The dish itself was the ingenious creation of skilled Khansamahs, or Caretakers, who aimed to please their British patrons during their travel. The original recipe was a Chicken Dak Bungalow roast not the curry we have these days. The original Chicken Dak Bungalow roast was prepared with minimal spices, but as local tastes and preferences evolved, it transformed into a curry. Given the limited access to markets, caretakers utilizes the readily available country chicken, often roaming around the rest houses. The preparation method involved a wood-fired oven, contributing to the distinctive flavour of the curry. The curry typically includes country chicken, potato chunks and a blend of stone-ground whole spice into a paste. Onions were roughly chopped and the use of Garam masala was minimal. Mustard oil, a common cooking medium in North India, added its distinct flavour to the preparation. Interestingly, the lack of standardization in this recipe allows for variations, as each caretaker would tailor it to their own preferences and available ingredients. The dish’s evolution from a roast to curry reflects the influence of regional cooking styles and the demands of the local crowd in dak bungalows. As the dish gained British officers and local residents, it became a common feature on the menu of dak bungalows across the region.