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I've been learning a bit lately about some of the courtly foods of Awadh. I have to say, I'm humbled by the sheer extravagance of some of the dishes. For instance, as a method of scenting their flesh some of the royal chickens were fed pineapples, perfumes, saffron, jasmine and pomegranate. Wow. Puts Kobe beef to shame! I have a bit of a puzzle, though, and I'm wondering if anybody hereabouts might have some insights. One of the staple masalas, lazzat-e-taam, blends around 25 ingredients (including sandalwood powder and rose petals). Two, however, are mysteries to me: jarakush and baobeer. Any thoughts? I don't expect them to be available to me here in Portland, Oregon but I remain curious. --jim
Dear All, I had been and will remain hungry for Indian food, with which I soul-connect. I have over 16 years of experience in culinary with blessings and learnings with few great chefs. Currently working with The Lalit, Mumbai as Master Chef - Indian cuisine. [attachment=5068:Femina_Faceoff_25.jpg]
hello to all, i am going to share recipe of fried chicken kebab/chicken kadi(as it called here in CG) as it is a great starter ,try it & enjoy, all comments are welcome. [b]Ingredients:[/b] Chicken(boneless cubes) -1/2 kg, bamboo or metal skewers-5 nos(6” long), all purpose flour(maida)- 2 tbsp, chilly powder- 1/2 tbsp, paprika(kashimiri chilly powder)-1/2 tbsp, garam masala powder- 1 tsp, ginger-garlic paste- 1 tbsp, red food color-1/8 tsp, coriander powder- 1/2 tsp, cumin powder- 1/2 tsp, lemon juice- 1/2 tsp, salt- 2 tsp, oil for deep frying. [b]procedure:[/b][list=1] [*]Mix all ingredients very well & add chicken pieces in it, coat well [/list] & keep for marination 1-4 hrs.[list=1] [*]When ready, put chicken pieces on skewers. [*]Heat oil, deep fry chicken pieces, remove, garnish with onion & lemon wedges [/list] & serve along with mint chutney. [b]Infos:[/b][list=1] [*]Use enough oil so that chicken pieces get submerged in oil while frying, it [/list] ensures uniform cooking.[list=1] [*]Just when chicken pieces are put in hot oil, keep gas stove at high, it helps searing [/list] of chicken(retaining of moisture to keep it soft& juicy), then after equal searing reduce gas stove for further cooking.
We decided to try Nando's Chicken on a weekday evening but landed up in this wonderful restaurant next door. When I saw the dimly lit signage near the entrance, I didn’t expect much from the food or ambience. The reason we stepped in was the thrill of experiencing a new cuisine. A narrow flight of stairs transport you to the Arab world. Though the manager tried his best, I can safely say “ambience and service is not their strong points”. We sat outside, overlooking Church Street which was refreshing. We ordered Joojejlohmi (succulent chicken breast kebab served with grilled veggies), hummus, zersh pulao, some chicken gravy and Nans. Hummus and Nan arrived almost immediately. Appreciating Hummus is an acquired taste but bits of olive and a good appetite, sometime make bland food taste interesting. The Chicken Kebab is one of the best I had in Bangalore, it’s not your usual spicy tandoori chicken. Kebabs are mildly spiced but the freshness of the meat makes all the difference. The highlight of the evening was the pulao, subtle flavours, dried berries and best quality saffron and basmati rice. It came with a non-descript tomato based Chicken gravy but again the quality of chicken was awesome. The total bill including softdrinks was around Rs 800/- . This is significantly lower than Sufi, Koramangala which also serves similar cuisine. Parking is for you to find in the lanes of Church Street. The clientele is mainly expatriates and NRI’s who have lived in that part of the world and grew a likening for the local cuisine. In the true Bangalorean spirit, drop your inhibitions to try something different this weekend. ---Also posted in Burrp