The word agha entered English from Turkish, and the Turkish word comes from the Old Turkic aqa, meaning "elder brother" and that from Mongolian word aka. Agha, also Aga (Ottoman Turkish, Persian, aga, chief, master, lord, as an honorific title for a civilian or military officer, or often part of such title, was placed after the name of certain military functionaries in the Ottoman Empire.
In the tribal communities, "agha" is the title given to tribal chieftains, either supreme chieftains, or to village heads. It is also given to wealthy landlords and owners of major real estates.
The common tribesmen would honour the chieftains or the village heads by calling them "agha" or "agha". The "agha" would usually have a diwan or diwan-khane, a special room, or house, dedicated to the "agha" and his male guests, for sitting and drinking tea, discussing the affairs of the tribe and other mundane subjects.
The agha and his guests would listen at times for local or visiting singers and story tellers, who would entertain the "agha" and his guests. For us you our patron are "The Agha" we look forward to serving you an enjoyable Anatolian Turkish cuisine.
AUTHENTIC ANATOLIAN CUISINE
Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Greek, Central Asian, Caucasian, Sephardi Jewish cuisine, Middle Eastern, and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighboring cuisines, including those of Central and Western Europe.
The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mant), creating a vast array of specialties - many with strong regional associations.