Ask any meat lover about a dish that they cannot have enough of, and Rogan Josh will be a part of that list. The dish might have roots in Persia, but in India, it is synonymous with the rich cuisine of Kashmir. Rogan in Persian means clarified butter, and josh refers to intense; as a result, this delicacy is prepared in butter along with many regional spices. Boasting a red hue, the mutton gravy is known for its complex flavour profile that a foodie can never have enough of. It’s like your tummy might be full, but your taste buds would still request you to keep savouring it, one bite at a time.
Speak to any Kashmiri, and they will tell you that rogan josh is the crown jewel of the regional cuisine. Locally-sourced tomatoes, red chillies, and aromatic spices are used to provide the flavour depth. The slow-cooking method, commonly used to prepare Mughlai delicacies, is used to tenderise the meat of lamb or goat. The heat is balanced using whole spices like cardamom, dry ginger, fennel
Ask any meat lover about a dish that they cannot have enough of, and Rogan Josh will be a part of that list. The dish might have roots in Persia, but in India, it is synonymous with the rich cuisine of Kashmir. Rogan in Persian means clarified butter, and josh refers to intense; as a result, this delicacy is prepared in butter along with many regional spices. Boasting a red hue, the mutton gravy is known for its complex flavour profile that a foodie can never have enough of. It’s like your tummy might be full, but your taste buds would still request you to keep savouring it, one bite at a time.
Speak to any Kashmiri, and they will tell you that rogan josh is the crown jewel of the regional cuisine. Locally-sourced tomatoes, red chillies, and aromatic spices are used to provide the flavour depth. The slow-cooking method, commonly used to prepare Mughlai delicacies, is used to tenderise the meat of lamb or goat. The heat is balanced using whole spices like cardamom, dry ginger, fennel seeds, and bay leaves.
With the passage of time, two variations of Rogan Josh evolved – one prepared by Kashmiri Pandits, and the other by Muslims. The Kashmiri Pandit recipe avoids the use of onions and garlic and prepares the base using hing, yoghurt, and powdered spices. The Kashmiri Muslim-style preparation not only includes onions and garlic, but the gravy is silkier and local red chillies and spices are used in plenty for the flavour.
In Kashmiri culture, rogan josh is not merely a dish but a part of culinary heritage. It is part of the identity of the community and a crucial guest appearing in weddings, festive, and special spreads. It is an indispensable part of Wazwan, and the recipe continues to be passed down from one generation to the next. Under British rule, the popularity of Rogan Josh transcended regional boundaries, and today, it is popular across the world. Culinary maestros have experimented with it and have created vegan and vegetarian versions to appeal to wider palates, but the taste and method of preparation remain intact.
Rogan Josh is no less than a symbol of pride for the Kashmiri community. The Persian dish evolved into an Indian delight and now rules the culinary world. It is often accompanied by flatbreads and steamed rice; if you have it for lunch, you are surely going to be a sleepy owl afterwards. Below is a recipe you should note.
