A Culinary Ode to Kashmir

“Agar firdous baroye zameen ast, hami asto hami asto hami ast” – If there is paradise on earth, its here, its here, its here.

A Persian couplet that describes the beauty of Kashmir valley. Its also been referred to as paradise on earth. But today through my blog I shall take you through an extraordinary culinary journey of this beautiful valley. Often underrated, Kashmir has some of the most delectable delicacies on offer. The most simplest of all cuisines, Kashmiri cuisine involves minimum use of spices and most of them are common in all dishes. The emphasis lies mainly on how every cut of meat is used and the techniques of cooking, the same would apply for the vegetarian fare.

img_2390-1

Let me start with a brief history of Kashmiri cuisine and the external influences that led to the evolvement of the cuisine as we see it today. Kashmir was originally known as Kashyap Mar or the holy land of the Great Rishi (Saint) Kashyap. Thats how Kashmir got its name. The valley was inhibited by Kashmiri Pundits also referred to as Saraswat Brahmins and were know to be the descendants of the saints. So the actual cuisine had been in existence over hundred years. However the change happened when the Uzbeks invaded Kashmir in the 15th century and bought the Muslim influence on the cuisine, giving it a more finesse touch by introducing meat and other ingredients. However there is a slight contradiction here as according to my research and speaking to a few culinary historians I learnt that the Kashmiri Pundits were heavy meat eaters themselves but its still not clear whether this change happened pre Uzbek invasion or post. Although the Kashmiri pundits avoid the use of onion and garlic in their food preparations even for the meat dishes. Saying that neither the Kashmiri Pundits nor the Muslims consume beef. Apart from the Uzbeks, Kashmiri Cuisine also had a notable influence from the Persians and the Afghans.

Kashmiri food until a few years ago was mainly confined to homes. One would rarely see a restaurant or an eatery of any other kind serving this cuisine in India or abroad. However there were a few places to savour these delicacies in Kashmir itself. But now there are quite a few good restaurants serving authentic Kashmiri cuisine in various parts of the Indian subcontinent. I wouldn’t be able to say the same for eateries outside of India.

Kashmiri cuisine can be divided into two categories broadly. The cuisine of the Kashmiri pundits and the cuisine of the Kashmiri Muslims. Though not much of a difference in names although there is a difference in the ingredients used. The Kashmiri Pundits typically avoid using onion, garlic and even tomatoes in their cooking. I believe that its quite subtle and light preparation with more emphasis on the actual flavours from the meat and vegetable and of course being complemented with freshly ground spices. The main spices used are Kashmiri chilli powder, ginger powder, saffron, hing (asafoetida), saunf (aniseed) and a unique garam masala called Var or Veri. This is a blend of spices and is compressed in a cake form. Its mixed with oil and then sun dried. Its supposed to be a great flavour enhancer. The medium of cooking is usually Desi ghee (clarified butter) or mustard oil and a lot of thick yoghurt is used to give body to the dishes.

img_1516

A few famous dishes are

Dum Oluv or Dum Aloo – these are potatoes that are simmered in spicy gravy flavoured with Hing.  The spice factor is due to addition of Kashmiri chillies and this dish is bright red in colour again due the chilli factor.

Gugji Rajma – This a red kidney bean stew cooked with turnips.

Monji Haak – Kohlrabi cooked in mustard oil and flavoured with veri (kashmiri spice cake) and hing.

Tschaman Kaliya – Its a paneer curry which is flavoured with saunf (aniseed), green cardamom, veri (spice cake) and surprisingly cooked with milk. a very subtle and light dish yet very delicious.

I shall cover the Non-Vegetarian fare in the Wazwan section of the blog but i need to mention a few unique chutneys that are made in Kashmir and often savoured during the Wazwan. “Muji Chatin” or Radish chutney with is made with radish and yoghurt and there is another version where its just grated and sauteed with mustard oil flavoured with red chilli powder, green chillies and walnuts. “Doon Chetin” or Walnut chutney is made with walnuts, yogurt, dried mint, green chillies, red chilli powder and fresh coriander. “Gand chetin” or Onion chutney is made with sliced onions which are soaked in vinegar and flavoured with dried mint leaves and red chilli powder.

Moving on to the epitome of the Kashmiri cuisine – Wazwan which is a spectacular banquet served and i can’t find any other cuisine I could compare it to. Lavish and ultimate is all could say . Wazwan was influenced mainly by the Kashmiri Muslims. As i said before the difference between the Pundits and Muslims cuisine was that the Pundits never used onions and garlic while the Muslims used garlic and only wild onions also known as “Pranth” in their cooking.

img_1851-1

Wazwan is a banquet that serves 36 courses. The dishes are cooked by “Vasta Waza” or the head chef and “wazas” or the assistant chefs. Wazwan has a very high significance culturally among the Kashmiri Muslims and is treated with a lot of respect. A typical Wazwan has people sitting in groups of 4 and the meals are served on a “Trami” which is a large engraved copper plate and the meals are shared. The meal traditionally starts with washing hands. This is done by passing jugs (tash-t-nari)  filled with water among the guests. The trami is then filled with a heap of rice and the rest of the courses follow. I wont be able to list all the 36 dishes but will try to cover most of them.

The meal usually start with kabab which is made from lamb or goat mince and and skewered over charcoal. I believe this the only form of starter that served through the entire meal apart from kaanti kebab.

