Few years back I was looking lost, never shared my research but my stay in Jaipur brought highlight to Lal Maas indeed. It was not the end of the story as I established my version of Lal Maas in more than 15 restaurants in India. I thought that was my big achievement but in reality I was looking link to a Dish which I served in Club Himalaya as Executive Chef to Mohit Chauhan. When Vikash Shakya came to me and asked me to prepare Rogan Josh, I fought and said when I won�t justify that dish, I won�t be making it. Then I recreated a dish for him out of what I was asked to do... It was a hit and I got this beautiful dish. It was a big salute to Son of Mr. Yogendra Sakya who was open to ideas and I just made it phenomenal in India in the name of Jungli Kebab.
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Jungli Kebab[/caption]
During the same phase, I met Great Dai, Santosh Bikram Shah. He shared me the concept of how the fresh hunt was cooked earlier by just adding ghee in a slow cooking process. The concept created an interest inside me and I later created the dish for Mohit adding butter gradually and then chili and salt in the process. And yes, I did the whole process in earthenware. After my success in pleasing Mohit Chauhan, I wanted to make it popular in India. However I found it deep rooted in Rajputana dish Lal Maas which is more of like gravy version.
The reason why I am writing about Lal Maas is simply due the impression rajputs (People of Rajputana) created, they used to convert their dish into delicacy. Please don�t connect this dish to Rajasthan or Ranas. The reason is very simple, I�m talking about cooking fresh hunts, which is highly influenced by Tharu Culture. Lal Maas and Jungli Kebab has similar characteristics yet very different. Tharus used to explore a lot and hunt and create amazing dishes. To create the Lal Maas in today�s era, we obviously need to do it with mutton, can�t go and get the fresh hunt�. Start with saut�ing the mutton in smoky Nepali style mustard oil and pressure cook it. However cooking with the intense rich color of Kashmiri Red Chili not spicier in taste gives a good texture and color. We can cook it in Ghee as well, which is the years old tradition. The concept of adding Ghee was lost after Juddha Shumsher Era, most probably. Santosh Bikram Shah dai who gave me insight got me to experiment. It started with pressure cooked meat adding mustard oil, salt, chilli and few spices. The result did not come out as I expected. Laal Maas didn�t please me much. Then I did some intense research and recreated in my catering organization in Delhi. I cooked in Puree Ghee that gave a twist and following the exact taste and ingredients was difficult. My visit to INA market where you get all the spices, and choosing finest Kashmiri Mirch was pot on. I would say cooking Lal Maas was pleasure like making Khasi ko Ledo with Kashmiri Mirch but originally the Hunting of Royalty is not there which would have far more better taste. I would love to recreate Jungli Kebab rather than Lal Maas again and again. The best way to make Jungli kebab in home is in Kasaudi by adding butter, salt, a few spices and chilli. You will be absolutely thrilled and I ensure you it will remain in Heart.
I would say Lal Maas is hitting the Indian culinary scene gradually back to classic cuisine. But for me, our Jungli Kebab is more interesting.
Jungli Kebab[/caption]
During the same phase, I met Great Dai, Santosh Bikram Shah. He shared me the concept of how the fresh hunt was cooked earlier by just adding ghee in a slow cooking process. The concept created an interest inside me and I later created the dish for Mohit adding butter gradually and then chili and salt in the process. And yes, I did the whole process in earthenware. After my success in pleasing Mohit Chauhan, I wanted to make it popular in India. However I found it deep rooted in Rajputana dish Lal Maas which is more of like gravy version.
The reason why I am writing about Lal Maas is simply due the impression rajputs (People of Rajputana) created, they used to convert their dish into delicacy. Please don�t connect this dish to Rajasthan or Ranas. The reason is very simple, I�m talking about cooking fresh hunts, which is highly influenced by Tharu Culture. Lal Maas and Jungli Kebab has similar characteristics yet very different. Tharus used to explore a lot and hunt and create amazing dishes. To create the Lal Maas in today�s era, we obviously need to do it with mutton, can�t go and get the fresh hunt�. Start with saut�ing the mutton in smoky Nepali style mustard oil and pressure cook it. However cooking with the intense rich color of Kashmiri Red Chili not spicier in taste gives a good texture and color. We can cook it in Ghee as well, which is the years old tradition. The concept of adding Ghee was lost after Juddha Shumsher Era, most probably. Santosh Bikram Shah dai who gave me insight got me to experiment. It started with pressure cooked meat adding mustard oil, salt, chilli and few spices. The result did not come out as I expected. Laal Maas didn�t please me much. Then I did some intense research and recreated in my catering organization in Delhi. I cooked in Puree Ghee that gave a twist and following the exact taste and ingredients was difficult. My visit to INA market where you get all the spices, and choosing finest Kashmiri Mirch was pot on. I would say cooking Lal Maas was pleasure like making Khasi ko Ledo with Kashmiri Mirch but originally the Hunting of Royalty is not there which would have far more better taste. I would love to recreate Jungli Kebab rather than Lal Maas again and again. The best way to make Jungli kebab in home is in Kasaudi by adding butter, salt, a few spices and chilli. You will be absolutely thrilled and I ensure you it will remain in Heart.
I would say Lal Maas is hitting the Indian culinary scene gradually back to classic cuisine. But for me, our Jungli Kebab is more interesting.
