Maghaz: Difference between revisions

Maghaz
	A plate of Punjabi-style maghaz masala
Place of origin	Indian subcontinent
Region or state	Indian subcontinent
Associated national cuisine	India, Bangladesh, Pakistan
Main ingredients	Cow, goat or sheep brain

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Latest revision as of 19:44, 27 August 2021

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's brain's 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[edit | edit source]

↑ 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.

This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it.

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[India1964-1] 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.

[2] Kapoor, Sanjeev (2009). Desi Mutton. Popular Prakashan. p. 46. ISBN 978-81-7991-331-4.

[3] "Food and Eateries of Old Dhaka". Priyoaustralia.com. Retrieved 12 May 2012.

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[2]

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@@ Line 1: / Line 1: @@
+{{Short description|Offal dish originating from India}}
 {{About|the offal dish|the Gujarati sweet|Besan barfi}}
 {{Use dmy dates|date=October 2018}}
@@ Line 14: / Line 15: @@
 | main_ingredient = Cow, goat or sheep [[Brain (food)|brain]]
 }}
-'''Maghaz''' ({{lang-hi|मग़ज़}}, [[Urdu]]: {{Nastaliq|مغز}}, {{lang-bn|মগজ|Mogoz|brain}}<ref name="India1964">{{cite book|author=Anthropological Survey of India|title=Bulletin of the Anthropological Survey of India|url=https://books.google.com/books?id=s3pDAAAAYAAJ|accessdate=12 May 2012|year=1964|publisher=Director, Anthropological Survey of India, Indian Museum|page=159}}</ref>) is an [[offal]] dish, originating from the [[Indian subcontinent]], popular in [[Pakistani cuisine|Pakistani]], [[Bangladeshi cuisine|Bangladeshi]], and [[Indian cuisine]]. It is the [[brain]] of a [[cow]], [[goat]] or [[sheep]] served with gravy.
+'''Maghaz''' ({{lang-hi|मग़ज़}}, [[Urdu]]: {{Nastaliq|مغز}}, {{lang-bn|মগজ}}<ref name="India1964">{{cite book|author=Anthropological Survey of India|title=Bulletin of the Anthropological Survey of India|url=https://books.google.com/books?id=s3pDAAAAYAAJ|accessdate=12 May 2012|year=1964|publisher=Director, Anthropological Survey of India, Indian Museum|page=159}}</ref>), also known as '''Bheja''' ({{lang-hi|भेजा}}, {{lang-ur|بھیجا}}),<ref>{{cite book |last1=Kapoor |first1=Sanjeev |title=Desi Mutton |date=2009 |publisher=Popular Prakashan |isbn=978-81-7991-331-4 |page=46 |language=English}}</ref> is an [[offal]] dish, originating from the [[Indian subcontinent]], popular in [[Pakistani cuisine|Pakistani]], [[Bangladeshi cuisine|Bangladeshi]], and [[Indian cuisine]]. It is the [[brain]] of a [[cow]], [[goat]] or [[sheep]] served with gravy.
-In [[Hyderabadi cuisine]], maghaz masala (beja fry) is a deep fried goat's brain's delicacy. Mogoz bhuna is a popular dish in [[Bangladesh]]i cuisine, which is cattle or sheep/goat brain sautéed in hot spices.<ref>{{cite web|url=http://www.priyoaustralia.com.au/articles/75963-food-and-eateries-of-old-dhaka.html|title=Food and Eateries of Old Dhaka|publisher=Priyoaustralia.com|accessdate=12 May 2012}}</ref> [[Almond]]s and [[pistachio]]s are often added.
+In the [[Hyderabadi cuisine]] of India, maghaz masala (bheja fry) is a deep fried goat's brain's delicacy. Mogoz bhuna is a popular dish in [[Bangladesh]]i cuisine, which is cattle or sheep/goat brain sautéed in hot spices.<ref>{{cite web|url=http://www.priyoaustralia.com.au/articles/75963-food-and-eateries-of-old-dhaka.html|title=Food and Eateries of Old Dhaka|publisher=Priyoaustralia.com|accessdate=12 May 2012}}</ref> [[Almond]]s and [[pistachio]]s are often added.
 ==References==
@@ Line 25: / Line 26: @@
 [[Category:Brain dishes]]
-[[Category:Gujarati cuisine]]
 [[Category:Telangana cuisine]]
 [[Category:Hyderabadi cuisine]]