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Nimbu gosht lightens the bhuna gosht recipe and renders it more acceptable, says Pushpesh Pant These are hard times for old-fashioned food lovers like yours truly. It is not politically correct to serve or even consume delicacies that are considered even mildly hazardous for good health. Red meats are out and chicken is in. Had it not been the scare created by the deadly bird flu, the poor lamb would have been forgotten, good and proper by now. Fun has gone out of our lives since the kids at home have started yelling cholesterol every time they see eggs done sunny side up along with those mouthwatering bacon rashers and well-buttered toasts. It requires immense and extraordinary courage, dear readers, to insist that imbibing our favourite fat-laden recipes—at least once in a blue moon—is akin to unfettered enjoyment of fundamental rights. Tala gosht falls squarely in this ‘usually forbidden’ category. Purloined from a Hyderabadi friend’s collection, it has many things to commend itself. It is simplicity incarnate—easy to prepare, delightfully different and spiced subtly but distinctively—a truly elegant dish. What is ironical is that we are seldom restricted from ordering bhuna gosht at the India International Centre where an exceptional version is served that has far more roghan floating on top than the tala maal is ever burdened with. We feel the youngsters are lulled into false security, reassured by the literal translation of bhuna that is roasted. But then as the adage has it where there is a will there is a way. At long last we have succeeded in lightening the recipe and rendering it more acceptable. This is not the usual case of packaging old wine in new bottles—we must, while sharing this recipe with our readers, acknowledge our debt to redoubtable Prof Sahni, sometime of Khalsa College, Delhi University, for showing us the way.
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