Pasanda - Revision history

LinnieHammonds: quick update

2026-03-28T23:32:14Z

quick update

← Older revision		Revision as of 05:02, 29 March 2026
Line 2:		Line 2:
	{{for\|the town of ancient Caria\|Pasanda (Caria)}}		{{for\|the town of ancient Caria\|Pasanda (Caria)}}
	{{Use dmy dates\|date=August 2019}}		{{Use dmy dates\|date=August 2019}}
	~~{{More citations needed\|date=December 2018}}~~
	{{Infobox food		{{Infobox food
	\| name = Pasanda (~~Pasande~~)		\| name = Pasanda (pasande)
			\| alternate_name = Parche
	\| image = Pasanda Curry.JPG		\| image = Pasanda Curry.JPG
	\| image_size = 300px		\| image_size = 300px
	\| caption = Pasanda ~~Curry~~		\| caption = Pasanda curry
	~~\| alternate_name =~~		\| country = [[Mughal Empire]]
	\| country = [[Mughal ~~India~~]]		\| region = [[Indian subcontinent]]
	\| region = [[Indian ~~Subcontinent~~]]
	\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]], [[Pakistani cuisine\|Pakistan]]		\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]], [[Pakistani cuisine\|Pakistan]]
	~~\| creator =~~
	\| course = [[Main course]]		\| course = [[Main course]]
	~~\| served =~~		\| main_ingredient = [[Meat]] (lamb, goat, beef)
	\| main_ingredient = [[Meat]] (~~Lamb~~, ~~Goat or Beef)~~, ~~(Poultry or Seafood~~)		\| variations = Poultry or seafood
	\| variations = Poultry or ~~Prawns~~
	~~\| calories =~~
	~~\| other =~~
	}}		}}
	'''Pasanda''' ({{~~lang-~~ur\|{{Nastaliq\|پسندہ}}}}) is a popular [[~~meat~~]] ~~Shahi Mughalayi dish~~ from the [[Indian subcontinent]]~~, notably [[North India]], [[Rampur State\|Rampur]], [[Hyderabad State\|Hyderabadi]] and [[Pakistan]]i,~~ derived from a ~~meal~~ served in the court of the [[Mughal Empire\|Mughal]] emperors. ~~The word~~ is a ~~variation on the~~ [[~~Urdu language~~\|~~Urdu~~]] ~~word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within~~.		'''Pasanda''' ({{langx\|ur\|{{Nastaliq\|پسندہ}}}}, {{langx\|hi\|पसन्दा}}), also called '''parche''' ({{langx\|ur\|پارچے}}, {{langx\|hi\|पारचे}}), is a popular [[curry]] from the [[Indian subcontinent]]. It is derived from a style of food served in the court of the [[Mughal Empire\|Mughal]] emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce. It has become a standard type of [[Curry in the United Kingdom\|curry served in British Indian restaurants]].

	==Ingredients and preparation==		== History ==
	Pasanda was originally made with leg of [[Lamb and mutton\|lamb]] or [[Goat meat\|~~Goat~~]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], ~~the Pasandays are~~ usually made from [[Round steak\|~~Pot Roast Beef Fillets~~]] flattened into strips.<ref>~~[http~~://~~www.angelfire~~.com/~~country~~/~~fauziaspakistan/potroastbeeffillets.html Pot Roast~~ Beef Fillets (Pasanday) Recipe]</ref> ~~In the present day~~, ~~pasanda~~ is ~~also made using~~ [[~~chicken~~]] and [[~~king prawns~~]]; in ~~each case~~, the ~~process~~ and ~~ingredients remain generally~~ the ~~same~~.
			{{further\|Mughlai cuisine}}

			The word 'pasanda' is from [[Hindustani language\|Urdu]] پسندہ 'pasande', "favourite", indicating the prime cuts of meat traditionally used in the dish. It is borrowed from the [[Persian language\|Persian]] adjective پسندیدن 'pasandideh', "liked".<ref>{{cite OED\|pasanda}}</ref>

			Pasanda is a dish associated with the [[Mughal Empire\|Mughal court]].<ref name="British Curry Guide">{{cite web \|title=Pasanda \|url=https://britishcurryguide.co.uk/recipes/pasanda \|website=British Curry Guide \|access-date=12 December 2025 \|quote=classic South Asian curries served in the UK, otherwise known as ‘Curry House’ dishes... Pasanda ... has its origins in the Mughlai cuisine }}</ref> The recipe may have developed from earlier cooking techniques, since a similar method of preparation was described in a 12th century [[Sanskrit]] text, the ''[[Manasollasa]]''.<ref>{{cite news \|last=Sanghvi \|first=Vir<!--a well-known author known for his original research--> \|url=https://www.hindustantimes.com/brunch/biryani-ek-khoj/story-HZcKcXdFAZMWq9jltZrbhL.html \|title=Biryani: Ek Khoj \|date=2019-02-02 \|website=[[Hindustan Times]] \|access-date=2019-02-11}}</ref>

