LFC reads | November 2025
Neha: My mum’s visiting and made Mutton Chuka Curry from Shahu Patole’s book Dalit Kitchens of Marathwada. The book’s Marathi title carries so much more heft, in my opinion–-Anna He Apoorna Brahma. The curry was so earthy and wholesome. The recipe is a keeper.
Caption: A closer look at the Mutton Chuka Curry recipe. Photo by Neha.
Nandhini: For a second, I was wondering how mutton chukka is common in Maharashtra, only to realise chuka is sorrel leaves. Never knew mutton could be cooked with sorrel leaves. Thank you for sharing.
Anasuya: I referred to this book while writing my thesis. Never tried the recipes but loved reading it.
Neha: I am curious about your thesis now. I agree, the book is a lovely read.
Anasuya: It was about the relationship between space and gender based on women chefs in India’s industrial kitchens. One chapter was dedicated to caste politics in relation to evolution of cuisines in India alongside the hospitality industry.
Neha: Perfect community to share your thesis with, Anasuya.
Deepika: In Andhra Pradesh, it’s cooked together often. Gongura mamsam.
Yasho: Wow, Anna He Apoorna Brahma is a revelation! How are the other recipes in the book? I’m not a fan of shepu at all.. don’t want it in my mutton! But the book sounds interesting.
Neha: Shepu is definitely an acquired taste. Cannot imagine it with mutton. Love it in akki roti though.