Peetha Power: Bihar’s Forgotten Delicacy Makes a Steamy Comeback

In a flavorful twist to India’s culinary revival, Bihari peetha—a steamed rice flour dumpling packed with spicy chana dal mash—is making waves at gourmet tables and food festivals. Once overshadowed by litti-chokha and sattu-based staples, peetha is now being rediscovered as a crown jewel of Bihar’s heirloom cuisine.

What Is Peetha?

- Peetha is a traditional dish made from rice flour dough filled with a spiced chana dal mixture  
- It is typically steamed and served with vegetarian curries, often mock fish made from unripe bananas  
- The dish is popular in Maithil, Bhojpuri, and Bhagalpuri sub-regions, each adding its own twist  

Culinary Highlights

- The filling includes garlic-ginger paste, fresh coriander, turmeric, and green chillies  
- The dough is kneaded from hot water and rice flour, then shaped and stuffed before steaming  
- Served with a curry made from bananas in mustard paste, spiked with fenugreek and chillies  
- Garnished with crispy arbi or spinach leaves coated in besan and rice flour  

Cultural Revival

- Chef Anil Rajput and the Cuisine India Society are championing peetha’s comeback  
- Guests at recent tastings compared it to momos and Bundelkhandi fara, praising its texture and flavor  
- The dish is gaining traction as a meat-free alternative with bold taste and minimal fuss  

Peetha’s return is more than nostalgia—it’s a celebration of Bihar’s culinary depth and a reminder that India’s food heritage still holds delicious secrets.

Sources: The Tribune, India Today