Rogan Josh and Galouti Kebab make it to top 50 finest lamb dishes in the world

Hyderabad: Two Indian dishes were featured among the top 50 finest lamb dishes in the world. The list was compiled by Taste Atlas, a Croatian-based culinary guide; it serves as an online food and travel repository that publishes critic evaluations and research articles about local delicacies from across the world.

While Turkish lamb dishes — Iskandar Kebap, Doner Kebap, and Cag Kebabi — topped the list, two Indian recipes, Rogan Josh and Galouti Kebab, also made the cut. Rogan Josh, a Kashmiri lamb and mutton dish, came in at number 23 with a rating of 4.4. Lucknow’s legendary Galouti Kebabs also got the same rating and was placed at number 26.

The Instagram post with the list of winning dishes has received over 6,000 likes so far. Many people have shared the post and commented how they were pleased to find some of their favourite recipes on the list.

It is not the first time that Indian foods have been recognised in prestigious lists such as Taste Atlas. Some well-known Indian eateries were also honoured. Their rankings also included appreciation for Indian chicken meals.

Here’s all you need to know about the rich background, origins, and recipes of Rogan Josh and Galouti Kebabs, which will convince you of their place on the prestigious list.

Rogan Josh

Kashmiri Rogan Josh can be made with either lamb or mutton. It comprises fennel seeds, ginger, cumin, cardamom, red chilli, cinnamon, bay leaves, cloves, and saffron, among other spices. The spices lend a lovely scent to this classic Indian meal, which is cooked in mustard oil in a thick sauce of onions and yoghurt. The Kashmiri red chillies give the stew its fiery colour.

Rogan Josh was said to have been developed during the medieval period when Kashmiris adopted the Persian culinary method, whose origins can be traced to Samarkand, according to some culinary historians. The Mughals are credited with introducing Rogan Josh to India. It has become a fundamental component of every Kashmiri feast, and people all around the country appreciate the delectable delicacy.

Galouti Kebab

Galouti Kebabs are famous for their melt-in-your-mouth texture, a hint of spice, and a rich scent. The dish was devised by the Nawabs of Awadh, who had reigned over Lucknow. According to a legend, the meaty meal was devised by Nawab Asad-ud-Daula’s royal cook, Haji Mohammad Fakr-e-Alam Saheb, after the emperor began losing his teeth due to old age. Galouti Kebab was born from his efforts.

The recipe for Galouti Kebab is hidden in the narrative. To tenderise the minced lamb or mutton, Nawab’s cook used grated raw papayas, which added a delicate and velvety texture to the kebabs. The seasoned kebab mix is usually grilled in tiny patties on an iron tawa on top of a tandoor.