Host Mitch Orr goes on a journey with chef Rosheen Kaul of Etta in Brunswick East to Karlaylisi Restaurant in Footscray to experience Uyghur cuisine and the celebratory dish Gosh Polo. They then head back to Etta where Rosheen recreates her own version of the classic dish.
Uyghur Cuisine and Silk Road Connection
Uyghur cuisine shares characteristics with other cities along the Silk Road.Uyghur food is characterized by cumin, dried fruit, and unique flavor profiles.It reminds Rosheen of the food from her native Kashmir, which is also along the Silk Road.
Immigrant Story
Roshan Sawut(Karlaylisi) and her husband, Dawut Sidik, came to Australia in 2004 and 2012, respectively.Her husband, a former surgeon, started working at a Uyghur restaurant and became skilled at making noodles and other dishes.
Exploring Uyghur Cuisine: Polo
Polo is a significant Uyghur dish.It is rich, buttery, and intense with a gamey flavor.Rosheen plans to remix the dish by infusing lamb fat with cherry and caramel flavors.
Preparing Polo at Etta
Rosheen's version includes infusing lamb fat with cherry and caramel flavors.She uses spring onion and ginger to add layers of flavor.Soaking jasmine rice and topping it with raisins and lamb stock.She adds lamb ribs marinated in spices.The final dish is a unique Uyghur polo with comfy lamb ribs, raisins, and spices.
Tasting Etta's Uyghur Polo
The dish offers a blend of flavors, including sweetness from the carrot and a touch of heat from the spices.Rosheen and Mitch express their appreciation for the unique dish.