1. Shufta Kanaguchhi
Shufta Kanaguchhi is a long-lost dish from Kashmir that tells us a lot about the history and culture of the place. The key ingredient of this exotic dish is Guchhi Mushrooms, which are a rare form of wild mushrooms found in Kashmir. Since these mushrooms are unique in nature they are not easily available, hence are quite expensive too. No wonder that this dish is dubbed as a 'rich man's dessert.' Shufta Kanaguchhi is one of the most delightful dishes of India; however, it is now fading away from our Indian kitchens.
The key ingredient of this exotic dish is Guchhi Mushrooms.2. Murgh Zameen Doz
Murgh Zamin Doz literally means 'inside earth' in Urdu. As the name suggests, the dish is actually cooked inside an earthen pot, sealed with mud to ensure that the chicken is sealed inside. Interesting enough, right? You can say that it was an early version of tandoori chicken. This exotic dish was first prepared during the Mughal era. The dish is hardly seen on Indian menus.(Also Read: The Quintessential Chicken Tandoori: Nothing Like It!)
Murgh Zamin Doz was first prepared during the Mughal empire.3. Saas Ni Macchi
Saas Ni Macchi is basically a Parsi fish dish cooked in sweet and tangy white sauce. It is a unique Parsi culinary creation that is prepared using the pomfret fish. Pomfret is a meaty flat fish which is mainly found in the Arabian Sea and is much prized by the people of the west coast of India. The dish looks very simple but is oh-so-flavourful! The dish seems to be disappearing and is now only prepared on rare occasions.(Also Read: Your Guide to Parsi Snacks: From Khari Biscuits to Bhakra and Pattice)
Saas Ni Macchi is an exotic Parsi fish cooked in sweet and tangy white sauce.4. Luleh Kebab
Luleh Kebab was brought to India from Iran. This elegant dish was introduced long time ago in India by Iranian soldiers who used their swords to grill lamb, just like seekh kebab. However, the dish has been taken over by many other 'seekh' and grilled dishes, so maybe it's time to get it back to our kitchens!(Also Read: The Kabab Cult: Decoding What Makes the Perfect Kabab Experience)
Luleh Kebab was introduced long time ago in India by the Iranian soldiers.In our modern age of fast food, instant noodles and frozen meals, we have forgotten some of the exotic culinary creations of India. Perhaps, it's time to welcome them again to our kitchens.
About Shubham BhatnagarYou can often find Shubham at a small authentic Chinese or Italian restaurant sampling exotic foods and sipping a glass of wine, but he will wolf down a plate of piping hot samosas with equal gusto. However, his love for homemade food trumps all.