Pasanda

Pasanda is a popular South Asian dish, derived from a meal served in the courts of the Mughal Empire. The word "pasanda" was derived from the Urdu word "pasande" or the Persian word "pasand" meaning "favorite", which refers to the prime cut of meat traditionally used within.

History

The dish originated in the royal courts of the Mughal Empire, which ruled over the Indian subcontinent from the 16th to the 19th centuries. The Mughals were known for their love of lavish and aromatic dishes, and pasanda was a favorite among the court's elite. The dish was traditionally made with the finest cuts of meat, which were sliced and flattened into thin strips, then marinated and cooked in a rich, spiced sauce.

Preparation

Pasanda is typically made with lamb, but variations using chicken or beef are also common. The meat is first marinated in a mixture of yogurt and spices such as garam masala, turmeric, garlic, and ginger. The marinated meat is then cooked in a sauce made from onions, tomatoes, and various spices. The dish is typically garnished with fresh coriander and served with naan or rice.

Variations

There are several regional variations of pasanda. In Pakistan, the dish is often made with beef, while in India, lamb and chicken versions are more common. In the United Kingdom, where South Asian cuisine is popular, pasanda is often made with cream to give the dish a richer, milder flavor.

See also

• List of lamb dishes
• Pakistani cuisine
• Indian cuisine
• British Asian cuisine