A Celebration of Bihar and Jharkhand Cuisine

Bihar is the centre of ancient culture, and the region's cuisine has a rich, unsung heritage that deserves to be better known. Bihar Tourism collaborated with Gurugram's Indian diner, SAGA, for "The Unsung Magadh," which is a celebration of the cuisine and culture of Bihar and Jharkhand. The festival was the second chapter of "The Great Indian Platter," a series aimed at illuminating India's varied and delicious regional cuisines. 

A creation of Head Chef Kush Koli, Michelin-starred chef Atul Kochhar, and SAGA's founder Vishal Anand, the special menu succeeded in bringing out the quintessential flavours of Bihari cuisine. As a starter, the samosa chaat is a delicious combination of savoury spices and tangy chutneys. The non-vegetarian mains, the Bihari boti and steaming posto machli, are so tender and perfectly cooked they almost melt in your mouth. For vegetarians, the silky and flavorful besan ki sabzi and makhana paneer ki sabzi go well with the sweet-smelling Ranchi ka pulao. Cocktail enthusiasts shouldn't leave without trying the gud sherbet, aam jhora, or bhaat sunrise from the handcrafted cocktails section. 

Live music, chat shows, and other cultural performances will complement the gourmet experience. The 15-day cultural festival kicked off on February 18 and will conclude on March 5, 2023. 

Try this recipe by Michelin-starred Chef Atul Kochhar, Chef Partner, SAGA, Gurugram, and serve this dish at your next dinner party.

Ahuna Mutton Curry

By Chef Atul Kochhar, Chef partner, SAGA, Gurugram

Ingredients

Mutton 1kg

Onion slices 400g

Whole garlic 80g

Cardamoms 4 big

Bay leaf 4 

Cinnamon 1 inch 

Nutmeg 1 small 

Black peppers 5 

Deggi mirch 2 tablespoons 

Turmeric powder 1 teaspoon 

Jeera powder 1 tablespoon 

Coriander powder 1 tablespoon 

Garam masala 1 teaspoon 

Salt to taste

Mustard oil 350g 

Ginger julienne 15g 

Coriander leaves 10 g 

Method 

Mix all the above ingredients, place them in a clay pot, and dum cook over charcoal. Cook it for 45&ndash60 minutes. Garnish it with chopped coriander.

 
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