IMG_2559

Kaanti Kabab – made with the fillet of goat or sheep marinated with yogurt, spices and garlic and is fried rather than being grilled.

Lahabi Kabab – these flattened kababs which are made from a blended mince of the kabab that are served as the first course and the mince of the rista and goshtaba- cooked in a yoghurt gravy.

Rista – these are meatballs cooked in a red gravy. The red colour in kashmiri cuisine is usually derived from either the Kashmiri chillies or “cockscomb flower” also known as “ratanjot”. The meat is derived from either sheep or goat and then pounded very carefully on a wooden block. The perfect meatballs are achieved through maintaining the right temperature throughout the pounding process and laced with kidney fat.

Rista_prepRista_wazwan

Palak Rista or Waza Palak – This dish is same as the above with the addition of Spinach.

Goshtaba – the same meatballs as rista are used in this recipe however the gravy has a yoghurt base and its very mildly spiced as compared to rista. Even the dumplings are slightly flattened while making the rista as compared to goshtaba.

Goshtaba_wazwan

Yahni – this dish is made with sheep or goat shanks and cooked in a yogurt based gravy.

Methi Maaz – this dish is cooked with the off cuts and trimmings of the animal and flavoured with methi or fenugreek leaves.

Tabak Maaz – this dish is prepared using sheep or goat ribs which is cooked in milk along with spices and aromatics and then covered in a yogurt based batter and cooked again on dum by sealing the pot with dough and placed on charcoal for about an hour. Another similar dish is called “Kabargah” wherein the entire process is the same but instead of cooking it on dum its flash fried before serving.

TabakMaaz_wazwan

Dhaniwal Korma – Goat or sheep curry thats cooked with loads of fresh coriander and yoghurt.

Marchwangan Korma – Goat or sheep korma cooked with fiery hot Kashmiri chillies and spices.

Aab Gosht – Sheep or Goat ribs cooked in a milk based gravy. This dish clearly brings out the Persian influence onthe cuisine.

Doudha ras – this is meat cooked in a sweet milk gravy.

Rogan Josh – A so called signature dish of the Kashmiri Cuisine, this dish has introduced people to Kashmir. Persian in influence this dish was introduced by the Mughals. Prepared in clarified butter, without the addition of onions, garlic or tomatoes by the Kashmiri Pundits while the Kashmiri Muslims add wild onions. One of the most popular dishes on every Indian restaurant menu all over the world. How authentic? is the question to ask .

Waza Kokur – Twice cooked whole chicken marinated and deep fried then cooked again in a spicy gravy that evenly coats the chicken.

Nadir Yahni – The vegetarian fare of the Wazwan. Lotus stem roots cooked in yoghurt gravy with spices. Another version of this is served in the Wazwan with the addition of spinach called Nadir palak.

Haak – Kashmiri greens simply cooked in mustard oil and kashmiri chillies.

I have not mentioned individual spices in the above dishes as Kashmiri cuisine uses very few spices and they are used across the board for all the above dishes with the addition and subtraction of a few.

Not to mention Kashmiris do consume seafood in their diet as well. Trout I believe is the only form of seafood consumed. Trout is farmed in Pahalgam and interestingly was introduced by Frank J Mitchel from Scotland in the early 1900.

Phirni – Kashmiris don’t boast of desserts in their cuisine however this humble dessert forms a part of the Wazwan, ground rice cooked in milk until thick custard consistency and garnished with edible silver leaf and assorted chopped nuts.

Tea is a very important beverage in the Kashmiri culture. Served during all important occasions and festivals.  Kawah is served during marriages, its a green tea made with saffron, spices and almonds. Noon chai is also another quite popular salted kashmiri tea. You can read more about Kashmiri teas on my previous blog on “Nashta” the great Indian Breakfast.

kashmiri_kahwa

I have always felt that Kashmiri cuisine is quite unique in its approach as compared to it counterpart cuisines. Subtle yet leaves a punch on your tongue. With the minimum use of ingredients I feel the emphasis is more on how every part of the animal is used to give different textures to the Wazwan.

I leave you with this “authentic” recipe of Rogan Josh. Do give it a try and you could compare it to restaurant version for yourselves.

Recipe Rogan Josh

1 kg Lamb or Goat (Use the leg meat, ask your butcher to cut it in dices with the bone.)

200 gms thick yoghurt.

150 ml Ghee or clarified butter

12-15 whole kashmiri red chillies

5 green cardamom

4 cloves

3 black cardamom

1 tsp fennel powder

1/2 tsp ginger powder

couple of pinch of hing (asafoetida)

salt to taste

Method

1. Boil the red chillies for 10-15 mins. Drain and make a smooth paste. Add a little water if required.

2. Wash the meat and drain the excess water.

3. Heat ghee in a pot, add the hing, and the whole spices. Stir for a few minutes and add the meat. Stir on a high heat till the meat pieces are brown. Add the powdered spices, along with salt, yoghurt and the chilli paste. Stir fry for another 15 mins and add 2 cups of hot water. cover with lid and cook on low heat for 45 mins -1hr or until the meat is completely tender.

4 . Serve hot with parathas or rice.

ash p

 

 

Photo credits – maverickbird http://wp.me/p3hiyv-19G

 

Advertisements

Awadhi Gosht (Lamb) Biryani

The name Biryani is derived from the Persian word beryā(n) (بریان)

IMG_0369

This royal dish is believed to find its roots in the rustic kitchens of the Mughal Emperors in 1800.

