• Dr. Mohan Dewan assisted by Adv. Shubham Borkar


*We do not claim any copyright in the above image. The same has been reproduced for academic and representational purposes only”.

When it comes to food, the name of a dish holds meaning beyond just identification. The name of a dish can give insight into the history behind it, the ingredients used, or even the cultural significance it holds. In this series of blogs, we will explore the history behind famous Indian dishes.

The world of cuisine is a vast tapestry of flavours, techniques, and histories, and one dish that stands out as a true gem in this intricate mosaic is Rogan Josh. Originating from the vibrant region of Kashmir, this aromatic and flavourful lamb dish has captured the hearts and palates of food enthusiasts around the globe. Recently, Rogan Josh secured a prestigious spot in Taste Atlas' list of the Top 50 lamb dishes, proudly holding the 23rd position. In this blog, we delve into the origins, authentic preparation, and the recognition that has elevated Rogan Josh to its well-deserved place in the culinary pantheon.

Rogan Josh has its roots deeply embedded in the cultural and culinary heritage of Kashmir, a breath taking region nestled in the northernmost part of the Indian subcontinent. The name "Rogan Josh" itself offers a glimpse into its origin, with "Rogan" pronounced as Roughan means "oil" or "clarified butter" in Persian and "Josh" pronounced as Jus refers to "stew" or "heat." The dish's creation can be traced back to Persia-influenced Mughal cuisine, which was introduced to Kashmir in the 15th century. Over the centuries, the dish has evolved to incorporate local ingredients and flavours, to bring us the harmonious amalgam of spices, aroma, and flavour that we know and love as Rogan Josh today.

The authentic preparation of Rogan Josh is an intricate dance of spices and techniques, resulting in a dish that tantalizes the senses and leaves a lasting impression.  It starts with browning lamb or goat meat in ghee, The meat is then taken out, and a variety of spices including garlic, ginger, whole black pepper, cardamom, cloves, cinnamon, bay leaves, coriander, and red chilli powder are gradually added to the pre-heated oil. . After that, plain yoghurt and the meat are added to the pan and marinade.

The marinated lamb is then slow-cooked to perfection in a mixture of ghee (clarified butter) and aromatic spices, which give the dish its rich and complex flavours. The slow cooking process ensures that the meat becomes tender and absorbs the essence of the spices, creating a harmonious blend of tastes.

Rogan Josh's culinary excellence has not gone unnoticed. Taste Atlas, a platform that celebrates and highlights the best dishes from around the world, has recognised the appetizing flavour of the dish by including it in their list of the Top 50 lamb dishes. 


Keep yourself acquainted with the latest in IP news. Subscribe to our free newsletter to get regular updates.

Copyright © 2023 R. K. Dewan & Co.