoes, and other ingredients to create a flavorful and nutritious curry.
Lauki ki sabzi is enjoyed as a main course dish and is often served with roti (Indian bread), rice, or paratha.
The mildness of the Bottle Gourd allows it to absorb the flavors of the spices, resulting in a comforting and satisfying dish.
In some regions, Lauki ki sabzi is prepared during specific festivals or auspicious occasions. Where it adds a traditional touch to the celebratory spread and symbolizes abundance and prosperity.
#23. Kumhrauri ki sabzi in Mithila’s 56 Bhog
Kumhrauri ki sabzi is one of the popular dishes of Mithilacnhal, which typically includes pieces of potato and a mixture of water-free pumpkin and flour that has been appropriately dried under the sun. The combination of these ingredients contributes to the flavor and texture of the dish.
The careful selection and preparation of the ingredients likely result in a flavorful curry. The specific spices and seasonings used in Kumhrauri ki sabzi may vary, but the overall dish is known to be tasty and enjoyable.
#24. Kaddu aduri in Mithila’s 56 Bhog
Kaddu Aduri is a vegetable dish made with lauki/bottle gourd (kaddu in Maithili) and lentil dumplings (bari). The dish is characterized by its simplicity and minimal use of spices.
The lentil dumplings, whether homemade or store-bought, play a crucial role in enhancing the flavor and texture of the dish.
Kaddu Aduri is versatile and can be enjoyed with both rice and roti (Indian bread). Kaddu Aduri may be prepared for family gatherings, social events, or festive occasions.
#25. Parwal Bhujia in Mithila’s 56 Bhog
Parwal (pointed gourd) Aloo is a popular dish in Mithilanchal and other regions of India.
When combined with potatoes (aloo), it creates a delicious and flavorful dish. Parwal Aloo is often prepared as a dry or semi-dry curry and is enjoyed as a side dish with rice or roti (Indian bread).
Parwal Aloo is often prepared in Indian households, including those in Mithilanchal, as a regular vegetable dish. It is considered a comforting and homely preparation that is loved by family members.
In terms of eating habits, Parwal Aloo is often enjoyed as a part of a regular meal or during festive occasions. It provides a nutritious and flavorful addition to the menu. The combination of parwal and potatoes offers a mix of textures and flavors, making it a satisfying and wholesome dish.
#26. Ghewre ki sabji (chana daal) mix in Mithila’s 56 Bhog
Ninwa/Ghewre ki sabji (chana daal) mix, also known as Dolichos Beans ki sabji, is a dish made using Dolichos beans (lambi fali) and chana dal (split Bengal gram) in Mithilanchal.
Ghewre ki sabji (chana daal) mix is typically used as a main course dish in Indian cuisine. It is enjoyed as a nutritious and satisfying meal, often served with rice or roti.
The combination of Dolichos beans and chana dal provides a good balance of protein, fiber, and other essential nutrients.
It is commonly prepared and enjoyed as a part of everyday meals, especially during the harvest season when fresh Dolichos beans are available.
#27. Aloo Gobhi in Mithila’s 56 Bhog
Aloo Gobhi sabji is a popular dish in Mithilanchal.
The dish is typically cooked by sautéing or stir-frying potatoes and cauliflower with a blend of spices.
Common spices used in the preparation include turmeric, cumin, coriander, ginger, garlic, and chili powder. The combination of these spices adds a delightful aroma and taste to the dish.
In Mithilanchal, Aloo Gobhi sabji is commonly enjoyed as a side dish with roti (Indian bread) or rice. It is a popular choice for everyday meals and is often prepared in households due to its simplicity and availability of ingredients.
#28. Besan ki sabzi in Mithila’s 56 Bhog
Besan ki sabzi is a popular dish in Mithilanchal and various other regions of India. It is a vegetarian dish made with besan (gram flour) as the main ingredient. Besan ki sabzi is known for its unique taste and versatility.
