#chicken achaar

[this-is-not-a-slow-burn]

you know that thing where you're eating a cut in half sandwich, or like 3 cookies, and you eat the last one but don't realize it, and when you turn to get the other half, the plate is empty?

I just had the opposite happen and it was just as weird but instead of disappointed confused it was happy confused

[restaurant-oi]

The Art of Pairing Indian Meals with Perfect Sides and Breads

Indian cuisine is a beautiful medley of flavours, textures, and aromas, where every dish tells a story. Pairing the right sides and breads with Indian meals is an art that can elevate your dining experience. From creamy curries to fragrant rice dishes, the perfect accompaniments enhance not just the taste but also the authenticity of the meal. Let’s explore how to pair Indian meals with the ideal sides and breads to create a well-rounded culinary experience.

Why Pairing Matters in Indian Meals

Indian meals are a harmony of complex flavours, balancing spicy, tangy, and sweet notes. Adding the right sides and breads enhances the overall experience by complementing the primary dish and offering variety in texture and taste. A good pairing provides:

Textural contrast: Soft bread balances rich, thick curries.

Flavour enhancement: Sides like chutneys or pickles add bursts of flavour.

A complete meal: Balanced pairings ensure a nutritious, satisfying experience.

Perfect Sides for Indian Meals

1. Fragrant Rice Varieties

Rice is a staple in many Indian households and pairs beautifully with curries, dals, and dry dishes. Popular options include:

Basmati Rice: A long-grain rice known for its fragrant aroma, it pairs perfectly with rich curries like butter chicken or lamb rogan josh.

Jeera (Cumin) Rice: Flavoured with cumin seeds, this dish adds a mildly earthy flavour to meals.

Lemon Rice: A tangy South Indian rice dish that complements milder gravies or yoghurt-based curries.

2. Chutneys and Raitas

Chutneys and raitas are essential sides that add freshness and balance to Indian meals.

Mint Chutney: A refreshing condiment that pairs well with grilled dishes like tandoori chicken or kebabs.

Tamarind Chutney: Sweet and tangy, this chutney enhances the flavour of fried snacks and samosas.

Cucumber Raita: A cooling yoghurt-based side that tempers the heat of spicy dishes.

3. Pickles (Achaar)

Indian pickles bring a tangy, spicy punch to the table. Made with ingredients like mango, lime, or mixed vegetables, they are a delightful addition to rice dishes and flatbreads.

4. Papadums and Fritters

Papadums, thin and crispy lentil wafers, and fritters like onion pakoras add crunch to your meal. They are great as appetisers or to complement soft-textured curries.

Choosing the Right Indian Breads

Indian breads are incredibly diverse, each offering a unique texture and flavour. Choosing the right bread for your meal is crucial for a complete experience.

1. Naan: The Quintessential Choice

Naan is a soft, leavened bread cooked in a tandoor (clay oven). Its slightly chewy texture makes it perfect for scooping up thick curries like butter chicken or paneer tikka masala. Garlic naan or butter naan adds an extra layer of indulgence.

2. Roti: A Healthy, Everyday Option

Roti, also known as chapati, is an unleavened whole wheat bread. Its light texture makes it ideal for pairing with dry dishes like aloo gobi or lentil-based dals.

3. Paratha: Layered and Flaky

Parathas are pan-fried, layered flatbreads that can be stuffed with fillings like potato, paneer, or radish. They work well as a standalone meal or with yoghurt and pickles.

4. Puri: A Festive Favourite

Puri is a deep-fried bread that puffs up beautifully when cooked. It is often paired with dishes like chole (spiced chickpeas) or halwa for a celebratory meal.

5. Bhatura: Perfect for Hearty Dishes

Bhatura is a thicker, leavened bread that pairs exquisitely with chole. Its slightly tangy flavour from fermentation complements the spicy, rich curry.

Regional Pairing Suggestions

1. North Indian Meals

North Indian dishes like butter chicken, dal makhani, or palak paneer are rich and creamy. Pair these with naan, garlic roti, or jeera rice for a hearty meal. Add sides like cucumber raita or green chutney for freshness.

2. South Indian Meals

Coconut-based curries, sambhar (lentil stew), and rasam (spicy soup) dominate South Indian cuisine. Pair these with steamed rice, lemon rice, or flaky parathas. Accompany the meal with coconut chutney or fried papadums.

3. Coastal Indian Meals

Seafood curries like Goan fish curry or prawn masala shine with steamed rice or soft appams (rice hoppers). A tangy pickle or raw mango chutney enhances the coastal flavours.

Tips for a Balanced Indian Meal

Contrast textures: Combine soft breads with crunchy papadums or fritters.

Balance flavours: Pair spicy curries with cooling raitas or mild rice dishes.

Incorporate freshness: Add fresh salads or pickles for a tangy touch.

Mix and match: Explore regional combinations for a diverse culinary experience.

