A Die Hard Non Vegetarian

Top Six Places To Check Out If You Are A Die Hard Non Vegetarian

Do you love eating non vegetarian dishes? Here are some delicious dishes awaiting. If you are a vegetarian, you will definitely fall in love with the dishes.  There is no love sincerer than the love of food, Specially A plate full of Indian food. People who love to eat are always the best people.  It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about enjoying things. One cannot think well, sleep well, love well, if one has not dined well.

1.Hyderabad: Haleem

Every non vegetarian food lover will definitely wait for the Ramadan season to taste Haleem. Haleem is popular in the Indian city Hyderabad. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad city by the Chaush people during the rule of the Nizams (the former rulers of Hyderabad City). Local traditional spices helped in evolving a unique Hyderabadi haleem that became popular among the native Hyderabadi Muslims by the 19th-century.

The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d’oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010, it was granted Geographical Indication Status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to get this status.

Hyderabad: Chicken biryani

Chicken biryani is one of the famous non vegetarian dish of Hyderabad.  The Hyderabadi biryani developed under the rule of Asaf Jah I, who had been appointed as the Governor of Deccan by the Mughal emperor Aurangzeb. It is made with basmati rice, spices and goat. Popular variations use chicken instead of goat.There are various forms of Hyderabadi biryani. Hyderabadi biryani is a form of biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani. Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is more a staple food in South India  than in the rest of India. Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad City.

2. Kashmir: Rogan josh

Here is another non vegetarian dish awaiting. Rogan josh is aromatic lamb dish of Persian origin, which is one of the signature recipes of Kashmiri cuisine. Roughan means “clarified butter” or “fat” in Persian, while jus (alternatively romanised josh), gives the figurative meaning of “intensity” or “passion” and ultimately derives from the verb jusidan meaning “to boil”. Rogan josh thus means cooked in oil at intense heat.

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine. The unrelenting summer heat of the Indian plains took the Mughals frequently to Kashmir, which has a cooler climate because of its elevation and latitude.

3.Delhi: Butter chicken

It’s an eye treat to all the non vegetarian food lovers. Butter chicken or murgh makhani is an Indian dish of chicken in a mildly spiced curry sauce. It is served in India and abroad. The dish has its roots in Punjabi cuisine and was developed by the Moti Mahal restaurant in Delhi, India. Butter chicken was created in the 1950’s at the Moti Mahal restaurant in Delhi. You may also like, The best food joints in Delhi

4.Tamil Nadu: Chettinad Chicken

Chicken Chettinad or Chettinad Chicken is a classic Indian recipe, from the region of Chettinad. Chettinad is a region of the Sivaganga district  of southern Tamil Nadu state, India. The word “Chettinad” means a social caste specializing in the preparation of food. Consequently, the Chettinad’s are considered master chefs, and Chettinad cuisine is one of the spiciest and the most aromatic in India. The dishes are usually topped with a hard boiled egg. Some well-known local dishes are Chicken Chettinad (Spicy Chicken Curry), Vegetable Chettinad (a vegetable curry) and dishes featuring seafood.

5.Kolkata: Murgh Musallam

Murgh Musallam literally means whole chicken; it is a rich dish in which a whole chicken is marinated, stuffed with eggs, prepared with spices like saffron, cinnamon, cloves, poppy seeds, cardamom and chili, and decorated with almonds and silver leaves. It is considered a gourmet dish in the book of Moghul cuisine Dastarkhwan-e-Awadh, where it is described as lending a certain majesty to the dastarkhwan (table cloth upon which the dishes of a meal are places). The Murgh Musallam in Ain-e-Akbaris is referred to as Musamman, which probablye later evolved into Murgh Musallam. Therefore the claim that the Murgh Mussallam is one of the thirty dishes mentioned in the Akbarnama written by the famous Navratan (one of the nine gems in Akbar’s court) Abul Fazl is correct. The book says that ‘they take out all the bones out of the fowl through the neck, the fowl remaining whole.’ The authentic awadhi style Murgh Musallam is one of the oldest and most famous food recipe from kolkata.

6.Kerala: Karimeen Pollichathu

Karimeen or pearl spot fish is a speckled fish commonly found in the backwaters of Kerala. This is traditionally a Syrian Christian delicacy but has become part of Kerala’s rich cuisine. Pearl spot fish is marinated in a mixture of lemon juice, red chilies, and other ingredients, wrapped and baked in plantain leaves, giving it a unique flavor. Avoli (Pomfret) fish also is used for similar preparation. Karimeen Pollichathu is one of Kerala’s traditional delicacies. All through Kerala, you will get this dish but with varying flavor. The taste and preparation changes slightly as we go from one end of Kerala to the other.

Kerala: Fish Molee

A famous Kerala fish stew made with coconut milk, which is a typical Syrian Christian delicacy. The non vegetarian curry is usually prepared in a traditional Manchatti (earthen vessel) and stews lightly fried fish in coconut milk, and spices like turmeric, pepper, cinnamon and cloves along with fresh green chilies to give it a tangy taste. The fish (usually king fish or seer fish) is marinated with oil, turmeric, red chili powder, lemon juice and salt for 30 minutes before being used in the curry.