BAGHAR-E-MAGADH
WITH LOVE FROM BIHAR • BY CHEF SHACCHI ANAND
An Expression Of Flavor At Its
Most Refined
Fresh ingredients presented as living art. Each dish is prepared with passion, guided by seasonality, balance, and a deep respect for native Magadhi soil.
Chef Shacchi Anand
Celebrated by ELLE, DFW & BIG F for its unique expression of regional Indian fine dining.
Chef Shacchi Anand
& The Story of Magadh
“I did not begin this journey early in life. In fact, I started Baghar-e-Magadh at a stage when many believe it is time to slow down, to take a step back and settle into a quieter rhythm.”
Living away from my native place in Bihar, cooking became my sacred bridge back home. Through every dish, I wasn't just recreating ancestral flavours, but sharing the warmth, comfort, and culture of Magadh with fellow food lovers across Delhi & Gurgaon. On 11 January 2024, Baghar-e-Magadh was professionally founded.
“What began during the Covid lockdown as sharing comforting home-cooked meals with society neighbors quickly traveled beyond condominium walls through pure word of mouth. People who had never tasted authentic Bihari cuisine before fell in love with the unadulterated flavors, asking for more.”
Bringing Authentic Bihari Food Closer
To People of Delhi & Gurgaon
For too long, the true depth of Bihari gastronomy was reduced to just street-side snacks or misunderstood. Through the Baghar-e-Magadh Kitchen, Chef Shacchi Anand is on an active mission to bring the refined, aromatic, and wholesome heritage of Bihar directly to homes and connoisseurs across Delhi NCR.
Made Fresh on Order
All of our dishes are made fresh on order. Please contact us for delivery timelines, as it depends on preparation time and distance.
Table for Six Salons
Intimate multi-course curated dining degustations paired with storytelling in Gurgaon.
Bespoke Catering
Authentic earthen-pot feasts, festival specialities, and royal banquet curations.
“Bringing Bihar's ancestral flavours straight to your dining table.”
The Culinary Journey of Bihar
From Ancient Magadh to the Modern Bihari Kitchen
“Bihar's cuisine did not emerge as a fixed collection of recipes. It evolved over thousands of years as agriculture flourished, as Buddhism and Jainism inspired non-violence, as Pataliputra became an imperial capital, and as ancient trade brought new aromas. Yet through all transitions, the Bihari kitchen remained seasonal, economical, deeply regional, and ingenious.”
Magadh: The Historic Heart of Bihar
मगध एवं नालंदाThe Cradle of Baghar Tempering, Buddhist Wisdom & Ancient Royal Hearth
Magadh was one of the most influential regions of ancient India. It was the birthplace of powerful kingdoms, the political centre of the Mauryan Empire, and an important centre of Buddhism, Jainism, philosophy and education.
The important cities of Magadh include: Patna, Nalanda, Rajgir, Gaya, Nawada, Aurangabad, Jehanabad.
Magadh cuisine is still largely untouched and wonderfully diverse. Untouched, perhaps, because when we speak of Bihari food, the conversation so often begins and ends with litti chokha. But Magadh has always been much more than one dish.
Bringing even that humble litti from the roadside thela and home kitchen to a fine-dining table was not merely challenging but for me, it was deeply satisfying and involved an enormous amount of work.
I accepted that challenge humbly because my understanding of this region did not begin with my culinary journey. It began much earlier. Because of my father's government postings, I travelled extensively through this belt as a child. I had the opportunity to experience Bihar not just as a state on a map but as a collection of distinct landscapes, people and food cultures.
I remember particularly the time when my father was posted as the District Magistrate of Supaul. The food there had a character of its own. Later, when I tasted similar preparations elsewhere, I began noticing something fascinating.
The recipe could be almost the same. The technique could be the same. Yet the taste was never quite the same. And that made me understand something I have carried with me ever since:
A dish is shaped not only by the hands that cook it but also by the land from which its ingredients come. The soil, the water, the air, the temperature, the crops and even the season leave their quiet imprint on food. It is almost like a geographical signature.
Every dish has its own temperament. Its own ras. Its own natural character. And the masala should know how to accompany it—not overpower it. It should lift the ingredient, deepen its flavour and leave enough space for the palate to discover what it is eating.
That is also why my food is intentionally cooked in a way that stay in your memory not sit heavily on your palate. You should be able to move from one preparation to the next and still taste it with curiosity.
For me, that is mindful eating. You realise you have tasted something you thought you already knew, but you have never tasted it quite this way before. That is the experience I have been trying to create with Magadh cuisine.
