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.