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[ 0 => '{{Indian cuisine}}{{Short description|Culinary traditions of the Anga region of Bihar,India}}', 1 => '', 2 => ''''Angika cuisine''', originating from the '''Anga region''' of [[Bihar]] and [[Jharkhand]] in [[India]] is deeply rooted in the culinary traditions of this historical area. Angika cuisine is a vibrant culinary tradition hailing from the historic [[Anga|Anga region]], which encompasses parts of modern-day Bihar and Jharkhand states in India. Rooted in the cultural heritage and agricultural abundance of the region, Angika cuisine offers a diverse array of flavorful dishes that reflect the local ingredients, cooking techniques, and cultural influences.<ref>{{Cite web |title=Each Dish Is A Story In Itself |url=https://www.outlookindia.com/art-and-museums/each-dish-is-a-story-in-itself-news-290954 |access-date=2024-03-13 |website=Outlook India |language=en}}</ref> ', 3 => '', 4 => '== Local Ingredients ==', 5 => 'Angika cuisine makes extensive use of locally available ingredients, reflecting the agricultural richness of the region. Staple foods include rice, lentils (dal), wheat, vegetables such as brinjal (eggplant), pumpkin, and leafy greens, as well as various spices and herbs.<ref>{{Cite web |title=Favourable blend of Angika Cuisine |url=https://recipes.timesofindia.com/web-stories/7-bhojpuri-foods-that-are-spicier-and-hotter-than-one-can-imagine/photostory/91145633.cms}}</ref>', 6 => '', 7 => '=== Vegetarian and Non-Vegetarian Delicacies ===', 8 => 'While vegetarian dishes dominate Angika cuisine due to the agrarian nature of the region, non-vegetarian dishes are also prepared, particularly during festivals and special occasions. Common non-vegetarian ingredients include chicken, fish, and mutton, which are prepared in a variety of flavorful ways.', 9 => '', 10 => '==== Distinctive Dishes: ====', 11 => 'Angika cuisine boasts a range of distinctive dishes that are beloved by locals. Some popular examples include:', 12 => '', 13 => '===== Snacks and Spice =====', 14 => '', 15 => '* '''[[Ghugni|Ghughni-Mudi]]: "Bihari Ghughni"''' is a popular dish in Angika cuisine, specifically from the Bihar region. It is a flavorful and spicy curry made primarily from black gram (<u>kala chana or black chickpeas</u>) along with various aromatic spices. Consumed with the special '''[[Katarni rice|Katarni Mudi]]''' of Anga region.', 16 => '', 17 => '* '''[[Litti chokha|Litti Chokha]]''': Roasted wheat balls stuffed with a mixture of spiced gram flour (sattu), typically served with mashed potatoes (chokha), brinjal (baingan), or tomato chutney.', 18 => '* '''[[Pitha|Pittha]]''': Dumplings made from rice flour, stuffed with spiced lentils, grated coconut, or sesame seeds, and either steamed or boiled.<ref>{{Cite journal |date=2019-01-11 |title=A signature dish of Bihar: Litti and Chokha |url=https://medcraveonline.com/MOJFPT/MOJFPT-07-00210.pdf |journal=MOJ Food Processing & Technology |language=English |volume=Volume 7 |issue=Issue 1 |doi=10.15406/mojfpt.2019.07.00210 |issn=2381-182X}}</ref>', 19 => '', 20 => '* '''Machhli ka Jhol (Bihari Fish Curry)''': A fish curry prepared with mustard oil and an array of spices, reflecting the influence of the region's rivers on its cuisine.', 21 => '* '''Sarse baigan:''' is a traditional Angika dish that combines mustard seeds (sarse) and eggplant (baigan) to create a flavorful and aromatic curry.', 22 => '', 23 => '===== Sweets =====', 24 => 'Angika cuisine offers a variety of delectable sweets that are enjoyed by people of all ages. Here are some popular Angika sweets:', 25 => '', 26 => '* [[Thekua]]:Thekua is a traditional Angika sweet snack made from wheat flour, jaggery (gur), and ghee. The dough is shaped into small discs or shapes, then deep-fried until crispy. It is often flavored with cardamom and fennel seeds, adding a delightful aroma and flavor. Thekua is commonly prepared during festivals like Chhath Puja and enjoyed as a snack or dessert.', 27 => '', 28 => '* [[Khaja]]: Khaja is a crispy and flaky sweet delicacy made from refined flour, ghee, and sugar. The dough is rolled out, layered, and fried until golden brown and crispy. It is then dipped in sugar syrup to sweeten and preserve it. Khaja is often served as a dessert during festive occasions and celebrations.', 29 => '', 30 => '* [[Malpua|Pua]]: Malpua is a popular sweet pancake made from wheat flour, milk, sugar, and sometimes mashed ripe bananas or grated coconut. The batter is