My introduction to gota moshlar mangsho happened unexpectedly, through a casual call to Pia Di during the lockdown. Pia Di, originally from Kolkata, was a dear friend and a culinary figure. She had co-founded Kewpies—one of Kolkata’s earliest Bengali fine-dining restaurants. After Pia Di moved to Mumbai, her sister Rakhi Di took up the mantle of Kewpies. Pia Di’s mother, Minakshie Dasgupta, famously authored Bangla Ranna-The Bengal Cookbook, the first English-language Bengali cookbook. I immediately volunteered when Pia Di mentioned her desire to republish the book with new photographs. Soon, Anindya and I were entrusted with styling and photographing 30 of these treasured recipes, entirely over WhatsApp. Among them was gota moshlar mangsho, a dish I instantly loved.
Gota Moshlar Mangsho (6)
The simplicity of Gota Monshlar Mangsho
Gota moshlar mangsho intrigued me with its simplicity and depth. The recipe called for marinating mutton with whole spices—gota moshla—alongside onion, ginger, garlic, and yoghurt. After marination, it cooks slowly, ideally sealed with dough (dum cooking). This slow, gentle cooking lets the spices infuse deeply, creating an aromatic, tender, and flavour-packed meat dish. If sealing with dough feels cumbersome, an airtight lid works perfectly well. Alternatively, pressure cooking with a small amount of besan dissolved in water achieves similar results, yielding thick, flavourful gravy. Despite its ease, the dish’s nuanced flavours are profound.
Sadly, Pia Di couldn’t witness the final photographs. She passed away during the final stages, leaving the project in her son Hrishit’s capable hands. Hrishit continues to pursue Pia Di’s dream of republishing Bangla Ranna. I eagerly await the day this invaluable culinary heritage returns to bookshelves. Old cookbooks, especially ones like Bangla Ranna, hold a special charm for me. They embody an era when ingredients received great respect and recipes came packed with heartfelt anecdotes, clearly reflecting the author’s passion and sincerity.
Gota Moshla’r Mangsho (2)
And finally, memories
Every time I cook gota moshlar mangsho, I think of Pia Di. I recall her warm smile, the fragments of our shared stories, and the moments when she’d passionately argue, refusing to budge on her opinion. These small things stay with me. I preserve her legacy, celebrating a friendship that transcends simple cooking. This dish is my love letter to tradition, to memories, to Pia Di—a reminder that some recipes speak to the heart, not just the palate.
Gota Moshla’r Mangsho (4)
A few easy mutton recipes to try:
- Morich mangsho– mutton cooked with black pepper
- Methi mangsho– mutton cooked with fenugreek seeds
- Mutton stew- Bengali style mutton stew with vegetables
Gota Moshlar Mangsho
Ingredients
- 1 kg mutton on bone
- 200 gms ghee
- 250 gms dahi (yoghurt)
- 10 Kashmiri dry chilies (whole)
- 15 peppercorns
- 10 cloves
- 500 gms finely sliced onion
- 150 gms ginger, finely sliced
- 150 gms whole garlic cloves
- large pinch of saffron soaked in half cup milk
- salt to taste
Instructions
- Marinade the mutton with all the ingredients except saffron. Keep for at least 2 to 3 hours.
- Transfer the mutton to a heavy-bottomed pan. Place on heat. Cover and cook for 30 minutes.
- Uncover and add the saffron milk. Now completely seal this pan with a lid. Use dough to seal the lid or else steam will escape from the sides.
- Let it slow cook for 3 hours.
- Uncover, check the seasoning and serve.
- No water should be added at anytime. It has to be slow cooked and on low heat.
Pikturenama is a blog about our travel and food escapades along with stories to share through photography. 
