About us
Our history
We have an experience of cooking and serving tender and juicy mutton/chicken in earthen pot slowly cooked over coal for over thirty years back in our village, Ghorasahan, a small place in Champaran, the place of origin of the dish.
During the initial days, this style of cooking which was very unique, kept people engaged in the dramatic kitchen scene. A line of whistling earthen pots sits atop coal with jets of aromatic steam gushing out of small openings on their lids. Sooner, the place gained popularity and people started pouring in to have the visual treat and nostalgic aroma. The diners always named it Matka wala and thus we coined the restaurant name as Earthen Kitchen
Our objective
Serving our guest with honesty ,sincerity so that they carry a mesmerising experience of food.
Our core values
1) Integrity
2) Hygiene
3) Continuous learning and improvement
4) Guest first
5) Stick to basic to bring authenticity- stay firm
Serving happiness with hygiene!
The mutton pieces are finely selected with flesh and bone combination to give guests an amazing meaty treat. Mutton is procured fresh from the farm and slowly cooked over coal fire with raw spices. The most important ingredient in our meal is TIME.
The chicken pieces too are finely selected and each small portion also will have drumstick, thigh and wings as we consider, these are the finest pieces, a chicken bird can have. The chicken bird is aptly sized bird which gives tender flesh.
The ingredients, dry or wet, are of the finest quality and guests are always welcome to visit and evaluate the quality of ingredients. Our kitchen is neat and clean at all times with a concept “Place for everything”. Our kitchen is a home like kitchen so that guest have the opportunity of relishing authentic home cooked food while they are away from home.
Champaran Meat:
Champaran meat is gaining popularity across India because of its unique style of cooking and use of mild spices. The characteristic taste of the meat is delivered by whole pulp of garlic which is cooked along with meat. Champaran meat or Ahuna meat is a small sized (8-10 kg) he goat pieces marinated in raw spices filled in clay pots sealed with dough and slow cooked over coal for over 90 min, an aroma of mutton stewing in mustard oil floats over expectant diners.
litii
The Magadh kingdom gave birth to this culinary wonder called Litti. It is wheat dough balls filled with a rich healthy gram powder mixed with spices, grilled over coal. It was also called war food during the sepoy mutiny of 1857 as the food could be cooked without water and stay fresh for a week.