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Tandoori chicken cooked at home!

the king of kebabs – tandoori chicken!!

Here is my version of the ‘king of kebabs’, AKA tandoori chicken, which you can make at home even if you do not have a tandoor. Last year I wrote about my memory of this wonderful dish which reminds me so much of my father. If you’re keen for the story, click here. If you’re simply keen for the recipe, scroll down!

Ingredients:
1 kg whole chicken, with the skin on

whole chicken

Preparing the chicken for the first marinade:

  1. Skin the chicken & remove any excess fat & sinew. Also, remove the parson’s nose.

skin chicken & remove excess fat & trim

2. Remove the ends of the winglets on each side.

remove the ends of winglets on either side

3. Trim the ends of the drumsticks.

trim the ends of the drumsticks

4. Make a tiny slit between the thigh & the drumstick on each side, without cutting it fully.

gently make a slit between the thigh & the drumstick on each side, without cutting it fully

5. Make three evenly spaced slits on each drumstick, lengthways.

make three evenly spaced slits on each drumstick, lengthways

6. Make three slits on each thigh, as well.

do the same lengthways slit on each thigh, as well

each chicken leg should look like this

7. Make two slits along each breast, lengthways.

make two slits lengthwise along each breast

8. The chicken is now ready for the first marinade.

the prepared chicken should look like this!!

Ingredients

First Marinade

1. 2 tablespoons white vinegar
2. 1 teaspoon cooking salt
3. 1 1/2 teaspoons kashmiri chilli, ground

ingredients for first marinade: white vinegar, kashmiri chilli [ground] & salt

Tandoori masala/second marinade

1.1 1/2 cup thick yoghurt
2. 1 tablespoon ground ginger
3. 1 tablespoon ground garlic
4. 2 tablespoons ground kashmiri chillies, soaked in oil
5. 2 teaspoons kebab garam masala
6. salt, to taste

kashmiri chillies soaked in oil & kashmiri chillies ground to a fine paste

ingredients for second marinade/tandoori masala:
top row, left to right: yoghurt, crushed ginger & crushed garlic
bottom row, nilgiri’s garam masala, ground kashmiri chillies & salt

Method:
1. Skin the chicken, remove any excess fat but leave some as it helps keep the bird moist. Prepare the chicken for the first marinade.

chicken ready for the First Marinade

2. Prepare the chicken for the second marinade/tandoori masala by applying the white vinegar, salt and the chilli.

marinate the chicken with vinegar, making sure you rub gently into all the slits

add the salt & rub in

add the chilli powder & massage gently into the breast

do the same with the legs

3. Refrigerate for about 30 minutes.

the chicken should look like this after the first marinade

cover & refrigerate for 30 minutes

4. Prepare the second marinade by blending the yoghurt with the crushed ginger, crushed garlic, ground chillies with oil, garam masala, salt together to form a ‘tandoori masala’.

start with yoghurt for the second marinade

add crushed ginger

add crushed garlic

mix well

add salt

add ground kashmiri chillies in oil

mix well & check for seasoning

add nilgiri’s garam masala & fold

the Second Marinade/Tandoori Masala is ready

5. Remove the chicken from the fridge and apply the Tandoori Masala onto the marinated chicken.

apply the tandoori masala on the marinated chicken

apply the marinade all over the chicken, massaging gently in every slit & cavity

another angle of the marinated chicken

6. Cover and place the marinated chicken in the fridge for about an hour.

marinated chicken, ready to go!!

cover & refrigerate for about an hour

7. Remove the chicken from the fridge, place a skewer through the chicken. place the chicken in an earthenware, or clay, pot and place this in a pre-heated oven, temp. 160C.

run a skewer through the chicken & place on an earthenware pot or roasting tray with your choice of spices to give a ‘smoked’ flavour!

9. Cook in the oven for about 45 mins, or till the meat is cooked.

place the chicken in a pre-heated oven at 160 C

chicken cooking in the oven after 10-15 minutes

chicken after 25 minutes

10. To caramelise the chicken, turn on the grill in the oven. Cook for about 5 mins, or till the meat is golden.

chicken almost cooked, after 45 minutes, it is now ready for the grill

chicken after being grilled

tandoori chicken, hot from the oven

11. Serve the ‘king of kebabs’ with a mint and coriander chatni, sliced onions and a lemon wedge.

tandoori chicken, with onion rings, lemon wedge & mint & coriander chatni

Accompaniments:

Mint and Coriander Chatni
Ingredients:
1. 1 bunch fresh mint, roots removed and some of the thick stems taken off, washed
2. 1 big bunch fresh coriander, roots taken off, stem removed, washed
3. 4-5 small green chillies
4. 1 tablespoon pomegranate extract
5. salt, to taste
6. 1 red onion
7. lemon wedge

chatni ingredients: fresh mint, fresh coriander, pomegranate extract, lemon wedge, fresh green chillies & one red onion

Method:

1. Grind all the ingredients, except for the red onion and lemon wedge, to a fine paste. Add salt, as required.

grind all the chatni ingredients (apart from the red onion and lemon wedge)  to a fine paste. add salt

2. Refrigerate and serve with the hot chicken alongside the sliced red onion and lemon wedge.

mint chatni, ready for the chicken, refrigerate until required

the perfect accompaniment to the “king of kebabs”!!

