Champaran, also known as Ahuna or Handi Meat, is a renowned cuisine from Bihar. When we set off on our quest to discover the authentic Handi-style Ahuna Meat, it was quite clear to us that the authentic regional taste can only be found at the place where the cuisine was originally born: in Ghorasahan—a small town located in the East Champaran district of Bihar. So, the team packed their bags, and off we went to spend a complete month in this lovely town.
After reaching this place, we spent the first five days discovering the authentic taste of Ahuna meat. Once we were able to discover the right recipe for this scrumptious cuisine, it was time to bind every single spice to make a single standalone recipe kit.
Our objective was clear.
We proceeded further in curating the spice mix, but the way of cooking handi meat began hindering our way. The process was quite tedious, and it became really difficult for us to break it down into one or two steps. Keeping that problem in mind, we tried tweaking the process slightly. It was just an experiment, but the outcome that came out of it was unexpected. We approached cooking this cuisine in distinct ways, and we obtained distinct results.
So after continuous trials, a lot of efforts, and consecutive failures, the Champaran Recipe Kit finally came to this world. And the kit now contained a mixture of 21 spices.