“Magadh ka khaana”: ITC Kohenur’s gastronomic excursion in central India

India, a country with a rich cultural legacy and varied culinary customs, offers a wide variety of cuisines around every corner. The area that was formerly known as Magadh, which included the states of Bihar, Chhattisgarh, and Jharkhand, is a reflection of the states’ history, topography, and centuries’ worth of accumulated influences.

The Golconda Pavilion, ITC Kohlur, is hosting the Magadh Ka Khaana cuisine festival in honor of this colorful culinary tapestry. Its flavorful spices, exquisite desserts, and filling meals are guaranteed to delight foodies. With its promise of a gastronomic spectacle, this event aims to provide a culinary window into the essence of the region.

Chef Saransh elaborates on the celebration, saying, “We have roughly 25 dishes every day, and the menu is changed every three days. Our goal was to provide the most genuine and finest of the Magadh region. We sought the opinions and recipes of our staff members who are native to that area.

The waitresses greet you as soon as you enter the restaurant, dressed in traditional kurta pajamas and pagdi. We began with a meal called Machli Tikiya, which was quite flavorful. Then the flavor-bursting Masoor Dal Kachori Chaat arrived. It was then time for the signature meal, litti chokha, which is roasted wheat balls (litti) paired with mashed potato, tomato, and eggplant (chokha). Everyone’s favorite is the chokha because of its smokey flavors, which blend in nicely with the earthy taste of the litti.

For those who like meat, the festival serves delectable dishes like the well-known Ahuna Mutton Curry, which is slow-cooked and infused with rich flavors thanks to a combination of fragrant spices. Serve this recipe with flaky parathas or steaming rice to really entice the palate. Mutton biryani was given a flavorful twist with the Jahanabad Biranj. Not to be overlooked is Sarson Machli, a delicious curry of boneless fish cooked in mustard paste. There were other vegetarian options available, including Madhubani Ki Sabji (a dish made with potatoes and whole grains), Makhana, Paneer Ki Sabji, and Kadhi Vadi.

Without indulging in its delicious sweet delicacies, no dinner is complete. In contrast to their well-known Bengali equivalents, which are softer and fluffier, the festival provides Pirukiya, a sweet, deep-fried pastry similar to gujiya, and their version of Rasgulla, which was tiny and had a distinct bite.

The event promises to be a delicious journey full of flavors, scents, and sensations across the central regions of Bihar, Chhattisgarh, and Jharkhand.