A few things to remember:

1. Buy the chicken with the skin on as this keeps the meat moist, even if you are not marinating it the same day.

2. Remember to prepare the chicken for the second marinade by applying the first marinade. Do not add the first marinade to the second and apply it on to the bird altogether. This won’t save you time, also, the marinade will not stick to the chicken.

3. To get the red colour, soak the chillies in lukewarm water till they swell (balloon), then squeeze the chillies and crush in a food processor with some vegetable oil.

4. Cook the chicken at a temperature of 160- 170 C as this keeps the meat moist and allows the chicken to cook from the ‘inside – out’.

5. To caramelise the chicken, flash under a hot grill or do as I do here!

6. Add your choice of whole spices to the earthenware pot before placing the chicken in it. As the oven heats up, so do the spices and the smoked flavour permeates into the meat.

Anah Daata Sukhi Bhava!!!

Dum ka murgh

how can you not smile when you are about to eat dum ka murgh?

I want to share this recipe as it is my favourite chicken dish that uses a technique which the French call confit and we Indians call dum [dum derives from the Persian word ‘dum baksh‘  meaning ‘to give breath to’ or cooked in its own juices without the addition of any water].

Interestingly, this dish also has some Persian influences. It uses ground sesame seeds, a.k.a. tahini, as a binding agent to hold the yoghurt together, preventing it from splitting.

The original recipe uses ground peanuts, which are grown around that region, but I use ground cashew nuts for the simple reason that cashew nuts are more acceptable than peanuts, a.k.a groundnuts, and many people who cannot tolerate peanuts can eat the cashew nut which, as we all know, isn’t a ‘nut’ as such.

Before you begin, for all the ingredients that you need for a garam masala that goes with poultry, click here.

garam masala for poultry

Step 1

ingredients – from top, clockwise: salt, oil, 1 kg chicken on the bone cut into small pieces, lemon juice, chopped mint, finely sliced white onions. in the tray, clockwise: garlic paste, ginger paste, green chilli paste, sesame paste, ground cashews, turmeric, poultry garam masala, 2½ cups yoghurt

Step 2

place garam masala in spice grinder: add cinnamon sticks first (break sticks in half, if necessary)

Step 3

grind spices until they resemble coarse sand

Step 4

Add ½ cup polyunsaturated vegetable oil to shallow frying pan

Step 5

your onions should be sliced evenly lengthways (i.e. from top to bottom, as you would cut an apple)

(See how to slice onions perfectly here.)

Step 6

place onions in mixing bowl

Step 7

add ½ teaspoon salt (adding salt to the onions at this stage makes them caramelise better)

Step 8

mix salt with onions

Step 9

when oil is hot, add onions to frying pan

Step 10

fold onions into the oil so that they are thoroughly coated, reduce heat to medium

Step 11

fold onions regularly

Step 12

leave the onions to cook, they will turn golden slowly [about 3–5 minutes

Step 13

the onions start turning golden, keep an eye on them and keep folding so they don’t burn! [about 7–11 minutes

Step 14

the onions are now caramelising, this happens very quickly

Step 15

the onions are now perfectly caramelised and the oil starts to separate

Step 16

gather caramelised onions away from the oil with a spoon

Step 17

holding caramelised onions with spoon, drain oil

Step 18

set aside caramelised onions

To watch my short video on caramelising onions, click here

Step 19

Add 1 tablespoon garlic paste to mixing bowl

Step 20

Add 1 tablespoon ginger paste to mixing bowl

Step 21

Add 1½ tablespoons green chilli paste to mixing bowl

Step 22

fold mixture

Step 23

Add 1 tablespoon sesame paste (tahini)

Step 24

fold mixture

Step 25

add 1½ tablespoons ground cashews and fold

Step 26

add 1 teaspoon turmeric and fold

Step 27

add 2 tablespoons poultry garam masala and fold

Step 28

fold so that it looks like this!

Step 29

add 1½ tablespoons salt

Step 30

add yoghurt (full-fat yoghurt, please, just the way the cow made it!)

Step 31

fold the yoghurt to form a marinade

Step 32

keep folding until mixture is smooth

Step 33

add caramelised onions

Step 34

fold the onions to look like this!

Step 36

add the chicken pieces to the marinade or ‘masala’!