There are many milestones still ahead in my journey of bringing awareness to the richness and diversity of Magadh's food traditions.
With that thought, I invite you to join me at Taj, Gurgaon and experience Magadh through my recipes. And leave with a new understanding of what Magadh cuisine can be.
“In ancient Magadh, food was crafted as both medicine and offering. From the stone-ground roasted chana sattu that nourished ancient scholars and wandering ascetics to the 52-layered crispy Silao Khaja relished by Buddhist travelers along the Rajgir hills, Magadhi gastronomy preserves India’s oldest culinary memory.”
Historical Lineage: Nalanda Mahavihara monastic food archives & Gaya's sacred Vedic ancestral offering rituals dating back over 2,500 years.
About My Dishes:
Signature, Popular & Innovation
Discover our time-honored signature preparations, everyday crowd favorites across Delhi & Gurgaon, and innovative gourmet creations giving a delicious new uplift to old ancestral ingredients, recipes, and seasonal fruits.
Sattu Litti Chokha
Sattu Litti Chokha
Contains- sattu, onions, lemon juice, pickle, coriander, carom seeds, brinjal, potato, tomato, mustard oil and homemade masala
Champaran Paneer
Champaran Paneer
Contains- Paneer, onions, ginger-garlic paste, whole garlic and homemade spices
Champaran Kathal
Champaran Kathal
Contains- kathal, onions, whole garlic, ginger-garlic paste and homemade spices
Malai Plum Kofta
Malai Plum Kofta
Contains- dry Plum, khoya, potatoes and homemade spices
Kathal Biryani
Kathal Biryani
Contains- Rice, kathal, onions, ginger-garlic paste, homemade spices
Makhana Kheer
Makhana Kheer
Contains- makhana, milk, A2 ghee, sugar
Moringa Soup
Moringa Soup
Contains- moringa sticks, peppers and homemade spices
Mutton Gasha Kabab
Mutton Gasha Kabab
Contains- Mutton keema, onions, ginger-garlic paste, green chili, coriander and homemade spices
Fish Chokha
Fish Chokha
Contains- Fish, garlic, onions, green chilies, coriander and homemade spices
Chicken Kaisha
Chicken Kaisha
Contains- hung curd, Chicken, ginger-garlic paste and homemade spices
Champaran Mutton
Champaran Mutton
Contains- Mutton, onions, ginger-garlic paste, whole garlic, mustard oil and homemade spices
Bihari Chicken Curry
Bihari Chicken Curry
Contains- Chicken, tomatoes, onions and homemade spices
Chicken Litti
Chicken Litti
Contains- Chicken keema, Curd, ginger-garlic paste, lemon juice, onions, Coriander and homemade spices
Achievements, Awards &
Featured Articles
Explore our culinary excellence awards, national media profiles in ELLE Gourmet, prestigious state residencies at Bikaner House and IIC, and 5-star festivals at Le Méridien celebrating Chef Shacchi Anand's culinary stewardship.
Delhi Food Walks Award for Culinary Heritage Stewardship
Awarded the prestigious Delhi Food Walks Award for culinary stewardship, authentic recipe revival, and bringing Bihar’s sacred slow food closer to food enthusiasts across Delhi NCR.
The Big F Awards — Culinary Custodian & Regional Gastronomy Award
Honoured at the prominent big feast awards for best Magadhi cuisine in Gurgaon-Delhi.
NWGGM Nari Shakti & Women Culinary Leadership Award
Awarded the nwggm award for the most promising women entrepreneur in Gurugram.
ELLE Gourmet India — Living Heritage Atelier & Slow Food Feature
Extensively profiled in ELLE Gourmet India for transforming ancestral Magadhi slow-food heritage, seasonal ritu menus, and stone-ground grains into sophisticated fine dining.
Soul of Bihar — Five-Star Gastronomy Festival at Le Méridien
Attended by jounalist, influences and food connoisseur at le Meridien-Delhi
Kunj- ministry of textile
I got an opportunity to curate magadhi snacks for an opening ceremony for a brand.
India International Centre (IIC) — Bihar Living Craft & Flavors
Presented magadhi food for the members of iic, Delhi.