It is known for its rich and earthy flavors, and the besan adds a distinct texture to the dish. It can be prepared in various ways, with different regions and households having their own unique recipes and variations.
Besan ki sabzi is also known for its nutritional benefits, as gram flour is a good source of protein, fiber, and other essential nutrients.
It offers a satisfying and wholesome meal option, which is commonly enjoyed with chapati, rice and paratha.
#29. Baigan bari in Mithila’s 56 Bhog
Baigan Bari, also known as Baingan Badi Sabzi/Baingan adauri (dry vegetable), is a delicious eggplant and lentil waste curry that is part of the traditional Bhojpuri cuisine.
It is prevalent in the Mithilanchal region of Bihar and Uttar Pradesh. The dish combines the flavors of brinjal (eggplant) with small sun-dried lentil dumplings called badis.
The dish is often prepared with love and care, and its flavors are relished by family members and guests alike.
#30. Lauki tisi in Mithila’s 56 Bhog
Lauki Tisi is a popular dish made with bottle gourd in Mithilanchal
Lauki Tisi typically involves grating or finely chopping the bottle gourd and then cooking it with a combination of spices and other ingredients.
Lauki Tisi is often enjoyed as a side dish with, puri, roti (Indian bread) or steamed rice. It is a wholesome and nutritious addition to meals, as bottle gourd is known for its high water content and various health benefits.
In Mithilanchal, Lauki Tisi is prepared in households and is part of everyday cooking. The dish is often made during the summer months when bottle gourd is abundantly available and is considered a cooling vegetable.
#31. Sahjan ki sabzi in Mithila’s 56 Bhog
Moonga/Sahjan ki sabzi, also known as Drumstick ki sabzi, is a popular dish in Mithilanchal and other regions of India.
Sahjan refers to the drumstick vegetable, which is long and slender with a green outer skin and white, fibrous flesh inside.
Sahjan ki sabzi is commonly enjoyed as a side dish with roti (Indian bread), paratha and rice. It can also be paired with other traditional dishes like dal (lentils) and rice.
The tender drumstick pieces add a unique flavor and texture to the dish, making it a delightful addition to a meal.
#32. Saag in Mithila’s 56 Bhog
Saag is a popular dish in Mithilanchal and various other regions of India. Saag refers to a preparation of leafy greens, usually cooked and tempered with spices.
It is commonly made using a variety of greens such as spinach, mustard greens, fenugreek leaves, or a combination of these.
It is typically made using fresh and tender leafy greens that are locally available. Some of the saag varieties that Maithili people often consume include patua saag, genhari, bathua, laal saag, karmi, and sarso saag.
Commonly used greens in Mithilanchal include spinach (palak), fenugreek leaves (methi), amaranth leaves (chaulai), and mustard greens (sarson ka saag). These greens are known for their nutritional value and unique flavors.
Saag is traditionally enjoyed with a variety of Indian bread, such as roti, paratha, or makki ki roti (cornbread).
It is also commonly served with steamed rice and a dollop of ghee (clarified butter) for a wholesome meal. Saag is often accompanied by other traditional side dishes like pickles, raita, or buttermilk.
In Mithilanchal, Saag is commonly enjoyed during the winter months when a variety of greens thrive. It is considered a seasonal delicacy and eagerly awaited by the locals.
#33. Godila in Mithila’s 56 Bhog
Chhimi/Green Peas Nimona is a traditional side dish curry recipe from the northern parts of India. It is typically prepared during winters when peas are abundantly available in the market.
In Bihar, this recipe is known as Godila, while in Uttar Pradesh, it is called Nimona. The curry consists of fresh green peas, onions, tomatoes, badi (sun-dried lentil dumplings), cauliflower, and a blend of spices.
Chhath and Jitiya are important festivals celebrated in Bihar, as well as in neighboring states like Uttar Pradesh and Nepal.
These festivals hold cultural and religious significance and are observed with various rituals and traditions.
The inclusion of Kushi Kerao ka Godila as an offering during these festivals highlights its importance in the local cuisine and customs.
