While the concept of veganism can be traced back to the Indus Valley Civilization, Indians do not lack for meat on their plates. Like veganism, meat consumption is quite old and can be traced back to the Vedic era. Over the ages, Indians have come up with several ways of preparing and serving meat dishes using spices among other things. Meats come in all varieties whether it’s chicken, mutton, beef or seafood which are fried, grilled, baked or boiled. They may be served dry or with gravy. Each variety is defined by subtle variations in spices used or the method of preparation. If you ever visit an Indian outlet, you may want to try one of the non-veg Indian Food in NYC given below:
Haleem
This is essentially meat soup, but much thicker and meatier. Also found in the Middle East and Central Asia, this meat stew is prepared with two mixing two dishes. A crushed meat stew made with gravy and a soup made from lentil, wheat, barley and gram. The two are then mixed and cooked together until they merge. The whole process takes six to eight hours and the result is worth it.
Biryani
Biryani is generally prepared with mutton, chicken, fish and beef layered with rice cooked using ghee (clear butter). There are many varieties of this meat rice dish depending on the spices, vegetables and other ingredients which differs from region to region. Hyderabadi biryani is thought to be the original version and was famously served to the Indian royalty. Curd and salad served alongside take the taste of this royal dish even further.
Paya
Literally meaning feet, this item is prepared using the hooves of buffalo, cow, goat or sheep. It was adapted by South Indian cooks from the Central Asian dish called pacha. The hoove are slow cooked overnight on stoves or in a pressure cooker which gives it a soup-like feel. Sauteed onions and garlic, spices and fresh minced coriander may be added to give the stew some crunch. The exact ingredients vary from region to region. A popular variation called siri paya involves adding the head of the animal.
Bheja Fry
Which literally means brain fry, as the name suggests it is prepared from sheep or goat’s brain which is first minced and then cooked with some spices. This one comes from the streets of Mumbai and Hyderabad. Also called Magaj, it has a spongy feel and is served with spicy gravy.
Tunde Kebabs
This kebab gets its name from the chef Haji Murad Ali who was said to have only one arm. It became famous after it was introduced to Wajid Ali Shah the Nawab of Awadh. It is prepared buffalo meat pounded into a fine paste and cooked with ghee. Yogurt, spices and onions may also be also be added to enhance this soft and melty meat.
Chicken Chettinad
It is one of the most famous dishes from South India, which is prepared by marinating the chicken with yogurt, curry leaves, pepper, ginger, garlic and chilies, which is then cooked until it is tender. It gets its name from the Chettinad district in Tamil Nadu.
Keema Mattar
From the streets of the Indian capital, it belongs to the same family as the Iranian gheymeh and the Turkish kiyima. What makes keema different from its fellow ground meat dishes is the addition of peas which adds a crunchy texture to this soft meat. It’s generally prepared with beef but can be made with mutton and chicken as well. It can also be grilled on stake as seekh kebabs or used as fillings for naan or samosa.
Nihari Gosht
Another dish from the Indian capital once served to the royal Mughal family as breakfast, this dish consists of slow cooked meat and a spicy stew melted from the goat’s bone marrow which results in a thick gravy that complements the soft mutton. Rosewater may also be added for taste. It’s more commonly prepared with mutton but beef can also be used.
These are just some non-vegetarian Indian dishes you will come across in India or among the Indian diaspora that you must try at least once in your life. If there is an Indian outlet do ask if they serve any Indian food in NYC listed here.
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