Bihar Chefs Uphold Time-Honored Culinary Traditions at Prayagraj's Magh Mela
In the heart of Prayagraj, a dedicated team of five chefs from Bihar is ensuring that a cherished culinary tradition continues to thrive. At the Charkhi Dadri Ashram's community kitchen during the ongoing Magh Mela, their day begins in the early morning hours, filled with purpose and devotion.
Early Morning Preparations and Daily Routines
Led by the experienced Rakesh, the chefs meticulously plan and prepare breakfast for seers, saints, and the numerous visitors who flock to the spiritual gathering. Once breakfast is served, there is no time for rest as they immediately dive into lunch preparations. The air becomes rich with the enticing aromas of traditional cooking, promising wholesome meals prepared using age-old methods.
Mastering the Art of Large-Scale Cooking
Pawan, one of the skilled chefs, carefully checks the consistency of the dal before moving on to monitor the rice and sabji simmering in massive utensils. "We serve between 500 to 700 devotees daily, with numbers doubling on main snan days," explains Rakesh. "Our mission is straightforward: ensure that no one leaves the ashram hungry."
A Diverse and Flavorful Daily Menu
The menu changes each day, featuring a delightful array of dishes such as kofta, palak paneer, dal, aloo parwal, dal makhani, jeera rice, and freshly made chapatis, often complemented by sweet kheer. "I live for the praise and satisfaction of our guests," shares Rakesh. "Feeding them and hearing their appreciation for our food is what truly motivates me."
A Decade of Service and Spiritual Journeys
Rakesh and his team from Katihar, Bihar, have been traveling with the Charkhi Dadri Ashram for over ten years, viewing their cooking as a profound service to humanity. His four-member team assists in serving an impressive 1,000 to 1,500 people each day. Rakesh has participated in more than ten Magh Melas, as well as the 2019 and 2025 Maha Kumbh events, touring sacred cities including Prayag, Ujjain, Haridwar, and Nasik. During breaks, they return to their families in Bihar.
Passion and Dedication from a Young Age
The chefs, aged between 25 and 35, are true masters of their craft. "It is a blessing to serve others," reflects Pawan. "Serving mankind by providing good food with a smile is the most rewarding aspect of our work." Pawan, who began learning to cook at just 15 years old, adds, "We love cooking and serving visitors. After years of serving saints and seers, I have become intimately familiar with their tastes." The team wakes up at 4 am daily to prepare meals for over 1,500 devotees, demonstrating unwavering commitment and skill.
