7 lesser-known non-vegetarian dishes of Bihar

When it comes to Bihar and its local delicacies, people often restrict it to Litti Chokha, Thekua, and Khaja. However, for those who prefer non-vegetarian cuisine, Bihar offers a diverse range of options to satisfy your palate. From the smoky, slow-cooked Champaran Ahuna Mutton to the spicy Bihari Kabab, and from hearty Fish Curry from Mithila to rustic Chicken Malpua, Bihar’s non-veg dishes reflect a harmonious blend of earthy spices, mustard oil, and age-old cooking techniques. Here we have curated a list of 7 Bihari non-vegetarian dishes that are a must-try.

Also known as Handi Mutton, it is a popular slow-cooked delicacy from the Champaran region. As the name suggests, this dish is prepared in a sealed earthen pot with mustard oil, whole spices, and garlic and the mutton is cooked over a wood fire, giving it a deep smoky aroma and tender texture. Also, the dish doesn't use any water and the mutton pieces are cooked with the moisture of the spices and onions.

It is very distinct from Mughlai versions and this Bihari delicacy uses mustard oil, ground garam masala, and curd, along with meat pieces in creating a spicy and tangy curry. It is often served with parboiled rice or sattu roti.

It is a light and earthy fish curry, where Rohu fish is cooked with mustard paste, nigella seeds, green chilies, and tomatoes and is a staple along the Ganga belt. It is best served with steamed rice cooked in an open utensil.

It is a unique lentil-fish combination where small moong dal dumplings are cooked in a spicy fish gravy. It’s a rustic dish from Mithilanchal, balancing protein from both lentils and fish and is best enjoyed with steamed rice

It is a street-style, fried egg dish from the state of Bihar made by cooking an egg in a ladle or shallow pan with chopped onions, tomatoes, and capsicum, and a mix of spices. It is often served as a snack or with rice or rotis. (Image: Instagram/dynami_khuj)

Also known as Quail Fry, it is a dish made with quail marinated in mustard oil, garlic, and red chili powder, then shallow-fried until crispy. Served with puffed rice or parathas in village gatherings, it is a lesser-known delicacy of Bihar that you need to try.

It refers to tender mutton pieces, marinated overnight in a luscious mix of mustard oil, raw papaya paste, ginger-garlic, roasted gram powder (sattu), chili, cumin, and garam masala and then grilled over charcoal or slow-roasted in an earthen oven.