Taste of Bihar: Beyond Litti Chokha
When people think of Bihari food, Litti Chokha gets all the glory. But Bihar’s culinary world is far richer. The state has multiple GI-tagged products — a government certification that recognises unique regional foods — along with beloved dishes that are now winning fans across India. Here’s a taste of what Bihar has to offer.
Bihar’s GI-Tagged Food Stars
Magahi Paan
GI Tag: March 2018 | Region: Gaya, Aurangabad, Nawada, Nalanda
Magahi Paan is one of India’s finest betel leaf varieties, grown by Chaurasia community farmers in Bihar’s Magadh region. Its dark green, heart-shaped leaves are tender, mildly pungent, and stay fresh for up to 30–35 days — far longer than most varieties.
Here’s a lesser-known fact: the famous “Banarasi Paan” is actually made using this very leaf from Bihar. Scholar Rahula Sankrtyayana even documented this, calling Magahi the true leaf behind Varanasi’s iconic chew.
Shahi Litchi
GI Tag: October 2018 | Region: Muzaffarpur and north Bihar
Muzaffarpur is India’s litchi capital, and Shahi Litchi is its star variety. Grown in the region’s humid, calcium-rich soil since 1907, this fruit is known for its rich aroma, juicy flesh, and natural sweetness. Bihar grows litchis across 32,000 hectares statewide, with Muzaffarpur alone accounting for 12,000. It’s a key export crop and a major source of income for local farmers.
Jardalu Mango
GI Tag: March 2018 | Region: Bhagalpur and surrounding districts
Bihar’s answer to the Alphonso, Jardalu Mango is prized for its golden-yellow colour, intense fragrance, and perfectly balanced sweetness. Its roots go back to the era of Maharaja Rahmat Ali Khan Bahadur of Khadagpur.
Since getting the GI tag, demand has shot up dramatically. In 2021, the first GI-certified consignment was exported to the UK. It has been gifted to national leaders and celebrated with special postal stamps — Bihar’s golden mango is now a recognised name nationally and internationally.
Mithila Makhana
GI Tag: August 2022| Region: Madhubani, Darbhanga, Purnea
Mithila Makhana is a premium variety of fox nuts (also called lotus seeds or phool makhana) from Bihar’s Mithila region. It gained GI tag status in August 2022.
Produced across 21 districts in northern Bihar, including Madhubani, Darbhanga, Sitamarhi, and Saharsa, spanning wetlands and ponds ideal for its growth. Bihar accounts for 80-90% of India’s makhana output, with Mithila’s version prized for larger size, uniform popping, and nutty flavor from traditional processing.
More GI-Tagged Gems from Bihar
Bihar’s GI list doesn’t stop at the famous three. Several other products carry the state’s agricultural pride:
Katarni Rice
Origin: Patna, Vaishali
Aromatic short-grain rice, a staple in traditional meals
Maricha Rice
Origin: Multiple districts
Fragrant scented variety loved for its distinct flavour
Silao Khaja
Origin: Nalanda
Crispy, layered sweet with a centuries-old legacy
Coming soon:
Khurma, Tilkut, and Balushahi are all in advanced stages of getting their GI tags, with strong momentum expected through 2026.
Popular Bihari Dishes You Must Try
Champaran Meat (Ahuna / Handi Mutton)
Origin: East Champaran — Motihari and Ghorashahan
This is Bihar’s non-veg pride. Mutton is slow-cooked in a sealed clay handi with bold spices — black pepper, whole garlic, and mustard oil. No water is added; the meat cooks entirely in its own juices. The result is fall-off-the-bone tender, deeply flavourful mutton.
Champaran Meat exploded in popularity via food bloggers and social media and is now a staple at restaurants in Delhi and Mumbai.
Thekua
Bihar’s festival cookie
A crispy, deep-fried cookie made from wheat flour and jaggery, flavoured with fennel and coconut. Thekua is an essential part of Chhath Puja and is often shared as prasad. Simple ingredients, timeless taste.
Khaja
Origin: Silao, Nalanda (GI-tagged)
Thin, flaky layers of refined flour, sugar, and ghee — Khaja is a delicate sweet that has been a traveller’s favourite for centuries. The Silao variety holds a GI tag, making it one of Bihar’s most protected culinary exports.
Sattu Paratha
A Bihari breakfast staple
Whole wheat flatbread stuffed with spiced roasted gram flour (sattu), onions, and mustard oil. It’s hearty, high in protein, and deeply satisfying — Bihar’s original power breakfast.
Bihar’s food is regional, rooted in tradition, and slowly earning the national spotlight it has always deserved.