			== Ingredients and preparation ==

			Pasanda was originally made with leg of [[Lamb and mutton\|lamb]] or [[Goat meat\|goat]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], pasanday is usually made from [[Round steak\|pot roast beef fillets]] flattened into strips.<ref>{{Cite web \|url=https://homtainment.com/beef-pasanda-fillet-parchey-curry-recipe-pakistani/ \|title=Beef Fillets (Pasanday) Recipe \|access-date=24 February 2022 \|archive-date=25 March 2022 \|archive-url=https://web.archive.org/web/20220325101037/https://homtainment.com/beef-pasanda-fillet-parchey-curry-recipe-pakistani/ \|url-status=dead }}</ref>

			The meat, such as chicken, is [[Marination\|marinaded]] in [[yogurt]] and spices such as garlic and ginger. Almonds are soaked in warm milk. Spices such as cardamom, cinnamon and chili are [[Tempering (spices)\|tempered]] by frying briefly in oil, then cooked on a low heat with onions and garlic. The almonds and milk are ground to a paste and added to the onions. The meat is added to the mixture and simmered until soft. At the end, cream is added.<ref name="BBC Good Food 2023">{{cite news \|last=Makan \|first=Chetna \|title=Chicken pasanda \|url=https://www.bbcgoodfood.com/recipes/chicken-pasanda \|work=BBC Good Food magazine \|date=October 2023}}</ref>

			== Variants ==

			[[File:Panner Pasanda.JPG\|thumb\|upright=0.9\|[[Paneer]] pasanda]]

			A vegetarian pasanda can be prepared with [[paneer]], Indian cheese, in place of meat.<ref>{{cite web \|title=Paneer Pasanda - a heavenly treat \|url=https://www.thefoodpocketguide.com/2022/12/featured-recipes/paneer-pasanda-recipe/ \|website=Food Pocket Guide \|access-date=12 December 2025 \|date=December 2022}}</ref>

	~~After the meat is cut and flattened, it is placed in a marinade consisting of~~ [[~~yogurt~~]]~~, [[chili powder]],~~ and ~~numerous [[spices]] and seasonings~~, ~~which commonly include~~ [[~~cumin]], [[black pepper\|peppercorn]], [[cardamom]], and [[garlic~~]]. ~~After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the~~ "~~pasanda~~" ~~itself—[[onions]], [[coriander]], [[chile pepper~~\|~~chilli]]es, and sometimes [[cinnamon]] or [[black pepper]]—then fried for 30 minutes to an hour~~. ~~The dish may be garnished with [[tomato]]es or [[almond]]s (in which case it is known as badaam~~ pasanda). ~~It is often served with~~ [[~~white rice~~]] ~~or [[naan]] on the side.~~		In [[Awadhi cuisine]] (from Northern India and Southern Nepal), pasanda is prepared in [[kebab]] form.<ref name="Times 2020">{{cite news \|title=Pasanda Kebab Recipe \|url=https://recipes.timesofindia.com/recipes/pasanda-kebab/rs58295003.cms \|access-date=16 November 2025 \|work=[[The Times of India]] \|date=22 May 2020}}</ref>

	~~== History ==~~		In the United Kingdom, pasanda means a mild [[curry]] sauce with [[cream]] or [[coconut milk]].<ref name="BBC Ultimate Guide">{{cite web \|title=From balti to bhuna: the ultimate guide to curry \|url=https://www.bbc.co.uk/programmes/articles/3jPY8xvk41DrT93Lw4XPk1w/from-balti-to-bhuna-the-ultimate-guide-to-curry \|publisher=[[BBC Radio 4]] \|access-date=2 November 2025}}</ref> It has become a standard type of [[Curry in the United Kingdom\|curry served in British Indian restaurants]].<ref name="British Curry Guide"/>
	~~Though its invention is ascribed to~~ the ~~Mughal court~~, ~~the recipe may have been~~ a ~~development of pre-existing cooking techniques,~~ with ~~a similar method of preparation being described in the~~ [[~~Manasollasa~~]] ~~of the 12th century AD~~.<ref>{{~~Cite~~ web\|url=https://www.~~hindustantimes~~.~~com~~/~~brunch~~/~~biryani~~-ek-~~khoj/story~~-~~HZcKcXdFAZMWq9jltZrbhL.html\|title=Biryani: Ek Khoj\|date=2019~~-02-02\|~~website~~=~~www.hindustantimes.com\|language=en~~\|access-date=~~2019-02-11~~}}</ref>

	==~~Variants: Kebabs~~==		== See also ==
	Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with [[cream]], [[coconut milk]] or [[yoghurt]] and [[almonds]].

