Share
Central India is a region known for its rich and diverse cuisines, and the states of Chhattisgarh and Madhya Pradesh are no exception. Both of these states have a strong non-vegetarian food culture, with dishes that are rich in flavour and aroma. From spicy curries to succulent kebabs, Chhattisgarh and Madhya Pradesh offer a range of non-vegetarian dishes that are sure to tantalize your taste buds. In this article, we will take a look at some of the best non-veg dishes from Chhattisgarh and Madhya Pradesh that you should definitely try if you're a food lover. So get ready to explore the mouth-watering world of non-vegetarian cuisine from Central India!
Bhopali Gosht Korma
Bhopali Gosht Korma is a popular non-vegetarian dish from the city of Bhopal in Madhya Pradesh, India. It is a flavourful and aromatic curry made with mutton, yoghurt, and a blend of spices. The dish is typically made by marinating mutton pieces in yoghurt and a mixture of spices like coriander, cumin, turmeric, and red chilli powder, among others. The marinated mutton is then cooked with onions, ginger, garlic, and a variety of aromatic spices such as cardamom, cinnamon, and bay leaves. The addition of cashew nut paste, cream, and saffron gives the curry a rich and creamy texture, making it a popular choice for special occasions and celebrations. Bhopali Gosht Korma is typically served with naan, roti, or rice, and garnished with fresh coriander leaves and fried onions. The dish has a unique and distinct flavour profile that is sure to satisfy the taste buds of any non-vegetarian food lover.
Biryani Pilaf
Also known as Bhopali Biryani, Biryani Pilaf is a fragrant and flavorful rice dish that has its origins in the Middle East and South Asia. It is a delicious and versatile dish that can be made with a variety of ingredients, including meat, vegetables, and spices. Biryani Pilaf is similar to traditional biryani, but it is less time-consuming to prepare and has a lighter texture.
The dish is steamed for a few minutes, which allows the flavours to meld together and the rice to absorb the flavours of the meat or vegetables. Biryani Pilaf is typically served hot with raita, a yoghurt-based sauce, and/or a spicy chutney on the side.
Biryani Pilaf is a popular and delicious rice dish that can be enjoyed on its own or as a part of a larger meal. Its versatility and ease of preparation make it a popular choice for both home cooks and professional chefs. Whether you prefer a vegetarian or non-vegetarian version, biryani pilaf is a flavorful and satisfying dish that is sure to impress.
Bhopali Murgh Rezala
Bhopali Murgh Rezala is a popular non-vegetarian dish from the city of Bhopal in the Indian state of Madhya Pradesh. It is a creamy and mildly spiced curry that is made with boneless chicken pieces, yoghurt, and a blend of spices.
The dish is typically made by marinating chicken pieces in a mixture of yoghurt and spices such as cumin, coriander, cardamom, cinnamon, and cloves. The marinated chicken is then cooked in a creamy sauce made with cashew nut paste, coconut milk, and a blend of aromatic spices. The use of these ingredients gives the dish a unique and distinct flavour profile.
The curry is typically served with Indian bread such as naan, roti, or paratha, or with rice. The dish is garnished with fresh coriander leaves and fried onions, which add a nice texture and flavour to the dish.
Bhopali Murgh Rezala is known for its rich and creamy texture, which is achieved by using a combination of yoghurt, cashew nut paste, and coconut milk. The dish has a mildly spiced flavour profile that is perfect for those who prefer a less spicy curry.
Malwa Chicken Curry
Malwa chicken curry is a popular non-vegetarian dish from the Malwa region of Madhya Pradesh, India. It is a rich and flavorful curry made with bone-in chicken pieces and a variety of aromatic spices.
The dish is typically made by marinating chicken pieces in a mixture of yoghurt and a blend of spices such as cumin, coriander, turmeric, red chilli powder, and garam masala. The marinated chicken is then cooked in a spicy and flavorful curry made with onions, tomatoes, ginger, garlic, and a variety of aromatic spices such as cinnamon, cardamom, and bay leaves. The use of these spices gives the curry a unique and distinct flavour profile.
The dish is typically served with Indian bread such as naan, roti, or paratha, or with rice. It is garnished with fresh coriander leaves and fried onions, which add a nice texture and flavour to the dish.
Malwa chicken curry is known for its rich and spicy flavour profile, which is achieved by using a combination of spices and herbs. The dish is popular among non-vegetarian food lovers in the region and is a staple on the menu of many Indian restaurants.
