Angika cuisine

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Angika cuisine predominantly consumed in the Anga (region), 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. Other Angika cuisines are Ghugni-Mudi , Thekua.[1]

Ghoogni
Bihari Style Ghughni which is served with Mudi
Sarsebaigan (a unique delicious spicy Angika Cuisine of Mustard and Eggplant)

References[edit | edit source]

  1. ↑ "Bihari Cuisines- 4 regions,4 cuisines". Arts and Museum: 1.
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