Chef‑in‑spirit Shubhra Singh is showcasing the culinary diversity of Bihar through her pop‑up ‘Beloved Bihar – An Heirloom Feast from Balua Deorhi’ at Kanak, Trident Hyderabad, which runs through September 25.
The pop‑up, located in the Kanak restaurant of the Trident Hyderabad hotel, will remain open until September 25, offering diners a curated tasting menu that draws on the culinary traditions of Bihar’s historic regions – Magadh, Nalanda, Mithila and Anga.
Shubhra Singh, who prefers not to be called a chef, says her knowledge of Bihari flavours stems from growing up in a family that regularly hosted prominent guests and where elaborate food preparations were a daily spectacle. The recipes featured are sourced from her ancestral village of Balua, giving the menu an heirloom quality.
The experience begins with a reimagined sattu‑based sherbet that the reviewer likened to “pani puri meets sattu,” followed by a classic litti‑chokha where the litti are perfectly cooked and the sattu filling is generously seasoned. The accompanying chokhas showcase aloo, tomato and baingan bharta, all presented with generous tadkas and a signature red hue.
A series of starters – aloo‑parval chop and drumstick kebab – lead into a tasting platter that includes dal, Mithilanchal rohu, a tangy mustard‑and‑methi fish curry, Bihari mirchi chicken, creamy pepper chicken, peppery quail curry, and a seven‑flour roti for lighter appetites. Vegetarian diners can enjoy a standout kathal (jackfruit) ki nihari, while meat lovers are offered Katarni gosht pulao, made with fragrant Katarni rice and tender mutton; Singh insists on calling it a pulao rather than a biryani to honour traditional preparation methods.
Singh’s stated aim is to demonstrate that Bihari cuisine extends far beyond the familiar litti‑chokha, sattu‑paratha and sattu‑sherbet. By presenting a broad spectrum of dishes, she hopes to shift the conversation around Bihar’s food culture and invite diners to explore its regional depth.