7 Must-Try Mutton Curries From Around The World
May 12, 2025
A royal dish with a creamy, nutty gravy made from yogurt, almonds, and aromatic spices. Mild, rich, and luxurious.
A fiery red curry made with Mathania red chilies, garlic, and ghee. Deeply spiced and intense, often served with bajra roti.
A rich, aromatic curry made with yogurt, browned onions, and a blend of Kashmiri spices. Known for its vibrant red color (from Kashmiri chili, not heat).
A bold, peppery curry with roasted spices, coconut, and curry leaves. Famous for its layered flavors and heat.
Uses coconut milk, curry leaves, cinnamon, and black pepper. Spicy, fragrant, and often cooked in clay pots for added depth.
A tomato-based stew with habaneros, garlic, onions, and ginger. Bold and spicy, often served with rice or fufu.
A slow-cooked, dark and thick mutton curry with caramelized onions, mustard oil, and spices. Often paired with luchi or rice. Read Next Story
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
India Today
11 hours ago
- India Today
Are you travelling to Jaipur? 5 must-try dishes locals can't stop talking about
You never forget the food you grew up with—the scent of ghee lingering on your fingers after breaking open a baati or the delightful burn of that first spoonful of Laal Maans. Jaipur has a magical effect; it envelops you in deep, fiery, and comforting flavors, always tasting like a memory you didn't know you are five dishes that we believe truly capture what Jaipur craves: flavors that shaped the city and continue to resonate with its residents. Some are iconic, while others are reimagined, but all carry a piece of the city's culinary you've lived here forever or are just passing through, these are the flavors locals keep returning to. India Today recently spoke with local Chef Ayush Khandelwal, co-founder of Paro, to uncover these beloved dishes.1. JUNGLEE MAANS KHARI BITESShredded Junglee Maans Khari Biscuit Pickled Onion All the fire of the original Junglee Maans—once cooked with just red chillies and meat in royal hunting camps—now with a modern, city-style twist. The meat is shredded and slow-cooked until melt-in-the-mouth, served atop flaky khari biscuits. A sharp pickled onion cuts through the richness, giving you a bite that's pure Jaipur.2. BAJRA KHAKRA CHIPSCharred Tomato Espuma Mathania Ghee Mint-Coriander DustIf Jaipur had a signature snack, this would be it—the perfect partner for gossip sessions in Raja Park or evening rooftop drinks. Crisp bajra khakra chips meet smoky tomato espuma, drizzled with warm Mathania ghee and finished with a mint-coriander dust. Rustic, yet dressed up—just like the city itself.3. LAAL MAANSCurd Mutton Mathania Chilli Whole SpicesEvery Jaipurite has a Laal Maans story—a winter dinner, a wedding feast, or that legendary restaurant order no one could finish alone. This version stays true to its roots: fiery Mathania chillies, creamy curd, and whole spices that build layer upon layer of flavour. Bold, proud, and unforgettable.4. DAL BAATI BITESLentil Pt Garlic Chutney Chilli Gel Churma HoneycombDal Baati, but reimagined. All the classic components—dal, baati, lehsun chutney— are compressed into one flavour-packed mouthful. Creamy lentil pt meets the heat of garlic chutney, balanced by a sweet churma honeycomb. Its nostalgia is served with elegance.5. JODHPURI NAANZAFresh Mozzarella Spicy Mutton House Special SaucePart naan, part pizza, and all drama. The Jodhpuri Naanza combines spicy mutton, gooey mozzarella, and a secret sauce with a cult following. Perfect for terrace parties, cricket nights, or when you're simply craving something loud and unapologetically Jaipur, food is a memory, and these five dishes are the kind you'll keep coming back to. Built on everyday favourites with a twist that keeps you hooked, they capture the city's true taste. If you've ever leaned over a street cart for that perfect bite or wandered Bapu Bazaar with snack cravings, you'll know exactly what we mean. And if you haven't—consider this your invitation.- Ends
News18
a day ago
- News18
Vivek Agnihotri To Offer Prayers At Kalighat Temple Ahead Of The Bengal Files Trailer Launch In Kolkata
