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Champaran Chicken (Ahuna Chicken/batlohi)

Upto this point, you might have learnt about my unconditional love for chicken. Saying it again, "Chicken is love", doesn't matter if its about the curry, or the fried chicken, or the masala chicken or the heavenly chicken biryani, I'm in for the chicken. So, today I'm here with a new recipe, the Ahuna chicken or famously it is known as Champaran Chicken or batlohi. Champaran chicken also known as ahuna chicken or batlohi is a dish which orginated from Champaran disctrict in the state of Bihar, India. Its a rich chicken gravy dish with many Indian spices, ginger, garlic, onions and some other basic ingredients.   Read these facts about Champaran meat : Also known as Ahuna/Handi meat/batlohi Originated from Champaran, a district in the state of Bihar, India. It is cooked slowly and on a low flame (Trust me its worth waiting)  Photo credit:   Indian Desi Kitchen Ingredients Checklist Chicken cut into medium size pieces: 500gm Onions: 3-4 Whole garlic knobs: 2 Ginger...
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Hyderabadi Mutton Biryani

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Cheesy veg Pizza

Pizza is maybe everyone's favorite, correct me if I am wrong. No matter if it's a child, an adult, or an old person, everyone enjoys the time when there's a pizza with a can of coke on the table in front of them. It feels like this hour should never end.  Alright, let's talk about pizza a bit. Pizza is an Italian origin savory dish with flatbread as a base (usually round in shape but not confined to a round shape anymore) with a variety of toppings like cheese, olives, tomatoes, anchovies, mushrooms, onions, pineapple, chicken, meat, and many more, which is baked at a high temperature in an oven. The variety of toppings may differ according to an individual's taste. Now, you even have a choice in bread types.  There are different types of bread being offered like flatbread, thin-crust, cheese-stuffed crust, etc. So it's all in your hand how you want your pizza to be made, what bread to be used, and what toppings you would like. Completely customizable! This was ...
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