Bringing taste of Bihar’s rich culinary heritage to Hyderabad

Driven by his passion for cooking and desire to make Bihar’s regional cuisine known worldwide, Raju has defeated all odds to set up his culinary empire, Champaran Meat House, across India. A few years ago, Raju, who hails from a small village in Motihari, Bihar, was struggling to make ends meet.
With all means nearly exhausted, he got a new lease on life when he saw his neighbor cooking chicken in a handi, inspiring him to sell handi mutton. Turning his passion for cooking and knowledge of regional cuisine into a flourishing business, Raju now proudly owns outlets in various cities, including Patna, Kolkata and Delhi. With plans to expand his footprint across the country, he is gearing up to launch new outlets in Mumbai and Hyderabad.
“When I started, it was a difficult time for me as I was the only earning member in my family,” Raju recalled. “I had no means left and was desperate to find sources of income. Our house needed repairing and I had no money to fix the walls and roof. It was getting tougher for me to survive in a city like Patna. That’s when I went back to my village and saw an acquaintance cooking chicken. I wasn’t convinced with the preparation and decided to try my own recipe with mutton. The idea clicked and Ahuna Handi Mutton was started in a small cart.”
Champaran Meat House has gained fame for its unique dish, Champaran mutton curry, also known as Ahuna mutton, cooked in earthen pots in dum style. This dish has captured the hearts of food lovers and Raju attributes its success to the use of mustard oil, which lends a richness to the dish. The 1-hour-10-minute cooking time allows the moisture and aroma to stay in the handi, making it flavourful.
What sets its apart is the use of onions and a string of spices with high nutritional value. The preparations, which present a unique blend of spices, have been endorsed by celebrities like Bipasha Basu and Akshay Kumar.
“It’s essential to preserve our culinary heritage, which has been passed down through generations,” Raju emphasised. “I use traditional spices like laung and javitri to maintain the flavors. The slow cooking style in an earthen pot enhances the taste and presents a unique blend of tradition and flavours.”
Raju’s journey from a small cart to owning multiple restaurants is a testament to his hard work and dedication. He now employs hundreds of people and consumes 8-9 quintals of mutton daily across his outlets. With plans to build a food mall in Bihar, Raju remains committed to promoting the state’s culinary legacy.
“Hyderabadi Biryani became famous first in Hyderabad and then across the country,” Raju noted. “Similarly, it was vital for Ahuna Handi Mutton to become popular first in Bihar and then nationwide. I believe that those who work hard never lose.”