Mumbai Food: These dishes are a treat for meat lovers on Bakri Eid

Chef Rangilal making the dish. Pics/Ashish Raje

Kaleji kheema

Give regular kheema a miss and try this nizami kaleji kheema. Made in a thick onion and tomato gravy, it incorporates the liver of the goat to give the popular dish an offal twist. The chatpata delicacy is made richer by cooking the meat in ghee.

TIME 12 pm to 3.30 pm; 7 pm to 12 am
AT Khiva, Phoenix Market City, Kurla.
CALL 30151892
COST Rs 725

Galouti kebab

Galouti or galawti translates to melt in your mouth. Invented for food lover, Nawab Asad-ud-Daula after he lost his teeth, these succulent kebabs are generally made with minced mutton or lamb that is flavoured with spices, chopped onion and coriander. Some Ammis also take it to another level of softness by adding raw papaya
or sattu.

TIME 11 am to 11 pm
AT The Red Charcoal (all outlets)
CALL 9619479769 (BKC)
COST Rs 265

Raan Sikandri

Pic/Suresh Karkera

Raan Sikandri or Alexander's lamb is a dish that is rich not just in flavour but also in history. Cooked over a slow fire for hours, this preparation takes the toughest part of the lamb, the hind leg, and turns it into soft and juicy meat marinated in curd, spices and fenugreek leaves.

TIME 11 am to 3 am
AT Jaffer Bhai's Delhi Darbar (all outlets)
CALL 23875656 (Grant Road)
COST Rs 1,025

Gurda fry

A plate of minced goat kidney floating in a pool of oil might not be everyone's idea of the perfect meal, but the dish is a show-stopper in breakfast spreads across Muslim homes on Eid. Cooked in a bhuna-style curry with regular masalas, this dish is best enjoyed with flaky
Mughlai parathas.

TIME 6 pm to 1.30 am
AT Ayub's, Dr VB Gandhi Marg, Fort
CALL 9821199147
COST Rs 160

Bheja cutlet

The bheja cutlets at a Bohri haven is a special dish thought up by owner Munaf Kapadia's mother. Minced bheja is cooked in homemade spices including coriander, chilli and cumin powder. The filling is then covered in breadcrumbs and brushed with egg wash to be fried in piping hot oil. Crunch!

TIME 11 am to 9 pm (pre-order 24 hours in advance)
AT The Bohri Kitchen, Colaba.
CALL 9819447438
COST Rs 800

Roganjosh

A delicacy which originated in Kashmir, mutton roganjosh is hard to miss and a crowd favourite. Rogan translates to oil, and in this case is representative of ghee, which the dish is prepared in. Josh, which means passion is symbolic of the red gravy the lamb or goat meat comes covered in. The thin gravy is elevated with the use of special Kashmiri chillies.

TIME 12 pm to 12 am AT Bhaijanzz, Rizvi Complex, off Carter Road, Bandra West
CALL 9867733737
COST Rs 359

Bheja tava

Pic/Bipin Kokate

Brain tava, a classic dish features in breakfast spreads along with roti in many Muslim homes on Bakr Eid morning. But you can also savour this semi-spicy delicacy at a restaurant where it's made with sheep, goat and lamb brain. Stewed beforehand in water and spices, a portion of brain is cooked on a hot pan with caramelised onion, ginger-garlic paste and spices typical to the cuisine - garam masala, chilli, coriander, turmeric and cumin powder.

TIME 9 am to 1 am
AT Lucky Restaurant, juction of SV Road and Hill Road, Bandra West.
CALL 26442973
COST Rs 300

Kebab crazy

An ideal starter to the Eid feast, this mutton seekh kabab will leave you wanting more. Packed with flavour, these kebabs are marinated in a blend of spices to complement the juicy mince meat and are then grilled on a barbeque. Enjoy the snack-able goodie with a side of mint chutney.

TIME 12 pm to 1 am
AT Persia Darbar (all outlets)
CALL 26344411 (Versova)
COST Rs 320

With inputs from Ahana Nagar

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