Bikaner House Cultural Residency & Royal Magadhi Degustation
Curated magadhi high tea spread for an Art curator's event
Delhi Sufi Heritage Festival — Traditional Hearth & Feast
I was invited by the sponsors of sufi festival to put up a magadhi stall in the event at sundar nursery, new delhi
We The Chef — National Custodian Editorial Spotlight
Magadhi cuisine at different hotels and restaurant
I was invited by Le Meridien-Delhi, Taj city center-gurgaon, Barbeque nation to present Magadhi cuisine pop up for them
Pictures of Events
The Experience, Captured Through the Lens
A Visual Chronicle of cultural culinary festivals, luxury hotel residencies, and heritage masterclasses hosted by Chef Shacchi Anand across Delhi & Gurgaon.
Taj – Sunday Regional Brunch with Baghar-e-Magadh
Curated magadhi cuisine for Taj gurgaon's Sunday brunch.
Soul of Bihar – Five-Star Gastronomy Festival
Attended by jounalist, influences and food connoisseur at le Meridien-Delhi
Delhi Food Walk Studio Masterclass & Tasting
Anubhav Sapra of Delhi food walks enjoying my cooking while filming about baghar e magadh for his YouTube channel
Barbeque Nation – Flavours of Magadh
A landmark nationwide culinary festival bringing authentic Magadhi live grills, slow-cooked Champaran Ahuna, and artisanal Bihari kebabs at Vegas Mall, Dwarka.
Bikaner House Cultural Residency & Banquet
Curated magadhi high tea spread for an Art curator's event
India International Centre (IIC) Bihar Festival
Presented magadhi food for the members of iic, Delhi.
Kunj- ministry of textile
I got an opportunity to curate magadhi snacks for an opening ceremony for a brand.
Delhi Sufi Heritage Food Festival & Living Hearth
I was invited by the sponsors of sufi festival to put up a magadhi stall in the event at sundar nursery, new delhi
Place Your Order Via WhatsApp
All of our dishes are made fresh on order. Connect directly with Chef Shacchi Anand to schedule your order, as delivery depends upon preparation time, batch scheduling, and distance across Delhi & Gurgaon.
🌿 All of our dishes are made fresh on order. Please contact us directly as delivery depends upon preparation time, batch scheduling, and distance.
Table for Six
A private culinary experience celebrating the rich, soulful flavours of Magadh, thoughtfully curated by Shacchi Anand.
While the experience is traditionally envisioned as a Table for Six, the dining experience can be customised to accommodate your gathering, based on the number of guests.
Kindly share your preferred guest count in advance while making your reservation, allowing us to thoughtfully curate the experience for your occasion.
By reservation only.
Shacchi Anand
Customised to Count
By Reservation Only
Chhath Mahaparv &
The Purity of Bihar's Sun Worship
Chhath is not merely a festival; it is the spiritual and culinary heartbeat of Bihar. At Baghar-e-Magadh, we honor the ancient, uncompromised purity of the sacred Thekua, Gur-Rasiyaav, and satvik cooking traditions that define this great pilgrimage of nature.
The Sacred Purification Feast
Purification ritual with traditional Kaddu-Bhaat (bottle gourd cooked in pure rock salt and cow ghee) served with rice.
Sunset Prasad of Sugarcane & Jaggery
A full-day waterless fast broken at dusk after worshiping Chhathi Maiya with Gur-Kheer (Rasiyaav) prepared in earthen hearths and pure wheat rotis.
The Setting Sun & Thekua Offering
Offering the sacred Soop filled with freshly molded stone-ground wheat Thekua, sun-ripened Kasar, seasonal fruits, and raw turmeric root at the river ghat.
Rising Dawn Blessing & Feasting
Welcoming the first rays of the rising sun with Arghya of milk and Ganga water, followed by breaking the 36-hour nirjala fast with festive Magadhi delicacies.
The Sacred Purification Feast & Connoisseur Praise
Authentic satvik Kaddu-Bhaat and prasad preparations cherished by devotees across Delhi NCR.
Handcrafted Brass-Molded Thekua & Desi Ghee Offerings
Every Chhath season, Chef Shacchi Anand and our heritage artisans handcraft small artisanal batches of authentic Thekua using cold-pressed A2 cow ghee, stone-pounded whole wheat flour, roasted fennel seeds, and organic sugarcane jaggery pressed in Bihar — preserving pristine satvik sanctity for devotees and families in Delhi NCR.
The Heritage Menu
Each course is slow-crafted with wild Gangetic terroir, cold-milled mustard oil, and time-honored Baghar tempering.