Step 37

lightly massage the marinade onto the chicken

Step 38

….keep marinating until your chicken looks like this!

Step 39

transfer chicken to cold saucepan making sure chicken mixture will only take up a third of the saucepan’s depth. The remaining ⅔ of the saucepan is needed to circulate steam

Step 40

Select a shallow frying pan that is large enough for the chicken saucepan to sit in it and place on stove. Heat empty frying pan on high heat

Step 41

To determine when frying pan is hot enough, drop some tepid water into frying pan – the water should immediately bead and scatter

Step 42

Place chicken saucepan onto hot frying pan (n.b. the frying pan should have no oil, or water, in it)

Step 43

Place mixing bowl on saucepan like a ‘lid’. Keep the heat to medium!

Step 44

Add ½ cup water to mixing bowl ‘lid’. As the frying pan under chicken saucepan transfers heat to the chicken, the heat will also be transferred to the mixing bowl so the water in the mixing bowl will heat up (this is important to create ‘indirect’ heat for the chicken to cook)

Step 45

The water in the bottom of the mixing bowl

Step 46

The water in the mixing bowl will turn to steam and disappear, in about 50 minutes to an hour and 10 minutes, at least!! Remember, this is no “curry in a hurry”!!

Step 47

When the water from the mixing bowl has completely evaporated, your chicken will be perfectly cooked – remove bowl and voilà!

Step 48

Add 1 tablespoon lemon juice and ½ cup chopped mint

Step 49

Place a banana leaf on a plate (if you want!) and serve the chicken on top

Step 50

dum ka murgh

Cooking chicken, or any other poultry, this way has a number of  benefits:

1. The meat is tender and juicy.
2. As there is no water in the dish, it is loaded with flavour.
3. The dish tastes better the next day because it is cooked well, and slowly, in its own juices.

Happy cooking!!

Anah Daata Sukhi Bhava!!!

The gradual demise of the fine art of cooking ‘paththar ka gosht’

In December way back in 1980, I was on a training course at the Banjara Hotel in Hyderabad when my friend Pramod invited me to attend a nikaah in the old city near Charminar.

This was a wedding where I knew neither the bride nor the groom but I attended nevertheless as a ‘guest of a guest.’ Pramod invited me knowing I was interested in learning about Hyderabadi Muslim weddings: the ritual, the ceremony and, more importantly, the food that is served on these auspicious occasions.

Hyderabadi Muslim weddings are very unique, or at least they were back then.

For one thing, at that wedding the bride and the groom wore no gold ornaments. Instead, it was all silver and pearls. Yes, silver and pearls took precedence over gold. Even the bride’s wedding dress was totally white without even a hint of any ‘gold’ thread or shimmer.

It was an entirely white wedding!

Once the ceremony was over, it was dinner time and I was really looking forward to this.

The daawat was amazing. There was lukmi, shikampoor . . . zamin ki machchi, murgh ka shahi qorma.

The KGKB [Kache Gosht Ki Biryani] was sublime and then there was this khansama making something I had never seen anywhere else in India.

The khansama had the most amazing way of cooking thin slices of marinated meat on a stone. This stone was being heated by live embers beneath it.

I couldn’t stop watching this dish being cooked and the end result was perfection!

The desserts included nimish, seviyan ki kheer and much, much more. . .

The bride and groom departed, the guests dawdled and lingered and I left a happy ‘guest of a guest’ as I learned the name of the dish.

I was told it was called, yes, you guessed it folks, paththar ka gosht! (For those of you who might not know, this means literally meat cooked on stone.)

paththar ka gosht

Well, let’s leave the wedding guests and the couple for now and fast forward to 2012.

The city is Bangalore, the place a 5-star hotel.

I am visiting India after a few years.

Every time I come back to this once, appropriately, named ‘garden city’ I see more and more concrete structures in the form of 5-star hotels and high-rise apartments take over the beautiful gardens.

These huge properties with mega lobbies and many bars/lounges house multi-cuisine international restaurants.

However, ironically, the one thing missing is an ‘ethnic’ Indian restaurant – the kind that will showcase the local cuisine of the region.

I mean, I do wonder why one would go to India and then avoid, okay, avoid the street stalls, but in the swish hotels, why not showcase our diverse cuisine?

Anyway, let’s get back to the big hotel where I’m meeting my old friends.

There are seven of us at the bar and we all belong to the hospitality industry.

After a few drinks, when the music starts to sound like a ‘cacophonous’, we move to the open-air restaurant so we can hear one another talk. We’re older guys now, remember!

Anyway, more wine and more snacks appear. The snacks are beautifully presented and perfectly cooked. We have a paneer dish, a chicken snack with pepper and fenugreek followed by a serving of prawns with a sweet and hot and sour dipping sauce, just beautiful.