Vivek Ranjan Agnihotri will unveil The Bengal Files trailer in Calcutta, seeking blessings at Kali Ghat and visiting Shahid Minar. Filmmaker Vivek Ranjan Agnihotri will be unveiling the trailer of the The Bengal Files in Calcutta. He will be seeking blessings at Kali Ghat followed by the trailer launch and he will also be visiting Shahid Minar to pay homage. The filmmaker has also received a stay order from the Supreme Court. The wait for its trailer is about to come to an end, as the filmmaker is set to unveil it in Kolkata. The much-awaited trailer of filmmaker Vivek Ranjan Agnihotri's The Bengal Files will be released in Kolkata. As it is going to be an iconic moment to witness, the filmmaker will also be visiting Kalighat to seek blessings and then launch the trailer. Post thr trailer launch, he will be visiting Shahid Minar to pay homage. The film's first teaser which released in June, created a stir with its haunting imaginary and intense tone, including blood-soaked visuals, a Kashmiri Pandit warning that 'Bengal is becoming another Kashmir,' and a burning idol of Goddess Durga. The Bengal Files is written and directed by Vivek Ranjan Agnihotri and produced by Abhishek Agarwal and Pallavi Joshi. It stars Mithun Chakraborty, Pallavi Joshi, Anupam Kher, and Darshan Kumar. The film presented by Tej Narayan Agarwal & I Am Buddha is a part of Vivek's Files trilogy that includes The Kashmir Files and The Tashkent Files. The film will arrive in theatres on September 5, 2025. FIRs Against The Bengal Files Not long back, Vivek Ranjan Agnihotri responded strongly to the legal action initiated against the film by members of West Bengal's ruling Trinamool Congress. The director has accused the state government of attempting to suppress his work, while vowing to move forward with his promotional plans undeterred. In a video message shared from the United States, where he is currently promoting the film, Agnihotri revealed that several First Information Reports (FIRs) have been filed against him and his team across multiple locations. Despite a stay granted by the Calcutta High Court, he said that additional FIRs continue to be registered. The director also spoke about the difficulties faced during the production of the film, revealing that they were denied permission to shoot in Bengal and had to shift production to Mumbai. 'I have finished the film. It has taken a lot from us. We have put in whatever we had to make this very, very difficult film. We were not allowed to shoot in Bengal. We had to shoot the entire film in Bombay. Now, with our limited resources, we want this film to reach every citizen of India, especially the young people," he explained. Filmmaker Vivek Ranjan Agnihotri's The Bengal Files is the third part of the filmmaker's Files trilogy, following The Kashmir Files and The Tashkent Files. The film explores the traumatic events of Bengal's Direct Action Day and the 1946 Calcutta killings. First Published: Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
Mint
2 days ago
- Mint
From ‘mahua' to ‘palash', chefs plate up the forest for fine dining menus
Next Story Rituparna Roy The Wild Food Festival 2025 edition has chefs experimenting with India's wild produce in the most creative ways Mutton ribs with wild green risotto at Slink & Bardot, Mumbai. Gift this article Picture these dishes. A yakhni reimagined with kantola or teasel gourd. A sticky toffee pudding glazed with mahua jaggery caramel. A risotto cooked with foraged wild greens. Picture these dishes. A yakhni reimagined with kantola or teasel gourd. A sticky toffee pudding glazed with mahua jaggery caramel. A risotto cooked with foraged wild greens. It's not everyday that some of the country's top chefs spotlight ingredients deeply rooted in the culinary culture of India's forest communities. In the process, they are also making these wild foods fun and relevant for the urban diner. The effort is part of a larger initiative of the Wild Food Festival, to highlight the significance of India's wild produce, and understand their complex relationship with the ecosystem. The seventh edition of the one-day festival is scheduled to be held on 23 August in Mumbai. Also Read | What India cooks during the monsoon Since its inception in 2018 by OOO Farms, an agricultural project that works with farming communities in Gujarat and Maharashtra, the festival has managed to build a dialogue around food security and nutrition deficiency in the country. In 2022, it was joined by The Locavore, a platform that champions India's diverse regional food culture through storytelling and advocacy. 