VILLAGE Food in BIHAR- A PERFECT day Cooking, Eating, Drinking, Walking with locals in Vill Parsauna

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In this special episode Anubhav Sapra travels to the village called Parsauna from Muzaffarpur, along with his mother on the holy day of vasant panchami to explore the local flavours mostly the festive time delicacies. Since its festive time, we are excited to try some traditional festive time delicacies. After a pleasant winter morning drive, we reached the house of our gracious host Pradeep ji at whose place all the culinary actions for the day were about to unfold. We met their family who were so welcoming and generous that the place felt like home.

Pradeep ji gave a brief tour of his home that was built with traditional architectural wisdom. We then went to the backyard of the house where a makeshift kitchen had been arranged amidst the open green setting. The ladies of the house had gathered there to start with the breakfast preparation. In villages people use cow dung cakes as a fuel for cooking and they come in different shapes and sizes. It is an inexpensive source of fuel. Moreover the food prepared on it has earthy and smoky notes that enhance their flavours. With all ingredients arranged in place, they quickly began with the process. Sarita ji, our enthusiastic hostess, started with the malpuas which were followed by the folding and frying of matar kachoris. She then wrapped up this leg of the cooking by frying the vadas for the dahi vadas and the puris.

Soon the dishes were laid on the table and without much ado we dived into then because we have been hungry since a while. The puris were accompanied by a delicious aloo matar sabzi that had been prepared earlier. Everything was simply amazing but the thin and crisp malpuas were the most favourite among all.

Post breakfast as promised Pradeep ji accompanied us to show how the local palm tree wine taadi is extracted from the tall trees. He took us to Amar jia who was a professional taadi tapper. Amar ji got his tools ready and led us to an open place full of palm trees. He climbed up on a few of those trees and collected the sap. It was a risky affair because they weren't using any protective gears. We tried the freshly extracted sap called neeraj that hasn't been exposed to much sunlight. It was sweet and refreshing. On being stored or left exposed to sunlight, it transforms into taadi, the palm wine.

From there we went on to take a brief stroll down the village. Here we chatted with some of the residents about their lifestyle and so, then witnessed the milking of a cow, interacted with curious kids there and headed back to pradeep jis place to check out the elaborate lunch preparation. We were fascinated to witness Sarita ji and the team of ladies zealously whip up three dishes- dal, aloo bhujia and stuffed gatte ki sabzi- so quickly. Now it was the turn of the litti and chokha which is Bihar 's most iconic dish. We saw how it had been made from scratch and realised how elaborate the process was. Both the littis and the chokha were baked on the dung fire. We also saw how they were cleaned off the ash using a simple inventive technique.

Finally we wrapped up the cooking session with the thekuas, a popular sweet snack that is usually made with atta and jaggery or sugar. The mouth watering festive time spread consisted of litti, chokha, ghugni, chutney, rice, dal, gatte ki sabzi, tilauri and dudh pua. Everything was so tasty and hearty that we had a surfeit of it. What we enjoyed the most was the conversations over the meals. They gave us a sneak peak into the culture and traditions of this place.

In the evening it was time for us to leave. We conveyed our gratitude, bid goodbye to our brilliant hosts and departed with the promise to be back soon. So do enjoy the journey.
About the host - Anubhav Sapra
https://www.instagram.com/anubhav.sapra/

Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.

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Text by Swetaleena Nayak

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