But where is the local food? How about some Mangalorean style snacks to go with my French red wine?

I ask my friend, who is a senior teacher at the catering college, if the young generation of chefs graduating from the college are training in ‘ethnic’ cuisines and her smile  says it all.

“Ajoy,” she says dipping a prawn into the sweet sauce, “No young chef wants to cook, or learn about, the fine art of cooking local Indian food.” She pauses, reaches for her wine and adds, “It is just not ‘sexy’ enough for them to take it up! They believe it takes them nowhere on the professional front, and certainly there is no glamour about cooking Mangalorean food or Andhra food or Gujarati food or for that matter Hyderabadi food.” She sips her wine and looks at me as if to say, ‘Well, what do you expect?’

Well, what can I say?!

How very ridiculous and absolutely blockheaded this approach is!! No wonder this cuisine has remained where it is, right at the bottom of the pecking order in the world of cuisines, when in fact it should be right at the top as it contains more diversity and richness than any other cuisine the world can imagine!

But unfortunately that is not how it is.

Every region has its unique style of cooking not seen anywhere else on this planet.

When most chefs in the world are trying to create dishes, we in India have food that has never been explored, all we have to do is recreate it and present it in a modern way, just look at Mr Vineet Bhatia.

You don’t know this man?

Okay, well he is the chef of the world-renowned Rasoi restaurant in London and what a marvellous job he is doing. I am sure there could be many more Vineet Bhatias in India if only there was a desire to succeed, and more importantly, the ‘passion’ and ‘pride’ in presenting Indian food exquisitely whilst maintaing its heritage. Here is the man himself:

“Oily and greasy food was the face of Indian cuisine in UK which was aggressively macho, illogically hot and spicy. I looked like a rebel waging a war against this falseness with no benchmark to set myself against. So I set my own trend in Indian cuisine minus messing up its authenticity.”

He says it how it is!

In my 30 years, or so, of cooking Indian food I have yet to come across an Indian chef who has a Michelin star cooking French, or Italian, or Mexican food (the list of other food nationalities is long but my space is short and I’m sure you get the idea!) but I certainly have seen a fair few Indian chefs cooking their desi food who are at the very top of their game. All these chefs have at least one, and sometimes two, Michelin stars amongst them: AV Sriram from Quilon restaurant, Suvir Saran from Devi, KN Vinod from Indique restaurant, Atul Kochar from Benaras and Alfred Prasad from Tamarind restaurant, the youngest chef to get a Michelin star, to name a few!!

It’s getting late in the day, but it could be worse if we desi cooks don’t wake up now and realise what a jewel of a cuisine we’re sitting on and letting go to waste as we’re not sharing its richness! Believe you me, there is plenty of room at the top, it’s not about replacing one cuisine with another but sitting alongside other cuisines.

The world is waiting for us to make the first move!!

Try and instigate change. Do it in small steps, with your family and friends. Even if you fail once, twice, or many times it is so important to educate.

As someone once said, “Remember the two benefits of failure. First, if you do fail you learn what doesn’t work; and secondly, the failure gives you the opportunity to try a new approach!!”

Well folks, here is my pocket-sized contribution towards this cause:

This is the complete recipe of paththar ka gosht from Shuruat. This is just the way we make it in my restaurant for our ‘Chef’s Tables’, and we are cooking on a paththar, of  course!!

Step 1

1. Prepare the stone. [Check below for points on seasoning and looking after the stone.]

preparing the stone (see notes below about ‘cracked’ stones)

2. The stone must be seasoned before it is used as a BBQ plate.

3. Light the fire and place the stone on top of the fire.

4. As the stone starts to heat up, increase the heat gradually.

5. Once hot, put a drop of water on the edge of the stone. If the water sizzles, the stone is hot and ready to use.

stone is hot & ready when the water sizzles

6. Lower the heat to moderate and maintain at that temperature.

Step 2

Ingredients for the PKG (Paththar Ka Gosht):

1. 8 lamb cutlets or chops, fat trimmed and bone ‘Frenched’ (this means it has been cut into long, thin slices)

2. 1 teaspoon black peppercorns

3. 2 pieces of cassia bark (cassia buds are generally used, but are not available in Australia)

4. 4–5 cloves of garlic peeled

5. 1 small piece of ginger, washed

6.  4–5 fresh green chillies

7.  Salt, to taste

8.  Juice of 1 lemon

Ingredients for the salad:

1.  1/4 bunch mint leaves

2.  1/4 bunch fresh coriander leaves

3.  Salt, to taste

4.  1 medium red (Spanish) onion

ingredients for the gosht (clockwise from top to bottom): garlic, green chillies, ginger, cassia, peppercorns, salt & lemon juice, plus lamb cutlets (centre)
ingredients for the salad (on the left): mint leaves, coriander leaves, red (Spanish) onion

Method:

