The festival will feature Saty Prakash Singh, originally from Bihar, India, who is passionate about reviving and sharing the traditional cooking techniques and recipes of his homeland.
Radisson Hotel & Residences Kathmandu has launched the Champaran Food Festival. The festival began on Thursday and will continue until Sunday, showcasing the rich culinary heritage of Bihar at the heart of Kathmandu.
This one-of-a-kind gastronomic experience will take place at Terrace Garden, offering guests a chance to indulge in bold, earthy, and rustic flavours that define the essence of Champaran cuisine, the hotel said in a statement.
The festival will feature Saty Prakash Singh, originally from Bihar, India, who is passionate about reviving and sharing the traditional cooking techniques and recipes of his homeland. Known for his expertise in Bihari cuisine, Singh will present authentic dishes such as Champaran Meat (Ahuna Style)—slow-cooked mutton infused with mustard oil and whole spices in a sealed handi, along with a variety of litti-chokha, sattu-based specialties, and other regional delicacies.
Joining him is Executive Chef Gyanesh Das, who brings his creative flair to the festival.
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