Jungli means “forest,” and maas means “meat,” so “forest meat.” Jungli Maas wasprepared with fresh catch (mostly deer or wild boar) after the king’s hunting expeditions. The meat was then cooked for hours in a clay pot

A popular, rich, and spicy South Indian delicacy, often associated with Mangalorean cuisine, characterized by tender, succulent pieces of mutton coated in a thick, fragrant, and fiery masala cooked primarily in ghee (clarified butter)

The dish is known for its intense heat, primarily derived from black peppercorns and dried red chilies