The wait was mutual.
And the prospect of
feasting on the likes of Bhuna Gosht or Mutton Tamatar Stew for breakfast was
no doubt an aberration too charming to be turned down. Allies fanned a dying fire
and I, sleep-starved, reached India Restaurant on a promising Sunday morning in
pursuit of ‘The Mughlai Breakfast’. Abhimanyu, being an unapologetic
repeat-offender, graciously took upon himself the duty to order.
Dishes like Keema Muttor,
Daal Gosht, Mutton Tamatar Stew or Bhuna Gosht would barely raise eyebrows when
ordered for lunch or Dinner. But at breakfast, the first bite into a Naan
dripping with the gravy of ‘Gosht Tamatar Stew’ made me trash all that I had
learnt about meals. And, much to my delight, this Mughlai stew of temperate
taste [and a stark antithesis of the familiar Irish stew] carried a lovable
texture and character yet left some deliberate space for individual creativity.
I loved it with a dash of lime bringing that unusual tingling on tongue. I crave savouring the stew with Rumali some time as, I hold, Rumali’s thinness meddles
the least with the taste of any gravy ‘of substance’.
‘Muttar Keema’ is my old
love – thick, meaty, lovable and strictly averse to be swallowed without being
teased with a curious tongue. Came close on heels the aromatic Bhuna (‘Fried’
in Urdu) – perfectly balanced in taste, covertly sweet with thick sauce and
minced vegetables. A spoonful of its gravy would surprise with the hint of Ghee
subtly drizzled from top. I loved it in entirety! I found the ‘Daal Gosht’
eminently forgettable with the unimpressive pulses coming in the way of its
savouring.
The collective joy was too
telling to be hidden in sobriety and the friendly waiter sensed it. What we got
in return was warm and freshly prepared Shahi Tukras – served on table much
ahead of its scheduled serving time - an unusual gesture made in appreciation
of love for food!
What did this entire experience
leave us with? Lingering taste, fun, glimpses of madness, some knowledge, many
surprises and a craving for more.
