Dear Guests, In light of the current situation, restaurants will operate in the hotel with limited capacity and may also be closed during certain times.
We request you to check with the hotel team for further details.

Kachar Maans Ka Ghola

By Executive Chef Sujoy Gupta


  • Mutton boti needs to be cleaned thoroughly and cut into 1 cm cubes.
  • Clean the bones which will be added to the mutton boti cubes (known as ghola mixture).
  • Take ghee or clarified butter in a degh . Let it get little hot. Add ginger, garlic and onion paste. Sauté for a while till the raw smell goes off.
  • Add the mutton cubes with bones. Again cook for 3 to 4 minutes.
  • Mix all the dry masalas, kachari (sour berry) yoghurt and add one litre of water in a degh.
  • Start cooking on a moderate heat by continuously stirring ghola mixture in clock wise direction with a ghola till it comes to a boil.
  • Then reduce the heat and cover it from top. If required water can be added as it should not be too thin. Meat should be tender once fully cooked.
  • Take off the ghola mixture from the heat and give a tempering (baghar) of chopped garlic.
  • Remove the bones from the ghola mixture.
  • Garnish with chopped coriander leaves.
  • Serve hot with bajra ka sogra (country millet bread)


  • Mutton should not be washed as it taste better with the blood (traditional way ,note as pointer)
  • Mutton has to be very tiny pieces and added the bones in to that ghola. 
  • While cooking ghola mixture it is done clock wise with a wooden spoon (known as ghota) otherwise it will be curdled.




  • Mutton cubes (1 cm small cubes) - 1000 gms
  • Mutton bones - 400gms 
  • Desi ghee - 200 ml
  • Kachari (grounded sour berry) - 40 gms
  • Yoghurt - 600 gms
  • Red chilli powder - 20 gms
  • Coriander powder - 40 gms
  • Turmeric powder - 20gms
  • Chopped garlic (tempering in the end) - 50 gms
  • Garlic paste - 20 gms
  • Onion paste - 60 gms 
  • Ginger paste - 30 gms
  • Fresh chopped coriander - 15 gms