Magaj — India

Magaj, also called bheja, is an offal dish made from the brain of a goat, sheep or cow, poached briefly to firm it up and remove membranes, then simmered or shallow-fried in a spiced gravy until it turns soft, creamy and almost custard-like in texture. This version is cooked in India, part of a wider group of brain preparations shared across the Indian subcontinent, alongside closely related Pakistani and Bangladeshi versions; in Hyderabadi kitchens a deep-fried rendition known as bheja fry is particularly well known. The brain is first cleaned of its outer membrane and blood vessels, then blanched in salted water until firm enough to slice. It is added to a base of onion, ginger, garlic and tomato cooked down with garam masala, turmeric, chilli and coriander, and simmered gently so the delicate pieces hold together while absorbing the spices. Some households finish the dish as a dry, pan-fried preparation closer to bheja fry, crisping the pieces at the edges, while others keep it in a looser gravy meant to be mopped up with bread; almonds or pistachios are sometimes stirred in near the end, adding a nutty richness that varies from one kitchen to the next.