Behind Bengal’s iconic kosha mangsho: The technique that gives it its signature flavour

Kosha Mangsho, an iconic meat preparation from Bengal, is renowned for its deep mahogany-brown colour, intense aroma, and thick gravy. The secret behind its distinctive flavour lies in a technique called koshano, which involves patient cooking down of meat and spices until their flavours meld and intensify. Chef Ananya Banerjee explains that the characteristic colour develops through the slow browning of onions, followed by the controlled browning of the meat and spice mixture.

Mustard oil, red chilli powder, and various spices contribute to the final colour and aroma, while the technique of koshano plays a crucial role in developing concentrated flavours. Unlike a regular mutton curry, Kosha Mangsho has a thick, clinging gravy due to the gradual rendering of fat and the separation of oil from the masala.

Brief written by urgent.news from The Indian Express's own syndicated text. Machine-written — may contain errors; check the original before relying on it.