Pua & Champaran Mutton Curry

The most Bihari combination on the menu. Two soft, golden puas — the sweet fried pancake made from refined wheat flour, milk and a hint of cardamom, no sugar syrup, no chasni — served alongside two bone-in pieces of slow-cooked Champaran Mutton, dark and deeply spiced from the handi. Sweet and bold on the same plate. Bihar has always eaten it this way — the sweetness of the pua against the intensity of the mutton gravy is not a coincidence. It is the point.