Pairing Indian meals with the perfect sides and breads is a delightful way to explore the depth of Indian cuisine. Whether you prefer soft naan with creamy curries or tangy chutneys with fragrant rice, the right accompaniments can transform your meal into a memorable experience. Embrace the art of pairing, and you’ll discover the magic of Indian meals in every bite.

[ishika206]

A Culinary Adventure: Discovering the Best Restaurants in Delhi

Delhi, the vibrant capital of India, is not only known for its rich history and diverse culture but also for its bustling culinary scene. From street food stalls offering mouth-watering chaats to upscale dining experiences in luxury hotels, Delhi’s restaurants cater to every palate and preference. Whether you are a local or a traveler exploring the city, the myriad of dining options can be both exciting and overwhelming. For a comprehensive guide to dining in this dynamic city, you can start by exploring these fantastic restaurants in Delhi and if you are also interested in other cities, check out restaurants in Mumbai for more culinary adventures.

The Charm of Delhi’s Street Food

Delhi’s street food is legendary and serves as an introduction to the city’s culinary diversity. The bustling streets of Chandni Chowk, for instance, offer a tantalizing array of flavors. Here, you can savor iconic dishes like pani puri, chole bhature, and paranthas. Places like Karim's and Haldiram’s are stalwarts in this genre, providing authentic tastes that have been cherished for generations.

Karim’s in Old Delhi is particularly famous for its Mughlai cuisine, which includes dishes like mutton korma and biryani that have been perfected over decades. On the other hand, Haldiram’s offers a more contemporary take with its range of vegetarian options and sweets that have a widespread appeal.

Upscale Dining: Experience Luxury and Innovation

For those seeking a more refined dining experience, Delhi boasts a range of upscale restaurants that offer both luxury and innovative cuisine. One such place is Indian Accent, located in the heart of the city. Known for its creative Indian dishes, the restaurant has gained international acclaim for its ability to blend traditional flavors with modern techniques. Signature dishes like meetha achaar pork and soy keema are a testament to the restaurant’s unique approach.

Another notable mention is Bukhara at the ITC Maurya. This restaurant is renowned for its rustic ambiance and legendary dal Bukhara, a dish that is slow-cooked for over 24 hours to achieve its rich flavor. The restaurant’s tandoori offerings are also exceptional, making it a favorite for those who appreciate a good grilled feast.

Exploring Global Flavors: International Cuisine in Delhi

Delhi’s culinary landscape is not just confined to Indian food. The city is home to numerous restaurants that offer a taste of global cuisines. Olive Bar & Kitchen is a prime example, providing a Mediterranean dining experience with dishes such as wood-fired pizzas and grilled seafood. The ambiance here is elegant, making it a perfect spot for a sophisticated night out.

For those with a taste for Japanese cuisine, Sakura at the Metropolitan Hotel is an excellent choice. The restaurant offers a range of sushi, sashimi, and tempura, prepared with authentic ingredients and techniques. The serene environment enhances the dining experience, making it a go-to destination for Japanese food enthusiasts.

Vegetarian and Vegan Delights

Delhi’s vegetarian and vegan dining options are both abundant and varied. Sattvik in the heart of the city is a prominent vegetarian restaurant known for its elaborate thali and buffet spreads that highlight the diversity of Indian vegetarian cuisine. The dishes here are prepared with a focus on health and taste, using fresh ingredients and traditional cooking methods.

For a vegan-friendly menu, Veg Gulati offers an array of plant-based dishes that cater to different dietary preferences. The restaurant’s innovative menu includes options like vegan butter chicken and tofu tikka, making it a popular choice among those seeking delicious vegan alternatives.

Hidden Gems: Lesser-Known Restaurants with Great Food

While well-known restaurants provide exceptional dining experiences, Delhi also has numerous hidden gems worth discovering. The Big Chill Café, for example, is a favorite among locals for its retro ambiance and comfort food. The menu features a delightful range of dishes, including pastas, burgers, and decadent cheesecakes.

Another lesser-known but highly recommended spot is Moolchand Paratha, a modest eatery renowned for its delectable parathas stuffed with various fillings. Despite its unassuming exterior, the food here is beloved by many and offers a true taste of Delhi’s street food culture.

[akshaymehndiratta]

AKSHAY MEHNDIRATTA -BEST FINE DINE RESTAURANTS IN INDIA

When it comes to the culinary world, Akshay Mehndiratta's expertise and passion are widely recognized. As a connoisseur of fine dining experiences, he has explored numerous establishments across India, seeking out the crème de la creme of the restaurant scene. In this blog, we delve into Akshay Mehndiratta's personal recommendations for the best fine dine restaurants in India. Get ready to embark on a gastronomic journey of exquisite flavours, impeccable service, and unforgettable dining experiences.

"Indian Accent" - New Delhi

Indian Accent, located in the heart of New Delhi, is a culinary gem renowned for its innovative Indian cuisine. With a fusion of traditional flavours and modern techniques, the restaurant offers a unique dining experience that surprises and delights the taste buds. Akshaymehndiratta highly recommends indulging in their signature dishes like the Butter Chicken Kulcha and the Blue Cheese Naan.

