In India, you find a different cuisine every 100 kilometres in any direction. Every district in its states offers exquisite flavours for food lovers. Whether you are a vegetarian or non-vegetarian, whether you eat spicy or bland food, there is something for everyone in the regional cuisines of our country. Delhi has been recently waking up to regional cuisines from across India and we experienced many festivals catering to Kashmiri, Awadhi and Mughlai cuisines at different locations. But what was really missed was food from the eastern states, particularly Bihar, Odisha and the North-east. Fortunately we have a festival featuring food from Bihar currently going on at Café on 3, Holiday Inn, Mayur Vihar. The festival called Purvaiya has been put together by the star hotel.
Purvaiya literally means easterly winds, and when the easterly winds blow, they bring happiness and fragrance. And that’s what is happening at the festival of flavours from Bihar. The cool, fresh and fragrant breeze from the rustic kitchens of Bihar mesmerises everyone and in the end leaves them with an overstuffed tummy and satiated soul.
I have been exposed to Bihari food since childhood. And when Café on 3 organised this festival, it was a must-attend for me. Though the festival is a-la-carte, the range of signature dishes from the state is vast and they add new dishes every day.
The moment we entered I was overwhelmed by the mustard oil fragrance and the sight of littis at the live counter.
Litti Chokha is perhaps the best-known food from Bihar to all of us in Northern India. Littis are round dough balls stuffed with sattu, which are either roasted or deep fried, eaten with mashed veggies or chokha (potato, brinjal or tomato), green chilli pods and diced onions.
Non vegetarians can eat littis with mutton curry or stuffed with keema added to sattu. At Purvaiya, litti was served with onions, aloo as well as tomato chokha.
Other dishes at the live counter included Dal Peetha, the Bihari version of rice flour dumplings (shaped like momos) and Tarua — both were genuinely scrumptious.
As one moved inside the café, the sight of a huge spread of authentic Bihari sweets, which included all time favourites like Parval ki mithaiand khajas, assailed one’s senses. Other sweets that were on display and waiting to be picked up included boondi,kantua (a special type of Gulab jamun), Sabudana Kheer, Malpua and Balushahi among others. It was the counter where a sweet lover would spend most of his/her time while at the café. The Parval and khajaswere made to perfection.
The pungent aroma of mustard oil from the nearby khomcha (food stall) was veritably attractive. On the khomcha, various types of chaat like aloo matar ghughnai chaat, jhaal muri, chuda ghughni and gup chups(puchkasor golgappas) were being served. Ghughni made by the team completely matched the taste and consistency with the ones you normally get in Bihar.
Jhaal Muri was incomparable with anything else. Served in a waste paper rolled into a cone shape, the strong hint of mustard oil could leave anyone longing for refills.
The main course spread was huge and had vegetarian delights like lal saagwith chana,Colocassia (arbi) leaves in masala gravy and aloo in tomato gravy with steamed rice. Non-vegetarian delights like Sarson wali Macchi(Rohu fish in mustard gravy), egg curry and Mutton curry were also on offer.
This culinary journey can really be overwhelming for big time lovers of the rustic beauty of Bihari food. The festival been concluded but I am sure the hotel management will be intelligent enough to do a repeat!