Traditional Indian Cuisine

Traditional Indian Cuisine may be one of the, if not the oldest surviving cuisines in the world, dating back to thousands of years. Traditional Indian cuisine used to be mostly predominated by vegetarian dishes, due to religious reasons, but in some parts of the country, non-vegetarian dishes were still popular. With the advent of the Mughal Empire and the subsequent rise of the Mughlai, Lucknowi and Awadhi cuisine, the use of meat in Indian cuisine became more popular. Today, the majority of the population prefer to have chicken or fish when it comes to non-vegetarian food, since many people avoid red meats like mutton, pork, lamb and beef for health reasons, but red meats are still popular in many cuisines like Mughlai, Awadhi, Bengali and some Southern Indian cuisines.

One of the most prominent branches of Indian cuisine is Bengali cuisine, with its hundreds of dishes and wide variety of tastes and flavours. The whole spectrum of flavour can be found in traditional Bengali cuisine, with everything from sweets and savouries to spicy meat dishes. One such famous spicy dish in the state of West Bengal is mutton curry, or locally called Mangshor Jhol or Kosha Mangsho, depending on whether it is served with or a gravy or in a dried state. It is traditionally enjoyed with steamed rice. It is also a staple and traditional dish of the nearby states of Bihar and Orissa, and all the cuisines have slightly unique styles of cooking mutton.

Traditional Indian cuisine dictates that mutton curry should be prepared on a slow flame in a sealed pot, but nowadays people use pressure cookers or slow cookers. The cooking process is a bit lengthy but it is worth the taste, since the extended time of cooking tenderizes the meat and makes it softer and juicier, and also helps infuse the various spices into the dish, thus enhancing its flavour. It is prepared using traditional spices and ingredients like onions, coriander seeds, red chillies, garlic, cumin seeds, cinnamon stick, black cardamom, star anise, etc. Much of the taste of the food also depends on the cuts of the meat. Every kind of mutton preparation requires a particular cut, which is related to the preparation time required and the taste as well.

Mutton curry is traditionally served with steamed rice but also with Indian breads like rotis, parathas and the Bengali cuisine also states that it may be served with luchi, or poori, a type of fluffy fried bread. It is a very popular dish even today, with it featuring in the menus of most popular Indian and Bengali cuisine restaurants in India and all over the world. The tender and buttery taste of the various mutton curry preparations makes sure that every family get-together is complete in taste. From Rogan Josh to Nalli Nihari to Mutton Kuzhanbu to Kashmiri Yakhni every dish is worth the effort that goes into preparing it for the family. Dig into the delightful range of mutton dishes and enjoy sheer bliss.

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