deep-fried until golden brown and crispy, then soaked in sugar syrup to sweeten it further. Malpua is commonly enjoyed during festivals like Holi and served as a dessert with rabri (sweetened thickened milk) or as it is.', 31 => '', 32 => '* [[Tilkut]]: Tilkut is a traditional sweet made from sesame seeds (til), jaggery (gur), and sometimes peanuts or other nuts. The sesame seeds are roasted and mixed with melted jaggery to form a thick paste, which is then shaped into small balls or discs. Tilkut is often prepared during Makar Sankranti and enjoyed as a nutritious and energy-rich sweet.', 33 => '* [[Makhan Bada|Balushahi]] : Balushahi is a traditional sweet pastry made from refined flour, ghee, yogurt, and sugar. The dough is shaped into small discs, deep-fried until golden brown, and then dipped in sugar syrup. Balushahi has a flaky texture and is often garnished with chopped nuts like almonds or pistachios.', 34 => '* [[Anarsa]]: Anarsa is a sweet treat made from soaked and ground rice flour, jaggery or sugar, and ghee. The dough is shaped into small discs or flat rounds, which are then deep-fried until crispy and golden brown. Anarsa is typically prepared during festivals and special occasions.', 35 => '', 36 => '* [[Parwal ka Mithai|Parwal Ki Mithai]]: Parwal Ki Mithai is a unique sweet made from parwal (pointed gourd), khoya (reduced milk solids), sugar, and flavored with cardamom and saffron. The parwal is hollowed out and stuffed with the sweetened khoya mixture, then cooked in sugar syrup until tender. It is a specialty dessert enjoyed in Angika cuisine.', 37 => '* [[Til laddoo|Til Laddoo]]', 38 => '', 39 => 'Each sweet offers a unique flavor and texture, making them beloved treats for locals and visitors alike. Whether enjoyed during festivals, celebrations, or as everyday treats, these sweets are sure to delight anyone with a sweet tooth.', 40 => '', 41 => ''''Influence of Neighboring Cuisines''':', 42 => '', 43 => 'Angika cuisine has been influenced by neighboring culinary traditions, including Bihari, [[Maithil cuisine|Maithil]], Magahi, and [[Bhojpuri cuisine|Bhojpuri cuisines]]. This influence can be seen in the shared use of ingredients, cooking techniques, and flavor profiles.', 44 => '', 45 => 'Seasonal Variations: Like many Indian cuisines, Angika cuisine also embraces seasonal variations, with certain dishes being prepared during specific times of the year when particular vegetables or fruits are in season. For example, dishes featuring fresh green vegetables are more common during the spring and summer months.<ref>{{Cite web |title=Culture of Bihar: Know the Cultural Traditions of Bihar State |url=https://testbook.com/bihar-gk/culture-of-bihar |access-date=2024-03-13 |website=Testbook |language=en}}</ref>', 46 => '', 47 => '== Gallery ==', 48 => '[[File:Sarsebaigan.jpg|thumb|Sarsebaigan]]', 49 => '[[File:Bihari Ghoogni.webp|thumb|Bihari Ghughni]]', 50 => '[[File:"Til er Naru" or "Til ki Laddu", made with til (sesame seeds) and jaggery, a very popular traditional dessert from West Bengal and Maharastra.jpg|thumb|Til Ke Laddoo]]', 51 => '', 52 => '== Cultural Significance ==', 53 => 'Food plays a central role in the cultural fabric of the Angika society, often serving as a means of celebration, hospitality, and communal bonding. Traditional Angika meals are often shared with family and friends during festivals, weddings, and other auspicious occasions.', 54 => '', 55 => 'Overall, Angika cuisine of the Anga region of Bihar and Jharkhand is a testament to the region's rich cultural heritage, agricultural abundance, and culinary creativity, offering a diverse array of flavorful dishes that are cherished by locals and celebrated by food enthusiasts.<ref>{{Cite web |last=Dey |first=Eesani |date=2021-09-27 |title=Bihar Culture - Exploring the Rich Tradition, Art, Music, Food and Festivals Caleidoscope {{!}} Indian Culture, Heritage |url=https://www.caleidoscope.in/art-culture/bihar-culture |access-date=2024-03-13 |website=Caleidoscope {{!}} Indian Culture, Heritage |language=en-US}}</ref><ref>{{Cite web |last=Goel |first=Somya |date=2022-01-27 |title=Culture of Jharkhand - The Land of woods |url=https://www.caleidoscope.in/art-culture/culture-of-jharkhand-1 |access-date=2024-03-13 |website=Caleidoscope {{!}} Indian Culture, Heritage |language=en-US}}</ref>', 56 => '', 57 => '== References ==', 58 => '', 59 => '', 60 => '[[Category:Bihari cuisine]]', 61 => '[[Category:Jharkhandi cuisine]]', 62 => '[[Category:Indian cuisine]]' ]