Mutton Tash is made on a big griddle, where the mutton marinated in ginger, garlic, spices, oil, Sichuan black pepper (Timur powder) and yoghurt is fried in mustard oil for 30 minutes. When it is cooked, it is garnished with chopped coriander leaves and served hot with toasted bhuja (fried beaten rice). Anubhav says about the delicacy, “Mutton Tash is an amazing dish and I’m surprised by the fact that people don’t know about it in many Indian states. Towns like Muzaffarpur in Bihar serve the best Mutton Tash. It can be served with rice too, but it tastes perfect in a rustic combination with the toasted fragrant bhuja.”