"Wasabi by Morimoto" - Mumbai

For lovers of Japanese cuisine, Akshay suggests a visit to Wasabi by Morimoto in Mumbai. This elegant restaurant, situated at the Taj Mahal Palace Hotel, offers an exquisite dining experience curated by Iron Chef Masaharu Morimoto. From expertly crafted sushi to delectable Wagyu beef dishes, Wasabi delights with its authentic flavours and impeccable presentation.

"Bukhara" - New Delhi

If you're craving authentic North Indian cuisine, Akshaymehndiratt

 recommends a visit to Bukhara in New Delhi. Known for its rustic ambiance and robust flavours, this iconic restaurant at the ITC Maurya Hotel has won accolades for its kebabs and tandoori preparations. Don't miss their legendary Dal Bukhara, a slow-cooked lentil dish that has garnered a loyal following.

"The Table" - Mumbai

The Table, located in Mumbai's Colaba neighbourhood, is a must-visit for food enthusiasts seeking contemporary global cuisine. With a focus on fresh, locally sourced ingredients, the restaurant offers an ever-changing menu that reflects seasonal produce. Akshaymehndiratta recommends trying their inventive dishes like the Pan-Seared John Dory or the Maple Glazed Pork Belly.

"Karavalli" - Bengaluru

For a taste of traditional South Indian cuisine, Akshay suggests Karavalli in Bengaluru. This restaurant, nestled within the Gateway Hotel, celebrates the diverse flavours of Karnataka, Kerala, and Tamil Nadu. From tangy seafood curries to aromatic vegetarian delicacies, Karavalli showcases the rich culinary heritage of the region, providing an authentic and delightful experience.

"Dum Pukht" - Hyderabad

If you're in Hyderabad, Akshay Mehndiratta recommends indulging in the regal dining experience offered by Dum Pukht at the ITC Kakatiya Hotel. Known for its slow-cooked, flavorful Awadhi cuisine, Dum Pukht transports diners to the era of the Nawabs. From melt-in-your-mouth kebabs to fragrant biryanis, the restaurant captures the essence of royal indulgence.

"O Pedro" - Goa

For a taste of Goan and Portuguese cuisine, Akshay suggests visiting O Pedro in Goa. This vibrant restaurant celebrates the coastal flavours of Goa with a contemporary twist. From their delectable seafood preparations to their inventive desserts, O Pedro offers a delightful culinary experience that captures the essence of Goa's rich culinary heritage.

"Bastian" - Mumbai

Seafood lovers should not miss the opportunity to dine at Bastian in Mumbai. Known for its fresh and flavorful seafood dishes, this restaurant is a seafood lover's paradise. Akshaymehndiratta

 recommends trying their famous Butter Garlic Crab or their Lobster Thermidor for a truly indulgent dining experience.

"Indian Accent" - Gurugram

Another branch of Indian Accent, located in Gurugram, is equally deserving of recognition. This fine dine restaurant offers a contemporary twist on traditional Indian cuisine, creating a harmonious blend of flavours and textures. Akshay suggests trying their unique dishes like the Meetha Achaar Pork Ribs or the Galawat Boti with Roomali Roti for an unforgettable dining experience.

"Megu" - New Delhi

Megu, nestled within the opulent The Leela Palace in New Delhi, is a destination for authentic Japanese cuisine. The restaurant showcases the art of Japanese culinary craftsmanship with its exquisite sushi, sashimi, and teppanyaki offerings. Akshaymehndiratta recommends indulging in their Omakase menu for a truly immersive and memorable dining experience.

"Kutir" - London

While not located in India, Akshaymehndiratta believes that Kutir in London deserves a special mention. This Michelin-starred Indian restaurant offers a refined and elevated dining experience, with dishes inspired by the royal hunting lodges of India. From their game meat preparations to their intricate spice blends, Kutir showcases the best of Indian cuisine in an elegant setting.

Conclusion

Akshay Mehndiratta's passion for fine dining experiences has led him to explore some of the best restaurants in India. These recommendations offer a glimpse into the diverse culinary landscape of the country, showcasing exceptional flavours, impeccable service, and unforgettable ambiance. Whether you're a food enthusiast or a discerning traveller, these fine dine establishments are sure to leave a lasting impression and provide a culinary journey worth savouring.

[zeherili-ankhein]

Omggg thank you for tagging :3 @flaming-brown-witch

— Last song I listened to: “O Jonaki, Ki Shukhe” Rabindrasangeet sung by Shaan

— Favourite colour: iTs GrEeNnN 💚🍏🌱🌿🍃☘️🍀🌵🌲🌳🌴🪴🐍🐢🦖🦎🐉🐊🐸🦚🦠🐛🪲🍋‍🟩🍈🍏🍐🥝🥦🥒🥬🫑🫛

— Currently watching: well.. tbh nothing.. I will starting watching “Demon Slayer Season 4 Hashira Training Arc” in a day or two.. (It is already airing for a month or so Ik but I was too out of mind to watch lol...)

