Celebrating Passion for Food
Dear readers, it must be pretty evident to you by now that we have been smitten by food and culture of Mangalore post our return from the food excursion of this coastal city. You may want to read about our trip here and here and we are trying to relive those moments by making some of the culinary gems that we tasted and learnt during our trip. If coastal food draws your fascination you may want to try out these Mangalorean recipes.
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Tandoori Chicken has attained a distinction of being a most popular starter recipe across India and even globally. This dish had originated in Punjab during pre-independence era, and derives its name from large cylindrical clay oven known as “Tandoor”. Back then, community ovens were very popular and dishes like tandoori chicken, tandoori breads were made in those ovens. After independence, when folks from Punjabi community migrated to Delhi and other parts of country, they carried the culture of Community Ovens with them.
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We came across this recipe from Koli cuisine in the cookbook “Rare gems- A non-vegetarian gourmet collection from Maharashtra” authored by Aditya Mehendale. This book in itself is an amazing piece or art which clearly demonstrates the hard work and thorough knowledge applied by author in documenting some popular and some less known recipes from culinary landscape of Maharashtra.
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The most admirable and fascinating aspect of Indian cooking is its diversity. India, being such a vast country with phenomenal diversity, this diversity is widespread in almost every aspect of life. Food is no exception. For someone like me, born in North Indian family and married to a beautiful lady from Konkan, it becomes an obvious practice if my food preparations are more inclined towards these two regions of India.
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Indian Cuisine is often described to be as vast as the European cuisine. Indian food has changed and enhanced over the period of centuries. It retains the food traditions of earliest Indians and has gracefully accepted the food habits and food items that were brought in the country by various means. Foreign invasions, trade relations and colonialism influenced our cuisine and played an important role in introducing various food products to the country. One such preparation that has evolved over the period of centuries ever since it was Indianised in the kitchen of Akbar is Korma.
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Well verdict is out in the open, Indians love everything chicken. Last year, India Today published an article about YouTube trends in first half of 2014.
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Though chicken is popular globally,here is an interesting fact, every country has their preferred choice of chicken parts. Americans and Europeans love chicken breasts whereas Indians and Chinese have deep liking for chicken legs, which is why chicken legs are in great demand here and are highly priced.
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