Though ”Lamb Platter” is English, it is here a reference to the South Indian tradition of serving a larger plate (a so-called “thali”) with various smaller dishes. The South Indian kitchen is generally much simpler than the one(s) in Northern India, and it’s therefore customary to serve a larger platter with plenty of simple dishes. Bindia’s Lamb Platter is inspired by this South Indian custom.
In Northern India where Bindia’s founder Amer Suleman is from, it is inversely commonplace to invite your guests for something more like a buffet, where all the food is placed in the middle of the table with everyone sitting around it, taking whatever, they want to. ”This is a luxury and a tradition, which surprises a few Westerners”, Amer Suleman admits. Bindia’s Lamb Platter is therefore a way to collect a few different things on one plate to make it more simple, cheap, and easier to understand for the Western guest.
On our Lamb Platter we serve our famous Butter curry with tender, New Zealandic lamb and aromatic basmati rice.
During its creation, our Butter curry goes through four different temperings, which is an Indian cooking technique of manipulating taste by adding crushed, stir-fried spices. We even use a lot of spices you won’t find in a Butter curry elsewhere.
We use a total of 23 different ingredients in this customer favorite: all the way from the base of the curry consisting of just tomatoes, ginger, and garlic, to the more surprising contents like poppy seeds and licorice root.
As the Indians don’t eat pork or beef in consideration of the country’s two largest religions Hinduism and Islam, they have instead become specialists in dealing with lamb and therefore have unique traditions and techniques for selecting the best meat and make it as delicious as possible. We therefore have clear guidelines for selecting and preparing our lamb at Bindia.
We only use grazing sheep from New Zealand in our Lamb Platter, as this meat has the best smell and taste and doesn’t contain too much fat. We take measures to select for young, and therefore tender, meat, which we cut ourselves to ensure the final product is consistent with our standards.
We then roast the meat together with a tempering of ginger, carnation, and garlic, among others in a big cauldron. This removes the characteristic smell of lamb and gives the meat warm flavor and that Bindia character. All done in according to traditional procedures.