‘Electrical spices’ and ‘closed meat’: This Mughali dish is being served for 60 years, the secret of flavors is the secret of spices

If you like non -veg and want to enjoy Mughali flavors, then you should go to ‘Alamgir’ hotel in Aminabad, Lucknow, many celebrity and cricketers of Bollywood besides many celebrity chefs from this hotel in the narrow streets. For the food for

Alamgir Hotel Honor Mujib Ahmed from here also says that our food is only of the time of the British rule, our grandfather great -grandfather has been serving all the Mughali flavors. Our grandfather Mohammad Ali our father Rashid Ahmed Saheb started this hotel. After which we are serving many types of Mughali dishes here. All these dishes are served with bread and non. It was made for the first time, it is made by closing it in its fugitive or any other vessel, so it is called closed meat, its special thing is that it has a unique flavor of spices, which mangoes any other mutton’s other Makes it different from the dish. Many people who like this dish have been coming here for a long time.

These spices are special, Khas Mukib says that the meat is closed for about 3 hours, so that even its steam does not come out , It also has to take special care of the heat, because it is not opened until it is again formed. Its main spices, onions, garlic, ginger, cumin, turmeric, cardamom, poppy seeds, cinnamon, curd, bay leaf, nutmeg are nutmeg. We check all these spices ourselves and we do the work ourselves from frying these spices to grinding.

Ghotmujib is made like this, says that to prepare this meat, first of all to prepare meat It is well washed. It is then locked in a pot with spices. When it is ready in about two to three hours, it cooks in its own steam. Then after opening it, it is roasted very well. It is roasted until it leaves oil. It lasts for about half an hour. Talking about its test, spices have a very important role in it, which masala is to be added, it is the most important thing for us. P>

Each masala in the standing spices, Khadamujib says that our Abba started making the steep spices. He also used to make it with closed meat. Talking about its specialty, every spice stands in it, now whether it is steep chili, or garlic and ginger. Even salt is also used in it. All these spices take its flavors to a different level. Its coarseeful mutton minse is used.

These spices are used. Uses say that standing turmeric, standing red chili, standing ginger, whole onion and lassun and ginger for standing spices. One inch pieces are added. Talking about the test of this dish, it is also very important for spices that it is to be put in how much it is to be put in the miracle, then it is made a flavor, no spice is ground in it. Which people here like very much.

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Rogan Joshmujib tells that from the time of British rule Rogan gets excited, although the hotel has been almost 60 years, but in British time our grandfather Pardada has been making Rogan passion since independence. Our mutton rogan is excited and thick. It contains a goat’s kareli meat, which produces 8 pieces in a goat. Milk, cashew paste, poppy seeds are also used to make this dish. At the same time, we also put other hot spices in it. Milk and cashew paste is softened by meat. Which people come from far and wide to eat.

Film stars and cricketers also tell that recently Ajay Devgan was shooting here, for them we got food from here. In which he ordered eating many types of Mugalai. This included Mutton Korma, Biryani, Mutton Close meat, especially. Apart from this, famous chef Ranveer Brar of the country also comes to us many times and he recently shot Mutton Shami Kebab here. At the same time, during the IPL, the Mugalai food here is also packed for many cricketers. It seems very tasty, the flavor is the best in the spices here, all the flavors come openly. I will keep coming in the future, because the habit of eating here has become like. If I do, it has a great combination of spices. Because of which I have been coming here for so many years.

Prabhakar Sahu, Customer

We are coming before 90, we are living here U