#34. Bhindi ki bhujiya in Mithila’s 56 Bhog
Bhindi ki bhujiya or lady finger stir-fry is a popular dish in Mithilanchal. Bhindi, also known as okra or ladyfinger, is a vegetable commonly used in Indian cuisine.
In Mithilanchal, Bhindi ka bhujiya is often prepared by cutting the okra into small pieces and sautéing them with a mix of spices and seasonings.
The spices may include turmeric, cumin, coriander, red chili powder, and other regional spices to enhance the flavor.
Some variations of the dish may also include onions, tomatoes, and garlic to add additional taste and texture.
Bhindi ka bhujiya is typically enjoyed as a side dish with roti, paratha, or rice. It is a popular choice for everyday meals and can be found in local households as well as restaurants in the region.
#35. Biriya in Mithila’s 56 Bhog
Biriya is a special ingredient from the Mithila region of Bihar. It's made by drying chickpea greens and coating them in flour. People in Mithila love to use it in a spicy potato and mustard gravy.
These chickpea greens are available all year round in Maithil kitchens and are packed with nutrients, even more so than spinach and cabbage.
What makes Maithil cooking unique is the use of mustard and a special technique called 'chauka.' Many Maithil curry recipes, including the one for biriya, use mustard gravy.
You can also prepare biriya pods using Indian grass pea leaves. The taste of biriya is somewhat bitter, similar to methi, and it has a grassy texture with a mild aroma.
#36. Karela Ki Bhujiya in Mithila’s 56 Bhog
Bharvan Karela, also known as stuffed bitter melon, is a popular dish in Mithilanchal. When a bitter taste of karela is stuffed with flavorful ingredients, it becomes a delicious and well-loved dish.
In Mithilanchal, we make Bharwa Karela by scooping out the seeds and stuffing it with a mixture of spices (masala) within.
The dish is often served as a side dish with roti (Indian flatbread), paratha, puri. The bitterness of karela is balanced by the flavors of masala.
The preparation method of Bharwa Karela may differ from household to household and across different regions of Mithilanchal, and so does the taste.
Bread and Rice
Bread and rice are essential parts of the food culture in Mithilanchal. This region covers areas in Bihar, India, and southern Nepal, and here, we make different types of bread from grains like wheat, maize, rice, etc.
One popular type of bread is 'roti,' which is round and flat. Rice is also a key ingredient, used in dishes like biryanis, pulaos, and desserts.
But these foods are more than just sustenance; they are part of our culture, bringing people together for social gatherings and celebrations.
Come with us as we explore the various types of bread, rice dishes, and the cultural stories that make them an important part of Mithilanchal's food heritage.
#37. Chawal (rice) in Mithila’s 56 Bhog
Rice is a staple item on food plates throughout Mithilanchal, and this holds true for eastern India at large.
Rice is incredibly popular, making its way into every meal of the day.
In the morning, people savor dahi-choora (flattened rice). During lunch, dal chawal is often enjoyed with achar (a link to the Mithila specialty). At night, people relish the Maithili version of Maach bhat.
#38. Chana Daal ki puri in Mithila’s 56 Bhog
Chana Dal ki Puri is a popular dish in Mithilanchal. It is a deep-fried bread made from a dough of chana dal (split Bengal gram) and wheat flour, along with aromatic spices.
The dough is prepared by grinding soaked chana dal and combining it with wheat flour, finely chopped onions, green chilies, and other seasonings. The mixture is then rolled into small circles and deep-fried until golden and crisp.
Chana Dal ki Puri is often enjoyed as a breakfast or snack item and is best served hot with chutney or pickle. It is relished with a cup of steaming hot chai, adding to the joyous moments of the day.
#39. Sattu puri in Mithila’s 56 Bhog
Sattu Puri is a popular dish in Mithilanchal. It is a deep-fried bread made from a dough of sattu, which is roasted gram flour, along with wheat flour and various spices.
