Magadh And Awadh Menu

Slow cooked potatoes in spicy gravy.

Aloo gobi. Seasonal vegetables prepared by special tadka of five spices in Magadhi style.

Fried soft dumpling made of besan are cooked in a spicy gravy of yogurt and besan.

Age old delicacy of Magadh made with gram flour cubes in mustard gravy.

Deep fried yam cubes cooked in a rich and spicy gravy.

Deep fried balls of grated raw banana served with spicy gravy.

Cubes cooked in nutritious palak [spinach] gravy.

Cubes of paneer and green peas cooked with makhani, onion, tomatoes cooked and Magadhi spices.

Awadhi recipe, mushroom and paneer comprise its main ingredients cooked in a brown onion and tomato base.

Mushrooms cooked with double amount onion.

Mix veg. An amalgamation of multi colored vegetables in traditional awadhi spices.

Grilled cubes of cottage cheese served with a masala gravy.

Fried Grilled cubes of paneer served with a Bihari spicy gravy.

Cottage cheese cooked in rich cashew and tomato gravy seasoned with mild spices. Served as gravy.

Paneer cooked in kadhai masala made with wedges of onion, capsicum and hint of sabut dhaniya.

It is Bihar famous jackfruit sabzi.

Chana dal cooked with bottle gourd cubes spiced with garam masala.

Thin gravy preparation of crushed green peas, delicately seasoned with traditional spices.

Gravy preparation of black gram with local spices from Magadh.

Dal and urad dal tempered with onion, tomato, ginger, garlic, cumin seed and chillies.

Slow cooked tuvar [arhar] dal finished with curd and cream.

Makhanwali dal as the name suggests is extremely creamy preparation of whole black urad dal nicely cooked on low flame with flavourful aroma.

Pigeon peas [toor dal] made by special tadka from Magadh.

Boiled and fried eggs cooked in thick spicy gravy.

Chicken curry with flavour of aromatic spices from Magadh.

Marinated pieces of chicken in masala gravy.

Chicken curry from the royal kitchens of Awadh made with curd, brown onion and cashew nut paste and delicately flavoured with kewra.

Rustic hand scrapped chicken.

Mutton curry. The most popular mutton dish of Magadh prepared by slow cooking mutton cubes and onions with traditional herbs and spices.

Mutton cooked in special gravy from the royal kitchens of Awadh.

A most popular fish preparation with a rich mustard based gravy from Magadh.

Kadai chicken is a delicious, spicy & flavorful dish with thick gravy made with chicken, onions, tomatoes, ginger, garlic & fresh ground spices known as kadai masala.

Served with a rich gravy.

Unleavened bread made with whole wheat flour cooked in the tandoor.

Unleavened bread made with whole wheat flour cooked in the tandoor.

Soft and spongy leavened roti from Awadh.

Perfect mix of flavors mixed with gram flour and cooked to perfection.

Paratha with desi ghee.

Crispy, flaky and layered parantha with desi ghee.

Rich and flaky Awadhi bread made on tawa.

Tear drop shaped leavened bread made from refined flour [maida].

Tear drop shaped leavened bread made from refined flour [maida].

Tear drop shaped leavened stuffed garlic bread made from refined flour [maida].

Stuffed kulchas with aloo stuffing.

Stuffed kulchas with paneer stuffing.

Simple tawa roti.

Large, round, thin and soft roti.

Plain basmati rice boiled to perfection. To be enjoyed with the main dish.

Partially cooked garden fresh vegetable layered with partially cooked premium long grain rice and flavourings and then dum cooked [slow oven cooking]

Partially cooked marinated chicken pieces layered with partially cooked premium long grain rice and flavouring and then dum cooked [slow oven cooked]

Partially cooked marinated mutton pieces layered with partially cooked premium long grain rice and flavorings, then dum cooked.

Kathal biryani.

Boiled potato mixed with special spices from Bihar with chopped onion and tomato.

Ghugni served with sev.

Crispy papris topped with potatoes, boiled peas, pomegranate seeds, namkeen and sprinkled with magadhi chaat masala.

Stuffed gup chups topped with curd, chutney, sev, herbs and spices. a must try for chaat lovers.

Paneer and mushrooms marinated with traditional Awadhi spices and char-grilled.

Mustard flavored cottage cheese marinated with curd, aromatic spices and char grilled.

Cube shaped soya chaaps, marinated in curd with awadhi spices and char grilled.

Deboned chicken, marinated in curd with spices and chargrilled.

Crumb fried vegetable rolls with a soft core and a surprise crunch of peanuts.

Delectable spinach patties filled with curd and cooked on a mahi tawa.

Minced vegetables flavoured with traditional spices, skewered and cooked in the tandoor.

An assortment of fritters from the kitchens of Magadh.

Melt-in-the-mouth vegetable kebabs.

Assortment of vegetable snacks.

Beaten eggs till frothiness combined with chopped onions, herbs quickly fried with mustard oil in a frying pan.

Spicy and earthy chicken preparation.

Deboned chicken, marinated in a curd based marinade and skewered and grilled in the tandoor.

Deboned mutton marinated in local spices and cooked on Tawa, speciality of North-Bihar.

Deep fried rohu fish and marinated with traditional spices.

Mustard flavoured fish tikkas, innovated by our chef while retaining the essence of Maithili cuisine.

Minced chicken, flavoured with aromatic spices and coated with onion and capsicum, skewered and grilled in the tandoor.

Barbecued chicken stuffed with curd, cheese, minced chicken keema, garam masala and saffron

The melt in the mouth mutton kebab from the royal kitchens of awadh.

This is extra soft and delectable mutton kebab.

Roasted fish meat [chokha] served on top of bread with traditional spices. This is our innovation and our attempt to revive one of the lost recipes of the ancient magadh kitchen.

Assortment of non vegetarian snacks.

Fresh and crunchy assorted vegetable salad.

Lauki raita. Authentic raita from Magadh made from diced and boiled bottle gourd mixed with curd, mustard powder and spices.

Mixed vegetable raita from the nawabi kitchens.

A crunchy mix of deep fried home-made papads, chanories and tissiories from Magadh.

A Special type Bihari bhuja mixed with peanuts and Bihari spices.

A Special type Bihari bhuja mixed with peanuts and Bihari spices.

One of the most popular side dishes of magadh made from roasted aubergine, tomatoes and boiled potatoes.

One of the most popular side dishes of magadh made from roasted aubergine, tomatoes and boiled potatoes.

[Seasonal] Deep fried seasonal vegetables.

Prepared by paneer and spices as filling.

Roll Prepared by roasted chicken as filling.

A delectable bread pudding from the royal kitchens of Awadh, Nawab Wazid Ali is said to have served with a topping of rabri, strawberry crush and dry fruits.

One of the age old sweet dishes from Magadh made from makhane lotus seed and milk.

Sweets snacks prepared during chath puja.

The traditional rice pudding from Magadh, sweetened with jaggery paste and served in our innovative style.

Holi special sweet made with khoya.

Litti [5 Pieces] with baigan choka [500 ml] with onion.

Roasted litti with baigan chokha.

Dal Tadka+Steamed Rice+Mixed Chokha

A combo of plain rice or

2 Home made tikona parautha with