Ethnic meat products/Indian subcontinent

Ethnic meat products are part of the identity of a local culture, are always popular locally, have evolved over centuries and are passed over from generation to generation. There are several traditional meat products and recipes in the Indian subcontinent, viz. India, Pakistan, Bangladesh, Nepal, Sri Lanka, Burma, Thailand, Malaysia, Indonesia and other neighboring countries in the region, owing to their similar cultures and the availability of spices. The blend of various aromatic spices with meat and meat products is the basis for these ethnic/traditional meats. The diversity of the region has had an impact on the type of meat products available in different parts of the Indian sub-continent and further afield. The meats common to the region are kabab, tikka, biryani, curry, meat pickle, and dry salted meat, among others. The north has tandoori, Kashmiri wazwan meats comprising meats such as rogan josh, nate-yakhni, tabak manss, aab gosht, rista, goshtaba, and shaljam gosht; the south has Hyderabad haleem, Chettinad dishes of Tamil Nadu, and Kerala lamb stew; the west has Kolhapuri mutton and Goan vindaloo; and the east has momo/dumpling, rapka, pish pash, khicheri, kargyong, korma, dopiyaza, etc. Srilankan perume and kurakkal; Thai phat and laap; Burmese ohn no khao swe and Malaysian/Indonesian rendang, brongkos, bosou etc are some popular ethnic meat products as well. The current available knowledge of various heritage meat products from the Indian subcontinent is discussed in this article.