1. Following Step 2, set aside the lamb cutlets in a bowl.

2. In an electric blender, grind all the remaining ingredients to a fine paste.

dry ingredients for the marinade in grinder

fresh & dry ingredients for the marinade

add the lemon juice before grinding

ground marinade

3.  Apply the marinade on each cutlet, return to bowl and cover with cling wrap. Refrigerate for about 1 hour.

applying the marinade on each cutlet

try to apply the marinade evenly on each cutlet

marinating cutlets

cover with cling wrap & refrigerate for 1 hour

4.  Following Step 3, in a clean blender mince the coriander and mint with the salt. Chop the red onion, then wash in cold water and drain. Set aside.

chopped & washed onions and ground mint & coriander with salt

5. Mix the mint and coriander ‘pesto’ with the chopped onion and set aside to serve as an accompaniment.

onion salad ready for the lamb cutlets

6.  Remove the marinated cutlets from the fridge and gradually place them on the seasoned, hot paththar (stone).

marinated cutlets ready for the stone

place the cutlets on the stone, one at a time

lamb cutlets cooking on the stone

7.  Cook the cutlets on each side till the marinade is crisp and the chops are medium-well cooked.

turn the cutlets over

marinade should be nice & crisp

cook evenly on both sides

paththar ka gosht ready for the plate

8.  Serve with the onion and ‘pesto’ salad.

serve with the onion salad

So, there you have it, folks. This is the simplest and best way to make this dish and then you can serve it in a ‘contemporary manner’.

a dish fit for the nizams – paththar ka gosht

No, this is not a ‘contemporary’ recipe but it is an ancient recipe shrouded in a lot of history and then served in a ‘present-day’ style. A fusion, if you will, of ancient and modern.

As for ‘contemporary’ food, well, let’s leave it to those who don’t . . . well, you know!!

And before I finally sign off, here are some

Points to remember when seasoning the stone for making PKG:

1. Season the stone by heating it gradually sprinkled with salt. As the stone gets hot, gradually increase the heat. The salt starts to cook and ‘cleans’ the stone.

getting the stone ready

seasoning the stone with salt

2. When the salt turns black, reduce the heat, remove the blackened salt, wipe the stone and allow to cool. The stone is now ready to be used as a BBQ plate.

salt changing colour

salt turn brown to black after a while

wipe off the blackened salt off the stone

3. If the stone cracks during the seasoning, it could be because it is not heavy enough for its size and it may have an air pocket. A cracked stone can still be used as long as it is not washed.

4. The stone does not need any oil as it renders the fat from the meat as it cooks and thereby keeps the meat moist and tender.

5. Any meat cooked like this on stone is ready to serve as soon as it’s ready, i.e. it needs no ‘resting’ as is the case when you grill on ‘metal’ plates.

6. Never use any detergent to clean the stone as it is porous and will absorb the detergent.

scrape off any bits of food from the stone after cooking

add salt & leave till the next time

7. Cooking on stone is fun and kids just love it, ask my son. He wants all his meat dishes ‘stone cooked’. It’s so easy, all you need is a stone for each protein!!!

Anah Daata Sukhi Bhava!!

The king of kebabs . . . perfect for a father’s day lunch or dinner!!

When my son, Aniruddh, asked me, “Hey dad, if you were to describe a perfect father’s day – what would it be?”

No sooner had he finished asking me than I immediately replied, “Son, it has to be a day I still remember to this day like it was yesterday.”

Well, the year was 1969, and the place was Hyderabad.

I had spent a full day with my dad [I called him ‘Papa’], watching a game of test match cricket in Hyderabad. It was India versus New Zealand. Day 1. And what an amazing and unforgettable day it was!!

We watched Papa’s favourite players in action.

We saw Nawab Mansur Ali Khan of Pataudi Jnr, the youngest player ever to captain a national team in the world, take on the Kiwis who were led by the well-respected Graham Dowling.

The Indian team also had Ajit Wadekar, Bishen Bedi, Venkataraghavan and Prassanna.

On the Kiwi side there was Turner, Bevan Congdon, Dayle Hadlee and . . . well, the list goes on!

It was also my first experience of watching a test match ‘live’, as it were. It wasn’t on the television but in the stadium, the Lal Bahadur Shastri Stadium we called it “Fateh Maidan”.

At the Fateh Maidan my dad and I were sitting in the stand next to the members’ section. “Son,” I grin at my son at the memory, “it was the most exciting day of my life!!”

Mum had packed lunch for us, and it included aloo paratha with home-made mango pickle served in two boxes: one for me and one for my dad.

We reached the stadium at around 8 a.m. just as it was being announced on the radio that all roads leading to the stadium would be closed after 9 a.m. which meant that if we’d been late my dad would have had to park  his Lambretta scooter a long way from the stadium.

