Rogan josh: Difference between revisions
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[[File:Rogan Josh.JPG|thumb|Rogan josh in [[Pakistani cuisine|Pakistani style]]]] |
[[File:Rogan Josh.JPG|thumb|Rogan josh in [[Pakistani cuisine|Pakistani style]]]] |
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Rogan josh (or roghan josh),an aromatic lamb dish is the sine qua non of Kashmiri cushine. Originally Rogan josh was brought to Kashmir[1] from Persia by the Mughals.It is quite popular worldwide though it is available mostly in its altered commercial form outside Kashmir, the authentic preparation of the dish has been mastered only by the classic Kashmiri Chefs (the Waza's) and is rarely cooked outside Kashmir. Characteristically, by Kashmiri interpretation, the name rogan josh is derived from the word rogan meaning color and josh meaning either passion or low-moderate heat and the dish clasically involves slow cooking at moderate heat for prolonged period of time. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end red kashmiri mirch (chillies), which means "pepper from Kashmir" is used. Powdered chillies are never used but essentially an extract of grinded chillies devoid of seeds. Kashmiri chillies being mild do impart, atleast partially the red color and yet still keep the food mildly hot, but the real color of the dish is attibuted to the extract from dried '''Cock's comb''' flowers, locally know as "'''Muawal'''" and not the dried alkanet root "Ratan Jot" as has been claimed by some authors. Essentially wide array of spices go into the making of this dish and clasically garlic paste and paste of a local variety of shallots ("'''Prawn'''" as called locally in Kashmir) is typically essential as is saffron. |
Rogan josh (or roghan josh),an aromatic lamb dish is the sine qua non of Kashmiri cushine. Originally Rogan josh was brought to Kashmir[1] from Persia by the Mughals.It is quite popular worldwide though it is available mostly in its altered commercial form outside Kashmir, the authentic preparation of the dish has been mastered only by the classic Kashmiri Chefs (the Waza's) and is rarely cooked outside Kashmir. Characteristically, by Kashmiri interpretation, the name rogan josh is derived from the word rogan meaning color and josh meaning either passion or low-moderate heat and the dish clasically involves slow cooking at moderate heat for prolonged period of time. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end red kashmiri mirch (chillies), which means "pepper from Kashmir" is used. Powdered chillies are never used but essentially an extract of grinded chillies devoid of seeds. Kashmiri chillies being mild do impart, atleast partially the red color and yet still keep the food mildly hot, but the real color of the dish is attibuted to the extract from dried '''Cock's comb''' flowers, locally know as "'''Muawal'''" and not the dried alkanet root "Ratan Jot" as has been claimed by some authors. Essentially wide array of spices go into the making of this dish and clasically garlic paste and paste of a local variety of shallots ("'''Prawn'''" as called locally in Kashmir) is typically essential as is saffron. |
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A modified version of the dish, also very popular in |
A modified version of the dish, also very popular in Kashmir is yogurt based but referred to by a slightly different name "Hindi Rogan Josh" |
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There have been commercial modification worldwide especially tomato based lamb-dish to immitate rogan-josh but these while allieviating cooking time and imparting reddish color to the dish in reality taste nowhere near the classical Rogan Josh. |
There have been commercial modification worldwide especially tomato based lamb-dish to immitate rogan-josh but these while allieviating cooking time and imparting reddish color to the dish in reality taste nowhere near the classical Rogan Josh. |
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Revision as of 10:38, 5 June 2011
 | This article's tone or style may not reflect the encyclopedic tone used on Wikipedia. (April 2011) |
Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan (روغن) means oil in Persian, while josh (جوش) means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat. Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".
Rogan josh was brought to Kashmir[1] by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.
Ingredients and cultural influence
Rogan josh (or roghan josh),an aromatic lamb dish is the sine qua non of Kashmiri cushine. Originally Rogan josh was brought to Kashmir[1] from Persia by the Mughals.It is quite popular worldwide though it is available mostly in its altered commercial form outside Kashmir, the authentic preparation of the dish has been mastered only by the classic Kashmiri Chefs (the Waza's) and is rarely cooked outside Kashmir. Characteristically, by Kashmiri interpretation, the name rogan josh is derived from the word rogan meaning color and josh meaning either passion or low-moderate heat and the dish clasically involves slow cooking at moderate heat for prolonged period of time. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end red kashmiri mirch (chillies), which means "pepper from Kashmir" is used. Powdered chillies are never used but essentially an extract of grinded chillies devoid of seeds. Kashmiri chillies being mild do impart, atleast partially the red color and yet still keep the food mildly hot, but the real color of the dish is attibuted to the extract from dried Cock's comb flowers, locally know as "Muawal" and not the dried alkanet root "Ratan Jot" as has been claimed by some authors. Essentially wide array of spices go into the making of this dish and clasically garlic paste and paste of a local variety of shallots ("Prawn" as called locally in Kashmir) is typically essential as is saffron. A modified version of the dish, also very popular in Kashmir is yogurt based but referred to by a slightly different name "Hindi Rogan Josh" There have been commercial modification worldwide especially tomato based lamb-dish to immitate rogan-josh but these while allieviating cooking time and imparting reddish color to the dish in reality taste nowhere near the classical Rogan Josh.
References
- ^ Collingham, Lizzie. Curry: A Tale of Cooks & Conquerors. Oxford University Press, 2007.
External links
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