MITHILA FOOD

Mithila is a state of cultural amplitude with a home in northern Bihar and southern Nepal. It has grown very famous not only for its art and festivals but traditions, too. Food culture in Mithilanchal is reflective of the simplicity, warmth, and richness of the people residing in this agrarian region. It is the local ingredients available, agricultural calendar, and socio-religious structure that is dominant in the area that fuses vegetarian and non-vegetarian dishes together, focusing on a seasonal, fresh, and locally grown produce.

Staples and Primary Ingredients
Mithila cuisine, therefore, revolves around rice, wheat, and lentils. Rice is the staple grain eaten with nearly every meal, while lentils-locally known as dal-are an important source of protein in a mainly vegetarian diet. Wheat usually goes into flatbreads like roti and paratha. Mustard oil, pungent and strong, forms the base for cooking.

Seasonal vegetables are the staple of Mithila cuisine, with a wide range of indigenous vegetables including arikanchan or pumpkin, tilkor, which is a green leafy vegetable, and kakhar, which is one type of bitter gourd. These vegetables form the base for most the traditional dishes in Mithila cuisine. Most food items are prepared in light spices such as mustard seeds, cumin, fennel, and turmeric. It is the mustard oil used in the preparation that gives it that extra sharpness. Talking about the preparing aspect, it is all about minimalism; it is the final touches that give magic to food.