But we arrived well in time, we weren’t going to be late for this game, no way!!

Anyway, the day finished with NZ making a smallish total, I don’t remember the exact score but the Indian spinners did what was expected of them. It was a great day’s play.

But there was more to come.

my Papa with my Bachcha in April 2003

On our way home, Papa took me to a small restaurant called a dhaba which I was told later was the name for a roadside eatery.

At this eatery we ordered two “full tandoori chickens” as a ‘parcel’ which is a term used to this day in India for a ‘take home’, ‘take-away’, or whatever you want to call it!

All this wonderful smelling food for just the four of us, sorry, the three of us as my mom’s a vegetarian.

Papa bought mirchi pakoda (batter fried stuffed banana chillies) for my mum.

the king of kebabs – tandoori chicken!!

“Son,” I said remembering the feeling as a young boy, “Can you imagine carrying all this food in your hand, riding pillion on a scooter?”

I smiled at the recollection as I remembered my sensory system was about to explode with the wonderful smell the parcel was giving!!

Well, we reached home after what seemed like forever to get to.

We ran inside. My Papa had his ubiquitous gin and tonic and we all (that’s my sister, my mother and I) sat around a small dining table savouring the. . .[cue music] “And and I think to myself, what a wonderful world. . .”]

“So bachche (son),” I say, returning to the present, “that to me is a perfect father’s day!”

And my son replies with candour, “No issues with that dad. I am sure we can do all of those things, can’t we? We can watch India take on NZ at the cricket in India, on TV. You can have your Shiraz and call it a ‘gin and tonic’, and we can certainly make the mirchi pakoda for mum .” And he pauses and then adds, “And I am pretty sure we can also make the tandoori chicken. Happy?”

I am.

So friends, for a perfect father’s day, I suggest you watch the cricket, have a gin and tonic (with extra ice and an extra splash of lime juice) and have, well, I’m sorry about this part as you’re going to have to make your own king of kebabs: tandoori chicken!!

So, to help you do this, here is my version of the king of kebabs, and yes, you certainly can make it at home even if you do not have a tandoor, just don’t call it ‘tandoori chicken’.

You can, however, certainly call it the king of kebabs!!

So, without further ado, it’s now time to cook the KING OF KEBABS for the King of the house!

Ingredients:
1 kg whole chicken, with the skin on

whole chicken

Preparing the chicken for the first marinade:

  1. Skin the chicken & remove any excess fat & sinew. Also, remove the parson’s nose.

skin chicken & remove excess fat & trim

2. Remove the ends of the winglets on each side.

remove the ends of winglets on either side

3. Trim the ends of the drumsticks.

trim the ends of the drumsticks

4. Make a tiny slit between the thigh & the drumstick on each side, without cutting it fully.

gently make a slit between the thigh & the drumstick on each side, without cutting it fully

5. Make three evenly spaced slits on each drumstick, lengthways.

make three evenly spaced slits on each drumstick, lengthways

6. Make three slits on each thigh, as well.

do the same lengthways slit on each thigh, as well

each chicken leg should look like this

7. Make two slits along each breast, lengthways.

make two slits lengthwise along each breast

8. The chicken is now ready for the first marinade.

the prepared chicken should look like this!!

Ingredients

First Marinade

1. 2 tablespoons white vinegar
2. 1 teaspoon cooking salt
3. 1 1/2 teaspoons kashmiri chilli, ground

ingredients for first marinade: white vinegar, kashmiri chilli [ground] & salt

Tandoori masala/second marinade

1.1 1/2 cup thick yoghurt
2. 1 tablespoon ground ginger
3. 1 tablespoon ground garlic
4. 2 tablespoons ground kashmiri chillies, soaked in oil
5. Kebab garam masala , 2 teaspoon
6. salt, to taste

kashmiri chillies soaked in oil & kashmiri chillies ground to a fine paste

ingredients for second marinade/tandoori masala:
top row, left to right: yoghurt, crushed ginger & crushed garlic
bottom row, nilgiri’s garam masala, ground kashmiri chillies & salt

Method:
1. Skin the chicken, remove any excess fat but leave some as it helps keep the bird moist. Prepare the chicken for the first marinade.

chicken ready for the First Marinade

2. Prepare the chicken for the second marinade/tandoori masala by applying the white vinegar, salt and the chilli.

marinate the chicken with vinegar, making sure you rub gently into all the slits

add the salt & rub in

add the chilli powder & massage gently into the breast

do the same with the legs

3. Refrigerate for about 30 minutes.

the chicken should look like this after the first marinade

cover & refrigerate for 30 minutes

4. Prepare the second marinade by blending the yoghurt with the crushed ginger, crushed garlic, ground chillies with oil, garam masala, salt together to form a ‘tandoori masala’.

