Angika cuisine

Angika Cuisine or Cuisine of Ang Pradesh, predominantly consumed by the Angika People in the Anga Region of Bihar and Jharkhand and is an important part of Bihari Cuisine, is characterized by the use of mustard oil, fish, and bamboo shoots. The famous Bihari Fish Curry and Sarse Baingan (a mustard preparation of eggplant) are beloved Angika delicacies and are very popular in the region, a part of daily food-life in the region. Other Angika cuisines are Ghugni-Mudi, Thekua.[1][2][3]

  • Thekua
    Thekua
  • Bihari Ghugni
    Bihari Ghugni
  • Sarsebaigan (Sarso-Baigan)
    Sarsebaigan (Sarso-Baigan)

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References
  1. "Bihari Cuisines- 4 regions,4 cuisines". Arts and Museum: 1.
  2. Dey, Eesani (27 September 2021). "Bihar Culture - Exploring the Rich Tradition, Art, Music, Food and Festivals Caleidoscope | Indian Culture, Heritage". Caleidoscope | Indian Culture, Heritage. Retrieved 24 August 2023.
  3. Goel, Somya (27 January 2022). "Culture of Jharkhand - The Land of woods". Caleidoscope | Indian Culture, Heritage. Retrieved 25 August 2023.
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