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Kosha Mangsho

Nutritional Value

2262

Calories

per serving
  • Fat
    171 g
  • Protein
    101 g
  • Carbs
    74 g
  • Fiber
    45 g
  • Sodium
    0 g
  • Others
    0 g
Show More Info

From the customary platter of Nabami Bhog (holy serving of Durga Puja) to the family reunion at a leisurely Sunday lunch, the Bengali obsession with mutton is best manifested in a steaming plate of Kosha Mangsho. Indicative of the way it is prepared, Kosha refers to a traditional method of slow cooking that involves sustained sautéing to retain moisture and flavour, while"mangsho" stands for meat, though conventionally pertains to mutton. This authentic Bengali preparation relies primarily on the mutton’s fat rather than water and produces a spicy thick gravy instead of the runny consistency of Mangshor Jhol, another local favourite.

 

Tougher to perfect than it seems, preparing a sumptuous plate of Kosha Mangsho can take hours, since the dish heavily relies on mutton nicely marinated in curd and spices overnight. What adds further to the enigmatic aroma of a steaming pot of Kosha Mangsho is the use of Bengal’s favourite mustard oil, known for its distinctive pungency. The final dish is a meat lover’s heaven and served best with rice, Paratha or Luchi. Kosha Mangsho has a ritualistic significance too, as no Kali Puja (Bengali Deepavali) is ever complete without an offering of the delectable dish to the goddess.

 

Though the recipe may seem to be a regal Awadhi creation, it is widely considered as much a product of the Bengali culinary finesse as is the ubiquitous Macher Jhol (Fish Curry) or Rosogolla. There are differing opinions though, which claim that the Kosha Mangsho is a recreation of Odisha’s Mangsa Kasha, traditionally enjoyed with muri (puffed rice). It is speculated that Kosha Mangsho was created by the Odiya cooks who relocated to Bengal in search of employment during British rule and started working for the Bengali Bhadralok (elite) families.

 

There is another story that suggests the Kosha Mangsho originated in Golbari, Kolkata’s famous eatery at Shyambazar's five-point crossing, widely credited for the mass popularisation of the dish. The thick, dark-brown gravy of Golbari’s Kosha Mangsho was created 95 years ago and has remained unchanged in recipe to this day. Interestingly, Golbari, despite being popular for its iconic Bengali dish, was started by a Punjabi Ratan Arora and was originally named the New Punjabi Restaurant. The name of Golbari was probably a colloquial influence since eager customers identified the eatery by its semi-circular facade in the initial days.

 
The Kosha Mangsho is not just Bengal’s favourite way of cooking mutton but has historically served as an inspiration for other iconic dishes like the Railway Mutton Curry.

Nutritional Value

2262

Calories

per serving
  • Fat
    171 g
  • Protein
    101 g
  • Carbs
    74 g
  • Fiber
    45 g
  • Sodium
    0 g
  • Others
    0 g
Show More Info
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