start with yoghurt for the second marinade

add crushed ginger

add crushed garlic

mix well

add salt

add ground kashmiri chillies in oil

mix well & check for seasoning

add nilgiri’s garam masala & fold

the Second Marinade/Tandoori Masala is ready

5. Remove the chicken from the fridge and apply the Tandoori Masala onto the marinated chicken.

apply the tandoori masala on the marinated chicken

apply the marinade all over the chicken, massaging gently in every slit & cavity

another angle of the marinated chicken

6. Cover and place the marinated chicken in the fridge for about an hour.

marinated chicken, ready to go!!

cover & refrigerate for about an hour

7. Remove the chicken from the fridge, place a skewer through the chicken. place the chicken in an earthenware, or clay, pot and place this in a pre-heated oven, temp. 160C.

run a skewer through the chicken & place on an earthenware pot or roasting tray with your choice of spices to give a ‘smoked’ flavour!

9. Cook in the oven for about 45 mins, or till the meat is cooked.

place the chicken in a pre-heated oven at 160 C

chicken cooking in the oven after 10-15 minutes

chicken after 25 minutes

10. To caramelise the chicken, turn on the grill in the oven. Cook for about 5 mins, or till the meat is golden.

chicken almost cooked, after 45 minutes, it is now ready for the grill

chicken after being grilled

tandoori chicken, hot from the oven

11. Serve the ‘king of kebabs’ with a mint and coriander chatni, sliced onions and a lemon wedge.

tandoori chicken, with onion rings, lemon wedge & mint & coriander chatni

Accompaniments:

Mint and Coriander Chatni
Ingredients:
1. 1 bunch fresh mint, roots removed and some of the thick stems taken off, washed
2. 1 big bunch fresh coriander, roots taken off, stem removed, washed
3. 4-5 small green chillies
4. 1 tablespoon pomegranate extract
5. salt, to taste
6. 1 red onion
7. lemon wedge

chatni ingredients: fresh mint, fresh coriander, pomegranate extract, lemon wedge, fresh green chillies & one red onion

Method:

1. Grind all the ingredients, except for the red onion and lemon wedge, to a fine paste. Add salt, as required.

grind all the chatni ingredients (apart from the red onion and lemon wedge)  to a fine paste. add salt

2. Refrigerate and serve with the hot chicken alongside the sliced red onion and lemon wedge.

mint chatni, ready for the chicken, refrigerate until required

the perfect accompaniment to the “king of kebabs”!!

A few things to remember:

1. Buy the chicken with the skin on as this keeps the meat moist, even if you are not marinating it the same day.

2. Remember to prepare the chicken for the second marinade by applying the first marinade. Do not add the first marinade to the second and apply it on to the bird altogether. This won’t save you time, also, the marinade will not stick to the chicken.

3. To get the red colour, soak the chillies in lukewarm water till they swell (balloon), then squeeze the chillies and crush in a food processor with some vegetable oil.

4. Cook the chicken at a temperature of 160- 170 C as this keeps the meat moist and allows the chicken to cook from the ‘inside – out’.

5. To caramelise the chicken, flash under a hot grill or do as I do here!

6. add your choice of whole spices to the earthenware pot before placing the chicken in it. as the oven heats up, so do the spices and the smoked flavour permeates into the meat.

“Well, it looks like it’s all ready,” says my son. “All you now need is a good Shiraz from the Iron Gate in the Hunter’, right Dad?”

“Yup, son.’ I reply yet add, “But there is only one thing missing. Where is my Papa?”

Anah Daata Sukhi Bhava!!!

This dish is the crowning accomplishment in any Indian chef’s career!!

Posted on

about ajoy

i’ve been a chef for over three decades now! i trained in chennai and started off with the taj hotel group. i’ve owned nilgiri’s indian restaurant in sydney for over 15 years. i’m on a mission to dispel the myth that indian food is no more than a ‘curry in a hurry’! come with me as i try and educate. indian food is my passion (alongside cricket!) and i’m enjoying exploring the new social media to fulfil this passion! i’ve also published cookery books, been on tv, the radio, won awards! now i’m also moving into making cookery videos. these are simple and easy to follow and don’t go on for hours like some Bollywood movies!

biryani garam masala: includes cassia, cardamom, clove, black cardamom, nutmeg, mace, bayleaf, peppercorn, fennel

On a recent visit to my ‘spiritual hometown’, Hyderabad, I was shocked to hear that there were only six gharana chefs (called khansamas) still alive who could cook the classic dish kachche gosht ki biryani!

This dish was considered to be the ultimate measure of a chef’s skill that would guarantee him the title of “Masterchef”, if he could create it.

These artistes were a breed apart, and in the 60s and 70s they were the only people invited to cook for the Nawab and the Nizam families.

So what became of these ustaads?

