Visiting the history is equally exciting as innovation in cooking. From time to time, one should try to dig out the recipes which earned the love of people from a different era which has not weathered a bit till present. It reflects on the success stories behind these recipes. Being Continue Reading
How much can you experiment with your favourite dishes, they still remain dear in traditional forms. Likewise, although I have tried so many innovative dishes with mutton, mutton kosha is something most alluring to me. ‘Kosha Mangsho’ is a rich preparation of mutton with a thick brownish gravy almost dried. Continue Reading
‘Chelo Kebab’ consists of Rice or ‘Chelo’ and Kebabs or grilled meat. It is considered as the ‘national dish of Iran’. A butter flavoured rice is accompanied with ‘cubed chicken tikka’, ‘minced mutton seekh kebab’, poached egg, grilled tomato and a scoop of butter. Few famous restaurants in Kolkata make Continue Reading
It is always pleasing to get back to blogging that too after a long hiatus. Now what could be more gleeful than sharing a recipe of grandeur on your comeback. Here I bring it on the table the recipe of Mutton Biryani, an all time favourite for the Mughlai Khana Continue Reading
Ghugni is quite a popular street food in Kolkata which finds a resonance with my childhood and growing up in the city. I still have a vivid memory of the street hawkers carrying a large bowl of ghugni on the flame, roamed around the streets in the evening, calling for Continue Reading
 Among all the meat curries, ‘rezala’ caste an enchanting spell on me, that is hardly going to wither away with time. Not entirely sure of its origin rezala is crazily popular in Eastern India. It actually is a white creamy meat curry, attaining the colour due to the ingredients such Continue Reading
“Mutton Chanb” is one of the most lucrative Mughlai foods, I have ever came across with. Perhaps I mentioned earlier that Kolkatans are crazy about Mughlai cuisine and one can find a number of traditional mughlai restaurants over the city. Whenever I get into any of these restaurants, the order Continue Reading
Pasanda is a Mughlai dish of meat in rich gravy. Raw meat, coated with yogurt and few spice seasonings, cooks itself in ‘dum’ i.e. in a closed vessel on low heat. The meat could be any of mutton, beef or chicken. And whenever almond nuts are used in the preparation; Continue Reading
Mutton curry over Sunday lunch is the dearest thing on earth for the Bengali. It features right on top of their list of coveted foods for years. However, outside India, mutton is not the easiest meat to get and one has no choice but to replace it by lamb while Continue Reading