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Easy to cook, the dish can be relished both hot and cold, writes Pushpesh Pant YOU can sup with princes and presidents at the legendary Bokhara and carry back memories of the musallam raan done, for most, to perfection and talk about its flavourful succulence for weeks till listeners tire forgetting the painful hole it burns in your pocket, or opt for the Punjabi by Nature where value for money doesn’t compromise the taste — how one wishes that their kebabs were ‘mentionable’ at least, but then, one can’t have everything. There are friends who swear by the Raan Sikandari or Akbari at the landmark Karim’s — its countless imitators in the real city i.e. Purani Dilli and still others who refuse to believe that any leg can match the beauty (we mean taste and texture) of the traditional pot roast reviving the nostalgia of the Raj. What indeed can recreate bliss but a perfectly carved slice of roast mutton accompanied by classic mint sauce? The Paatra at the Vasant tries to bring together the tandoor and pot in its rendering of raan that is shikasta not salim (broken, not intact or whole) that is tasty but to be honest we have always yearned for something else. What does one do when the heart pines for a mini-steak or a slice of leg more substantial than pasanda kebab? At long last, our prayers were answered when beloved son Indrajit turned out as a surprise dish what he insists on calling mini raan roast. We share the recipe with great pleasure. Easy to cook, it can be relished hot or cold and leftovers, if any, make for excellent sandwiches.
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Ingredients