This book explores the rich culinary heritage of ancient Bihar, highlighting forgotten flavors, unique spices, and traditional cooking techniques such as fermentation, smoking, and slow cooking. It presents in-depth academic research on historical food practices, cultural influences, and indigenous ingredients that shaped the region's cuisine. A key highlight is the inclusion of 200 authentic recipes from various parts of Bihar, featuring vegetarian dishes, meat preparations, rice specialties, sweets, and snacks. Each recipe is supported by historical context and cooking methods. This book serves as an essential resource for culinary scholars, students, and food enthusiasts.