'The idea behind partnering with restaurants and professional chefs is to extend the conversation beyond the one-day festival. It is also a great way to showcase innovations and creativity with these wild ingredients across cuisines and formats," says chef Thomas Zacharias, the founder of The Locavore. Around 10 restaurants from Mumbai and Pune are part of the endeavour this year, and has seen chefs travelling to Palghar in Maharashtra to understand how the adivasi communities forage and cook with raanbhaji, or the uncultivated monsoon produce of the region. Kashmiri thali at Folk, Mumbai. For chef and restaurateur Jasleen Marwah, who is known for her expertise in Kashmiri cuisine, the challenge was to present the ingredients in a restaurant format. 'Considering most of the produce is bitter or sour, I zeroed in on a Kashmiri thali, so all I had to do was find the correct vegetable to match the flavour profile of the dishes," says Marwah, who helms Folk, a restaurant specialising in regional Indian food in Mumbai. The menu features a classic dum aloo cooked with a vegetable called pendhra, a yakhni with teasel gourd, and batter-fried akkarghoda, a wild fern that mimics nadru or lotus stem. After multiple trials, chef Ali Akbar Baldiwala has come up with six dishes for the wild food menu this month at the restaurant Slink & Bardot in Mumbai. Known for his playful renditions of global favourites using local ingredients, he has recreated a kimchi noodle salad with wild bamboo shoots, a Vietnamese dish called Bo La Lot or chicken skewers with fatangadi leaves (similar to betel leaf), fish parcels grilled in palash (the flame of the forest tree) leaves, a take on the Parsi patra ni machi, and a risotto using forest greens. 'Diners tend to find the protein-forward dishes more relatable. But the others need a bit of prodding. I am hopeful we will get there," he says. Kartoli or teasel gourd salad at Malaka Spice, Pune. The festival also allows restaurants to drive the conversation around local sourcing. 'As chefs we routinely cook with zucchini, asparagus and artichokes, but tend to overlook vegetables that are indigenous to our country," says Ilvika Chandawarkar, who handles research and business development at Pune's Malaka Spice restaurant. Although wild foods require meticulous processing, as some of them contain alkaloids, and need to be cooked with a souring agent, "it's not very different when chefs cook with say enoki mushrooms for the first time. They are not native to India, right?" she points out. Chandawarkar has incorporated wild bamboo, teasel gourd, loth, a type of tuber with stalks and pendhra into her Asian-inspired menu. If there is one ingredient that has caught on the hyperlocal food trend, it is the mahua (or mahura), considered to be the crown jewel of the tribal food culture. It is the 'tree of life', and provides food, fodder and fuel to the indigenous communities living across the tribal belt of India. From cocktails to desserts, chefs are now drawn in by its nuanced flavour profile. For the festival, chef Nikhil Menon is serving a Japanese-style ice-cream sando made of shokupan bread at Mizu Izakaya in Mumbai this month. Inspired by mahua roti, a staple among the forest dwellers, it is a textural delight complete with a sauce made of mahua nectar, honey and white shoyu, and butter toasted mahua. Mahua sticky toffee pudding at Maska Bakery, Mumbai. 'I have always been fascinated by the folklore surrounding mahua, and how it is seen as a matriarchal figure. The fact that it is super seasonal makes it more special," says chef Heena Punwani, who runs Maska Bakery in Mumbai, and first encountered the flowers in 2019 during her stint at The Bombay Canteen. She has crafted two warm desserts (available via Maska bakery Airmenus this month) keeping the monsoon season in mind — cinnamon rolls layered with mahua butter, and a sticky toffee pudding with mahua and dates. Punwani takes them up a notch by roasting the flowers in ghee and turning them into a caramel for a sticky and chewy mouthfeel. The possibilities are truly endless. Also Read | Come rains, and it's time for 'shevala' The Wild Food Festival 2025 will be held on Saturday, 23 August 2025, at Bunts Sangha Mumbai, (opposite RPH College), Chunabhatti, Kurla, Mumbai - 400070. Topics You May Be Interested In Catch all the Business News, Market News, Breaking News Events and Latest News Updates on Live Mint. Download The Mint News App to get Daily Market Updates.
