Non Vegetarian

Roganjosh, a dish traditionally prepared with lamb meat is one of the many culinary gifts from Kashmir to the nation. The way it is prepared by many eateries has led to the misconception that Roganjosh is an overtly rich, hot and spicy dish. On the contrary if I compare it with some other popular Indian mutton or lamb curry dishes – prepared with the usual mix of onion, garlic, garam masalas and sometimes even with cashew nut paste, etc we will find despite its rich colour it is only mildly spicy.

This oriental style dish, chicken in apple juice is the result of my culinary explorations to come up with a simple chicken dish with just a few ingredients. Since this dish is not overtly spicy and due to its sweet, tangy, fruity flavour it generally appeals to the taste buds of the kids.

Mutton curry or mangshor jhol evokes the nostalgia of a lazy Sunday afternoon for Bengalis at any part of the world and I am no exception. In almost every Bengali household mangshor jhol and bhat (rice) was the standard but all time favourite menu for Sunday lunch; and being a popular dish there are few minor variations in the standard recipe. But whichever way it is prepared, ultimately it turns out to be delicious. As they say, “All roads lead to Rome”.

It is a non fussy, simple non-vegetarian recipe, requiring few ingredients and minimum preparation beforehand. Of course, since it is baked wrapped inside an aluminium foil, you require an oven for this dish. I like to prepare it not only because it is easy to cook but at the same time, it is healthy and full of subtle flavours as well.

Meatloaf is an ideal dish for the meat lovers. It provides ample scope for experimentation with different ingredients and brings in variation in flavour and taste.

When it comes to mutton tawa masala it is truly the preferred dish for a lazy weekend, an answer to our heart-felt longing for a mutton dish but without going into the hassles of preparing an elaborate fare for the day.

Murg Zafrani is a gorgeous dish of whole chicken leg pieces cooked in thick tomato gravy with few selected spices and zafran. It goes well with paratha, naan or even plain roti (Indian flat bread) but, perhaps the best with – white rice cooked with butter, and mint chutney in the side.