Jhinga Masala
Jhinga masala is a popular seafood dish from the Indian state of Madhya Pradesh. It is made with succulent prawns (jhinga) cooked in a flavorful masala (spice) sauce made with a blend of aromatic spices and herbs.
The dish is typically made by first marinating the prawns in a mixture of yoghurt and a blend of spices such as cumin, coriander, turmeric, red chilli powder, and garam masala. The marinated prawns are then cooked in a rich and flavorful masala sauce made with onions, tomatoes, garlic, ginger, and a variety of aromatic spices such as cinnamon, cardamom, and bay leaves.
The use of these spices and herbs gives the dish a unique and distinct flavour profile. The sauce is thick and creamy, and the prawns are cooked to perfection, resulting in a delicious and flavorful seafood dish that is sure to satisfy any non-vegetarian food lover.
Jhinga masala is typically served with Indian bread such as naan, roti, or paratha, or with rice. It is garnished with fresh coriander leaves and served hot.
Bhuna Gosht
Bhuna gosht is a popular non-vegetarian dish from the Indian subcontinent. It is made with tender pieces of bone-in or boneless meat that are cooked slowly in a blend of aromatic spices and herbs, resulting in a rich and flavorful gravy.
The dish is typically made by marinating the meat in a mixture of yoghurt and a blend of spices such as cumin, coriander, turmeric, red chilli powder, and garam masala. The marinated meat is then slow-cooked in a pan with onions, tomatoes, ginger, garlic, and a variety of aromatic spices such as cinnamon, cardamom, and bay leaves. The slow cooking process allows the meat to absorb the flavours of the spices and herbs, resulting in tender and flavorful meat.
The dish is called bhuna gosht because the meat is cooked until well browned, and the gravy has reduced to a thick and rich consistency. The term 'bhuna' refers to the process of cooking the meat until it is well-browned, which gives the dish its distinct flavour.
Bhuna gosht is typically served with Indian bread such as naan, roti, or paratha, or with rice. It is garnished with fresh coriander leaves and served hot.
Borani Ke Kebab
Borani ke kebabs are a mouth-watering appetizer that originates from the Indian subcontinent. These kebabs are prepared with ground lamb or mutton that is combined with a range of aromatic spices and herbs, resulting in a flavorful and juicy kebab.
To make these kebabs, ground meat is mixed with a variety of spices such as cumin, coriander, garam masala, and red chilli powder to create a fragrant blend. The mixture is then shaped into small patties that are either grilled or roasted until they are cooked to perfection. The kebabs are then served hot, garnished with fresh coriander leaves.
Borani ke kebabs are a popular delicacy that is enjoyed by meat lovers and food enthusiasts alike. The succulent meat, infused with aromatic spices, and the crispy exterior make for a perfect bite. These kebabs are typically served as an appetizer and can be paired with a variety of sauces and dips to enhance the taste.
Chapda
Chapda, also known as the red ants chutney, is a unique and unusual delicacy from the state of Chhattisgarh in Central India. It is a chutney made from red ants and their eggs and is considered a delicacy in the region.
To prepare chapda, red ants and their eggs are collected from anthills in the forest. The ants are then cleaned, roasted, and ground with a combination of spices such as coriander, cumin, garlic, ginger, and chilli powder. The mixture is then mixed with tamarind paste, salt, and sugar to create a tangy and spicy chutney.
The chutney has a unique flavour and texture, with a slightly sour and tangy taste from the tamarind and a spicy kick from the chilli powder. The ground red ants add a distinctive earthy and nutty flavour to the chutney, making it a true delicacy of the region.
Chapda is typically served with rice or roti and is considered a speciality in the state of Chhattisgarh. While it may seem unusual to some, chapda is an important part of the local cuisine and is enjoyed by many in the region.
Kaala Maas
Kaala Maas is a popular non-vegetarian dish from the state of Chhattisgarh in Central India. The name "kaala" means black, and "maas" means meat, which refers to the dark colour of the dish.
To prepare kaala maas, mutton or lamb is cooked with a combination of aromatic spices such as coriander powder, cumin powder, turmeric, and garam masala. The meat is then slow-cooked on low heat until it becomes tender and juicy.
What sets kaala maas apart from other meat dishes is the use of desi ghee (clarified butter) and charred onions. The ghee adds a rich and buttery flavour to the dish, while the charred onions give it a smoky and slightly sweet taste.
Kaala maas is typically served with rice or roti and is a favourite among meat lovers in the region. It is a hearty and satisfying dish that is perfect for a special occasion or a celebratory feast. The dark colour of the dish and the bold flavours make it a unique and flavorful addition to any non-vegetarian meal.