The traditional method to cook biryani was by a method called “Dum” it simply means to breathe in. A very heavy bottomed pot is used for cooking in which the food is tightly sealed with a “Purdah” also known as veil which is a simple dough made of water and flour used to seal the pot with the lid and the food is cooked on slow fire. This process of slow cooking releases maximum flavour and aroma.

The legend has it that the Biryani was brought to India from Persia through Afghanistan by the Arab traders, another source indicates that the biryani was brought by Emperor Taimur Lang from Persia to India as early as 1394.

Although there are many legends regarding discovery of biryani in India, the Islamic Persians have made the biryani popular in India. In 1856, Nawab Wajid Ali Shah introduced Biryani to Calcutta which became Calcutta Biryani. This Biryani was cooked with meat and whole boiled potatoes.

The Biryani from Lucknow is also know as the “pulao” and is supposed to be a more refined version. Its prepared in a different way as compared to the Biryanis prepared in the other states of India. A major difference is using “Yakhni” which is a rich mutton stock. Its also supposed to be quite delicate to the palate.

Below is the detailed recipe and a brief video to guide you through. I have slightly tweaked the recipe however the authenticity of the dish is maintained.

IMG_4110

 

Recipe

Serves 8-10 people

Cooking Time – 3 Hrs

 

Ingredients

2 kg Leg of Lamb diced on the bone

1kg Basmati Rice

8 medium size Onions

3 Large Potatoes (Optional)

1 cup Ginger and garlic paste

14 Cloves

4 Star Anise

12 Green Cardamom

4 Mace

2 stick of Cinnamon about one inch each

6 Bay Leaves

12 Whole Black Peppercorn

6 Whole Kashmiri Red Chillies

11/2 tbsp Cumin Powder

11/2 tbsp Red chilli Powder

11/2 tbsp Garam masala powder

1/2 tbsp Nutmeg Powder

1tsp of Saffron Strands

100 ml of Rose water

100 ml of Kewra(Screw pine) Water

1 Cup of Milk

1 cup of Ghee

1/2 cup of Vegetable Oil

1 Tbsp of Lemon Juice

Salt to taste

IMG_4086 IMG_4106

 

Method

Preparing the Yahni (Stock):

1. Take a cooking pot and add about 5 Ltr of water. Add 21/2 tbsp of salt, 1 cup of Ghee, 1 cup of ginger-garlic paste and half a cup of oil. Add all the whole spices, leaving 6 cloves, 4 green cardamom and saffron aside. Add the powdered spices keeping aside half tbsp each of cumin powder, red chilli powder and the garam masala powder. Add 50 ml of rose water and 50 ml of kewra water. Bring it to a boil.

2. Ask your butcher to dice slightly large pieces of the leg of lamb on the bone. This is also termed as “biryani boti” as the biryani uses a larger cut of the leg, compared to curry pieces. Once the broth comes to a boil add the lamb pieces. Cover with a lig and cook for approximately 1.5 hrs on medium heat until the meat is tender.

3. While the yahni is cooking, finely slice the onions and deep fry until golden brown. Remove from the fryer and drain on kitchen towel. Peel the potatoes and dice into 4 large pieces each. Boil the potatoes with 1 tbsp of salt and 1 tsp of turmeric. Keep aside once cooked. Wash and soak 1 kg of good quality basmati rice for at least an hour. Take half a cup of cold milk add saffron, rose water and kewra water, mix well and refrigerate.

4. Once the lamb is cooked remove the pieces with a pair of tongs or slotted spoon. Strain the stock through a muslin cloth or fine sieve. Your stock should have been reduced by half now. Discard the spices.

Assembling the biryani:

5. In a heavy bottom cooking pot add 1 tbsp of ghee, once heated add the lamb pieces, sauté for a couple of minutes and add the fried onions, 3/4th of the yakhni or the strained stock, 1 cup of milk, 1/2 tbsp of cumin powder, 1/2 tbsp of chilli powder and half tbsp of the garam masala powder. Cook for further 10-15 mins stirring continuously on high heat until the liquid comes to a slight syrup consistency. check for seasoning. At this stage the salt should be on a slightly higher side Remove from heat, add the boiled potatoes and keep aside.

6. In another cooking pot bring water to boil and add 3 tablespoon of salt, 6 cloves, 4 green cardamom, 1 tbsp of lemon juice and add 1/4 of the yakhni or the strained stock. Once the water comes to a boil, drain the rice and add to the pot, cook until 3/4 done.

7. Drain the rice in a collander and layer it on the mutton broth. Once you have transferred all the rice to the pot, level it with a flat spoon. Sprinkle milk and saffron mixture on the rice and seal the pot with aluminium foil making sure the steam doesn’t escape the pot. Add a lid on top and cook on Dum (simply means to breathe in. A very heavy bottomed pot is used for cooking in which the food is tightly sealed with a “Purdah” also known as veil which is a simple dough made of water and flour used to seal the pot with the lid and the food is cooked on slow fire. This process of slow cooking releases maximum flavour and aroma.) for 45 mins. I have used aluminium foil to seal the pot as its an hassle free substitute compared to sealing it with a dough.

There are two ways to give “dum” you could place a flat heavy bottomed tawa on your gas burner on low heat and place the pot on it or place the pot in a convection oven at around 100 degree Celsius for 45 mins.

