‘Cuisine of Bihar: Culture and History’ inaugurated: Organized in Patna Book Fair, the book written by young journalist Ravi Shankar Upadhyay attracted people

Young journalist Ravi Shankar Upadhyay’s book ‘Cuisine of Bihar: Culture and History’ was launched at Patna Book Fair on 3rd December.

Young journalist Ravi Shankar Upadhyay’s book ‘Cuisine of Bihar: Culture and History’ was launched at Patna Book Fair on 3rd December. The inauguration was done by Deputy Chairman of Rajya Sabha Harivansh, former director of Khuda Baksh Library Imteyaz Ahmed and IPS officer Sushil Kumar. A large number of personalities associated with the world of literature, culture, litterateurs, artists and people from different walks of life were present at the inauguration ceremony. First of all, Anil Upadhyay presented mementos to the guests.

First book author Ravi Shankar Upadhyay said in his address that “There has been a stereotype image about the cuisine of Bihar. When I was in ‘Prabhat Khabar’ newspaper, I used to run the program ‘Taste of Bihar’. got wide support. Then I studied ancient texts like Ramayana, Vedpuran etc. Every region of Bihar has different cuisine. Bihar has been the center of Magadha Empire. Ramcharit Manas of Tulsidas discussed four types of cuisine There has been so much respect for Lord Ram that bhindi is called Ramtorai, salt is called Ramras. When Ram ji goes to the procession, he is fed dahi chuda. Four dishes of Bihar have got GI tag like Magahi Paan. sheared rice etc”.

Expressing his views about the book, IPS officer Sushil Kumar said, “While reading Ravi Shankar Upadhyay’s book, one gets acquainted with the cuisine, food and folk life of every region. Like when pitta is eaten, this new crop What is the religious purpose of the dish, the book tells about all these things. There are many such dishes which were born outside Bihar, like Kala Jamun is from outside, but the book tells about Pantua. About Bhunja It has been told that before Maharashtrian dish, Bhunja was eaten in Bihar. Similarly, Thekua, Latho, Sonachur, Chirauri, Tisori have been told.

Commenting on the launch ceremony, Imteyaz Ahmed said, “We have been reading about Raja Rani in history. But Ravi Shankar Upadhyay’s book is a new type of book. The book has readability, that is, once you read the book, you will keep on reading.” Unseen corners of Bihar’s history bring to the fore. The book will be better if Bihar’s chutney and pickle are added. Bakarkhani like this is not found anywhere except Bihar.”

Rajya Sabha Deputy Chairman Harivansh expressed his views about the book and said, “My young friend Ravi Shankar Upadhyay has done a very important job, our young friends have been in journalism. The history of Bihari cuisine tells about the texture of the society. Magadha Empire Has been found here.Khaja of Silav, Khurchan, Khurma of Udwantnagar, Khurchan of Thawe, Sujata’s kheer was fed to Buddha in Bodh Gaya, Food and drink of Bihar is known from the travelogue of Fa-hiyan in fifth century and Hwentsang of seventh century. Walks. The earlier history has been told. 65 types of cuisines have been discussed in the book. The author has written very painstakingly. There are 150 types of varieties in Mithila alone. There are forty types of peda in Bihar. This The book will increase the sense of pride in the hearts of lakhs of Biharis. Cultural identity is made not only by art and literature but also by food and drink. Earlier, our society was unique that the badi wali puri could last for twenty-one days without a refrigerator.”

The inauguration ceremony was conducted by young cultural worker Jayaprakash, vote of thanks was done by Sunil Kumar. In the end, Silav’s Khaja was distributed to all the guests and present audience.