— Sweet/Savoury/Spicy: honestly I like all... But it depends on my mood. Ofcourse I got quite a sweet tooth and can't live without Roshogolla 🥹 (YES IT'S ROSHOGOLLA PEOPLE) But I like my share to achaar and spicy food too...

— Relationship Status: I'm a 15 year old choild 🗿

— Current Obsession: well tbh nothing... But I am obsessing over my OCs. Does that count? (My current OC is depressed and he haven't left his room in 3 days lol)

— Current reading: “Ponniyin Selvan book 2” and I love it so much!! (I finished reading book one atleast 2 months ago but then Idk what happened I lacked energy to read continuously... And got stuck in book 2 😭)

— Last thing I googled: “Shaktimaan title song lyrics” ....self explanatory ig..

— Currently craving: Pan fried chicken momos 🙃 and a ₹20 wala Thumbs up with it...

— Coffee or Tea: Dudh Cha🗿I hate any tea that has no milk in it and same for coffee.. I want milk in both.

Tagging: @foreignink @intellectual6666 @randomx123 @theoddmes-blog @bharatiya-naari-sab-pe-bhaari and every one else..

Thanks to @myargalargan for the tag 😘

Last song I listened to: "wiggy" by Young Miko

Favourite colour: probably royal blue

Currently watching: I'm rewatching Monk! My family and I used to love the very OCD (and def autistic-coded) detective and I'm such a sucker for whodunnits. It hasn't aged that well lol but in many ways, it's still a relatable portrayal of neurodivergence.

Sweet/savoury/spicy?: I can't choose! I have to constantly cycle through all three.

Relationship Status: tied down I'm afraid

Current obsession: I'm weirdly not obsessed with anything atm?? It was Monk until I got sick of binging it and then Bridgerton (I had to catch up before S3 with S2 and Queen Charlotte and then I had to rewatch S1 and had a MAD desire to write regency-era fic) and now I'm savoring the calm before my next fixation.

Currently reading: Yellowface. I'm only four chapters in but I'm already dying to read more RF Kuang.

Last thing I googled: "light enters you from where you are broken." It's a quote I randomly found in my notes and turns out it's a rephrasing of the Rumi quote, "The wound is the place where the Light enters you" ❤️

Currently craving: Blackberries because mine just got moldy 😭

Coffee or tea: Tea all the way! I love coffee but I avoided for most of my life to avoid growth stunting (not that I was able to avoid it lol), so I'm very caffeine sensitive. Which is weird because I have ADHD, so coffee should make me feel "normal" 🤷🏽

Tagging @lizzylizzl @moyuri @zeherili-ankhein @be11atrixthestrange @imnotfunnysblog in case y'all would like to play!

[jester-lover]

this is my first time writing a request, so please let me know if i need to be more specific! i was wondering if you could write a desi reader x the dorm heads (twisted wonderland). like introducing the boys to the culture and stuff like that? thank you!!

YES OF COURSE!!!! I’m desi myself! We desperately need representation in anime/game spaces, these are just the ones I could think of one the spot, but I saw this request and it made my day!!

also fun fact: this blog was originally supposed to be centered around desi women, but I couldn’t keep up with that idea, this is such a lovely reminder!!

Warnings: Fluff, food, hair mentioned, ‘starting a family’ mention but no kids or anything, unapologetic cultural appreciation, desi families (positive), author calls the pale ones gora pakoras, rambling

Dorm Leaders with a Desi Girlfriend!

Riddle Rosehearts

I don’t think you understand how much your mom loves him

His spice tolerance is at ZERO, but boy will he try for you

He adores gulab jamuns, I mean ROSES?? WITH DESSERT?? This is his destiny

Adores chai, drinks more chai than all your aunts combined

He loves chai so much he’ll ask for you to make it for the tea parties, drinks the chai with biscuits

OFF WITH THEIR HEAD to anyone who calls it ‘chai tea’ !!!

Desi jewelry is his favorite thing you wear, the intricate patterns and shapes make his heart beat faster

If you get him jewelry he’s probably gonna cry

“You look absolutely gorgeous, I almost can't believe you’re with me.” 

Leona Kingscholar

The mix of y’all’s cultures is perfect

He will happily eat spicy meat, he can go on about the meat

Biryani is his favorite, goat or chicken

You might expect me to say your parents don’t like him, but HE’S LITERALLY A PRINCE, man is rich asf you’re gonna be taken care of

He’s also so respectful to your mom, she def tells you to act more like him

If you have to accompany him to some gaudy event in the savanna, and  you choose to wear cultural clothing, like a sari or salwar kameez, he’s literally frozen

o

m

g

He’s buying a ring as we speak

All the whatsapp aunties are gossiping about the two of you, but you literally couldn’t care

He’s def the type to buy you jewelry

“I- god for once in my life I literally don’t have words, you’re glowing.” 

