The Taste Revolution: A Look Back

Bihar, a state laggard at industries has been one of the few exceptionally successful safe markets of hospitality sector in country, courtesy the ignited taste buds of Biharis here. During the past 20 years the state and Patna in particular witnessed an exponential rise in number of hospitality units. Another reason contributing to this was influence on children migrating to other states/metros for studies or jobs who when in city created demands for these leading to supply. 

Country's most trusted brands have come up with their units in small town to mark their presence in one of the most prominent food consumer market of India. Seeing the unexplored potential and scope of the market here every other day hospitality giants apart from local entrepreneurs are making their way.

BIHARI CUISINE: A HIT AMONG CONNOISSEURS

Generally sweets remind us of the city of joy, Kolkata unaware of the fact that sweet delicacies of Bihar still top the connoisseurs’ list.

The sweet delicacies of the state range from Gaya fame Tilkut to north Bihar famous Rasiya. The variety of indigenous sweet delicacies here has a decent traditional background related to some or the other event.

Thekua or Khajuria is one of the most popular Bihari sweet snacks. This deep fried mixture of wheat flour and jaggery is a must preparation during the famous Bihari festival Chhath. 

Photo Courtesy: Bihar Museum

Rasiya, the special type of kheer or payasam too is exclusive to the grand and traditional Chhath Puja, and is an opulent affair of the food of Bihar. Rasiya is famous for its festive touch and equally delicious taste. It is usually prepared in the syrup of jaggery which adds to its taste. Associated with Chhath is another dish, Kasaar which is made of powdered rice mixed with sugar or jaggery and then shaped by hands.

Gluttony Addas of Patna

Patna has its own unique tradition of food habits. The feeding habits of Patnaites have an impression of its demographical position and cultural attributions. The prominent foods here reflect an evolved fine blend of North and East Indian tastes.

The taste buds of Patna's connoisseurs have been tickled since long by different culinary artists and establishments of which a few have survived to serve till today. City's old  timers could not forget the taste of one such culinary artist Mahangu Sao. The preparations of Sao were so popular that the hotel was christened Mahangu Hotel by the people. Located in shanty lanes of Naya Tola of Patna the old establishment known for its non vegetarian preparation specially mutton (Red Meat) curry is now run by the grandchildren of Mahangu Sao.