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Bihari cuisine ((ヒンディー語:बिहारी खाना), ) is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal, Mauritius, Fiji, some cities of Pakistan, Guyana, and Trinidad and Tobago as these are the places where Bihari people are present. Bihari cuisine is predominantly vegetarian because traditional Bihar society, influenced by Buddhist and Hindu values of non-violence, did not eat eggs, chicken, fish and other animal products. However, there is also a tradition of meat-eating, and fish dishes are especially common due to the number of rivers in Bihar, such as the Sone, Gandak and Ganges. There are also numerous Bihari meat dishes, with chicken and mutton being the most common. Dairy products are consumed frequently throughout the year, with common foods including yogurt known as dahi and also buttermilk known as mattha, ghee, lassi and butter. The cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from other East Indian Cuisine (for example like Bengali cuisine). It is highly seasonal, with watery foods such as watermelon and Sherbet made of pulp of the wood-apple fruit being consumed mainly in the summer months and dry foods, preparations made of sesame seeds,poppy seeds in the winter months. Some dishes which Bihar is famous for include Sattu Paratha, which are parathas stuffed with fried chickpea flour, chokha (spicy mashed potatoes), fish curry and ''Bihari Kebab'', ''Postaa-dana kaa halwaa''. == Bihari thali== As the seasons change so does the Bihari thaali, every 3–4 months. The constants are rice, roti, achar, chatni, dals and milk products with some variation. People use both vegetable oil or mustard oil and zeera (cumin) or panchforan (literally "five seeds"), namely saunf, sarson, methi, ajwain and mangraeel(Kalaunji) for "chhounkna"/"Tadka"(tempering) of some vegetables. There is a lot of light frying, called ''bhoonjnaa'', in Bihari food. One of the most remarkable thing about this cuisine is "smoked food". It refers to using smoked red chilli to infuse a strong aroma in food. It is used in preparing "chokhaa", i.e. mashed brinjals/potatoes/tomatoes, either single or combined. Smoked chilli is also used in preparing kadam (a common fruit sweet sour in taste, technical name Anthocephalus morindaefolia) chutney. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bihari cuisine」の詳細全文を読む スポンサード リンク
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