Azul Ashengrotto

I will defend fishy fishman until my last day

he is such a good boyfriend, always treating you out and keeping you happy

Your parents support you two, because Azul has a good head on his shoulders and has a good chance of being successful

He really adores you in blue, especially blue lehengas, you look like a princess to him

he is super appreciative whenever you introduce him to new recipes, his lounge may even use some of the spice blends you suggest (with credit)

He enjoys paneer pakoras, fried desi food is a wonder to him

“I know I’m stuffing my face right now, but can you really blame me?”

Kalim Al-Asim

HE IS PERFECT !!

He’s so happy to meet someone of a similar culture to him!

But this is also where his main problem lies..

He’s so blushy around you its crazy

Never did he think he could meet someone who he knows so well, who feels like home and warm welcomes

You two go on so many adventures

Jamil is so tired, let my man rest

Sometimes the cultural overlap is so prominent, especially in words and food items

Both of you adore a good lamb curry

You ever see that tikitok trend, the “I can’t date outside of my culture because how am I supposed to explain _______” 

You both can relate to that one.

Something about you brings out the poet in him

(I have to stop eventually because this could just become it’s own post)

“You are my home, you are warmth and kindness packed into a beautiful human being.” 

Vil Shoenheit

THIS

He’s honestly so happy to be in a relationship with a desi girl, you open up a whole new world to him

I feel like he would be an appreciator of desi bread on his cheat days

Especially paratha, it’s so buttery and rich, he’ll eat it with achaar

Your clothes always astound him

He’s used to glitz and glamour, but the sheer amount of detail in your outfits, that will leave him speechless

I believe he’d enjoy salwar kameez, especially in a more early 2000s way (think kabhi khushi kahbie gham)

Honestly he enjoys everything about desi fashion, he deeply respects you for wearing those HEAVY

Helps you oil your hair, it’s an extremely intimate moment and you grow a lot closer together

“Liebling, please hold still, I still have to get to the back of your head!”

Idia Shroud

(He’s Greek in my heart)

Idia is such a little loser/pos

He’s so nervous at any of your family gatherings, ortho has to hype him up before

He’s definitely the person at a desi house party who slips away after the food is served, literally gone

If he ever visits your country (in a different dimension lol) he might have a tough time

Homie is so sensitive to hot weather, he’s getting sunburned so hard

He gets so shy when you’re all dolled up, he can’t even look you in the eye

You just look so above his league

This is where you build his confidence, because he would look gorgeous in desi clothes 

Him in a kurta is the thing that would actually kill me

Idia is obsessed with you, even if the time you spend together is spent inside his room, cuddled up watching anime or playing games instead of socializing

You probably get him into old bollywood movies

“I mean, we ate already, what’s the point of sticking around?”

Malleus Draconia

He’s a well educated person, so he probably keeps a respectful distance until you start educating him on your culture

Malleus deeply enjoys the sense of family in desi culture, the community that helps one another and keeps your head lifted

It reminds him of his own caring upbringing

He’s another appreciator of desi desserts, more modern ones tend to stick to him better, like mango ice cream 

He is smitten with Rooh Afza in milk, even if he doesn’t need human drinks

He finds your cultural apparel so pretty

especially if you wear deeper colors like emerald and black

He really just wants to match

Really enjoys historical drama bollywood movies

Is the type to tell you when your chunni is slipping off, and carries extra safety pins to help with fashion mishaps

“I hope one day, our own family will be a beautiful as this.”

I’m so sorry for the bad dialogue, every time I try to think of something a character says, the voice in my head (inner monologue) turns into bob belcher from bob’s burgers. I will be trying my best to fix the flat dialogue with better nicknames and stuff. Thank you for reading.

[petermorwood]

Do you have a preferred Murgh Makhani recipe?

No, I don’t, it’s a bit bland and over-rich, Chicken Tikka Masala likewise (my last try at a highly unauthentic Ghosht Mirch Achaar (chilli pickle lamb) on the other hand...)

I was just taking a guess at the dish in the photo. :->

*****

Having said that, here’s one you might like to try: Murgh Dahi / Chicken in Yogurt, something I've never had in a restaurant. There are numerous recipes on-line, all different in one way or another; this is mine, a homebrew combining what I think are the best bits from several seen in books.

Like the chilli pickle lamb it’s far from authentic, but tastes rather good.

1 chicken, skinned and jointed or about 1.5 kg / 3lbs of skinned chicken breasts and legs

300 ml plain yogurt 1 large onion, finely chopped 5 cloves garlic, peeled & finely chopped 5cm / 2 inch of fresh ginger, peeled / scrubbed & finely chopped 2-4 green chillis depending on heat preference, seeded & finely chopped 1 large green sweet pepper, seeded & finely chopped 2 tsp ground coriander 2 tsp ground cumin 1 tsp ground black pepper ½ tsp salt

100ml ghee / oil (not olive) 1 tsp garam masala Juice of 1 lime 100g fresh coriander leaves

Jab the skinned chicken joints all over with a fork or the point of a sharp knife, and put them in a glass or stainless steel bowl.