8. After the “dum” remove the lid and the foil. Once you remove the foil using a flat spoon very delicately mix the rice bringing the meat to the surface. Spoon onto a serving dish accompanied with a mint or a cucumber raita.

Tips:

Biryani or Pulao has always been a complicated dish to pull off. However a few tips will surely make it more easier.

1. While cooking the lamb and potatoes make sure not to over cook them as later when we layer the rice and the lamb broth it will cook further 45 mins on Dum. I always cook my lamb and potatoes 90 % and let them finish cooking on dum resulting in fork tender meat and soft and fluffy potatoes.

2. Make sure you check your seasoning at every stage of cooking.

3. As soon as the rice is cooked, drain and immediately layer it on the broth. If you leave the rice in the colander for long the steam in the rice will overcook the rice as a result your end product will be a lumpy overcooked Biryani. Timing and precision are very crucial while cooking the rice.

IMG_4113 IMG_4117IMG_4116

Murgh Dakshini (Chicken Curry from the Southern Coast of India)

India’s language, religion, customs and food differ from place to place within the country, but nevertheless possess a commonality. India is the only country in the world to have so many religions and beliefs. The food culture of India is an amalgamation of these diverse subcultures spread all over the Indian subcontinent and traditions that are several millennia old. Despite this diversity, some unifying threads emerge. Varied uses of spices are an integral part of food preparation, and are used to enhance the flavor of a dish and create unique flavors and aromas. Cuisine across India has also been influenced by various cultural groups that entered India throughout history, such as the Persian, Mughal and European Colonists. In this blog I again try to illustrate a simple Chicken curry inspired from the southern coast of India – Kerala, also referred to as Chicken Malabari. I have slightly tweaked the recipe with the addition of Hing – also known as Asafoetida (a spice well known for its digestive aid and a flavour enhancer.) and boiled eggs. 

 

IMG_3953

 

Serves 4

Cooking time 45 Mins

 

Ingredients 

1 Kg Chicken Breast diced

4 Medium Onions (finely chopped)

3 Fresh Tomatoes (finely chopped)

1 Tbsp Ginger Paste

2 Tbsp Garlic Paste

2 Sprigs of curry leaves

2 Tbsp finely chopped fresh Coriander

3 Fresh Green Chillies (finely chopped)

1 Tsp Mustard seeds

1/4 Tsp Hing Powder (Asafoetida)

1 Tbsp Kashmiri Red Chilli powder

1/2 Tbsp Turmeric Powder

1/2 Tbsp Coriander Powder

1/2 Tbsp Cumin Powder

1/4 Tsp Finely crushed Black pepper

1/4 Tsp Fennel Powder

300 ml Coconut Milk (Unsweetened)

1 Tbsp Desiccated Coconut (pan roasted)

1 Tbsp Fresh Lemon juice

200 ml vegetable oil

Salt to taste

4 boiled eggs

IMG_3933 IMG_3954

 

Method

1. Heat oil in a cooking pot. Add hing and mustard seeds, once the seeds crackle add the curry leaves.

2. Add the chopped onions and cook until golden in colour. Now add the ginger-garlic paste and cook for further 5 mins.

3. At this stage lower the heat and add the dry spices. Stir for 30 seconds and add 1/4 cup of warm water and cook for further 5-7 mins.

4. Add the chopped tomatoes, mix well and cook on high heat for 5 mins. Now add 1 cup of warm water and cook further for 8-10 mins on medium heat until tomatoes are cooked and incorporated.

5. Add the chicken and salt. Stir until the masala evenly coats the chicken. Reduce the heat, cover the pot with a lid and cook for 10-15 mins until the chicken is tender and cooked through.

6. Remove the lid after 10 mins and increase the heat. Add the chopped green chillies, coconut milk and cook for further 5 mins until the gravy slightly thickens.  Add the boiled eggs and chopped coriander, continue cooking for further 2 minutes. Finish with lemon juice.

7. Transfer into a serving bowl and garnish with desiccated coconut and coriander leaves. Serve hot with appam or malabari paratha and perfectly paired with a glass of 2010 Mandala Sauvignon Blanc .

I have added a small video that guides you through the steps.

 

Dahi aur Khade Masale ka Murgh (Chicken cooked with yoghurt and whole spices)

The Mughals and Persians from western Asia brought their rich artistic and gastronomic culture of eating meat to India. This influence lasted for more than 400 years and is now part of the fabric of Indian culinary culture.The splendor of the Mughal rule is reflected in the Mughlai Cuisine of India which is the richest and the most lavish in the country.

IMG_3654

Punjab has bequeathed the institution of Dhaba to the world. The Dhaba moves wherever a Punjabi goes would be the correct thing to state about its origin. Dhabas were food stalls which were often run by single families and mushroomed all along the trunk road serving fresh regional cuisine. The dhabas mainly gained popularity in the Northwestern part of the country from Peshawar to Punjab. The dhabas were characterised by open kitchens, clay ovens also know as tandoor and used brass and copper utensils. Dhabas today have become very popular all over the country and many modern versions have evolved.

IMG_2813

I have selected one of the most popular dishes from their menu a simple chicken curry cooked with yoghurt and whole spices.

