How to pronounce Gushtaba

Gushtaba is written गुश्तबा where it comes from. In the International Phonetic Alphabet it is /ɡɔʃt̪aːbɨ/. In plain English letters that is GOHSH-tah-buh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Gushtaba?

Gushtaba is a main dish of India. Where it comes from: Jammu and Kashmir. People usually eat it at lunch or dinner and on festive days. Its main ingredients are lamb and dairy & cheese. It tastes rich.

Where Gushtaba comes from

Gushtaba is one of 63 signature dishes of India on this map. See all dishes from Jammu and Kashmir.

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  Rogan josh is an aromatic curried red-meat dish of Kashmiri cuisine, dating from the time of the Mughal Empire.

• Noon chai नून चाय · Drink · Jammu and Kashmir

  Noon chai, also called sheer chai, Kashmiri tea, pink tea or gulabi chai, is a traditional tea drink from Kashmir.

• Hyderabadi biryani हैदराबादी बिरयानी · Rice dish · Hyderabad

  Biryani reached India with Persian and Mughal cooks, and Hyderabad, ruled for two centuries by the Nizams, made its own version the city's signature.

• Masala dosa ಮಸಾಲೆ ದೋಸೆ · Main dish · Udupi, Karnataka

  A dosa is a thin, crisp pancake of fermented rice and black-gram batter, and dosas have been eaten in south India for centuries.

• Butter chicken मुर्ग़ मखनी · Main dish · Delhi

  Butter chicken, or murgh makhani, has a clear modern origin.

• Vada pav वडा पाव · Street food · Mumbai

  Vada pav is Mumbai's street food: a spiced potato fritter in chickpea batter, pressed into a soft bread roll called pav with garlic and green chutneys and a fried chilli.

Food of India

Dishes like Gushtaba in other countries

Same type of dish and similar main ingredients as Gushtaba:

• Ali nazik · Main dish · Gaziantep, Türkiye

  Ali nazik is a home-style dish of Gaziantep in south-east Türkiye: aubergines are charred over coals until the skin is black and the flesh smoky, then mashed with garlicky yogurt, and topped with cubes of lamb sautéed in butter and drizzled with more butter.

• Moussaka μουσακάς · Main dish · Greece

  Layered aubergine dishes were cooked across the Ottoman world and the Arab world, and the name comes from Arabic.

• Mansaf منسف · Rice dish · Amman and Karak, Jordan

  Mansaf is lamb cooked in jameed, a sauce made from dried, salted sheep's or goat's yogurt, served on a large tray over thin shrak bread and a mound of rice, scattered with toasted almonds and pine nuts.

• Kirchtagssuppe Kärntner Kirchtagssuppe · Soup & stew · Carinthia, Austria

  Kirchtagssuppe, "church fair soup", also called sour soup, is a regional speciality of Austria at home in Carinthia, where the Kirchtag, the parish fair, is a traditional occasion for a lavish meal.