Magadh was one of the sixteen great countries of ancient era. The core of the kingdom was the area of Bihar. Its first capital was Rajagriha (present Rajgir) followed by Pataliputra (Present Patna). Magadha expanded to include most of Bihar, Bengal, eastern Uttar Pradesh and Odisha. The ancient kingdom of Magadha is heavily mentioned in Jain and Buddhist texts. It is also mentioned in the Ramayana, the Mahabharata and the Puranas.
Magadha played an important role in the development of Jainism and Buddhism, and two of India’s greatest empires, the Mauryan Empire and Gupta Empire, originated in Magadha. These empires saw advancements in ancient India’s science, mathematics, astronomy, religion, and philosophy and were considered the Golden Age of India.
The food habits of Magadh are an indication of how the Awadh and Magadh Food . Became important part of the food culture, so the cuisine of the State has evolved over centuries under the influence of various cultures and regimes that controlled it from time to time. Lord Buddha attained enlightenment in Magadh (Bodh Gaya) and hence the impact of Buddhism is significant in the State. People of Magadh are largely vegetarian though many are fond of chicken, fish and meat dishes. Though the State has imbibed the best of the Gupta, Mauryan, Turk, Afghan, Persian and European styles of cooking, it has retained a food culture that has the distinct features of Magadh’s cuisine.
The cuisine of Magadhi is characterized by its use of locally available ingredients. Slow cooking is the key to their cooking techniques. The use of hand-picked vegetables and freshly crushed spices is the hallmark of this cuisine. Milk products, various dehydrated items (known as barriers), roasted chana powder (sattu), fresh water fish, poultry and mutton are also consumed. The traditional cooking medium is mustard oil, but ghee, vanaspati and other cooking oils are also used.
Sattu based dishes are very popular. This includes different types of litti, sattu paratha, and sattu sharbats. Sattu is also consumed by kneading it with salt and a limited amount of water, and eaten with pickles, onions and green chillies. It has a sweet and richer version which is prepared by mixing Sattu with sugar and ghee.
The cuisine of Magadhi offers many mouth-watering sweet dishes. Special delicacies include pua, pitha, khajja, kheer, sevian, chandralala, ras malai, balushahi, anarasa, kala jamun, kesaria peda, parwal ki mithai, khubi ki lai and tilkut.
Awadh was known as the United Provinces of Agra and Oudh during British era. It was established around 1722 AD with Faizabad as its capital and Saadat Ali Khan as its first Nawab. The traditional capital of Awadh had originally been Faizabad, but it was later moved to Lucknow, which serves as the present-day capital of Uttar Pradesh.
Awadhi Food cuisine is one of the finest cuisines we have. Awadhi cuisine is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. .It got originated from the city of Lucknow. The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi food. Its one of the best restaurant in gurgaon .
The chefs of Awadhi invented the dum style of cooking that is the art of slow cooking with the help of entrapped steam in a sealed container. Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari, khamiri roti, zarda, roomali rotis, and warqi parathas.
Magadh Awadh Gurgaon
Magadh and Awadh (Maa) is the fine dine in speciality restaurant that serves the authentic cuisines of Bihar and Lucknow. We are the first of its kind, to come up with this regional fine dinning restaurant. The kebabs, curries, biryanies , breads and other Awadhi delicacies are served in different five star restaurants as well as by various road side vendors. But the delicacies from the bihar has not find its place in any one of the five star restaurants or Banquets. But to our surprise, Litti has become very popular in different parts of the country. But people are serving a degraded form of the Litti and hence they are creating a wrong impression of the bihari cuisine.
We are serving the traditional dishes of Bihar like Bhuna Maans, Murga Jhor, Sarso Wali Machli, Besan Ki Subzi and others delicacies in its original form. We are making the litti chokha over sigri, we boil the milk in earthen pot for hours â€“ till it develops the typing flavor. We are procuring our key ingredients from Bihar, right from the place where it is produced. We are also serving some of the delicccies that is not known to today’s generation foodies. In this way, we claim and we are assured that- we are the true ambassador of the cuisine of Bihar.