Pasanda: Difference between revisions

What links here Related changes Page information Get shortened URL
Created by 82.46.57.101
Last edited March 29, 2026
← Older edit
VisualWikitext
->Af1618
No edit summary
m quick update
 
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}}

Latest revision as of 05:02, 29 March 2026


For the town of ancient Caria, see Pasanda (Caria).
Pasanda (pasande)
Pasanda curry
Alternative namesParche
CourseMain course
Place of originMughal Empire
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh, Pakistan
Main ingredientsMeat (lamb, goat, beef)
VariationsPoultry or seafood

Pasanda (Script error: The function "langx" does not exist., Script error: The function "langx" does not exist.), also called parche (Script error: The function "langx" does not exist., Script error: The function "langx" does not exist.), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the 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 served in British Indian restaurants.

History[edit | edit source]

Further information: Mughlai cuisine

The word 'pasanda' is from Urdu پسندہ 'pasande', "favourite", indicating the prime cuts of meat traditionally used in the dish. It is borrowed from the Persian adjective پسندیدن 'pasandideh', "liked".[1]

Pasanda is a dish associated with the Mughal court.[2] 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.[3]

Ingredients and preparation[edit | edit source]

Pasanda was originally made with leg of lamb or goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, pasanday is usually made from pot roast beef fillets flattened into strips.[4]

The meat, such as chicken, is marinaded in yogurt and spices such as garlic and ginger. Almonds are soaked in warm milk. Spices such as cardamom, cinnamon and chili are 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.[5]

Variants[edit | edit source]

Paneer pasanda

A vegetarian pasanda can be prepared with paneer, Indian cheese, in place of meat.[6]

In Awadhi cuisine (from Northern India and Southern Nepal), pasanda is prepared in kebab form.[7]

In the United Kingdom, pasanda means a mild curry sauce with cream or coconut milk.[8] It has become a standard type of curry served in British Indian restaurants.[2]

See also[edit | edit source]

References[edit | edit source]

  1. ↑ "pasanda". Oxford English Dictionary (Online ed.). Oxford University Press. Template:OEDsub
  2. ↑ 2.0 2.1 "Pasanda". British Curry Guide. Retrieved 12 December 2025. classic South Asian curries served in the UK, otherwise known as 'Curry House' dishes... Pasanda ... has its origins in the Mughlai cuisine
  3. ↑ Sanghvi, Vir (2 February 2019). "Biryani: Ek Khoj". Hindustan Times. Retrieved 11 February 2019.
  4. ↑ "Beef Fillets (Pasanday) Recipe". Archived from the original on 25 March 2022. Retrieved 24 February 2022.
  5. ↑ Makan, Chetna (October 2023). "Chicken pasanda". BBC Good Food magazine.
  6. ↑ "Paneer Pasanda - a heavenly treat". Food Pocket Guide. December 2022. Retrieved 12 December 2025.
  7. ↑ "Pasanda Kebab Recipe". The Times of India. 22 May 2020. Retrieved 16 November 2025.
  8. ↑ "From balti to bhuna: the ultimate guide to curry". BBC Radio 4. Retrieved 2 November 2025.

Template:Curry in the United Kingdom

Retrieved from "https://en.bharatpedia.org/w/index.php?title=Pasanda&oldid=463769"
Discover more