Was watching The Hundred Foot Journey – brilliant movie with lots of Indian and French food porn and unexpectedly witty lines, which triggered cravings for the flavourful riot of spices and smokiness that is intrinsic to Indian nosh.

In particular, I'm longing for the mutton kebabs from, which is an extremely notable and peculiar thing because I absolutely abhorred almost all things lamb and goat....until I tasted these cutlets at Delhi 6. Mutton usually tastes even more foul than lamb, so imagine my surprise when I was told that the "lamb" I thought I'd been eating was actually GOAT.

Marinated with cinnamon (which is what helps temper the gaminess of the meat), the Australian mutton cutlets are cooked in the tandoor until crusty on the outside, yet pink and succulent in the middle. I love this paired with their mint raita (yoghurt sauce). Did you know that most Indian chefs can tell the temperature of the tandoor (charcoal clay oven) just by feeling the heat against their bare hands? And if the tandoor isn't heated to the right temperature for meats and breads, it will suck moisture from the food and cause it to turn out dry.

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