Combine the yogurt, onion, garlic, ginger, chillis, sweet pepper, ground coriander and ground cumin. This can be whizzed smooth in a blender, though if the chopping is fine enough it can be used as-is.

Pour this marinade over the chicken pieces, ensure they’re well coated, then cover the bowl and put it somewhere cool or in the fridge for at least 12 hours or overnight.

Turn the chicken pieces occasionally while they marinate but NB, there’s no need to set a wake-up timer if they’re left overnight. Turn over in bed and turn them next morning.

When ready to cook the chicken, remove the pieces from the marinade and put them to drip on a rack set over the bowl.

Heat the ghee or oil in a heavy saucepan until very hot.

Add the chicken pieces to the pan (watch out for spitting!) and fry briskly for a couple of minutes until the chicken begins to colour.

Reduce the heat to medium, add the marinade, cover the pan and simmer, frequently spooning the sauce over the chicken, until the sauce has reduced and thickened. This will take about 35-45 minutes.

(Don’t be tempted to speed things up with increased heat, it risks the sauce catching and scorching. If that happens, transfer everything not stuck to another pan as gently as possible; pour, don't stir, and definitely don't scrape.)

When satisfied with the texture of the sauce (thinner with rice, thicker with breads), add the garam masala and mix well, then transfer the chicken and sauce to a serving dish.

Sprinkle with lime juice, garnish with chopped coriander leaves and serve up with Basmati or pilau rice / naan, paratha, chapatti...

*****

Though I’ve never heard of either, a vegetarian version could substitute paneer (pressed cheese) for the chicken, while a vegan version could substitute channa dhal (tinned or pre-soaked chickpeas) for the chicken and coconut milk / cream for the yogurt.

I’d pass on the marinade stage in both instances and go direct to using that mixture as the cooking sauce it becomes in the original.

If anyone tries one or the other, I’ll be interested to hear how (or if!) it worked out.

*****

Also: here’s my recipe for naan, another combination of good bits from several.

Side-note; it’s a common joke to point out that “naan bread” means “bread bread”, which may be true in some Indian languages (there are 22 major and many more minor) but probably not in others.

In addition there are lots of different regional breads and adding an explanation to “a mysterious word not in my language” seems a courtesy.

Even so, “bread” isn’t tacked onto “chapatti” or “paratha” or “roti” or etc., so YMMV. While linguists argue, sensible people can pinch their bread and eat it. :->

[yfukuoka]

【3234目】2021-11-24 半年ぶりに来たら、店構えも店内もインド色が増してました。 BHARATI バーラティ＠代々木八幡 ‪____________________________________ “Bhagirathi Non Vegetarian Thali” ＊Dal ＊Siitke chicken curry (todays) ＊Raita ＊Papad ＊Achaar ＊Dessert ＊Chai ビハール州出身のオーナーさんだからだと思いますが、内装の壁面にもビハール州を代表する伝統壁画ミティラー画のようなデザインが施されていました。 メニューも少し増えて、新メニューをセレクト。 Bhagirathi バギラティ（バジラティ）とは、ビハール州の東西に横断するガンジス川の上流部のことだそうです。 料理の味はこれまでと変わらず、素朴で滋味深い味。体に染み込むような味わいです。 今さら思い出しましたが、僕がインドで初めて宿を探して泊まったのはビハール州でした。スマートフォンで予約するなんて時代じゃなかったので���宿の交渉はドキドキしたものです。 翌朝、朝日を浴びながら街の食堂で食べた豆のカレーとサモサは、とても美味しかった。。。体に染み込む食事。 日常の食事もこうありたいものです。 ‪____________________________________ 🇮🇳 #india #spice #bharati #lunch #curry ‪#‬インド #スパイス #代々木八幡 #カレー #カレー部 #フクドローン #ふくすたぐらむ ↓ BHARATI @bharati.yoyogi (Bharati - Authentic Indian Restaurant) https://www.instagram.com/p/CW2K2F4rxq1/?utm_medium=tumblr

[biyaself]

Gonna make some brown sugar and dates scones today

Also some Achaar chicken

[wholenaanyards]

Achaar Gosht Recipe

There are few things more comforting that food that is attached to good memories in the deepest corners of your brain. Making an attempt to recreate my mother’s old recipes brings nothing but joy- regardless of how the dish actually turns out. I think there’s beauty in potential and possibilities.   Achaar Gosht- a delicious, spicy curry that draws a lot of its ingredients and flavor profile from…

[chutiyaaa]

That chicken achaar from andhra is the only thing keeping the sunday scaries at bay these past few weeks

[healthyartsforseniors]

Curry Lovers

Winter is most certainly here and there's no heartier way to settle into the cold, snowy days, than with a bowl of delicious, hot curry. Though in many North American countries, curry is synonymous with Butter Chicken, there are so many more diverse, layered and rich curries that make up the food cultures of the African and Asian continents. The talented participants of the "Cooking Up Feminism" program at Scarborough Arts spent the week making some very delicious curries, inspired by recipes they inherited from their community elders and family members. Our ethnic communities have often been shamed for the aromas and flavours of our foods, especially curry, and the ingredients that go into curry, such as, turmeric and cumin spice. The "Cooking Up Feminism" participants reclaim their love for curry, while honouring the curry traditions that have been passed down to them through their ancestral lineage.

