Pasanda Pasanda Pasanda () is a popular meat dish from the Indian subcontinent, notably North Indian, Hyderabadi and Pakistani, derived from a meal served in the court of the Mughal emperors. The word is a variation on the Urdu word "pasande" meaning "favourite", which refers to the prime cut of meat traditionally used within. Pasanda was originally made with leg of lamb or Goat flattened into strips, marinated, and fried in a dish with seasoning. In Pakistan, the Pasanadays are usually made from Pot Roast Beef Fillets flattened into strips. In the present day, pasanda is also made using chicken and
Naryn (dish) cooked in plain boiling water or often in a broth of horse meat. Horse meat is then shredded into the pasta and naryn is served on a lagan (12" plate) decorated with slices of horse meat sausage ("kazy"). The dish is served as a part of any extended meal after the samosa and before the plov ("osh"). Naryn (dish) Naryn, neryn or norin (Kyrgyz: наaрын Russian: нaрын, Uighur: нерин Uzbek: норин). In Kyrgyz cuisine naryn is an finely chopped lamb meat (or horse meat) with onion sauce. Naryn with the addition of noodles is now called beshbarmak. In Uzbek cuisine