	~~==See also==~~
	* [[List of lamb dishes]]		* [[List of lamb dishes]]
	* [[Pakistani meat dishes]]		* [[Pakistani meat dishes]]
	* {{portal-inline\|Food}}
	* {{portal-inline\|Pakistan}}
	* {{portal-inline\|India}}

	==References==		== References ==
	{{reflist}}
			{{reflist\|30em}}

			{{Bangladeshi dishes}}
			{{Curry in the United Kingdom}}
			{{Indian Dishes}}
	{{Pakistani dishes}}		{{Pakistani dishes}}
	~~{{Indian Dishes}}~~

	[[Category:Indian curries]]		[[Category:Indian curries]]
	[[Category:Indian meat dishes]]		[[Category:Indian meat dishes]]
	[[Category:Lamb dishes]]		[[Category:Lamb and mutton dishes]]
	[[Category:Mughlai cuisine]]		[[Category:Mughlai cuisine]]
	[[Category:Pakistani curries]]		[[Category:Pakistani curries]]
Line 57:		Line 66:
	[[Category:Almond dishes]]		[[Category:Almond dishes]]
	[[Category:Goat dishes]]		[[Category:Goat dishes]]
			[[Category:Persian words and phrases]]

	~~{{India-food-stub}}~~
	~~{{pakistan-cuisine-stub}}~~

->Af1618 at 15:38, 9 September 2021

2021-09-09T15:38:55Z

← Older revision		Revision as of 21:08, 9 September 2021
Line 25:		Line 25:
	Pasanda was originally made with leg of [[Lamb and mutton\|lamb]] or [[Goat meat\|Goat]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], the Pasandays are usually made from [[Round steak\|Pot Roast Beef Fillets]] flattened into strips.<ref>[http://www.angelfire.com/country/fauziaspakistan/potroastbeeffillets.html Pot Roast Beef Fillets (Pasanday) Recipe]</ref> In the present day, pasanda is also made using [[chicken]] and [[king prawns]]; in each case, the process and ingredients remain generally the same.		Pasanda was originally made with leg of [[Lamb and mutton\|lamb]] or [[Goat meat\|Goat]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], the Pasandays are usually made from [[Round steak\|Pot Roast Beef Fillets]] flattened into strips.<ref>[http://www.angelfire.com/country/fauziaspakistan/potroastbeeffillets.html Pot Roast Beef Fillets (Pasanday) Recipe]</ref> In the present day, pasanda is also made using [[chicken]] and [[king prawns]]; in each case, the process and ingredients remain generally the same.

	After the meat is cut and flattened, it is placed in a marinade consisting of [[yogurt]], [[chili powder]], and numerous [[spices]] and seasonings, which commonly include [[cumin]], [[black pepper\|peppercorn]], [[cardamom]], and [[garlic]]. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—[[onions]], [[coriander]], [[chile pepper\|chilli]]es, and sometimes [[cinnamon]] or [[black pepper]]—then fried for 30 minutes to an hour. The dish may be garnished with [[tomato]]es or [[almond]]s (in which case it is known as badaam pasanda). It is often served with [[white rice]] or [[naan]] ~~bread~~ on the side.		After the meat is cut and flattened, it is placed in a marinade consisting of [[yogurt]], [[chili powder]], and numerous [[spices]] and seasonings, which commonly include [[cumin]], [[black pepper\|peppercorn]], [[cardamom]], and [[garlic]]. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—[[onions]], [[coriander]], [[chile pepper\|chilli]]es, and sometimes [[cinnamon]] or [[black pepper]]—then fried for 30 minutes to an hour. The dish may be garnished with [[tomato]]es or [[almond]]s (in which case it is known as badaam pasanda). It is often served with [[white rice]] or [[naan]] on the side.

	== History ==		== History ==
Line 61:		Line 61:
	{{India-food-stub}}		{{India-food-stub}}
	{{pakistan-cuisine-stub}}		{{pakistan-cuisine-stub}}
	~~{{en-Wikipedia}}~~

CleanupBot: /* References */clean up, add source tag

2021-06-01T21:47:26Z

References: clean up, add source tag

← Older revision		Revision as of 03:17, 2 June 2021
Line 61:		Line 61:
	{{India-food-stub}}		{{India-food-stub}}
	{{pakistan-cuisine-stub}}		{{pakistan-cuisine-stub}}
			{{en-Wikipedia}}

82.46.57.101: /* History */Edited to reflect actual content of the source quoted and make clear its relevance to the article.