Shrimp Curry by Ann Marie

"I love making curries. I love the complexity of it. I love that with the addition or subtraction of just one or two ingredients, it can taste totally different. For me it was a toss up between making Chickpea Curry or Shrimp Curry, and I just felt like having shrimp that day. I like to cook Shrimp Curry with the shell on. For the rest of my family, I usually have to make it with peeled shrimp. It just tastes better with the shells on. It's a whole sensory experience when I peel the shrimp with my fingers.

I used plain Basmati rice and added vegetables toward the end to maintain the vibrancy of the colour. A lot of the ingredients in this curry were from my garden - the onions, garlic, coriander leaves - fresh and straight from my garden. I get this habit from my grandmother who would always snip snip from her garden and put fresh herbs and vegetables into the pot. My mother will probably say, but how can you take a picture of this dish with the gravy on top of the rice? Well, that's how I like to eat it. This is me on a plate. I don't care that it's not the proper way to do it. This is how I like to eat it. There are more popular curries in Jamaica, such as Curry Chicken or Curry Goat, and also Lobster Curry. The Shrimp Curry isn't cooked on a weekly basis, except for certain families, as it is a matter of cost.

I have both Indian and Jamaican curry spice in my cupboard, but I am used to Jamaican curry spice, so that's what I used here. I've been making curry now for 15 or more years. I've learnt that we can explore sociology, history and culture through food. This was originally my mother's recipe, and I guess she got it from her mother. However, I have doctored it by adding some Indian spices, such as, Garam Masala. I am not sure if this is widespread in Jamaica, but while experimenting I have now realized, I can't make curry without Garam Masala. I buy the mix and grind it myself. It adds texture in the sauce, and for me, that texture becomes a part of the tasting experience."

Chickpea Curry by Lubna

After slurping down Ann Marie's Shrimp Curry in Jamaica, Lubna invites us to Pakistan to try a hearty, spicy and delicious bowl of Chickpea Curry. "This is my mother's recipe. We eat this curry during dinner time or even lunch. Usually we eat a salad with it or perhaps some Achaar (South Asian pickled condiments). Sometimes I add potatoes to it, other times I make it plain. Chickpea Curry can also be served for breakfast. In Pakistan, for breakfast we traditionally eat this Chickpea Curry with Puri, which is a bread that is fried. It tastes so delicious."

Zeni is familiar with Chickpea Curry, because her community makes this dish in a slightly different, symbolic and sacred way. "We make this Chickpea Curry dry, and have it with sweet rice. The rice is yellow in colour and also has raisins added to it. It is served on special days, like in the week after a new moon. Or, if you're going through a difficult time, special prayers are offered and then the Chickpea Curry with sweet rice is consumed."

Which brings us to this colourful walk in a lush garden with Zeni, as she prepares a vibrant Katchumbar Salad to go with her Chicken Curry.

Katchumbar Salad by Zeni to accompany her Chicken Curry

"This tablecloth is actually a Syrian tablecloth that was hand-embroidered by Syrian women. I've put a plastic covering on top so that I never stain it. The dish I'm serving my salad in today, I found at a bake sale. It's made of porcelain and I really love porcelain. It is very versatile because I can put it into the oven, and also serve food in it. It's actually a Japanese dish and is almost 50 years old. I don't believe we can get these kind of dishes now. The mango was a gift from my sister. I added the onions because I eat with colour. When something is plain, it doesn't excite me."

Chicken Curry by Zeni

"I've been trying this Chicken Curry dish for many, many years. Mariam, you must have a spiritual element in your program. Because after 45 years of trying to make this curry, I was finally able to make it exactly the way my mother made it, for our workshops. I shared this curry with five different people and they loved it. Chicken Curry is very comforting. I always cook curry on a low heat. It must never be rushed. Back home, I could always cook curry at a slower pace. At every level of cooking, I keep adding mint leaves and coriander to awaken the curry. Chicken Curry can be had with plain rice, but if you're like me, you can have it with fresh bread or naan. Just dump that bread in there and sop it up. One day, when I meet you all in person, God willing, I will make this for you."

Chickpea Curry by Lady P

After traversing through curries originating from Asian and African countries, we are back in Jamaica seated at Lady P's kitchen table ready to devour this wonderful spread.

