#masterclass - This is a very old and almost a forgotten Bengali recipe. The name is derived from the fact that it was prepared by the khansamah / caretakers in Government guest houses called Dak Bungalows during the British Raj. It was usually served to travelers, mostly officials, who would stop over for rest. You can enjoy Mutton Dak Bungalow with hot luchi (poori), pulao, plain biryani, steamed rice or any type of Indian bread for a great weekend comfort meal.

Whatever was available went into dishing out this mutton curry. Potatoes and boiled eggs are the two main ingredients, besides freshly ground spices that were used to prepare this yummy mutton gravy.
The mutton needs to be marinated for a couple of hours in yoghurt, ginger-garlic paste, mustard oil, etc. It is then tempered with radhuni (celery seeds), fenugreek seeds and bay leaves. This recipe is found in very few restaurants these days and has remained mostly a homemade recipe.