Mutton Dak Bangla (bengal Post House Style Lamb Curry)
Dak bangla cuisine is nearly a forgotten cuisine from west Bengal that survives among a few remaining khansama families and Anglo Indian households. Some of these khansamas went above and beyond, experimenting with known techniques and inventing unique dishes for the English travelers who would come to bunglows for shelter before independence.
Famed khansamas such as Bernard of the Bilaspur Circuit House and Peter of the Krishnaghur Dak Bungalow, who learnt to prepare a hybrid Anglo-Indian cuisine, offered up memorable dishes that could almost border on sublime.
I came to know about this dish when I was in Kolkata working as a chef for a hotel. The name mutton dak bangla was quite unusual which excited me to search for it all over the google. The secret ingredient is radhuni commonly known as ajmod all over india. Similar to ajwain this ingredient often confused with celery and used as a substitute to celery seed. It is bery common in Bengali cuisine but rarely used in aother parts of india.
My recipe mutton dak bangla is tribute to those khansamas who had brought this cuisine at its best with their experiments and led the foundation for us to grow and carry it forward.