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And so, on their favourite stretches especially in the East, Railway cutlets China rubber shock absorption pad Manufacturers were the staple, and an almond soup, as dusk approached.Often on short trips back to Delhi, we’d find the menu dotted with Veg Au Gratin, or a fish orly.Anecdotal tales passed among friends say that the origin of the Railway mutton curry lies in the days of the Frontier Mail when a troubled British officer searched for a midnight snack, and the Indian chefs whipped up a desi dish, amended to his palate by being laden with yoghurt.I discovered the joys of this dish on several joueys across Northe Indian in the late ’70s and ’80s, savouring it with toasted buttered bread amidst a game of ‘tic-tac-toe’ or a round of antakshri. Once while travelling from South till Mumbai, we found ourselves indulging in mutton biryani or railway biryani, as the khansamas on the trail liked to call it, and even kebabs inspired by the shammi kebab, with an accompanying raita. While waiting for the ‘always-late’ train in Jammu, omelette sandwiches were the staple, and pakoras of every vegetable available in the season with green chutney made joueys through Punjab so much more delightful.

Given a choice, I’d still travel by train for the fun of long joueys, food chats, various stations and their culinary offerings but the luxury of time isn’t on my side. So it’s the air jouery that rules the roost but that’s a food jouey for another occasion.Mushroom puffIngredients1 tablespoon olive oil 1 small onion, minced 1 pound assorted wild mushrooms, sliced2 cloves roasted garlic, minced1 cup grated Parmesan cheese1 bunch fresh thyme, leaves stripped and chopped Salt and black pepper to taste½ cup cream 500 gm puff pastry, you could buy a pre-mixMethodPreheat the oven to 200°C. Heat olive oil in a large skillet over medium-high heat. Add onion, cook and stir until tender for about five minutes.Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half for about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper.Stir in cream.

Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.Unfold pastry sheet onto floured surface and lightly roll into round shape. Cut into 3 such pieces.Place a mounded teaspoon of mushroom filling in the centre of each square. Fold pastry over filling to form a circle. Bake for 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.Railway Mutton curryIngredients800 gm shoulder of lamb 16 baby potatoes, peeled1 big potato 90 gm desi ghee 150 gm chopped onionsCurry leaves 5 tsp garlic paste2 tsp ginger paste 5 tsp red chilli paste3 tbsp dhania 2 tsp jeera 1 tsp haldi 4 cups clear, lamb stock l Salt to taste 50 gm imli 180 ml coconut milk Cooking oilMethodThe tamarindPut tamarind in a saucepan, add 1 cup of water, bring to a boil, and simmer until reduced to a quarter.The potato jaaliPeel, wash and make a laccha with help of tuing slicer and shallow fry over medium heat and cooking oil until crisp.