You know what is so fascinating about living in different parts of India? That the essence of food change with every mile in Indian territory is well known, cultural cuisine play a vital role too. I have grown up in three different cities and collected diversified food memories along the years. However, the meals at home were generally centric to the religion and that is what has made a mark in my life.
Bohras do take a lot of culinary influence from other cuisines, like for example, Dabba Gosht that seem aptly American yet is totally unique. The recipe uses a stunning combination of “mac and cheese” as a base with Indian spices to make a sort of desi bechamel sauce. Soft melt-in-the-mouth mutton pieces are added to the sauce to take it off the beaten path and transferred to a casserole with addition of tomatoes and eggs cooked by pouring sizzling hot ghee.
Any Bohri would vouch for Dabba Gosht to be an unmatched amongst all the mutton dishes in India – a rare, succulent, meaty delicacy hardly found outside a Bohri home and popular within community’s catering circle so much, it established its own share in every community feast at one time which was taken over by another favorite- Lasagna; ofcourse with a unique touch of its own. Yet, Dabba Gosht remains etched as an exclusive Bohri guarded secret.
Dabba Gosht goes excellently well with fresh bread or is usually eaten off the spoon with layers of macaroni, béchamel, cheese, mutton and egg creating a riot of heavenly flavors.
Ingredients: For the sauce : Method:
For the sauce :
Disclaimer – I’ve been commissioned by Philips Middle East to share 6 of my best family recipes for #30daysofhomemade, however, the views, story and recipe remain my own.