The term “mutton” is a legacy of the British Raj on Indian soil. Goat, to my utter dismay, is nowhere to be found.Īs pork is pig and beef is cow, mutton is goat, especially on the Indian sub-continent and a meat curry is more often than not a goat curry. Perched on the buffet table, seated on a lotus, ladoo’s in his lower left hand and a look of fulfillment, lovingly placed by the devout restaurant staff between Aloo Chaat and Jeera Pulao. And more often than not, it’s a darshan of Lord Ganesh I receive.
Many-a-times upon entering Indian restaurants, I check whether goat or mutton curry is on the offerings. God on the other hand has been far more patient in dispersing generosity towards me. As it is goat, that more often than not, bestowed upon me a sense of instant satisfaction resulting in happiness, however short-lived it may be. The next time I had the opportunity was in the quaint town of Tequila while visiting Jose Cuervo distillery, the oldest of its kind in Mexico.Īs god is my witness, my love of goat on occasion exceeds my love of the almighty. In many ways it reminded me of Crawford Market in Bombay. Walking around this market was an experience in itself. In my week of stay at Guadalajara and its environs, I tasted Birria twice, first at the food court at Mercado Libertad that would better be described as a food cavern or bazaar with intermittent courtyards. WASHINGTON, DC: On a recent trip to Mexico, I was introduced to a delicious goat stew and a regional specialty of the state of Jalisco called Birria (pronounced Bi-rri-a).
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