Lamb: is it part of indian food?
Now a days I have heard lot of Indian themed restaurants selling lamb curry infused with different spice of various states of India, which according to what I know is myth.
Lamb became part of Indian culture when we started trading with central Asia and Europe. Its still mostly served as part of regular food in some parts of upper Himalayan region but in plains, western Ghats and south India mutton is still the favourite form of meat....
At my in laws place chicken is sill not considered a meat dish for us its still kosha mangsho and luchi/bhat. And as I am a bangal I have tried Khasi mangsho tel er bora (Pakora made of mutton fat) a rare delicacy now and I recommend people to at least try it once.
Mutton became part of Indian diet I presume due to devi pujan (Goddess Kali Puja). Every where during bali (Ceremony during Kali Pujan) all over India, goat is still used for bali and its mutton is been served after the puja. In some parts of india (Maharastra and southern india) as my friend say there families prepare special curry with goat blood.
Whether its the meat balls of Madurai (Part of Chettiar cooking), sauji mutton rassa (Nagpur style), thambra or pandra rassa (Kolhapuri Style) or Kosha Mangsho (Bengali style) or nargisi kofta. Mutton has always been the choice of meat for meat lovers in India and not the lamb curries sold in different hi profile Indian restaurants
Lamb became part of Indian culture when we started trading with central Asia and Europe. Its still mostly served as part of regular food in some parts of upper Himalayan region but in plains, western Ghats and south India mutton is still the favourite form of meat....
At my in laws place chicken is sill not considered a meat dish for us its still kosha mangsho and luchi/bhat. And as I am a bangal I have tried Khasi mangsho tel er bora (Pakora made of mutton fat) a rare delicacy now and I recommend people to at least try it once.
Mutton became part of Indian diet I presume due to devi pujan (Goddess Kali Puja). Every where during bali (Ceremony during Kali Pujan) all over India, goat is still used for bali and its mutton is been served after the puja. In some parts of india (Maharastra and southern india) as my friend say there families prepare special curry with goat blood.
Whether its the meat balls of Madurai (Part of Chettiar cooking), sauji mutton rassa (Nagpur style), thambra or pandra rassa (Kolhapuri Style) or Kosha Mangsho (Bengali style) or nargisi kofta. Mutton has always been the choice of meat for meat lovers in India and not the lamb curries sold in different hi profile Indian restaurants
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