Cooking from the South West Coast of India

A royal legacy from the Mughal era, this dish was the emperors’ favourite way to escape the sweltering heat of the plains for the cool Kashmir Valley. The name translates roughly to “passion in oil”—though we prefer to think of it as “love in a bowl.” Tender, slow-braised lamb infused with aromatic cardamom, cinnamon, and ginger, finished in a signature deep-red gravy derived from Kashmiri chilies. It’s rich, warming, and arguably the most sophisticated way to handle a piece of meat.

The “Rogan” in the name refers to the rich clarified butter (ghee) or oil used in the cooking, while “Josh” captures both the intensity of the heat and the passion of the chef. It’s a dish of debate—purists will argue until the cows come home (or until the lamb is finished) about whether real Kashmiri versions should include onions, garlic, or tomatoes. Rest assured, our version focuses on what really matters: the perfect balance of spice and fall-apart tenderness that makes it a regional masterpiece.