By Jasmine Kaur
While gujiyas and thandai are known to all, there’s another specialty that’s prepared on Holi across cultures. What is it? Meaty mutton delicacies.
A traditional, rice and chana dal fried bread from Jharkhand, dhuska is a staple dish on Holi and is usually paired with a bowl of hot and flavourful mutton curry.
Any Bihari Holi is incomplete without a slow-cooked mutton curry, prepared with a host of spices on a chulha. Served with steamed rice, it also goes well with poori.
Cooked in a heavy-bottomed pot called kadai, mutton is cooked with yoghurt, onion and tomato. If not this, then Uttar Pradesh surely has its mutton biryani in the works.
A dry meat preparation is quite common in Maharashtrian households during Holi. This mutton sukka is filled with a thick tomato-onion masala.
A specialty from Odisha, chakuli is a fermented rice cake that goes well with either a rich and hot mutton curry or even a vegetable curry.
The best of Bengali comes in a bowl of kosha mangsho, meaning bhuna mutton. This dish is cooked in mustard oil and best eaten with porota, plain rice or polao.