Sattu Puri is a popular choice for breakfast or as a tea-time snack in Mithilanchal. It is often served with tangy chutneys, pickles, or yogurt for added flavor.
It is relished by both young and old alike. Families often gather around the dining table, sharing these crispy puris along with stories, laughter, and joyous moments. Sattu Puri is considered a soulful and filling food that provides energy for the day.
The dish is also associated with cultural significance and traditional festivals. During festivals like Chhath and Makar Sankranti, Sattu Puri is prepared and offered as a prasad (religious offering) to deities. It is believed to be a favorite of the deities and is shared among devotees as a blessed food.
Sweets in Mithilanchal are a delightful part of our rich culinary tradition. From traditional desserts to unique sweet treats, Mithilanchal offers a wide range of goodies that everyone loves.
These sweets are often made with ingredients from our region, like jaggery, rice flour, and milk, flavored with spices like cardamom and saffron.
Whether it's the famous Maithili peda, the mouthwatering Khurma, or the irresistible Anarsa, each sweet has a special story behind it.
These delicious treats are not just desserts; they're a part of our celebrations, festivals, and happy moments, adding sweetness to every occasion.
#40. Gulab jamun in Mithila’s 56 Bhog
Gulab Jamun is a popular sweet in Mithilanchal, as well as in various parts of India.
It is a sweet dumpling made from khoya (reduced milk) or milk powder, deep-fried until golden brown, and then soaked in a sugary syrup infused with rose water.
Gulab Jamun serves various purposes in Mithilanchal. It is a popular choice for special occasions like weddings, festivals, and religious ceremonies.
The sweet is often prepared and shared with family, friends, and neighbors as a gesture of love and hospitality.
Gulab Jamun is also a favored dessert to conclude a meal in restaurants and homes, leaving a lingering sweet taste and satisfying the sweet tooth of those who indulge in it.
It holds a special place in the hearts of people in Mithilanchal, adding a touch of sweetness to their lives.
#41. Sakrouri in Mithila’s 56 Bhog
Sakrouri, also known as Boondi Kheer or Meethi Sakrouri, is a traditional Mithilanchali dish that holds a special place in the region's culinary heritage.
It is a sweet delicacy prepared by combining two key elements: boondi and kheer. The boondis, made from chickpea flour, are deep-fried to a crisp texture and then soaked in a creamy, sweetened rice pudding or kheer.
Sakrouri is primarily enjoyed as a dessert. It is served as a sweet ending to a meal, especially during festive feasts and social gatherings.
The creamy rice pudding and crispy boondis create a delightful combination of textures, making it a popular choice among dessert lovers.
#42. Makhane ki kheer in Mithila’s 56 Bhog
Makhane ki Kheer, also known as Lotus Seed Kheer, is a popular sweet dish in Mithilanchal.
Makhana, or lotus seeds, are considered a nutritious and auspicious ingredient. The kheer is prepared by simmering the lotus seeds in milk and adding sugar, cardamom, and other flavorings to create a creamy and aromatic dessert.
Makhane ki kheer is deeply rooted in the cultural traditions of Mithilanchal. It is associated with festivals, religious rituals, and auspicious occasions.
The dish is considered a symbol of purity, prosperity, and divine blessings. It is often prepared as an offering to deities during prayers and distributed as prasad (blessed food) among devotees.
Makhane ki kheer is typically served in small bowls or cups. It is consumed as a standalone dessert or as part of a larger meal.
The kheer is often garnished with chopped nuts, such as almonds and pistachios, for added crunch and flavor. It is enjoyed chilled or at room temperature, allowing the flavors to meld together.
#43. Chawal ki kheer in Mithila’s 56 Bhog
Chawal (Rice) ka kheer is a popular and cherished dessert in Mithilanchal.
Chawal ki kheer is made by cooking rice in milk and sweetening it with sugar or condensed milk.
The rice is slowly simmered until it becomes soft and tender, and the milk thickens to a creamy consistency.
