The tasty and tangy lingering effect on the tongue due to taro roots, paved the way for further culinary innovations. Mutton is naturally porous and it soaks the essence (arq in Arabic) of taro roots very easily. Lastly, one gets to eat the tastiest Arbi-Gosht in Philippines and Rampur, India. The Royal Kitchen of Rampur Nawab gave the finest, tastiest and tangiest Arbi-Gosht to the world. That incomplete ode to Arbi-Gosht by Ghalib was taken away (read, stolen) from the Fort William, Calcutta, by a Persian-knowing Englishman!

Source: The North Africa Journal February 22, 2020 22:40 UTC