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Bihar’s Family Recipes Come Alive at Trident Hyderabad’s Kanak
A hotel in Hyderabad is holding a special food event about Bihar.
It runs for five days, from September 21 to 25.
Shubhra Singh is the guest chef.
She is cooking recipes connected to her family and village, Balua Deorhi.
Many dishes come from memories of food prepared at home.
The menu includes rice, corn, drumsticks, lentils, breads, chutneys and sweets.
It also shows foods from several parts of Bihar, not just famous dishes like litti and chokha.
For Singh, each recipe tells a story about family, celebrations and hospitality.
Trident Hyderabad’s Kanak is hosting the five-day ‘Beloved Bihar’ culinary showcase from September 21 to 25.
Guest Chef Shubhra Singh is presenting recipes connected to her ancestral village, Balua Deorhi.
The menu draws from the food traditions of Magadh, Nalanda, Mithila and Anga.
Dishes include Katarni rice pulao, fresh-corn broth, drumstick kebab, dal puri, satanja roti, chutneys and sweets.
Singh says the menu reflects family memories, regional ingredients and Bihar’s food traditions beyond litti and chokha.
- Who
- Guest Chef Shubhra Singh and Trident Hyderabad’s Kanak are involved in the showcase.
- What
- A five-day culinary showcase titled ‘Beloved Bihar’ is presenting lesser-known Bihari dishes and family recipes.
- Where
- Kanak at Trident Hyderabad, Hyderabad.
- When
- September 21 to 25.
- Why
- To showcase Bihar’s regional food traditions and Singh’s family recipes and memories.
Key facts
- Event
- ‘Beloved Bihar’ culinary showcase
- Venue
- Kanak, Trident Hyderabad
- Dates
- September 21–25
- Guest chef
- Shubhra Singh
- Culinary roots
- Balua Deorhi and the food traditions of Magadh, Nalanda, Mithila and Anga
- Featured ingredients
- Katarni rice, parval, maize, moringa, seven grains and assorted chutneys
- Highlighted dishes
- Pulao, fresh-corn broth, drumstick kebab, dal puri, satanja roti and boondi-based sweets
Quotes
Shubhra Singh
Guest chef presenting family recipes from Bihar at Trident Hyderabad’s Kanak.
“Everything that I know to cook is from my heart.”
deccanchronicle.com
“It was imbibed, I didn’t have to do anything.”
deccanchronicle.com
Sources
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