 |
| Paired the mutton curry with rice and cudrd. She had also sent us ambe mohor rice which I love and wil; cook soon and a jeera soda. |
‘Will send Mutton Curry this evening.’
‘Maharashtrian Mutton Curry.’
‘Coastal I would say.’
‘Curry has tirphal, dagadphool, coconut, hing, khuskhus, among other ingredients.’
‘Chorbiwala mutton.’ (fat in Bengali).
‘I always wanted to call both of you over for a meal (before the lockdown) but somehow never got down to it. So sending it over.’
Thus read a series of whatsapp messages from our friend Manisha @sugarsnapmumbai to us yesterday afternoon.
‘Better than any mutton curry that we have had in Maharashtra. Or beyond,’ was the verdict of K and me after dinner and after we did a #chetepute (wiping it clean) on the serving dish at the end.
The curry was creamy thanks to both the lamb lard and coconut milk and above all, tender, love and care from the cook. The masalas made the our tastebuds dance with joy, without being excessively hot or spicy or salty. Everything was perfect.
The mutton, tender as a dream. Tultule as we say in Bangla.
What a knockout dish from ‘Em’s Kitchen’ Manisha!
 |
| Manisha’s mutton curry |
No, you can’t order this. She’s a home cook and a friend. Not a home chef. Yet.
We’ve had food cooked by Manisha at her place before but this was particularly spectacular. I think she cooked this from her heart, with nothing held back, and yet with the sense of balance typical of her. Aren’t we the lucky ones?
Manisha used grass fed lamb from Bengaluru ordered from app called Fresh to Home it seems. It did remind me of the sort of lamb I’ve had at Bengaluru Oota Company. We are talking of sheep, not goat. That explains the cherubic chorbi I guess.
