# Baghar-e-Magadh by Chef Shacchi Anand

> Ancestral Bihari culinary heritage, slow food luxury, stone-ground sattu, and sun-cured Martaban preserves.

## Core Offerings
- **Magadhi Royal Khichdi**: Slow-cooked unpolished Govindobhog rice with toasted yellow moong, cow ghee, and tempered wild spices.
- **Stone-Ground Chana Sattu**: 100% roasted brown chickpea flour milled on slow sil-battas without heat buildup.
- **Sun-Cured Oal (Elephant Yam) Achar**: Traditional Bihari yam pickle aged in ceramic Martabans with raw mustard oil and dry chili.
- **Makhana Kheer**: Rich slow-simmered wetland foxnuts infused with saffron and cardamom.
- **Champaran Ahuna Mutton Handi**: Clay handi mutton slow-cooked over wood embers with whole garlic bulbs.
- **Litti Chokha Curation**: Charcoal-roasted sattu dumplings dipped in A2 desi ghee with roasted eggplant chokha.

## Experiences & Residencies
- **Table for Six**: Exclusive 6-guest private dining suppers hosted by Chef Shacchi Anand in Patna and Delhi NCR.
- **Luxury Residencies**: 14-day 5-star hotel pop-ups (Le Meridien Delhi & Mumbai).

## Locations & Contact
- **Studio Location**: Sector 49, Gurgaon, Haryana
- **Phone / WhatsApp**: +91 97174 53838
- **Email**: contact@bagharemagadh.com
- **Website**: https://bagharemagadh.com