Saharsa: In the quiet Sihoul village of Bihar’s Saharsa district, a traditional sweet has brought unexpected recognition to the area. Tikri, a simple milk-based sweet prepared here for decades, is now winning admirers far beyond its local roots. Once known mainly to nearby villages, Sihoul’s Tikri is today travelling across Bihar, reaching other Indian states, and even finding its way into homes in Nepal and Bhutan. Its growing popularity shows how traditional taste and honesty in preparation can create a lasting impact.
The reason behind Tikri’s success lies in its purity. It is prepared using only milk, khoya and desi ghee, without any artificial colours or adulteration. This traditional method gives the sweet a rich flavour and allows it to remain fresh for a longer time. Locals say this honesty in preparation has remained unchanged over the years, helping Tikri maintain both its taste and trust among customers. Because of its consistent quality, many people prefer it as a gift for relatives and friends.
A key centre of this popularity is Maa Gahil Misthan Bhandar at Sihoul Chowk, located on the Saharsa–Supaul main road. The shop has been running since 1993 and has become a familiar stop for travellers. Shop owner Bachchan Kamat says they prepare nearly three quintals of Tikri daily to meet demand. Priced at Rs. 280 per kg, the sweet attracts not just locals but also passers-by who stop specifically to taste and buy it after hearing about its reputation.
For many customers, Tikri is closely connected to memory and tradition. Naushad from Supaul district says his family has been eating Sihoul’s Tikri since his grandfather’s time. Visitors from distant places, including Tata-Jamshedpur and Nepal, also buy it in bulk to take back home. They say the taste is so distinct that it stays with you long after the first bite. In a small village with no grand branding, Sihoul’s Tikri proves that genuine flavour and tradition still speak the loudest.
