The New Indian Express

Potbelly Divine – review of Bihari cuisine

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Bihari cuisine is a hidden gem of Indian regional cuisine that combines flavour and technique to create a vivid taste profile.

A meal at the newly opened The Potbelly Divine at Indiranagar in Bengaluru was my first introduction to Bihari cuisine. The Delhi based chain has made its first inroads into the South of India with this 65-cover space.

While very little is known about the cuisine of Bihar, this restaurant started by Puja Shau, Mamta Sahu and Shivkumar T is aiming to change this mindset. The diversity in the cuisine is a noticeable factor, for every dish is distinct from one another. Litti Chokha the trademark dish is made with roasted whole wheat balls stuffed with Spiced sattu (roasted gram flour and served with eggplant chokha or authentic Khada masala mutton. Traditionally, Littis are roasted on cow dung cakes which gives it a smoky flavour. The best part is the cuisine is quite gluten free as most breads use a combination of rice flour and millet flours. Mustard oil is used heavily in most dishes and being an acquired taste can take a while to get used to.

Potbelly Divine - Bengaluru
Potbelly Divine – Bengaluru

The diversity in the cuisine is a noticeable factor, for every dish is distinct from one another. Litti Chokha the trademark dish is made with roasted whole wheat balls stuffed with Spiced sattu (roasted gram flour and served with eggplant chokha or authentic Khada masala mutton. Traditionally, Littis are roasted on cow dung cakes which gives it a smoky flavour. The best part is the cuisine is quite gluten free as most breads use a combination of rice flour and millet flours. Mustard oil is used heavily in most dishes and being an acquired taste can take a while to get used to.

Read the full story that first appeared in The New Indian Express dated Nov 29, 2020 here:

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