Republic Day Special Recipe by Chef Anirudh Deshpande, Executive Chef, The Westin Goa


Recipe by: Anirudh Deshpande, Executive Chef, The Westin Goa

Yield: 1 portion

For Ahuna Ghost


• Mutton curry cut 250gm

• Onion Finely Chopped 20gm

• Tomato Paste 20gm

• Ginger Paste 10gm

• Garlic Paste 10gm

• Kashmiri Red Chili Powder 02gm

• Garam Masala Powder 02gm

• Coriander Powder 02gm

• Turmeric Powder 01gm

• Cumin Powder 02gm

• Green Chili Chopped 02gm

• Ginger Julienne 01gm

• Chat Masala 02gm

• Lemon 01gm

• Oil 100gm

• Salt To Taste

• Chopped Coriander To Garnish 10gm

• Cinnamon 01gm

• Card mom 01gm


1. Heat Oil in a pan and add Cinnamon, Cloves and Green Cardamom and sauté it for half a minute

2. Add chopped onions and fry this until it’s golden brown, after which you need to add a fresh ginger garlic paste

3. Add the mutton and cook it till it turns brown and then sprinkle all the spices

4. Add a fresh tomato puree and adjust the seasoning as per your taste and cook for a few minutes and then let it sit for a while whilst it simmers

5. Once the gravy is of a medium-thick consistency garnish with Chopped Coriander, and grated ginger and put it aside to cool in order to stuff the fara

Fara Recipe

Yield: 3 portion


· 4 cup White Urad Dal (Split)

· 1 cup Chana dal (Bengal Gram Dal)

· 1 cup Arhar dal (Split Toor Dal)

· Whole Wheat Flour

· 1/2 teaspoon Cumin seeds · 1/4 teaspoon Garam masala powder

· 1/3 teaspoon Turmeric powder

· 1 teaspoon Red Chilli powder

· 1 tsp Asafoetida

· 3 cloves Garlic

· 2 Green Chillies , paste

· Salt , as required

For tempering

· Oil , as required

· 1/2 teaspoon Cumin seeds

· 10 Curry leaves

· Asafoetida (hing) , A Pinch

For garnish

· Coriander (Dhania) Leaves , Few sprigs, chopped


· Soak the urad dal, chana dal and mutter dal for about four to five hours.

· Make a coarsely ground yet fine paste of all dals and mix in the dry masalas, garlic and chili paste (salt as required)

· Meanwhile prepare the dough by adding wheat flour, water and salt.

· Make thick puri out of the dough and add the dal paste on one side of the puri and cover with the other side like a resting taco · Cook the far in a steamer for about 20 to 30 minutes, then cool. · Heat oil in a pan and add cumin, curry leaves and asafetida and saute the fara

· Once it is done, and stuff in the Ahuna Gosht and garnish it with fresh coriander