Uncovering Forgotten Flavors, Unique Spices, and Cooking Styles of Bihar
The Culinary Legacy of Ancient Bihar
The Culinary Legacy of Ancient Bihar is a deeply researched and richly detailed exploration of Bihar’s ancient food traditions. Blending history, culture, and cuisine, this book revives long-lost flavors, indigenous ingredients, and traditional cooking techniques that shaped one of India’s most culturally significant regions.
About The Author
Dr. Vikas Rana
Dr. Vikas Rana is a distinguished academician and culinary expert, widely recognized for his extensive knowledge of Indian gastronomy and his innovative approach to curated dining experiences. With over 15 years of experience spanning the culinary and academic domains, his expertise lies in:
Regional Indian cuisines
Menu planning and design
Food safety and culinary research
Academic & Research Contributions
15 research publications
3 patents
12 book chapters
1 authored book
Active participation in national and international conferences
Completion of multiple Faculty Development Programs (FDPs)
His literary and academic work is deeply committed to celebrating India’s regional food heritage, preserving authenticity while documenting cultural traditions for future generations.
Dr. Rana began his professional journey as a Food Production Instructor at S.D.S.J.I.T.I., Solan (2010–2012). He later held academic positions at:
Bells Institute of Management & Technology, Shimla
NIMS University, Jaipur
He is currently serving as an Associate Professor at Vivekananda Global University, Jaipur.
Dr. Rana holds a Ph.D. in Hospitality and Tourism Management from Maharaja Agrasen University (MAU), Baddi, Himachal Pradesh.
About The Book
The Culinary Legacy of Ancient Bihar
Bihar’s culinary history is as ancient and diverse as its civilization. This book uncovers the forgotten flavors, indigenous spices, and traditional cooking methods that once defined the region’s food culture.
Rooted in extensive academic research, the book examines how historical practices, geography, and cultural influences shaped Bihar’s cuisine over centuries.
Key Areas Explored
Ancient food practices of Bihar
Indigenous and lesser-known spices
Traditional cooking techniques such as:
Fermentation
Smoking
Slow cooking
Cultural and historical influences on regional cuisine
Indigenous ingredients and their culinary significance
200 Authentic Recipes
A defining feature of this book is the inclusion of 200 authentic recipes sourced from different regions of Bihar, including:
Vegetarian delicacies
Traditional meat preparations
Rice-based specialties
Indigenous sweets and desserts
Regional snacks and accompaniments
Each recipe is presented with:
Historical background
Cultural relevance
Traditional cooking methods
This makes the book both a culinary archive and a practical guide.
Why Read This Book?
- A rare academic documentation of Bihar’s ancient cuisine
- Combines history, culture, and culinary science
- Features 200 authentic, region-specific recipes
- Ideal for preserving indigenous food traditions
- Bridges scholarly research with practical cooking
Who Is This Book For?
Culinary scholars and researchers
Hospitality and culinary students
Food historians and academicians
Professional chefs and culinary professionals
Food enthusiasts passionate about regional Indian cuisine
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Get in Touch with the Author
For academic collaborations, research discussions, culinary projects, or speaking engagements: