“It is Gota Moshlar Mangsho, not Kata Moshlar Mangsho!” This was me! “You don’t know anything! Maa always refer it as Kata Moshlar Mangsho, not Gota Moshlar Mangsho!” This was my worse half while managing the Marrowbone from Mangsho I cooked for his birthday. The banter over the Bengali mutton curry was quite interesting however, I decided…
Hyderabadi Haleem | Mutton Haleem | Haleem Recipe
Haleem probably is the only dish for which I prefer the Hyderabadi version over the Kolkata version. Rich, thick, mushy, well-blended, Haleem is one of its kind for sure! I still remember for the first time having it during Ramzan month in a college in Kolkata. The Muslim students were distributing the Haleem and I had my first…
Kolkata’s Mutton Tikia, the meaty delicacy!
“Dada please pack one Mutton Tikia and two Rumali Roti. I want extra gravy too”; It was the regular order by the teenage girl I was fifteen years back. With the pocket money I used to receive, One Tikia, Two Roti followed by one Khirkodom or 100g Bonde were all I could afford for the…
Bengali Keema Curry a.k.a Mutton Mincemeat Curry with Potato Chunks
The last Sunday of the months; when the family was almost exhausted with the budget but nowhere in the position to make the kids understand that was the time for Keema Curry! When they were bound to satisfy each and every member of the 28 membered non-vegetarian family; with limited meat, that was the time…
Bangladeshi Mutton Tehari
I find solace in cooking but the cooking is intimidating when it is for a group of people who know their food, who are known food enthusiasts and more importantly who love their food! Well, yes, cooking intimidated me a few days back 🙂 ! I made a big batch of Bangladeshi Mutton Tehari during…
Mutton Ghee Roast | Mangalorean delicacy, Mutton Ghee Roast
Hectic outstation trips, and then returning to the hotel in the evening! Sounds similar I guess (especially to those who opt for the trips often) but believe me those trips are not that bad. Especially when the days ended with the local delicacy. Wherever I have worked, trips are always been part of my responsibility….
Anglo-Indian Mutton Curry & a review of The Anglo-Indian Cookery Book by Mrs. (late) Dora Limond
Anglo-Indians are indeed one of the richest community in our country. With their mixed origin and hence mixed culture and among other things that reflect from their food as well. In Kolkata, several Anglo-Indians are living since ages and are known for their not only the heritage but the food as well. Now, my knowledge of Anglo-Indian cuisine…
Mutton Handi Kebab, an heirloom recipe from a small-town Kebab shop in West Bengal
After a long time, I am posting a Mutton recipe. A very easy yet, tasty one, the Mutton Handi Kebab, an heirloom recipe I have adapted from a small-town Kebab shop in West Bengal. I learned the Mutton Handi Kebab recipe from Sabina. She was my daughter’s ex-nanny. This is one of the simplest forms…
Exploring the unexplored: My take on Dhansak after attending the Food Fest at Parsee Club
I don’t know how much justified it to say that Parsi food is actually unexplored; well if we consult the availability of reference on the internet it is needless to say that the food history, recipes etc. are not available in abundant alike other cuisines. My relation with Parsi community is actually limited to the…
Niramish Mangsho or Bhoger Mangsho & Reminiscence of Kalipujo at Maluti, a tribal village
With this post, I have coming up with a unique mutton recipe with no added onion and garlic, Niramish Mangsho. Niramish Mangsho, an oxymoron? Mangsho cannot be niramish right? For sure, if you are a Bengali or you know Bengali language, the term Niramish Mangsho is nothing but an oxymoron. After all, we call Enchor…
