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Pushpesh Pant brings us simple yet sublime homemade tariwale pasande THERE is something about boneless meats that makes us drool. We know it well that a majority of non-vegetarians prefer ‘flesh on the bone’ and love to chew the bones extracting the last tasty morsel of the marrow but this reminds us of our stone age past. In our view, nothing matches the satisfaction of lean meat rid of bones and trimmed of flab dangerous fat, ugly membranes and bothersome tendons et al. This is the reason pasande or parche in Awadh have always been dearest to our heart. A friend told us this is what explains the name — pasand is liking and pasande is everyone’s favourite. You can enjoy the Indian steak in many forms — an aromatic patthar kebab in Hyderabad, layered tash kebab in Lucknow, rich badam pasande in Delhi to list just a few. This cut of meat provides the basis of dozens of mouth-watering delicacies — stuffed, skewered and stringed. However, nothing beats the delight of a simple yet sublime homemade tariwale pasande. There is no need to fret for a slab of volcanic rock, or risk of sweet ittra overpowering the aromatic spices or the nutty paste giving the diners a guilty conscience. In past, butchers were reluctant to expend the extra labour but these days it is quite easy to buy what you need when you need it by paying just a little extra. All that remains is to be done is to be patient during the period of marination.
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Ingredients
