Archive · 7 Aug 2026
Maharashtra FDA chief's Saoji mutton remarks spark controversy
A government food-safety officer in Maharashtra, India, talked about a very spicy dish called Saoji mutton.
He said he found it 'spicy and oily'.
Many people were upset because this dish is very important to the Nagpur region.
The state government gave the officer a warning, saying officials should not make rude remarks about a food that supports many families' jobs.
The officer later said he was only talking about his own taste, not making fun of the dish.
Saoji mutton is a famous curry that comes from the Savji community.
It gets its heat from a special mix of spices like red chillies, cumin, cloves and cinnamon, and it is cooked slowly.
People usually eat it with flatbreads like bhakri or chapati.
To many people in Vidarbha, this curry is part of who they are.
The argument helped more people learn about this special dish.
Maharashtra FDA Commissioner Tukaram Mundhe's remarks about Saoji mutton sparked widespread criticism, prompting the state government to issue its first public warning to him.
Mundhe clarified he was speaking only about his personal experience, having found the dish 'spicy and oily', and was not criticising Saoji cuisine.
Saoji (also spelled Savji) mutton is a signature curry from Nagpur, believed to have originated within the Savji community, traditionally engaged in the textile trade.
The dish is defined by Saoji masala, a spice blend including dried red chillies, coriander seeds, cloves, cinnamon and stone flower (dagad phool), and does not rely on tomatoes or yoghurt.
Celebrity chef Sanjeev Kapoor's authentic recipe calls for dry-roasting the spices, marinating the mutton with salt and ginger-garlic paste, and pressure-cooking it until tender.
- Who
- Maharashtra FDA Commissioner Tukaram Mundhe, state government ministers, and the Savji community of Nagpur associated with the dish.
- What
- A controversy over FDA chief Tukaram Mundhe's remarks about Saoji mutton, a fiery Nagpur delicacy, which led to the state government's first public warning to him.
- When
- Recently, according to the articles; an exact date is not stated.
- Where
- Maharashtra, India, specifically Nagpur and the wider Vidarbha region.
- Why
- Ministers argued that officials should avoid making sweeping remarks about an entire culinary tradition that supports thousands of livelihoods.
Government ministers and critics
FDA Commissioner Tukaram Mundhe
Remarks on Saoji mutton
Government ministers and critics
Ministers argued that officials should avoid making sweeping remarks about an entire culinary tradition that supports thousands of livelihoods, prompting the government's first public warning to Mundhe.
FDA Commissioner Tukaram Mundhe
Mundhe said he was only sharing his personal experience of finding the dish 'spicy and oily' and was not questioning the cuisine itself.
- Dish
- Saoji (Savji) mutton
- Origin
- Nagpur, Vidarbha region, Maharashtra, India
- Origin community
- Savji community, traditionally engaged in the textile trade
- Signature traits
- Deep, smoky flavours, unapologetic heat; dark, robust curry made without tomatoes or yoghurt
- Key spices
- Dried red chillies, coriander seeds, cumin, black peppercorns, cloves, cinnamon, black cardamom, bay leaves, poppy seeds, sesame seeds, dry coconut and stone flower (dagad phool)
- Controversy
- FDA Commissioner Tukaram Mundhe's remarks sparked criticism; the state government issued its first public warning to him
- Mundhe's clarification
- He said he was speaking about his personal experience, not criticising the cuisine
- Traditional serving
- Bhakri, chapati, rice or local breads; many Nagpur eateries serve it with roomali rotis