Sattu Litti Chokha
Contains- sattu, onions, lemon juice, pickle, coriander, carom seeds, brinjal, potato, tomato, mustard oil and homemade masala
Champaran Paneer
Contains- Paneer, onions, ginger-garlic paste, whole garlic and homemade spices
Champaran Kathal
Contains- kathal, onions, whole garlic, ginger-garlic paste and homemade spices
Malai Plum Kofta
Contains- dry Plum, khoya, potatoes and homemade spices
Kathal Biryani
Contains- Rice, kathal, onions, ginger-garlic paste, homemade spices
Makhana Kheer
Contains- makhana, milk, A2 ghee, sugar
Moringa Soup
Contains- moringa sticks, peppers and homemade spices
Mutton Gasha Kabab
Contains- Mutton keema, onions, ginger-garlic paste, green chili, coriander and homemade spices
Fish Chokha
Contains- Fish, garlic, onions, green chilies, coriander and homemade spices
Chicken Kaisha
Contains- hung curd, Chicken, ginger-garlic paste and homemade spices
Champaran Mutton
Contains- Mutton, onions, ginger-garlic paste, whole garlic, mustard oil and homemade spices
Bihari Chicken Curry
Contains- Chicken, tomatoes, onions and homemade spices
Chicken Litti
Contains- Chicken keema, Curd, ginger-garlic paste, lemon juice, onions, Coriander and homemade spices
Kathal Tawa Kabab
Paneer Dosti Kabab
Sattu Litti
Contains- sattu, onions, lemon juice, pickle, coriander, carom seeds and homemade masala
Thekua
Kala Jamun
Khaja
Makhana Badam Shorba
Dum Aloo
Fish Soup
Bihari Beetroot Chop
Patna Fish Fry
Jimikand Mattar Chaat
Lehsuni Parval
Moong Dal Kachori
Dal Pitha
Mutton Keema Curry
Chicken Keema Curry
Fish Navkai
Murg Musallam
Dahi Bhalla
Chandrakala
Boondi Laddoo
Veg Gsavi Tikka
Pumpkin Soup
Thekua Cheese Cake
Spicy Sattu Tart
Kala Chana Cutlet
Rass Madhur (Fresh Litchi)
Pumpkin Tikka
Pumpkin Pakoda
Amrai (Mango)
Falsa Chutney
Saran Carrot Chutney
Handcrafted on Traditional Sil-Batta & Chakkis
Zero Heat Friction:
The Stone-Ground Sil-Batta Ritual
Industrial high-speed steel blade milling burns the volatile essential oils and denatures the living enzymes in spices and grains.
At Baghar-e-Magadh, every gram of Bengal gram Sattu, yellow mustard paste, and whole ginger is crushed slowly on coarse volcanic granite stone (Sil-Batta). This preserves the natural aroma, rough fiber, and smoky earthy notes unique to Magadh cuisine.
Hotel Residencies &
Global Pop-Up Theaters
Bikaner House Cultural Residency
Royal Bihari Heritage Banquet & Art Showcase
A groundbreaking residency bringing forgotten royal Magadh banquets to luxury cultural centers in New Delhi.
Delhi Food Walk Culinary Collaboration
The Art of Baghar & Interactive Degustation
A multi-course interactive culinary masterclass bringing the specific Baghar tempering techniques of Magadh into contemporary gastronomic spaces with Chef Shacchi Anand.
Words of Love From
Our Valued Patrons
Heartfelt feedback, dining impressions, and home feast memories from patrons and families across Gurgaon and Delhi NCR.
“One of my favourite places for truly delicious homemade food! Every dish is fresh, flavourful, comforting, and made with such care. I’ve ordered frequently and the quality has been consistently amazing. Never disappointed—always delighted! ❤️”
My Mum and I found solace in the food she made; and the loving way in which she made and sent across the food..
My Mum's idea of a relaxed evening after a long tiring day was chilling with a mocktail, and Shachhi's food - the hot samosas, the chicken sliders, momos, kababs, biryani etc etc... 😋
Almost one year since she's gone, I'm still finding love and solace in Shachhi's food.
Thanks Shachhi for being who you are, for the food and the feeling that it brings with it.. ❤️”
“Hi Shacchi it was amazing food and really everyone liked your food and I have shared your name with them. Thanks a lot, you are too good. 🙏”
We have been ordering biryanis and kebabs regularly from Baghar e Magadh, almost since it was opened. We went for an all Magadh sit-in elaborate lunch at her cozy home, specially for hosted dinners and lunches. It was a delightful experience for all three of us. Too much choice at very reasonable prices.”
