In this area many native castes are living but majority is saraiki and " Rajpoot " Lohari . it is having boys secondary school, girls higher secondary school, police station, basic health unit and a veterinary hospital . The town is very famous for production of red Chilli.
32.
Common spices found in a Bengali kitchen are cumin, ajmoda ( radhuni ), bay leaf, green chillies, turmeric, etc . People of erstwhile East Bengal use a lot of ajmoda, coriander leaves, tamarind, coconut and mustard in their cooking; while those aboriginally from West Bengal use a lot of sugar, garam masala and red chilli powder.
33.
ISSO ( DEVILLED PRAWNS ) 4 or 5 prawns 1 / 2 tsp lime juice salt 1 red chilli, sliced thinly or cut lengthwise 1 / 2 bell pepper 1 tomato 1 big red onion 1 lemon grass, sliced curry leaves 1 / 2 tsp cumin seeds tomato sauce oilMethod Heat oil, add curry leaves, lemon grass and cumin seeds.
34.
ROASTED FILLET OF LAMB WITH GARLIC SAUCE ( 1 portion ) 150g fillet of lamb, seasoned and roasted pink 10g beansprouts 10g Tau Miu ( pea sprouts ) 10g Shiitake mushrooms 10g carrot julienne 10g red chilli julienne Sauce Roast six cloves of garlic and three shallots with a little red wine ( optional ) and lamb juice reduce, add cream and reduce, blend and strain.
