Indian cuisine is considered to be one of the earliest and most complex cuisines in the world, with its wide array of tastes and colours and recipes. Indian cuisine and cooking techniques have been around for hundreds if not thousands of years, and a lot of different influences have led to its development to the version of Indian cuisine that the world knows today.
Although it is believed that the traditional Indian way of cooking and food habits primarily focuses on vegetarian food, it is a wrong notion since traditional and modern Indian cuisine has never shied away from cooking and experimenting with different types of meat and fishes and seafood. The cuisine of a lot of states and cultures has been known to include meat as a traditional ingredient, like cuisines of the north-eastern states like Arunachal Pradesh, Manipur, Nagaland and Sikkim, the traditional food of the southern Indian states like Kerala and Tamil Nadu, the coastal states and even the states of Bengal and Orissa and Bihar. The last three states share a lot of basic ingredients and recipes in common, even though they have completely different tastes and feels, which add to the diversity and richness of traditional Indian cuisine. All three have a penchant for meat recipes and they have been known to include chicken and mutton in a lot of dishes, the most famous of these dishes being mutton curry.
The most famous version of mutton curry definitely belongs to Bengali cuisine, which is one of the most prominent branches of modern and traditional Indian culinary techniques, due to its vast array of hundreds of dishes for both vegetarian and non-vegetarian eaters. The entire spectrum of tastes is found in traditional Bengali cooking methods, and maybe one of the most famous examples of a spicy and tasty non-vegetarian is the mutton curry, which also shares its roots with Bangladeshi cuisine since Indian cuisine has been known to be influenced by a lot of other cuisines and cultures, resulting in its unique diversity.
The traditional dish of mutton can be served in two versions, either in a dry state with a rich spicy taste, locally called mutton kosha or kosha mangsho, and one form with a slightly thick and red spicy gravy called mangshor jhol. Both versions are widely popular and are usually served with steamed rice or traditional Indian flat breads like rotis, parathas, luchi, puris and other such items. The states of Bihar and Orissa also have their own versions of these dishes, each one tasting equally delicious.
Traditional mutton curry has long been a very popular and favourite dish in the state of West Bengal, with it even being associated with some religious ceremonies like the world famous Durga Puja, and even weddings and birthdays. Still now, it is very popular and there are many restaurants in India and in fact, all over the world, which serve their own versions of this very popular dish of traditional Indian cuisine.