The Culinary Legacy of Ancient Bihar: Uncovering Forgotten Flavors Unique Spices and Cooking Styles of Bihar

This book explores the rich culinary heritage of ancient Bihar highlighting forgotten flavors unique spices and traditional cooking techniques such as fermentation smoking and slow cooking. It presents in-depth academic research on historical food practices cultural influences and indigenous ingredients that shaped the region’s cuisine. A key highlight is the inclusion of 200 authentic recipes from various parts of Bihar featuring vegetarian dishes meat preparations rice specialties sweets and snacks. Each recipe is supported by historical context and cooking methods. This book serves as an essential resource for culinary scholars students and food enthusiasts. Dr. Vikas Rana is a distinguished academician and culinary expert recognised for his profound knowledge of Indian gastronomy and innovative approaches to curated dining experiences. With over 15 years of experience in the culinary and academic fields he has specialised in regional Indian cuisines menu design and food safety. Dr. Rana’s professional journey began as a Food Production Instructor at S.D.S.J.I.T.I. Solan (2010–2012) followed by academic positions at Bells Institute of Management & Technology Shimla and NIMS University Jaipur. Currently he serves as an Associate Professor at Vivekananda Global University Jaipur. He holds a Ph.D. in Hospitality and Tourism Management from MAU Baddi Himachal Pradesh. His academic contributions include 15 research publications three patents 12 book chapters and one authored book. Actively engaged in national and international conferences he has also completed several Faculty Development Programs. His literary works celebrate India’s culinary heritage with a focus on authentic regional flavors and cultural traditions.