 A plate of Punjabi-style maghaz masala | |
| Region or state | South Asia |
|---|---|
| Associated cuisine | Bangladesh, Pakistan India, |
| Main ingredients | Cow, goat or sheep brain |
Maghaz ( Hindi: मग़ज़, Urdu: مغز, Bengali: মগজ [1]), also known as Bheja ( Hindi: भेजा, Urdu: بھیجا), [2] is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.
In the Hyderabadi cuisine of India, maghaz masala (bheja fry) is a deep fried goat brain delicacy. Mogoz bhuna is a popular dish in Bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. [3] Almonds and pistachios are often added.
References
- ^ Anthropological Survey of India (1964). Bulletin of the Anthropological Survey of India. Director, Anthropological Survey of India, Indian Museum. p. 159. Retrieved 12 May 2012.
- ^ Kapoor, Sanjeev (2009). Desi Mutton. Popular Prakashan. p. 46. ISBN 978-81-7991-331-4.
- ^ "Food and Eateries of Old Dhaka". Priyoaustralia.com. Retrieved 12 May 2012.
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| Sweetmeats | |
| Bangladeshi diaspora | |
 | This Bangladeshi cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
A plate of Punjabi-style maghaz masala | |
| Region or state | South Asia |
|---|---|
| Associated cuisine | Bangladesh, Pakistan India, |
| Main ingredients | Cow, goat or sheep brain |
Maghaz ( Hindi: मग़ज़, Urdu: مغز, Bengali: মগজ [1]), also known as Bheja ( Hindi: भेजा, Urdu: بھیجا), [2] is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.
In the Hyderabadi cuisine of India, maghaz masala (bheja fry) is a deep fried goat brain delicacy. Mogoz bhuna is a popular dish in Bangladeshi cuisine, which is cattle or sheep/goat brain sautéed in hot spices. [3] Almonds and pistachios are often added.
References
- ^ Anthropological Survey of India (1964). Bulletin of the Anthropological Survey of India. Director, Anthropological Survey of India, Indian Museum. p. 159. Retrieved 12 May 2012.
- ^ Kapoor, Sanjeev (2009). Desi Mutton. Popular Prakashan. p. 46. ISBN 978-81-7991-331-4.
- ^ "Food and Eateries of Old Dhaka". Priyoaustralia.com. Retrieved 12 May 2012.
| Balochi | | ||||
|---|---|---|---|---|---|
| Kashmiri | |||||
| Muhajir |
| ||||
| Pashtun | |||||
| Punjabi |
| ||||
| Saraiki | |||||
| Sindhi | |||||
| Common dishes |
| ||||
| Pakistani diaspora | |||||
| Main and side dishes |
|
|---|---|
| Snacks and sauces | |
| Breads | |
| Beverages | |
| Sweetmeats | |
| Bangladeshi diaspora | |
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| This Bangladeshi cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
|
| This Pakistani cuisine–related article is a stub. You can help Wikipedia by expanding it. |