2021-05-03T10:38:40Z

History: Edited to reflect actual content of the source quoted and make clear its relevance to the article.

New page

{{short description|Spicy yogurt-marinated meat curry}}
{{for|the town of ancient Caria|Pasanda (Caria)}}
{{Use dmy dates|date=August 2019}}
{{More citations needed|date=December 2018}}
{{Infobox food
| name = Pasanda (Pasande)
| image = Pasanda Curry.JPG
| image_size = 300px
| caption = Pasanda Curry
| alternate_name =
| country = [[Mughal India]]
| region = [[Indian Subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]], [[Pakistani cuisine|Pakistan]]
| creator =
| course = [[Main course]]
| served =
| main_ingredient = [[Meat]] (Lamb, Goat or Beef), (Poultry or Seafood)
| variations = Poultry or Prawns
| calories =
| other =
}}
'''Pasanda''' ({{lang-ur|{{Nastaliq|پسندہ}}}}) is a popular [[meat]] Shahi Mughalayi dish from the [[Indian subcontinent]], notably [[North India]], [[Rampur State|Rampur]], [[Hyderabad State|Hyderabadi]] and [[Pakistan]]i, derived from a meal served in the court of the [[Mughal Empire|Mughal]] emperors. The word is a variation on the [[Urdu language|Urdu]] word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within.

==Ingredients and preparation==
Pasanda was originally made with leg of [[Lamb and mutton|lamb]] or [[Goat meat|Goat]] flattened into strips, marinated, and fried in a dish with seasoning. In [[Pakistan]], the Pasandays are usually made from [[Round steak|Pot Roast Beef Fillets]] flattened into strips.<ref>[http://www.angelfire.com/country/fauziaspakistan/potroastbeeffillets.html Pot Roast Beef Fillets (Pasanday) Recipe]</ref> In the present day, pasanda is also made using [[chicken]] and [[king prawns]]; in each case, the process and ingredients remain generally the same.

After the meat is cut and flattened, it is placed in a marinade consisting of [[yogurt]], [[chili powder]], and numerous [[spices]] and seasonings, which commonly include [[cumin]], [[black pepper|peppercorn]], [[cardamom]], and [[garlic]]. After a few hours of marination, the meat is placed in a saucepan with the other ingredients that make up the "pasanda" itself—[[onions]], [[coriander]], [[chile pepper|chilli]]es, and sometimes [[cinnamon]] or [[black pepper]]—then fried for 30 minutes to an hour. The dish may be garnished with [[tomato]]es or [[almond]]s (in which case it is known as badaam pasanda). It is often served with [[white rice]] or [[naan]] bread on the side.

== History ==
Though its invention is ascribed to the Mughal court, the recipe may have been a development of pre-existing cooking techniques, with a similar method of preparation being described in the [[Manasollasa]] of the 12th century AD.<ref>{{Cite web|url=https://www.hindustantimes.com/brunch/biryani-ek-khoj/story-HZcKcXdFAZMWq9jltZrbhL.html|title=Biryani: Ek Khoj|date=2019-02-02|website=www.hindustantimes.com|language=en|access-date=2019-02-11}}</ref>

==Variants: Kebabs==
Although pasanda is usually served as a meat dish, it may also be prepared in kebab form. Reflecting the dish's flavour and its connection with the almond, pasanda also refers to a mild curry sauce made with [[cream]], [[coconut milk]] or [[yoghurt]] and [[almonds]].

==See also==
* [[List of lamb dishes]]
* [[Pakistani meat dishes]]
* {{portal-inline|Food}}
* {{portal-inline|Pakistan}}
* {{portal-inline|India}}

==References==
{{reflist}}

{{Pakistani dishes}}
{{Indian Dishes}}

[[Category:Indian curries]]
[[Category:Indian meat dishes]]
[[Category:Lamb dishes]]
[[Category:Mughlai cuisine]]
[[Category:Pakistani curries]]
[[Category:Pakistani meat dishes]]
[[Category:Uttar Pradeshi cuisine]]
[[Category:Yogurt-based dishes]]
[[Category:Spicy foods]]
[[Category:Almond dishes]]
[[Category:Goat dishes]]

{{India-food-stub}}
{{pakistan-cuisine-stub}}