Litti-more from Bihar comes to Kanak

Think of Bihari food, and the first things that come to one's mind are usually Litti Chokha and Champaran Mutton.

Key points

• Talking regarding spread on offer, Chef Shubhra states, The whole idea behind coming here and cooking is nostalgia.
• Our culinary journey began with Sattu Ka Paani, a traditional Bihari drink created with roasted gram flour, known as sattu.
• The main course was where the homely character of the cuisine truly came through.
• The desserts brought the meal to a gentle close.

Talking regarding spread on offer, Chef Shubhra states, "The whole idea behind coming here and cooking is nostalgia. Wherever you eat, you should feel that you have had this food somewhere before. There are no great recipes or techniques that need to be complicated. It is regarding the familiarity of the food and the memories it brings back. I wanted to showcase Bihar beyond Litti Chokha and Champaran Mutton. My Littis are good since we produce them with multigrain flour. We have applied Khapli Atta. It is chakki -ground, rather than mill-made flour. It is a little tough to work with, so we produce smaller littis. Our sattu is additionally highly fresh. It is freshly created and hand-pounded, and I secured it from Patna. A lot of what I am trying to do is keep the food light, with less oil. My pulao, for instance, is particularly light. It is just mutton and pulao cooked together, without being greasy or having extra flavours. The quality of the rice matters a lot. I have applied my homegrown Katarni rice as I want to retain those flavours."

Our culinary journey began with Sattu Ka Paani, a traditional Bihari drink created with roasted gram flour, known as sattu. It was accompanied by Nimki, a crisp, savoury snack, along with Teesi, Pudina and Adrak chutneys. Before we could even commence, we were served steaming bowls of Makkai Ka Shorba and Gosht Ka Shorba. While the Gosht Ka Shorba brought a deeper, meatier richness, with the flavours of the broth unfolding with every sip, the Makkai Ka Shorba, with its comforting, earthy sweetness of corn, offered a gentle, warming start. Next came the much-awaited Litti Chokha platter. The whole-wheat dumplings, stuffed with roasted gram flour or sattu, were served with three varieties of Chokha – Aloo, Tomato and Baigan. The Litti had a generous touch of ghee, adding richness to the roasted exterior and complementing its earthy, savoury filling. Each Chokha carried the unmistakable aroma of mustard oil associated with Bihari cooking. Notably, the appetisers continued with Aloo Parval Chop, Bihari Chicken Seekh with a creamy sauce, and Aloo Pomfret Chop.

In practice, the main course was where the homely character of the cuisine truly came through. Ghar Wali Arhar Ki Dal brought the warmth of a traditional household preparation, with pigeon peas cooked into a comforting dal. The Masoor Dal Ki Kadhi Wadi brought together lentils, kadhi and soft dumplings. Then came Besan Ki Sabzi, Mithilanchal Rohu and Ahuna Batyer, a smoked quail preparation cooked in an earthen pot. We tried the Katarni Vegetable Pulao, created using Katarni rice, served with Kaddu Ka Raita. The breads continued another layer to the experience. Dalpoorie, traditionally associated with festivals in Bihar, featured split Bengal gram wrapped in wheat flour and fried. The Satanja Roti, created using seven ancient grains, offered a different experience altogether. Together, the rice and bread provided a satisfying base for the main course.

Notably, the desserts brought the meal to a gentle close. Litchi Ki Kheer, Meethi Boondi Kheer and Halwa offered familiar Indian sweet finishes. But that was not the end. The chef surprised us with a freshly baked Thekua, making the experience a whole lot homely.

In short, litti is the central thread here, and readers can expect follow-up reporting as the picture becomes clearer.