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I have lived in Bihar for just over 02 years as on today (Nov 24, 2016 till date), and have tasted all kinds of local non-vegetarian cuisines.If you have lived in Bihar any time of your life, and are a non-vegetarian, and haven’t tried these 05 dishes, then I must say, your life has not been worth living.AhunaIstuHandiSekuwaTaasMost of these dishes have originated in the Champaran region of Bihar, and the Terai region of Nepal.Let me elaborate each one of them, one by one, and these cuisines are applicable to both Mutton and Chicken.If you are in Bihar, then go to the nearest authentic Champaran Meat House, and please do try them. Please, I beg you.First and foremost, these chicken dishes are of rural Bihar origin, also called dehati chicken. And if cooked properly, you shall have foodgasms the minute you take the first bite.Secondly, not a single drop of water is added, while preparing these dishes. The gravy comes from onions, and the meat itself, which adds to the richness of the dish.AhunaThe specialty of this dish is that the mutton/chicken is prepared in an earthern pot (Matka) and is cooked slowly for hours over fiery charcoal.When the meat is simmered for hours over charcoal in sealed earthern pots, mixed with all kinds of spices and ingredients, it gives out a thick gravy with a nice rustic aroma.The meat that is cooked for hours is not stirred, as the pot is sealed. Rather the entire pot is shaken from time to time until the meat becomes tender.Since there is no extra water added, the water that oozes out of the mutton, becomes steam, gets locked up in the pot, and the same steam tenders up the meat.Eating this with Roti, Rice, Litti or Dosa will just make your day.IstuThis is the homely made gravy curry that is made at everyone’s homes.Istu comes from the word “Stew”, when the Britishers who had occupied the Champaran region used to eat it thinking it was normal mutton / chicken stew.The hindized version of stew become istu. I would prefer calling it as dehati chicken though.The spices and masala ingredients are added wholly, without crushing them, and the mixture is stirred in a sea of onions to bring out the gravy.No water is added here as well.This form of gravy is the easiest to make at home, and is usually the tastiest, as it would remind you of home.HandiThe chicken / mutton is made in a large kadahi (That is why it is also called as Kadhai Chicken in other regions).Even though it is not exactly a kadahi, the handi is a vessel that is rounded at the bottom and narrow at the top.This cuisine can be found all over India and is not just confined to Bihar.It is somewhere in between both Ahuna and Istu, as the pot is not sealed, and the masala ingredients are ground properly into a paste before adding.A bit of curd is also added for extra taste.To get more gravy, either a cup of water is added, or those pieces of meat are chosen which have a higher fat content, which dissolves to make more thicker gravy.Handi is similar to Kadahi and is similar to Istu.SekuwaSekuwa is simply kebabs made by roasting meat in a natural wood fire or over charcoals.This is southern Nepali or Northern Bihari cuisine mostly.Also, it is the healthiest form of eating non-veg, as no oil is added and the entire preparation is done by roasting meat over fire, barbecue style.I think the word comes from the “Seekh Kebab”, where sheek -> seekh -> seekh-wa (Usual Bihar tone) and then became Seku-wa -> Sekuwa.TaasMutton / Chicken taas is openly fried in wide flat pans, and is traditionally eaten with chura / bhuja / roti.This tawa fried chicken is heavily spread out across the pan and is deep fried in oil. This is often eaten as an evening snack, but ensure that all the oil is drained out first.Tastes amazing though.It is not deep fried in oil, like chicken oil kebabs though. It is pushed around in flat pans till it becomes tender. So, it is a more of a chicken gravy dish without the gravy part, than a fried kebab dish.A mix of both worlds, I would say.All in all, I had covered the sweets of Bihar in another answer of mine - Akand Sitra's answer to What are the must try sweets of Bihar?And now I have covered the non-veg dishes of Bihar in this.More to come, as and when I explore further. :D

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AIIMS is on 28th May and JIPMER is on 4th June but their application deadlines are over.You could try for some physiotherapy courses though! Most physio colleges have their entrance exams pretty late so might have a chance there :)