Flavorings such as cardamom, saffron, and rose water are often added to enhance the taste and aroma of the kheer.
It is usually garnished with chopped nuts like almonds, cashew, raisin and pistachios for added texture and visual appeal.
#44. Pua in Mithila’s 56 Bhog
Pua, a popular sweet dish in Mithilanchal.
Pua is a sweet pancake-like dish made from a batter consisting of wheat flour, milk, sugar, and sometimes ripe bananas or fennel seeds.
The batter is traditionally fermented overnight, which gives it a unique texture and flavor. It is then deep-fried in ghee or oil until it turns golden brown and crispy.
Pua is typically enjoyed as a dessert or snack. It can be served warm or at room temperature. Some people like to drizzle it with syrup or sprinkle powdered sugar on top for added sweetness. Pua pairs well with a cup of tea or milk and is often shared with family and friends.
While the basic recipe for Pua remains the same, there can be slight variations in ingredients and preparation methods across different households. Some regions may add grated coconut or jaggery to the batter, giving it a unique twist.
#45. Laddo in Mithila’s 56 Bhog
Laddo, a popular mithai delicacy in Mithilanchal.
Laddo is a round-shaped sweet treat made from various ingredients such as flour, sugar, ghee (clarified butter), and a variety of nuts and spices.
The ingredients are mixed together to form a dough, which is then rolled into small balls or laddos. They are often garnished with nuts, coconut, or edible silver foil for an attractive presentation.
Mithilanchal is known for its variety of laddo flavors. Some popular variations include Besan Laddo (made with chickpea flour), Atta Laddo (made with wheat flour), Nariyal Laddo (made with coconut), and Til Laddo (made with sesame seeds).
Each variation has its own unique taste and texture, offering a diverse range of options to suit different preferences.
Laddos are enjoyed as a sweet treat and can be savored at any time of the day. They are often served as dessert after meals or offered as prasad (religious offering) during temple visits and rituals. Laddos are loved by people of all ages and are a favorite among children.
#46. Khaja in Mithila’s 56 Bhog
Khaja is a crispy, layered sweet pastry made from flour, sugar, ghee (clarified butter), and cardamom. The dough is prepared by mixing flour and ghee, which is then rolled out and layered.
It is then deep-fried until it turns golden and crispy. Finally, the fried Khajas are dipped in sugar syrup to add sweetness.
Khaja is enjoyed as a sweet mithai snack and can be savored at any time of the day. Its crispy texture and sweet flavor make it a favorite among people of all ages. Khaja is often served with a hot cup of tea or enjoyed on its own as a delicious treat.
Mithilanchal is known for its different variations of Khaja. The most common variation is the layered crispy Khaja, but there are also softer and chewier versions available.
Some variations may include additional ingredients like sesame seeds or nuts to enhance the taste and texture.
Khaja holds cultural and culinary significance in Mithilanchal. Khaja is considered a specialty and is offered as prasad (religious offering) in temples.
Pickles and Chutneys
Pickles and chutneys are a big deal in Mithilanchal's food scene. This region is all about rich flavors and traditional cooking, and we've got a bunch of tangy and spicy sauces to prove it.
Our Mithilanchali pickles and chutneys are made with care, using fresh local stuff like mangoes, lemons, chili, garlic, and a mix of tasty spices.
These sauces don't just add flavor to our meals; they also help keep the goodness locked in and make the taste even better over time.
Whether it's a super spicy mango pickle or a cool coriander chutney, these condiments are a big part of our local food, making every bite exciting and flavorful.
#47. Dhaniya ki chutney in Mithila’s 56 Bhog
Dhaniya ki chutney, or coriander chutney, is a popular condiment in Mithilanchal. Made with fresh coriander leaves, green chilies, garlic, lime juice, and a blend of spices, it is known for its vibrant green color and refreshing flavor.
Dhaniya ki chutney is often served as a side dish or accompaniment to various Mithilanchali dishes, including snacks like samosas and pakoras, as well as main courses like roti, rice, and dal.