"The rice is plain and white. I decorated the bowl with cucumber and plantain. I haven't used this bowl for years and years. I finally had an opportunity to take it out and use it for our "Cooking Up Feminism" workshops. Instead of meat, I wanted to present a vegetarian spread. My Chickpea curry has carrots and okra. I also wanted to decorate the table with grapes, the spice powder and persimmons. I was weary of adding curry leaves to the curry itself, because I've never used curry leaves before. So, I chose to add the curry leaves to the table as a decorative element instead, and as a centre piece.

I don't like canned chickpeas even though they're easier to work with. I used hard chickpeas, which have to be boiled for hours. In the islands, we say, that curry has to be well cooked, otherwise it can hurt your stomach. I find that Jamaican curry spice in and of itself isn't too hot. It definitely won't have your mouth fired up with spice. So, to add fire to my curry I add cayenne pepper, black pepper and also scotch bonnet pepper. I bring out the spice by adding a teaspoon of sugar or honey. I used to sell Tupperware over the years, so I added orange Tupperware to the table behind the curry and rice. I purposely splashed a little bit of the Jamaican style hot curry powder on the table to add another layer of decoration."

Ann Marie closes our workshop by responding to Lady P's Chickpea curry: "This feels like an invitation. As if Lady P is saying, come sit at my table, I have prepared a meal for you."

All of the recipes and stories we share in "Cooking Up Feminism" will be published in a unique cookbook by Scarborough Arts, available to the public in 2023, so stay tuned. Bookmark our blog and follow along. Thank you for your support.

~Mariam Magsi (Workshop Facilitator, Scarborough Arts)

[foodfunfantasy]

@yetidining : If you want to explore the Himalayan Cuisines without visiting every part of it under one roof in Kolkata!!! This should be the place for you without any doubt 😍😍😍 Located adjacent to Raasta, Park Street a 5 mins walk from Park Street Metro... The ambience resembles with very familiar Buddist Temples or Monestries we use to visit during our Darjeeling or Bhutan tours... And the music they plays creates the perfect peaceful vibe... Here you can try traditional and authentic versions of Nepali, Bhutanese and Tibetan dishes... The staffs here are really helpful and very good knowledge about what they are serving... And they help you out to place the right order... Here goes my recommendations from this place... Please go with the ❤️ ratings... 1. Non Veg Thakali Thali (Chicken, Dal, Gundruk Sadeko, Saag, Aloo Tareko, Vegetables, Achaar, Papad and Curd Served with Rice): ❤️❤️❤️❤️❤️😘 2. Newari Momo Cha (Chicken): ❤️❤️❤️❤️❤️😘 3. Nepalese Platter (Sekuwa, Sukuti Sadeko, Phokso, Bhuteko Chana with Chura): ❤️❤️❤️❤️❤️😘 4. Masala Pork: ❤️❤️❤️❤️❤️😘 5. Chatamari: ❤️❤️❤️❤️❤️😘 6. Yomari: ❤️❤️❤️❤️❤️😘 7. Sambucus: ❤️❤️❤️❤️❤️😘 8. Himalayan Highball: ❤️❤️❤️❤️❤️😘 P.S.: 😘 means you can't miss that dish whenever you visit the place... I love this place... And definitely going to visit them again... The quality is really awesome and the quality is good too... Pocket pinch is bit on the higher side... Cost for 2: 1500/- approx... . . . #food #himalayanfood #nepalesefood #thakalithali #localcuisine #meatlover (at YETI) https://www.instagram.com/p/CeGkt9Cpghu/?igshid=NGJjMDIxMWI=

[tandoorsmorni]

A clay oven in Canada is widely used to make Indian bread such as naan, which is especially tender and chewy when it comes straight from the Tandoor.

[techiecynews]

From achari chicken to achari paneer: 7 achari recipes for a tangy and delicious meal

From achari chicken to achari paneer: 7 achari recipes for a tangy and delicious meal

Achaar, also known as a pickle, has been a prominent condiment in Indian cuisine for centuries. Sweet, bittersweet and simply delicious, it’s known to add flavor to your regular dishes in just a few minutes. Whether it’s a basic paratha, pulao, or even a khichdi, it can spruce up any boring meal. From mango pickle to lemon pickle and even chicken pickle, you can use any ingredients you want when…

[salam2050]

From Achari Chicken To Achari Paneer: 7 Achari Recipes For A Tangy And Delicious Meal

From Achari Chicken To Achari Paneer: 7 Achari Recipes For A Tangy And Delicious Meal

Achaar, also known as pickle, has been a prominent condiment in the Indian kitchen for centuries. Sweet, sour and simply delicious, it is known to add flavours into your usual food in just a matter of minutes. Be it a basic paratha, pulao or even khichdi, it can spruce up any boring meal. From Mango pickle to Lemon Pickle and even chicken pickle, you can use any ingredients of your choice while…