Champaran meat

Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran,^{[1][2][3][4][5]} a district of Bihar. Meat is marinated in a mix of mustard oil and ghee, garlic, onions and ginger with the paste of spices.^[1][2][3][5] The mouth of the handi (earthenware pot) is sealed with kneaded flour.^[1][2][3][4] It is cooked slowly on a low flame of a wood fire and tossed continuously while cooking.^{[1][2][3][4][5]} The taste and cooking time depend on the quality of meat.^{[1][2][3][4][5]}

Champaran Mutton has indeed become popular in various cities like Bangalore,^[6] Delhi, Mumbai, and Kolkata, it suggests that the dish has gained widespread recognition and acceptance among food enthusiasts. This could be due to various factors such as unique flavors, innovative preparation methods, or effective marketing strategies by restaurants and outlets.

Food trends can change rapidly, and the popularity of specific dishes can spread quickly through social media, word of mouth, and culinary events. Champaran Mutton is on the same path and it has become a culinary sensation, it's a testament to the dynamic nature of India's diverse food culture.