IMG_3830

 

Serves 6-8 people

Cooking time 40 mins

 

Ingredients

2 Baby chicken whole (approx 900 gms each)

Whole Spices 

3 bay leaves

1 stick cinnamon 5 cm

6 green cardamom

4 cloves

1/2 tbsp Cumin seeds

7-8 whole kashmiri red chillies

 

4 tbsp vegetable oil

4 tbsp desi ghee

4 medium onions

250 gms ginger and garlic paste (100 gms ginger & 150 gms garlic)

500 gms yoghurt

125 ml double cream

25gms or around 1 heaped tbsp kashmiri chilli powder

1/2 tbsp turmeric

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp garam masala powder

Salt to taste

3 tbsp chopped coriander

 

Method

1.Clean chicken and trim any excess fat. Cut each chicken into approximately 18 pieces or you can ask your local butcher to do that for you.

2. In a pan heat oil and ghee. Once heated add all the whole spices. The idea here is to make sure that the spices release their flavour into the oil. Make sure not to burn the spices.

3. Add 4 finely chopped onion and saute until slightly brown, we don’t want the onions to be golden brown. Just a slight colour on them will do.

4. Now add the ginger and garlic paste and saute for 7-10 mins until the ginger and garlic paste is cooked.

5. At this stage add all the dry spices except the garam masala powder. Before you add the spices I would recommend to add 2 tbsp of hot water to the cooking pan, give a quick stir and then add the spices. This will prevent the dry spices from burning and help impart the best flavour possible,.

6. Saute for further 2 mins and add the chicken pieces, at this stage add the salt. Saute the chicken for 7-10 mins until evenly coated with the masala.

7. Lower the heat to minimum and add the yoghurt . Mix well and increase the heat. Saute for further 5 mins. Lower the heat back to minimum and cover the pan with a lid and cook for further 15 mins.

8. Remove lid and increase the heat. Saute on high heat for further 5-7 mins or until the gravy has slightly thickened. At this stage add the cream, chopped coriander and garam masala powder. Cook for further 5 mins.

9. The Chicken curry is now ready. Serve hot with chapatis or rice and finely sliced onions with a dash of  lemon on the side.

IMG_3799 IMG_3800 IMG_3822

I can say this with full assurance and confidence that is will be the best form of Chicken curry you have ever tasted. Simple yet gratifying and scrumptious.

Looking forward for your feedback once you have made it.

 

I have put together a short video below which demonstrates the various stages of cooking the above recipe.

Raan e Sikandari (Slow roasted leg of lamb served with a masaledaar gravy)

 

With Easter weekend round the corner I was keen to share this recipe. I would be wrong in saying that this a quick in and out recipe, however the end result is worth the effort. A succulent melt in the mouth Indian lamb roast that bursts with flavours accompanied by a creamy masaledar gravy.

 

1 whole leg of  lamb approx 2.5 kg serves 4-5 people

200 ml mustard oil

50 gms kashmiri chilli powder

Juice of 1 lemon

200 gms garlic paste

100 gms ginger paste

1 tbsp chopped green chilli

*1 raw papaya peeled and deseeded

*250 gms cashew nut and almond paste

8 onions sliced and fried until golden brown.

250 gms yoghurt

1 tbsp turmeric powder

2 tbsp cumin powder

1 tbsp coriander powder

1 tbsp kasoori methi powder (dried fenugreek)

2 tbsp garam masala

1 tsp elaichi powder (green cardamom)

1 tsp white pepper powder

1 tsp saunf powder (fennel seeds)

1 tsp nutmeg powder

1 gm saffron

1 tbsp rosewater

1 tbsp kewra (screwpine) water

 

IMG_2579

 

100ml double cream (for gravy)

2 tbsp flaked almond (garnish)

Few sprigs of coriander leaves (for garnish)

4 boiled eggs (for garnish)

 

Marinade 1

Make deep incisions on the leg. Add mustard oil, lemon juice, 1 tbsp salt, kashmiri chilli powder and ginger garlic paste. Rub into the leg and leave in the fridge covered for 4 hrs.

Marinade 2

Mix all the remaining ingredients in a bowl, add 1/2 tbsp of salt and rub the mix on the lamb.

Leave to marinate overnight.

Reserve some fried onions for garnish.

 

photo

 

The Process

Preheat the oven to 250 C. Add the lamb with the marinate in a roasting pan, add three cups of water to the pan, do not pour water over the lamb. This would assist in making the gravy and prevent the spices from burning.

Once the lamb is out of the fridge let it come to room temperature before roasting.

Seal the roasting pan with double aluminium foil and cook in the oven at 175 C for 4 hrs.

Keep checking after every one hour, if the water evaporates in the roasting pan add another cup of warm water as this is important for the gravy.

Transfer the lamb on a serving platter, spoon the gravy evenly and garnish with flaked almonds, fried onions, chopped coriander leaves and boiled eggs.

The roast lamb is best eaten with naan or paratha.

1782109_586537844770180_1684171868_n

 

 

Gravy

Transfer the lamb from the roasting pan. Remove excess fat or oil from the roasting pan. Add the remaining juices from the roasting pan to a sauce pan. Bring to a boil and add the double cream, stir until the gravy coats the back of your spoon. Once ready spoon the gravy evenly over the roast.

1902917_614294865327811_1083281591707287954_n

*To make papaya paste peel the skin and deseed papaya, cut into dices and blend in a food processor along with oil and water.

*To make almond and cashew nut paste, boil both of them separately for 15 mins, de skin the almonds and blend both of them together in a food processor with water to make a smooth paste. The consistency of the paste should be more or less like a thick milkshake.

