In Mithila, the kitchen does not follow a recipe book as much as it follows thePanchang (calendar). The cuisine is a dialogue between the soil and the six seasons (*Ritu*), ensuring that every meal provides the exact nutrition the body needs for the shifting climate.
Grishma (Summer): The Gold of Mithila
As temperatures soar, the focus shifts to hydration and cooling. This is the season of the legendary Mithila Mangoes—Malda, Jardalu, and Bombai.
- Sattu Drinks: Roasted gram flour Mixed with cold water, salt, and green chilies.
- Aanch-pacha: Raw mangoes roasted in fire and made into a cooling sherbet.
- Badi-Jhor: Tangy lentil dumpling curry made with sun-dried dumplings from the previous spring.
Varsha (Monsoon): The Monsoon Harvest
The rains bring out the earthiness of Mithila. Fresh corn and water-loving vegetables dominate the plate.
- Ol (Elephant Foot Yam): A staple during the monsoon, known for its immunity-boosting properties.
- Ghewda & Nenua: Variety of gourds cooked with minimal spices to preserve their natural sweetness.
- Khichdi: Traditionally consumed on rainy Saturdays with four companions (*Chaar Yaar*): Ghee, Papad, Dahi, and Achar.
Sharad (Autumn): The Festival Flavors
As the air clears, the harvest begins. This is the time for Sama Chakeva and Chhath.
- Thekua: The sacred wheat and jaggery cookie fried in ghee.
- Chonthi: A special rice variety harvested at the peak of autumn, known for its aroma.
- Makhana Kheer: Freshly harvested fox nuts cooked in thickened milk.
Shishir (Winter): Warmth and Vitality
Warmth comes from sesame, jaggery, and dense root vegetables.
- Til-Koot: Pounded sesame and jaggery sweets that provide lasting energy.
- Bara: Flatbreads made with new rice flour and stuffed with spiced pulses.
- Dahi-Chura: While eaten year-round, it is most auspicious during Makar Sankranti.
Modern Adaptation
For the Maithil diaspora, eating seasonally is a way of staying connected to their roots. Mithila Universe encourages the use of local, sustainable ingredients while following traditional combinations like Dahi-Guda (Curd and Jaggery) to balance the humors.