In this article, we will delve into the fascinating world of Champaran meat, exploring its multiple facets and meanings. _Var1 has been the object of interest and debate throughout history, awakening the curiosity and study of experts in various disciplines. From its impact on contemporary society to its ancestral origins, Champaran meat has become a topic of unquestionable relevance. Through a detailed analysis, we will analyze the different perspectives that exist around Champaran meat, seeking to shed light on its true meaning and its influence in today's world.
Alternative names | Ahuna, Handi Meat, Batlohi |
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Course | Main dish |
Place of origin | India |
Region or state | Champaran, Bihar |
Serving temperature | Hot |
Main ingredients | Chicken, Mutton, Indian Spices |
Ingredients generally used | Ghee, Mustard oil, Curd, Onions, Ginger, Dried fruit |
Variations | Many |
Similar dishes | Mutton Curry, Chicken Curry |
Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran, a district of Bihar. Meat is marinated in a mix of mustard oil and ghee, garlic, onions and ginger with the paste of spices. The mouth of the handi (earthenware pot) is sealed with kneaded flour. It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking. The taste and cooking time depend on the quality of meat.[1][2][3][4][5] Champaran Mutton has become popular in various cities like Bangalore, Delhi, Mumbai, and Kolkata.[6]
This article is part of the series on |
Indian cuisine |
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