 I have added a brief video demonstrating the marination process with shoulders instead of legs. It does not cover the entire recipe but works as a guide.

If you have any questions on the recipe please free to leave a comment I will respond to you as soon I can.

Hope you enjoy the recipe.

 

 

 

The Great Indian Breakfast – “Nashta is served”

“Nashta” simply translates to Breakfast in India. However quite surprisingly the concept of breakfast has never been existing in India since ancient times. Simply considered as the first meal of the day, the dishes have varied from region to region from super lavish spreads to simple and light meals. In recent times the nashta has been commercialised, losing its authenticity, simply because people are now more health conscious  and Indian breakfast at large was considered to be  notoriously a very heavy meal. Saying that, the real Indian breakfast still has hasn’t lost it identity thanks to the corner shops at the “chowks” still serving lip smacking dishes all over the Indian subcontinent  and surprisingly the meals are served throughout the day and not just in the mornings. For the love of good hearty desi nashta I have put together some famous dishes from different states of the subcontinent which I am sure will make your mouth water.

 

Kashmir

This beautiful valley is known for its “Chai” , the Kashmiris are considered to be heavy tea drinker and the most famous breakfast tea is the noon chai or sheer chai which is a salted pink tea made with green tea leaves, milk and  flavoured with cardamom, cinnamon, pistachios. This tea derives its pink colour due to the addition of  bicarbonate of soda. The noon chai is usually consumed with traditional Kashmiri bread known as the “Kulcha” and ” baqerkhani” without them the Kashmiri breakfast is incomplete. The baqerkhani is more like a puff pastry, which is round, crispy and layered made with flour, semolina, butter, milk, sugar, ghee and cardamom. Once baked its topped with sesame seeds. Some other varieties of breads are tsot and tsochvoru which are small and round breads, topped with poppy and sesame seeds.

 

IMG_2660

Another most famous Kashmiri breakfast which very few have heard of is the Kashmiri Hareesa also known as the mutton halwa. It’s a century old winter dish made early in the morning. This dish is prepared with boneless meat of goat or lamb which is mixed with wheat and spices and is stirred for hours on slow heat. Once cooked the texture resembles haleem and is topped with fried onions ideally served with traditional baqerkhani.

IMG_0322

 

Punjab

Punjabis are well-known all over the world for their great cuisine. The “Parantha” which is considered the king of all Indian breakfast and is still consumed all over the world with delight was born in Punjab. Parantha is derived from the words “parat” which means a large tray and “atta” which means dough. Parantha is unleavened flat bread which is stuffed with different vegetables, spices or meat and fried in desi ghee or oil, served with dollops of homemade white butter, yoghurt or home-made pickles. The paratha is usually washed down with a glass of lassi which is made of yoghurt and water either sweet or salty. The paranthe waali galli in old delhi is an institution in itself, serving over 100 varieties of paranpthas. A few examples of the famous paranthas are aloo(potato) parantha, gobi(cauliflower)  parantha, mooli(radish)  parantha , methi(fenugreek)  parantha, paneer(cottage cheese)  parantha, ajjwain (carom seeds)  parantha and the Keema (mince lamb)  parantha.

yummdhaba

Another famous  Punjabi breakfast fare is the Chole Bhature. Consumed again all over the globe this epic dish cannot be left out of the breakfast selection. Bhaturas are crispy fried puffed bread served with spiced chickpeas which are soaked overnight, cooked with spices on a slow heat and served with onion salad and green chillies.

Bihar and West Bengal

The “Sattu” or the powdered gram is consumed heavily in this state in various forms. Sattu is prepared by roasting bengal gram and grinding it into a fine powder like texture. Sattu is considered to be high in fibres and is a great source of energy. Usually consumed for breakfast – the sattu parantha which is a regular parantha made wheat flour  stuffed with sattu flour, onions, chillies, ginger,garlic, nigella seeds, lemon juice, mustard oil and coriander leaves, this is usually pan-fried in Ghee and served with yoghurt and pickle.

The famous radha ballavi from West Bengal is another breakfast classic. Its my personal favourite. Deep fried Bengali flat bread stuffed with urad daal is served with “niramish aloor dum ” aka simple potato curry or “aloo torkari” which is a spicy potato curry and bengali cholaar daal .  My suggestion – if you haven’t tried this dish you haven’t lived.

IMG_3097

Gujrat

The most famous Gujarati breakfast is the match made in culinary heaven also known as the Gathia and Jalebi, typically consumed every Sunday. the salty gathia and sweet jalebi form a perfect combination. The gathia often called Pata Gathia or fafda ganthia is made of a gram flour dough, flavored with salt, pepper and carom seeds and is deep-fried in thin strips until crispy. The Jalebi is made by frying all-purpose flour batter in circular shapes and then soaked in sugar syrup usually flavored with saffron.

Theplas are another classic Gujarati dish consumed widely for breakfast. The theplas are spiced parathas with the addition of yoghurt, fresh methi (fenugreek) leaves and spices. Theplas are usually served with “chunda” which is a sweet and sour mango chutney.

Andhra Pradesh

One of the most popular non vegetarian breakfast fare is the Nihari. Legend has it that this meat stew originated in Old Delhi some 100 years ago by a local doctor to cure cold and fever somewhere next to Jama Masjid where after offering morning prayers people use to consume this stew for breakfast. The stew is cooked overnight to release maximum flavours from the bone marrow and creating really tender meat. This dish was mastered on a different level by the Hyderabadi Chefs. The Chefs added goat tongue to enhance the flavour along with goat shanks, spices and vegetables, slow cooked for 4-6 hrs. Its best eaten during winters accompanied with naan or layered kulcha.

