Bihari cuisine is deeply rooted in simplicity, slow cooking, and robust flavours. Known for its earthy spices, generous use of ghee, smoked notes, and comforting dishes, the cuisine beautifully balances
richness with nostalgia. From festive sweets to hearty meat preparations, every recipe carries a sense of warmth and tradition passed down through generations.
Puja Sahu, founder, The Potbelly shares two classic Bihari favourites that capture the soul of the cuisine, the indulgent Ras Pua with Kulfi and the rustic, flavour-packed Noon Pani.
Ras Pua with House-Made Kulfi
Ras Pua Batter
Ingredients
1 cup refined flour
2 cups water (room temperature)
1 tablespoon curd
1 teaspoon fennel seeds
Method
Mix all the ingredients vigorously into a smooth batter. Let it rest for 30 minutes.
Sugar Syrup
Ingredients
Sugar and water in a 1:1 ratio
Cardamom
Saffron
Method
Add sugar and water to a pan and let it boil until the sugar completely dissolves and the syrup becomes slightly sticky. Flavour it with cardamom and saffron.
To Prepare the Ras Pua
Heat ghee in a pan. Once hot, pour in one ladleful of batter and fry until the edges turn golden and crisp. Dip the fried ras pua in the sugar syrup for a few minutes. Serve warm with house-made kulfi.
House-Made Kulfi
Ingredients
2 litres milk
100 grams makhana powder
100 grams mewa (saffron, powdered almonds, and cardamom)
2 tablespoons cardamom powder
Saffron, as per taste
150 grams sugar
Method
Boil the milk along with all the ingredients. Let it simmer until the mixture thickens. Remove from heat and allow it to cool. Pour into a tray or moulds and freeze until set.
Noon Pani
Ingredients
1 kg mutton with a little fat
2 litres water
1 tablespoon black pepper
2–3 bay leaves
4–5 cinnamon sticks
Salt to taste
Fresh coriander for garnish
Fried onions for garnish
Paratha, to serve
Method
Boil the mutton in water along with black pepper, bay leaves, cinnamon sticks, and salt. Cook until the mutton turns tender and the water reduces significantly. As the fat melts, it adds richness and flavour to the dish. Garnish with fresh coriander and fried onions, and serve hot with parathas.
