Awadhi cuisine boasts a rich tapestry of mutton dishes, each with a unique story and flavour profile. One such example is a slow-cooked aromatic curry, its tender mutton infused with yoghurt and the delicate fragrance of saffron. The vibrant red hue, courtesy of Kashmiri chillies, elevates this dish to a truly royal delight.
Another culinary masterpiece is the melt-in-your-mouth Awadhi kebab. Legend has it that these minced mutton and spice kebabs were specially created for a toothless Nawab, showcasing the region’s commitment to culinary innovation and accessibility. A stark contrast is offered by a fiery curry heavily influenced by Portuguese cuisine. This dish combines mutton with vinegar, garlic, and chillies, resulting in a hot and spicy experience best enjoyed with plain rice or the soft, spongy poi bread.
Venturing further afield, we encounter the unique culinary traditions of the Naga region. Here, smoked mutton is paired with fermented soybeans, creating an earthy and pungent curry. While its intense flavour is an acquired taste, adventurous eaters will find it a rewarding and tangy experience.
Finally, the robust flavours of the Chettinad region are showcased in a fiery curry packed with spices. The bold and spicy taste is beautifully enhanced by the addition of coconut and curry leaves, complementing the rich mutton. This dish, like many others, is best appreciated with a simple side of plain rice or bread, allowing the complex flavours of the curry to take centre stage.