At the Vyanjan Mela at Gandhi Maidan, the delicacies offered come with a twist. Ole sweets, salted khaza, cauliflower kheer; it’s as though a ‘match the columns’ puzzle has gone haywire. And that, incidentally, is the biggest draw of this Bihar Diwas food festival, which is being used to promote exotic Bihari cuisine. A generous sprinkling of innovation in the delicacies ensures that the food items keep you coming back for more.
On sale are Barh's laai, Maner laddoo, Kesaria peda, Gaya's anarsa and tilkut, Bhojpur's belgrami, Fatuha's khurchan, Banka's hilsa and kalai imarti, Silao khajaa, Mithilanchal 's tilkaur leaves, dahi-chura, tengra fish, Bihia's puri and makhana, West Champaran’s ‘anandi chawal' and 'mirchaiyya chuda', 'makuni' (sattu roti), litti-chokha, puri, kachri, 'ghughni', 'pakori', dahi-vada, and other items like rewari, malpuaa, hot gulab jamuns, ice creams and juices. For those looking to sink their teeth into some non-veg spread, there’s 'chawal-macchli', stew and fried mutton called ‘taas’.
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