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, 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]