“What I love about Baghare Magadh is how beautifully Shachi brings the authentic flavours of Bihar to life, while also giving them her own creative touch. From the Champaran meat and kathal biryani to the sattu litti and thekua, every dish has such depth, character and warmth. But what truly makes it special is Shachi’s love and passion behind it. She is constantly experimenting, listening, learning and pushing herself to make every dish better. You can genuinely taste her love for Bihar and her craft in every bite. 🙏”
Great taste
Enjoyed it thoroughly
Thank you 😊”
Dined with Baghar-e-Magadh?
Share your dining feedback, home feasts, or hosted salon experiences directly with Chef Shacchi Anand.
Direct From Chef Shacchi's Feed
8,320+ Followers • Rooted in Bihar. Reimagined for Today • 📍 Gurgaon | Delhi NCR
Flavours of Magadh Nationwide Pop-Up
Chef Shacchi Anand felicitated at Barbeque Nation presenting live Magadhi charcoal grills and slow-simmered Champaran Ahuna mutton.
Forbidden Royal Flavours of Bihar
An intimate candlelit culinary soirée curated by Chef Shacchi Anand celebrating forgotten Mauryan recipes and royal artisanal dining.
Sacred Living Traditions & Rituals
The sacred aromas of pure A2 cow ghee, holy brass deepaks, and ceremonial botanicals honoring the eternal solar heritage of Bihar.
Sacred Navratri Thali Curation
Handcrafted Satvik feast cooked in pure rock salt and Vedic cow ghee, celebrating purity, piety, and Gangetic agricultural bounty.
Festive Delights: Chhath & Diwali Hampers
Traditional wooden saancha molded Thekua, solar-cured pickles, and stone-ground festive delicacies packaged in handcrafted hampers.
Ancestral Street Food Traditions
From charcoal-roasted sattu litti to sun-ripened tamarind chutneys, celebrating the vibrant street gastronomy that nourishes the heartlands.
Magadh: The Historic Heart of Bihar
Magadh was one of the most influential regions of ancient India. It was the birthplace of powerful kingdoms, the political centre of the Mauryan Empire, and an important centre of Buddhism, Jainism, philosophy and education.
Chef Shacchi Anand
Founder & Culinary Custodian · Baghar-e-Magadh
Magadh cuisine is still largely untouched and wonderfully diverse. Untouched, perhaps, because when we speak of Bihari food, the conversation so often begins and ends with litti chokha. But Magadh has always been much more than one dish.
Bringing even that humble litti from the roadside thela and home kitchen to a fine-dining table was not merely challenging but for me, it was deeply satisfying and involved an enormous amount of work.
I accepted that challenge humbly because my understanding of this region did not begin with my culinary journey. It began much earlier. Because of my father's government postings, I travelled extensively through this belt as a child. I had the opportunity to experience Bihar not just as a state on a map but as a collection of distinct landscapes, people and food cultures.
I remember particularly the time when my father was posted as the District Magistrate of Supaul. The food there had a character of its own. Later, when I tasted similar preparations elsewhere, I began noticing something fascinating.
The recipe could be almost the same. The technique could be the same. Yet the taste was never quite the same. And that made me understand something I have carried with me ever since:
A dish is shaped not only by the hands that cook it but also by the land from which its ingredients come. The soil, the water, the air, the temperature, the crops and even the season leave their quiet imprint on food. It is almost like a geographical signature.
Every dish has its own temperament. Its own ras. Its own natural character. And the masala should know how to accompany it—not overpower it. It should lift the ingredient, deepen its flavour and leave enough space for the palate to discover what it is eating.
That is also why my food is intentionally cooked in a way that stay in your memory not sit heavily on your palate. You should be able to move from one preparation to the next and still taste it with curiosity.
For me, that is mindful eating. You realise you have tasted something you thought you already knew, but you have never tasted it quite this way before. That is the experience I have been trying to create with Magadh cuisine.
There are many milestones still ahead in my journey of bringing awareness to the richness and diversity of Magadh's food traditions.
With that thought, I invite you to join me at Taj, Gurgaon and experience Magadh through my recipes. And leave with a new understanding of what Magadh cuisine can be.
Connect with Concierge Studio
For private dining arrangements, corporate heritage gifting, bespoke orders, or order status assistance.
Direct Contacts
Heritage Studio Location
Baghar-e-Magadh Culinary Kitchen & Studio
Sector 49, Gurgaon, Haryana
Join the Inner Circle
Receive exclusive invitations to our 'Table for Six' secret pop-ups and dispatch notes on seasonal batch harvests directly with love from Bihar.