My decade-long stint outside Kolkata as an outcast by choice did acquaint me with some exquisite delicacies I wouldn’t have relished otherwise. The one that I am going to blabber on is one such definitive culinary classic. Sadly, this delicacy has thus far been enjoying popularity and patronage, of gourmets and gobblers alike, largely in the southern part of India, particularly Hyderabad.
Dear gastronome, today I fondly present to you ‘Patthar ka Gosht’ – an unusually delicious Hyderabadi dish which was originally conceived for the Royals of Nizami courts. Traditionally, this is prepared by marinating lamb-chops in a blend of curd, garam masala, papaya paste, cardamom powder and grilled on an aged and hot granite slab – with the traditional ingredients, often kept classified within families of repute or coteries of cooks, and the flavour of the stone lending a unique and earthy taste to this culinary treat – and served tastefully garnished with lime juice, mint leaves and coriander.
I found the cook, in the picture, in Bangalore during the Ramzan month, humming and preparing ‘Patthar Ka Gosht’ on a 200-year old slab - almost wearing the élan of a dervish.
No comments:
Post a Comment