thirst but also acts as a excellent coolant protecting from the intense summer heat. Sattu products are specially linked with Bhojpuri culinary tradition. Falooda (esp. in summer) Maththa (Chhachh) Khas Paanak Other drinks like Milk (both flavoured and unflavoured), Chai (tea), coffee, Nimbu paani (Lemonade), Falooda and Rose syrup are also common. Snacks Bhabhara: A spicy & crispy fried fritter made using besan (gram flour), onions, green gram and green peas. It is usually accompanied with tea or coffee. Pakaudi (many varieties available) Tarua/Bajka : Sliced vegetables like potatoes, plantain, lauki (gourd), brinjal, parwal, kohda (pumpkin) are coated with batter of besan or chana dal or rice flour to make crunchy fritters. Pholourie Baingani Kachori Saheena Bara Chaat Aloo Tikki Phuchka (also called Phulki or Gupchup) Singhada Nimki Ghugni Bhoonja Thekua Tikri Mathri Dips, chutneys and raita Dips like raita and chutney are important part of Bhojpuri cuisine. There are several dips prepared which are served as a side dish to enhance the taste of the centre-piece meal. Raita Raitas are prepared by mixing thick dahi (yoghurt) with several vegetable, herbs and seasonings. Lauki Raita (Bottlegourd Raita) Kheera-Gajar Raita (Cucumber-Carrot Raita) Pudina Raita (Mint Raita) Bundi Raita (Bundi are rain drop size fried balls of chickpea flour batter) Sarson Raita (Mustard Raita) Zeera Raita (Roasted Cumin Raita) Chutney Dhaniye ka Chutney (corriander leaves along with green chillies, garlic, salt and a little lemon juice are ground to a thick but watery paste.) Tamatar ka Chutney (it is either sweet or salted. Salted one is prepared by mixing chopped tomatoes, chopped onion, garlic, green chilli, green coriander and salt. Whereas sweet chutney has same procedure as with khajur and imli chutney) Pudina ka Chutney (mint leaves along with raw mango, green chillies, sugar and salt are ground to same consistency like dhaniye ka chutney) Khajur ka chutney (dates soaked overnight or boiled and mashed and mixed with jaggery and cooked and tempered with few spices.) Imli ka chutney (tamarinds soaked overnight or boiled and then skinned, deseeded and mashed and mixed with jaggery and cooked and tempered with few spices.) Dry fruit Chutney (base is raisin and other nuts and dry fruits are added into it.) See also North Indian cuisine Cuisine of Uttar Pradesh Bihari cuisine References Indian cuisine by region North Indian cuisine Uttar Pradeshi cuisine Bihari cuisine