Every time i see litti chokha getting so much attention, my heart cries for so many outstanding Bihari dishes that r totally neglected due to litti chokha, which is Not a :
1. festive food
2. celebration food or
3. special family food

Write in Comment ur fav Bihari Food

Nimona: it's a dal like dish made with coarsely grounded fresh green peas. Tastes divine with hot rice on cold winter afternoon. https://twitter.com/shivaniojha/status/1339891229522194433?s=19

My most favorite Bihari food is Chhilka.
Chhilka is basically a dosa made with rice batter without fermentation. Only salt n lil turmeric is added to batter. The texture is very similar to neer dosa from Mangalore.

Besan ki Machhli wali Sabzi: Pancakes made with Besan batter are cut into diamond shape resembling to fish pieces n fried on tawa. Gravy is made with mustard-garlic-tomatoes and tastes out of the world.

Daal Pitthi/ daal pithori: this is wheat dumpling cooked in masoor daal/ Arhar(toor) daal tampered with garlic n green chillis in mustard oil. Usually eaten with pickles n Aalu Chokha(bharta).
It's called daal dhokli/daal ki dulhan in other parts of India.

Daal Puri: in Bihar n Jharkhand no celebration is complete without Daal puri. It's basically chana daal stuffed paratha n often deep fried like Kachori also. Usually eaten with pickles, chutney, and Aalu dam.

Bihari Kabab: this is one dish that's almost lost now. I got a perfect recipe from a Pakistani food blogger, whose parents had migrated from Bihar. It's perhaps the most spiciest form of kababs made in the India. Often seen on Kolkata streets too but recipe is not authentic.

I'll add more to the thread. If u want me to include anything, please write in comment. Let's make it as exclusive as possible.

Kathal ke kofte: this delicacy is made with jackfruit. It's jackfruit balls made just like meat balls. Eaten fried and in kofta curry also.

Dhuska: this is a deep fried dumpling made with Rice and chana daal batter. It's more popular in erstwhile South Bihar aka modern day's Jharkhand. No festival is complete without Dhuska. A spicy mutton gravy with Dhuska will be a memorable meal for any fried food lover.

Pittha: this is steamed dumpling made with rice flour n stuffed with Daal, coconut-jaggery etc. Winter isn't complete without Pittha.
"Poos ka pittha" Had a special place in Bihari household. In the "Paush" Month of hindi calender, Pittha used to be cooked in every home.

Rikwach (Arbi ke patte ke pakode) : while Patra from Maharashtra n Gujarat are very famous, Rikwach from Bihar is a lost delicacy. Even Biharis outside Bihar call it Patra .
Tender leaves of Arkanchan/ Arbi/ Tonti/ Pechki (so many names for 1 veggie) are stacked n rolled

using Masoor daal paste or chana Besan, spices and khatai. These leaf-daal rolls are then steamed, cut into coin size pieces n deep fried in mustard oil. It's eaten like Pakodas and added to garam masala gravy. Taste, just don't ask!!