The cuisine of Bihar is predominantly vegetarian. However unlike Gujarat or some communities of the South, non-vegetarian food has been acceptable in the society of Bihar, as well, with even some sects of Brahmins such as the Mithila accepting fish as a food item. Traditional Bihar society did not eat eggs and chicken, although other types of birds and fowls were acceptable.

The staple food is “bhat, dal, roti, tarkari and achar”, prepared basically from rice, lentils, wheat flour, vegetables, and pickle. The traditional cooking medium is mustard oil. "Kichdi", a broth of rice and lentils seasoned with spices and served with several accompanying items, constitutes lunch for Biharis on Saturdays.

Chitba and Pitthow which are prepared basically from rice, are special foods of the Anga region. Tilba and Chewda of Katarni rice also are special preparations of Anga.

Bihar offers a large variety of sweet delicacies which, unlike those from Bengal, are mostly dry. These include Anarasa, Belgrami, Chena Murki, Motichoor ka Ladoo, Kala Jamun, Kesaria Peda, Khaja, Khurma, Khubi ka Lai, Laktho, Parwal ki Mithai, Pua & Mal Pua, [[Thekua], Murabba and Tilkut. Many of these originate in towns in the vicinity of Patna.

Several other traditional salted snacks and savouries popular in Bihar are Chiwra, Dhuska, Litti, Makhana and Sattu.

There is a distinctive Bihari flavor to the non-vegetarian cooking, as well, although some of the names of the dishes may be the same as those found in other parts of north India. Roll is a typical Bihar non-vegetarian dish. These are popular and go by the generic name "Roll Bihari", in and around Lexington Avenue (South) in New York City.