It is generously drizzled over traditional snacks like samosas, kachoris, and pakoras, enhancing their taste with its tangy and herbaceous notes.
It also acts as a zesty accompaniment to staple dishes like roti, rice, and dal, providing a burst of flavor.
In addition, Dhaniya ki chutney is often enjoyed as a dip for kebabs, tikkas, and grilled meats. Its versatility and refreshing taste make it a favorite among locals, and it is commonly found on dining tables across Mithilanchal.
Dhaniya ki chutney holds a special place in the culinary traditions of Mithilanchal. It is not just a condiment but also a symbol of freshness and vitality.
The locals believe that the pungent aroma of coriander leaves helps in stimulating the appetite and aids digestion. Dhaniya ki chutney is used in various ways in Mithilanchali cuisine.
#48. Til ki chutney in Mithila’s 56 Bhog
Til ki Chutney, also known as Sesame Chutney. It is a popular condiment in Mithilanchal, a region in the northern part of Bihar, India.
Til ki Chutney is made using roasted sesame seeds, spices, and sometimes other ingredients such as garlic, ginger, or tamarind.
The chutney is typically ground into a paste or coarse texture and is known for its rich nutty flavor.
Til ki Chutney is often served as a side dish or accompaniment with various snacks and meals.
It pairs well with traditional dishes like litti-chokha (roasted wheat balls with mashed potatoes and eggplant), parathas (Indian flatbreads), and even as a dipping sauce for samosas or pakoras.
The chutney is not only delicious but also has nutritional value. Sesame seeds provide valuable nutrients, including beneficial fats, protein, and a variety of minerals.
They are also known for their potential health benefits, including promoting heart health and aiding digestion.
#49. Tamatar ki chutney in Mithila’s 56 Bhog
Tamatar ki Chutney, also known as Tomato Chutney, which is a popular condiment in Mithilanchal, Bihar, India. It is a tangy and flavorful chutney made primarily with tomatoes and a blend of spices.
To prepare Tamatar ki Chutney, ripe tomatoes are cooked until soft and then blended or mashed to achieve a smooth or chunky consistency, depending on personal preference.
The chutney is typically seasoned with spices such as cumin seeds, mustard seeds, red chili powder, turmeric, asafoetida (hing), and salt.
Sometimes, additional ingredients like garlic, ginger, or onions are also added to enhance the flavor.
Tamatar ki Chutney is often served as a side dish or accompaniment with various meals. It complements traditional dishes like roti (Indian bread), rice, parathas, puris (fried bread), or even snacks like samosas and pakoras. Its tangy and spicy flavor adds a delightful kick to the overall meal.
#50. Aam ki chutney in Mithila’s 56 Bhog
Aam ki Chutney, also known as Mango Chutney, is a popular condiment in Mithilanchal, Bihar, India. It is made using raw or slightly ripe mangoes and a combination of spices, creating a tangy and sweet chutney with a hint of heat.
To prepare Aam ki Chutney, the mangoes are peeled, pitted, and chopped into small pieces. They are then cooked with sugar, spices like cumin, coriander, red chili powder, turmeric, and sometimes ingredients like ginger and garlic for added flavor.
The chutney is simmered until the mangoes soften and the flavors meld together. Some variations may also include ingredients like raisins, dates, or jaggery for additional sweetness.
It is commonly served as a side dish or accompaniment with traditional Indian meals. It pairs well with dishes like puris, parathas, rotis, or rice. The tangy and sweet flavors of the chutney complement the savory elements of the meal.
Aam ki Chutney can also be used as a dipping sauce for snacks like samosas, pakoras, or bhajiyas. It adds a burst of flavor and a refreshing contrast to the deep-fried snacks.
In Mithilanchal and other regions of India, Aam ki Chutney is a beloved condiment, especially during the summer months when mangoes are abundant. It captures the essence of the seasonal fruit and adds a delightful touch to the local cuisine.
#51. Aam ka Sookha Bharwa in Mithila’s 56 Bhog
Aam ka Sookha Bharwa Achar, which is a dried stuffed mango pickle, popular in Mithilanchal.
It is a traditional pickle preparation where raw mangoes are stuffed with a blend of spices, dried in the sun, and then preserved for long-term storage.
To make Aam ka Sookha Bharwa Achar, raw green mangoes are carefully sliced or partially peeled.
And then stuffed with a mixture of spices:
such as fenugreek seeds, fennel seeds, mustard seeds, red chili powder, turmeric, salt, and sometimes additional ingredients like asafoetida (hing) or nigella seeds (kalonji).
The stuffed mangoes are then left out in the sun for several days to dry and preserve the pickle.
The drying process helps intensify the flavors and allows the mangoes to absorb the spices. Once completely dried, the stuffed mangoes turn slightly shriveled and develop a tangy, spicy, and flavorful taste.
The pickle can be stored in airtight containers and enjoyed for months, as the drying process acts as a natural preservative.
Aam ka Sookha Bharwa Achar is a tasty side dish we usually have with our meals. It goes great with different Indian dishes like lentils and rice, Indian flatbreads called parathas, or even with simple stuff like Indian bread (roti) and yogurt. It adds a tangy and spicy kick to the food.
In places like Mithilanchal, we make this pickle a lot, especially when mangoes are in season. It's all about capturing the fresh mango flavor and keeping it preserved so we can enjoy that mango taste even when mangoes aren't in season.
#52. Kathal ka achar in Mithila’s 56 Bhog
Kathal ka Achar, also known as Jackfruit Pickle, is a popular pickle variety in Mithilanchal, Bihar.
It is made using raw or semi-ripe jackfruit and a blend of spices to create a tangy and flavorful condiment.
To prepare Kathal ka Achar, the raw jackfruit is peeled, seeded, and cut into small pieces. The jackfruit pieces are then cooked or boiled until they become tender.
After that, they are marinated in a mixture of spices, which typically includes mustard oil, fenugreek seeds, fennel seeds, turmeric, red chili powder, salt, and other preferred spices.
The marinated jackfruit is then left to sit for a few hours or overnight, allowing the flavors to infuse.
Once the jackfruit has absorbed the spices, it is usually heated with a little oil and tempered with additional spices such as mustard seeds, asafoetida (hing), and sometimes curry leaves for added flavor.
The pickle is then stored in sterilized jars or containers and left to mature for a few days or weeks, allowing the flavors to develop further.
Kathal ka Achar is enjoyed as a tangy and spicy condiment alongside meals. It pairs well with various Indian dishes, including roti (Indian bread), rice, parathas (flaky flatbreads), and even as a flavor enhancer in sandwiches or wraps.
The pickle adds a punch of taste and texture to the meal, offering a delightful combination of sourness, spiciness, and the unique flavor of jackfruit.
#53. Oal (suran) ka achar in Mithila’s 56 Bhog
Oal ka Achar, also known as Suran ka Achar or Elephant Foot Yam Pickle, is a popular pickle variety in Mithilanchal.
It is made using the Oal or Suran vegetable, which is a starchy tuberous root with a unique texture and flavor.
To prepare Oal ka Achar, the Oal or Suran is peeled, washed, and cut into small pieces. The pieces are then blanched or boiled in water until they become tender.
After that, they are marinated in a mixture of spices, typically including mustard oil, fenugreek seeds, fennel seeds, turmeric, red chili powder, salt, and other preferred spices.
The marinated Oal pieces are left to sit for a few hours or overnight, allowing the flavors to infuse.
Once the Oal has absorbed the spices, it is usually heated with a little oil and tempered with additional spices such as mustard seeds, asafoetida (hing), and sometimes curry leaves for added flavor.
The pickle is then stored in sterilized jars or containers and left to mature for a few days or weeks, allowing the flavors to develop further.