IMG_3049

Another popular Andhra breakfast is the Pesara Attu Upma – a crepe made with moong daal (green gram lentil) flavoured with chillies and ginger, stuffed with upma (savory semolina porridge) served with karam podi (a spicy powder made with lentils and whole spices) and coconut chutney

Maharashtra

Now this next dish is  arguably one of the most popular breakfast dishes eaten all over India with different variations and recipes. Yes I am talking about “kandha batata poha” made with flattened rice flakes, potatoes and onions. This dish originated in Maharashtra and is a staple dish of the state. It’s a very healthy breakfast. Rice flakes are passed through running cold water to moisten them. The rice flakes are  then tempered with oil, mustard seeds, curry leaves, onions, green chillies, turmeric, sugar, salt and mixed together. Potatoes are diced and cooked separately and added to the poha. Poha is garnished with crushed peanuts, coriander, freshly dessicated coconut and a dash of fresh lime juice.

Goa

This famous tourist spot is well known for its fresh seafood and an amazing selection of meaty dishes with a rich portuguese influence. However it also offers a hearty breakfast dish on the menu. Known as the “Pao Tonak”  which is technically a stew made with dried assorted peas or legumes, potatoes, onions, tamarind, grated coconut and a special masala consisting of  coriander seeds, red chillies, fennel seeds, cloves, cinnamon and black pepper. The stew is served traditionally with local crusty bread also known as “pao”.

Tamil Nadu

The “Idli” is the most famous breakfast consumed not only in India but has made its presence felt around the globe and by far enjoys a cult status in the Indian culinary stage.  Tamil Nadu is said to be the birth place of “Idli”. Considered to be the  most humble breakfast dish – rice and fermented black lentils that are husked are formed into cakes by steaming. These cakes are then served with fresh coconut chutney and sambhar (spicy lentil soup) or milagai podi (coarse powder mixture of ground dry spices) adding sesame or coconut oil to it to form a paste. The recipe of Idli is supposed to be 1100 years old and in the 21st century this humble breakfast dish has had many variations to its name.

Kerala 

This beautiful state situated off the Malabar coast is also referred to as Gods own country, is not only rich in heritage and culture but also commands a great culinary history. Since I talk about Kerala I need to mention the ever glorious Idiyappam. A simple dish originating in Kerala and is a staple breakfast of the locals. Idiyappam also know as nool puttu is made with roasted rice flour which is formed into a dough by mixing warm water and then this dough is pressed through a Idiyappam press which releases this dough into noodle shape onto banana leaves  placed in a steamer. The recipes vary and some call for the addition of fresh grated coconut. The Iddiyappams are served with a number of side dishes. A few examples are – egg curry, vegetable stew, peas and egg kurma,  chicken mappas and chicken stew.

IMG_1487

Its been really difficult to choose a few selected dishes out of hundreds of dishes eaten every morning across the lengths and breadths of the Indian sub continent. However I shall continue this journey of spreading the love for Indian food in my upcoming blogs.

Happy Reading

The Great Indian Culinary Odyssey

Its always given me immense pleasure to write about good Indian food and spreading its glory across the globe. Indian Cuisine has spread its wings all over the world and people savour this delicious cuisine with great joy. But to actually sample the cuisine at its birth place is an experience in itself. I write about my culinary adventure to India where I had the privilege of tasting some of the most astounding delicacies from the entire sub continent.

IMG_3134 IMG_3106

I started my journey from the financial hub of the country Mumbai, a cosmopolitan city attracting various cultures and traditions. Being on the coast of Arabian sea- Mumbai boasts of a vast produce of sea food. So i decided to sample the best coastal cuisine, and when it comes to coastal food you cannot beat Gajalee. Started as a stand alone restaurant in the humble suburb of Vile Parle, this restaurant now boasts of 7 restaurant all over the world. The word Gajalee means an informal gathering in Malvani or Konkani.

I started of with Bombil (Bombay Duck) fry which is a signature fish delicacy. The fish is coated with rice flour and semolina which imparts the crispy texture, its marinated with spices and ginger garlic paste and deep fried. I have to confess this was absolutely divine.  The next dish was another Gajalee classic called the Clam Koshimbir – fresh clams prepared in a coconut and green masala. The mains were equally tantalising with Mutton masala dry and Chicken liver masala accompanied by fresh soft chapatis. I ended my meal with a glass of Sol kadi made with coconut milk and kokum which is blackish red fruit thats sour in taste and acts as a great digestive.

