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With the ban on the consumption of beef finally lifted, carnivores can now happily indulge in their steaks and burgers. But what has got some of us with a brazenly desi palate a tad more excited is the prospect of the panoply of beef dishes we can dig into sans any hesitancy this Iftar.
Here is a definitive list of meaty goodies you will get at the popular joints in Kondhwa and Camp – we recommend Sharif Caterers and Imdadi. And while we are highly supportive of an all-beef banquet, we beseech epicures to not miss out on the teetarbater (tandoori quail) and desserts including the rabri malpua and shahi tukda.
Beef samosas: The usually stringy buffalo meat is chopped to a fine mince along with bits of onion and chilli. The mixture is then packed into a filo pastry and deep-fried to make for toothsome bites of crunchy, greasy deliciousness.
Kadi beef: A succulent chunk of beef is fried in egg batter so that a crispy cover belies the tender, extremely well-cooked meat cloaked inside. Sink your teeth into it slow and well in order to experience some serious textural bliss – and it manages to taste scrumptious as well!
Beef cutlet: Minced meat with a crispy semolina coating, this one goes well with the minty pudina chutney served alongside that cuts through the fiery flavours.
Beef boti kabab: Bite-sized cuts of beef are marinated in a chilli-garlic-ginger-yogurt blend and cooked rapidly on skewers on intense heat to form fragrant and juicy appetisers.
Liver seekh: Just like your regular seekh, but made from pounded liver, this one is an acquired taste, much like the gurda (kidney). It comes lightly tossed in a mix of tomatoes, potatoes, onions, green chillies and a few mint leaves that collectively help mellow down the strong, ‘raw’ meat flavour.
Beef korma: Thick, flavourful brown gravy laden with luscious beef pieces – best mopped up with hot roomali rotis, or some mildly spiced Lucknow mutton pulao.
Beef biryani: The star of any Iftar feast, soft beef morsels come nestled in moist, long-grain rice peppered with aromatics and masalas – truly a meal fit for a king… nay, sultan!
We at Eazydiner feel privileged to have worked with someone like Mrunmayi who was an independent writer with over five years of experience in arts and lifestyle journalism. She had worked with several print and online publications based out of Pune and Goa. In the realm of food, she had contributed reviews, topical stories and long features primarily to Pune Mirror, The Goan, Planet-Goa, and the website goa.me. A foodie with an eclectic taste, she enjoyed a well-prepared spread of English Breakfast as much as some fiery Kolhapuri mutton curry.