LFC Hyderabad
Joshna: Today, I had mutton curry with yam and rice, mixed with green gram. My mother is from Kanyakumari, Tamil Nadu, where this combination is ubiquitous.
Niharika: I’ve never heard of this combination! I had prawns curry with raw mango and rice.
Sarah: I had a plate of mutton marag soup, naan, and fish kebabs.
Ramya: I made some collagen-rich broth with mutton bones and chicken feet. It turned out just as I liked—jelly-textured. Any ideas on how to use it?
Ashish: You can make an amazing risotto or agnoletti nel brodo with the broth.
LFC Lucknow
Tzar: My favorite meat dishes are kosha mangsho, paturis of all sorts, and dab chingri.
Mehul: Mine are galawati kebab from Tunday Kebabi Chowk; fish fry from Chatpati Fish House in Charbagh; kakori from Mughal Kakori Kebab Chowk; shami, pasanda, and fish kebab from Sakhawat.
Daizy: I prepare patra ni machi, or fish rolled and steamed in banana leaves. And sali boti using mutton. I enjoy eating meat dishes with sali, or potato strips.
Swati: We used to have teetar and bater when we were kids, that my late chacha would get for us. I haven’t had both in years.
Vidhu: My favorites are bater, teetar, and even murgabhi—they bring fond childhood memories. I also enjoy butter chicken from Alamgir, and chicken masala, Tundey’s kebab, quorma, and biryani from Dastarkhwan.
To keep you occupied during long commutes and slow evenings, here is an audio-visual archive exploring oral food memories through recipes and stories; including diverse meat-based dishes, from Mutton Pulao and Manja Vaada (a snack from the coastal town of Kayalpatnam, Tamil Nadu), to Chutagi (a broth-like dish of round wheat dumplings and meat eaten in Ladakh), and Khageena (a spiced egg dish).