IMG_2971 IMG_2970 IMG_2966 IMG_2973 IMG_2967

http://www.gajalee.com

My next stop in Mumbai was at Rajdhani’s Rasovara– a pure vegetarian restaurant serving royal Rajasthani and Gujrati cuisine. A must visit for all vegetarian lovers. This humble eatery is situated at the Palladium Mall in Lower Parel. Everything is served in a thali. Service is absolutely brilliant, its Indian hospitality at its best. They make you feel at home right from the word go. As soon as you are seated the waiters put a traditional copper thali with small copper cups in them. The meal starts of with a refreshing shikanjvi (sweetened fresh lime water ).  For starters I was presented with 2 different chaats and 2 farsaan (Gujrati snacks or appetisers). For the mains there were 5 different vegetarian selection and 2 varieties of daal and 1 kadi. Gatte ki subzi, papad ki subzi, paneer ki subzi, vaal papdi and daal baati churma were to die for. The veggies were accompanied by fresh chapattis drizzled with desi ghee, bajra (millet) roti and theplas. For the desserts I was presented with basundi (thickened sweetened milk with nuts) Jalebi with rabri and Gaajar halwa. I was stuffed at the end however its one of the best vegetarian meals I have had in a long time. The restaurant boasts of 70 different set menus and Chef Bhawar Parmar with 25 years of experience under his belt doesn’t fail to impress with his exceptional food.

IMG_3176 IMG_3180 IMG_3186

http://rajdhani.co.in/rasovara.html

My next stop was the Capital of India-New Delhi and I was amazed by the food culture here. Its difficult  to narrate my experience in just one blog but i must say if anyone travels to India, one must visit New Delhi as it has some amazing food on the offer.

My first stop was Eau de Monsoon a contemporary fine dining Indian Restaurant at the Le Meridian that delivers exceptionally great food. Chef Anil Jaiswal has engineered a stunning menu. For starters I strongly recommend mille feuille  of sole with tamarind glaze and mint chutney and Tandoori lamb burrah with pineapple carpaccio and crispy naan. For the mains –Chicken infused with with home ground spices, upma and chettinad curry  hit the taste buds just right and not to mention the Daal Makhni is definitely a must try. If you are a sea food lover then definitely go for the Sea Bass with Madras curry, artichoke, asparagus and steamed snow peas. The service also is brilliant, Ankit Joshi the Caption served us and i must say he did a pretty good job.

https://www.facebook.com/pages/Eau-De-Monsoon-Le-Meridian/116828015065985

IMG_3226

My second stop was at Chef Manish Mehrotra’s Indian Accent. Absolutely flawless is what i have got to say. For starters baked paneer pinwheel with Indian coriander pesto, foie gras stuffed galawat with strawberry and chilli chutney, ghee roast mutton boti with roomali roti pancake were an absolute delight. For the mains rice crusted john dory moilee and pine nut porial and slow cooked lamb shank, Kashmiri ab gosht are strongly recommended.  The food was beautifully presented and was a feast for the eyes. The flavours were perfectly balanced and wasn’t over spiced. For dessert fresh tandoori figs and daulat ki chaat was a perfect end to the meal. I have to say overall it was an unforgettable experience, exceptional food complimented with brilliant service and beautiful ambience. Please do try this place out if you are in Delhi.

IMG_2999 IMG_2998 IMG_3002 IMG_3003

http://www.indianaccent.com

My third stop was an humble oriental restaurant called Chopsticks situated at the Asiad village in Delhi and a part of Kwality group. This restaurant has some brilliant Oriental food on the offer. General Manager Sugandh Khanna and Head Chef Amit Gurund have designed a brilliant menu. A 200 cover restaurant gives you an option of buffet for lunch and a la carte for dinner and lunch. Food is fresh and locally sourced and Sugandh makes sure that consistency and quality are maintained. My personal recommendations for starters are Sesame crusted Thai chicken, classic salt and pepper prawns, for vegetarians I would recommend cottage cheese stuffed jade balls and crispy okra tossed with five spice. For the mains one must try the smoky kung pao chicken and the sizzling Hunan lamb. Well this had been a good change for my palate after savouring Indian meal through out the week. Definitely try this place out and I am sure you won’t be disappointed.

1001953_222553481232370_1906863272_n 1008982_202501979904187_1055400106_o 561951_113579052129814_627959543_n 1077592_10151625230654601_2029231204_o

https://www.facebook.com/chopsticks.rest.5?fref=ts

My final leg of the journey in Delhi took me to this European inspired cafe in Gurgaon called Di Ghent Cafe. Di Ghent means from Ghent and Ghent is a city in Belgium. This cafe has become an inspiration for me. Serving up some hearty European breakfast, meals, breads, desserts and coffee. Every thing is made in-house. Freshly baked breads like French baguettes, Focaccia and Brioche are baked every morning. They boast of a good variety of desserts which are produced in house as well. To sum up i would say that the cafe brings an honest and heart plate of food to your table. Simple yet elegant and full of flavours.

https://www.facebook.com/DiGhent

My final stop stop in India was Kolkata– The City of Joy. The city has its own charm and beauty and my love for bengali food drew me back here. “oh Calcutta” the home of authentic Bengali Cuisine. We started our meal with Kakra Chingri Bhapa (steamed crabmeat and shrimps with mustard and chillies.) and fried Betki fish with traditional mustard dip – Kashundi. for the mains we feasted on Kosha Mangsho(pot roasted mutton), Kancha lanka murghi(dry cooked chicken with coriander and green chillies) and the famous bekti fish curry served with boiled rice. I must confess it was one my best meals in the entire trip. The flavours still linger in my mouth and bengali food doesn’t get better than this.

IMG_3101 IMG_3100 IMG_3094 IMG_3096

http://www.speciality.co.in/oh_calcutta/index.html

Its been an amazing journey full of emotions and I have to thank everyone for their wonderful hospitality and special thanks to Sharun Khanna my companion, food guide and wife who accompanied me to all the above places.

India I will be back soon.

IMG_3046