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Namkeen Ghosht

Originating from Afghanistan and parts of Central Asia, this hearty stew-like meal is full of tender meat and was made especially to overcome hunger in the harsh terrain of the mountains in and around the Khyber Pass because it retains its taste and warmth well.

With the main spices being salt, ginger and black pepper, it’s rich history stems from the popularity of this spice by traders and merchants who influenced and introduced this mouth-watering dish to the Punjab where the locals added green chillies to it to make it the dish we call Namkeen Ghosht today.