Oal ka Achar is enjoyed as a tangy and spicy condiment alongside meals. It pairs well with various Indian dishes, including roti (Indian bread), rice, parathas (flaky flatbreads), and even as a flavor enhancer in sandwiches or wraps.
#54. Lal Mirch ka Barwa in Mithila’s 56 Bhog
Laal Mirch ka Barwa Achar, which translates to red chili pickle, is indeed prepared and enjoyed in Mithilanchal, Bihar, and other parts of India. It is a popular pickle variety made using red chili peppers, creating a spicy and flavorful condiment.
To prepare Laal Mirch ka Barwa Achar, fresh red chili peppers are selected and thoroughly washed.
The chili peppers are typically slit lengthwise, keeping them intact, and the seeds are often removed to reduce the spiciness.
The chilies are then stuffed with a mixture of spices, which can vary based on personal preferences and regional recipes.
The stuffing for Laal Mirch ka Barwa Achar usually includes a combination of spices:
such as fennel seeds, fenugreek seeds, mustard seeds, asafoetida (hing), turmeric, salt, and sometimes additional ingredients like garlic, ginger, or lemon juice for added flavor.
The stuffed chili peppers are then preserved in oil or vinegar, allowing the flavors to develop and mature over time.
Laal Mirch ka Barwa Achar is known for its fiery taste and is typically enjoyed as a side condiment with meals. It adds a spicy kick and enhances the overall flavor profile of various dishes, including parathas, puris, rice, or even as a topping on sandwiches or wraps.
#55. Mithila special Mango Pickle in Mithila’s 56 Bhog
Mithila Special Mango Pickle is a popular pickle variety in Mithilanchal, Bihar. It is made using raw mangoes, a blend of spices, and other ingredients to create a tangy and flavorful pickle.
To prepare Mithila Special Mango Pickle, raw mangoes are selected and washed thoroughly. The mangoes are then peeled, pitted, and cut into small or medium-sized pieces.
These mango pieces are then mixed with a combination of spices, which may include:
mustard seeds, fenugreek seeds, turmeric, red chili powder, asafoetida (hing), salt, and sometimes additional ingredients like garlic, ginger, or fennel seeds for added flavor.
After mixing the spices and mango pieces, the pickle is often left to marinate for a few hours or overnight.
This allows the mangoes to absorb the flavors of the spices, resulting in a delicious and tangy pickle.
Some variations of Mithila Special Mango Pickle may also include ingredients like jaggery or vinegar to balance the flavors or add a hint of sweetness or sourness.
Once the mango pickle has marinated and the flavors have infused, it is stored in sterilized jars or containers.
The pickle is then left to mature for a few days or weeks, allowing the flavors to develop further and create a well-balanced taste.
Mithila Special Mango Pickle is enjoyed as a condiment with meals in Mithilanchal and beyond. It pairs well with traditional dishes like dal-rice (lentils and rice), parathas (Indian flatbreads), or even as a side accompaniment to simple meals like roti (Indian bread) and curd (yogurt).
The tanginess and spiciness of the pickle add a burst of flavor to the meal, enhancing the overall dining experience.
The 56 Bhog Thali is a special treat from Mithila, featuring 56 delicious recipes. It's like a treasure chest of flavors and culture from our region.
Every dish in this big meal represents our local ingredients, our traditional cooking methods, and the love and care we put into our food.
You get a taste of everything, from savory to sweet, when you try the 56 Bhog Thali. It's a food adventure that will make your taste buds happy and leave a mark.
Whether you love food, want to learn about our culture, or just want to enjoy Mithila's flavors, the 56 Bhog Thali is a real treat that guarantees a memorable and satisfying meal.
Also, If you're ready to take on the challenge of preparing a 56 bhog for someone special in your own household, here's your chance to play and create your own Maithili thali with 56 bhog items at home.
Share your creation with us for a chance to be featured in our blog and to have a FaceTime session with my nanad, Uma Jha, and me (Kalpana Jha).
Thank you :)