pumpkin-based curry flavoured using these five spices). Other spices used in Bhojpuri cuisine include: Cumin seed (Jeera) Caraway seed (Shahi Jeera) Cinnamon (Darchini) Aniseed (Saunf) Black pepper (Kaali Mirch) Asafoetida (Heeng) Garam masala Red Chili (Lal or Laal Mirch) Green Chili (Hari Mirch) Cardamom (Elaichi) Black cardamom (Badi Elaichi) Nutmeg (Jaifal) Mace (Javitri) Saffron (Kesat) Flax seed (Tisi/Alsi) Dried Pomegranate (Daadim) Carom seed (Ajwain) Fenugreek seed (Methi) Dried Fenugreek leaves (Kasuri Methi) Onion seed (Mangraila) Mango powder (Amchoor) Dried Mango (Khatai) Coriander (Dhania) Rose water (Gulab Jal) Turmeric (Hardi) Salt (Noon) Black Salt (Kala Noon) Rock Salt (Sendha Noon) Poppy seed (Khas Khas) Clove (Lavang) Mustard (Sarson) Bay leaf (Tejpaat) Sesame seed (Til) Olive (Jaitun) Nigella seed (Kalaunji) Herbs, oils and nuts Green Coriander leaves (Hara Dhania patta) Mint leaves (Pudina patta) Parsley (Jafari) Holy Basil (Tulsi) Dill (Sowa) Ginger (Adarakh) Dried Ginger (Sonth) Garlic (Lahsun) Onion (Pyaz) Fenugreek leaves (Methi ke patta) Tamarind (Imli) Date (Khajur) Lime (Limu) Lemon (Nimbu) Mustard Oil (Sarson ke tel) Olive Oil (Jaitun ke tel) Ghee (Ghee) Butter (Maakhan) Hydrolysed Vegetable Oil (Dalda) Almond (Badam) Peanut (Zameeni badam/ Chinia badam/ Moongphali) Walnut (Akharot) Cashewnut (Kaju) Dried Fig (Anjeer) Date (Khajur) Dried Apricot (Zardalu) Dried Plum (Baiir) Pistachios (Pista) Raisin (Kishmis) Black Raisin (Sultana) Tools and techniques Handi (हांडी) Kadahi (कराही) Tava (तवा) Tandoor (तंदूर) Tasla/Bhagona/Patili (तसला) Degchi (extra-large degchi is called deg or dig) (देगची) Banarsi Dum technique (बनारसी दम तकनीक) Common vegetables Aloo (Potato) Phool gobhi (Cauliflower) Tamatar (Tomato) Baingan (Brinjal) Bhindi (Okra) Bodi/Bora (long beans) Lauka/Kaddu (Calabash) Tiroi (Zucchini) Bandh Gobhi (Cabbage) Faras bean (French bean) Kohda/Kadoo (Pumpkin) Saijaan (Drumstick) Festival delicacies In the region, a festival is celebrated by preparing several delicious dishes. And the dishes are shared with all communities irrespective of religion or caste. Khichdi/Sekraat Also called Makar Sankranti or Tilkut Sankranti, it is the first festival of the year. On this day, at morning, people eat Til ke laddu, Tilwa, Tilkut and Laai. And at lunch time, the combo of Chura-Dahi-Gud is eaten. And at evening special Khichdi is served along with melted ghee, Pickle, papar, chokha, chutney, and dahi. Vasant Panchmi This festival is celebrated as the last day of winter season and welcoming of spring season. On this day Lapsi is made of semolina. And is eaten with Puri. Holi/Hori/Paguwa Holi is one of the largest festival of Bhojpuri region. On this day, meat dishes and