Speaking to some of the local residents of the old city, I was told that the fine art of making kachche gosht ki biryani was all but lost as it was becoming surpassed by poorer versions.

A classic kachche gosht ki biryani requires genuine patience and untold love, what we call fursat and mohabbat, and there were plenty of those virtues and emotions, alive and kicking, in the land of the Biryanis!! This Biryani is made with partially cooked rice being layered on top of marinated meat which is ‘raw’ and is then ‘dum cooked’ till the meat and rice come out perfectly cooked!!

However, as the years have passed, people seem to have lost their love for really good, slow food, that is cooked with genuine expertise, and with that they have also, sadly, lost the creators of the dishes along the way.

Most of these chefs ended up dying penniless. What a shame for us all, because not only did we lose the art of cooking this dish properly, we also lost a genuine knowledge base and mentoring.

However, it’s not all doom and gloom as I was extremely lucky to meet one of the ‘survivors’ of this fine art a long time ago.

It was the way he cooked, and the narrative he gave whilst cooking this classic dish, when I had the privilege of working with him, that I’d like to share with you this week.

The ustaad starts by describing the dish as khuda ki daen, meaning G-d’s gift’, and says that it is all about technique and constant, constant practise. Furthermore, he adds, chewing his paan with great relish, the more you try the better you become and, of course, the closer you get to All-h!!

Friends, on the 15th anniversary of nilgiri’s, we salaam these ustaads for helping us preserve this ancient art!!

So, here is my version of the classic kachche gosht ki biryani. It is cooked with deep respect, with patience, with love, and home-made garam masala. What more could one want?!

The dish revolves around six basic techniques:

1. The caramelisation of the onions.
2. The making of garam masala (click here for its recipe).
3. The marination of the meat.
4. The cooking of the rice until it is ek kan or al dente.
5. The layering of the rice over the marinated meat.
6. The dum (baking) of the dish.

Ingredients

Ingredients for biryani, clockwise: caramelised onions, crushed ginger, crushed garlic, garam masala, ground chilli, turmeric, crushed chillies, salt, chopped coriander leaves, chopped mint leaves, yoghurt, saffron threads [soaked in milk]

saffron-infused milk

caramelised onions

To make caramelised onions, watch my caramelised onions video

1 kg goat meat [on the bone], soaked in water to remove any blood

Marinating the goat
Step 1

add half caramelised onions and fold

Step 2

add garlic and fold, then add ginger and fold

Step 3

next add garam masala and fold

For the garam masala recipe, click biryani garam masala recipe.

Step 4

add crushed chillies and fold

Step 5

add 1/2 of the chilli powder and fold

Step 6

add turmeric and fold

Step 7

add 1/2 each of the coriander and mint, and fold

Step 8

add yoghurt and fold

Step 9

add 2 tablespoons oil and fold

Step 10

add 1/2 saffron-infused milk and fold

Step 11

set aside marinated goat for about 1 1/2 hours

Preparing the pot

Step 1

place goat in a large pot so it occupies 1/3 of the pot and add the remaining chilli powder. Do not clean the mixing bowl previously used to marinade the meat

Step 2

add remaining chopped coriander and mint to create a layer

Step 3

add remaining caramelised onions to create a layer

Step 4

set pot aside

Preparing the rice

Step 1

place rice in mixing bowl then add enough water so rice is covered by 2cm of water

Step 2

the rice will absorb the water – when it touches the top of the water the rice is ready to go into boiling water

Step 3

place water in the empty bowl in which you marinated the goat, swill it around, and then pour it into a large saucepan an bring to a boil

Step 4

drain rice and add to boiling water

Step 5

stir rice, but gradually, so the grains don’t break

Step 6

cook rice until it rises to the surface and the water has returned to the boil

Step 7

Cooking the biryani

add drained rice to saucepan containing marinated goat

Step 2

add remaining saffron milk on top of the rice

Step 3

place damp tea-towel on top of the rice

Step 4

Make a soft dough with wholemeal flour, pinch of salt and water (you’ll find full quantities for this in the one-page recipe below).

place dough collar around rim of pot

Step 5

place a lid on top of the pot and seal the gap with the dough

Step 6

half fill saucepan with water and heat pot on moderate  heat

Step 7

when steam escapes from the dough collar the biryani is starting to cook

Step 8

reduce heat and place pot in pre-heated fan forced oven [160C]. When the dough is cooked the biryani is cooked as well after about 1hr !!

Step 9

remove pot and saucepan and break off dough

Step 10

remove tea-towel

Step 11

mix rice and goat together

Step 12

serve KGKB with a mirch ka saalan!

If the Biryani is called the king of Indian Food, then KGKB is called the king of Biryanis!!

Click biryani for a one-page recipe and also, click mirchi ka salaan for a one-page recipe of this delicious, tangy side dish.

Anah Daata Sukhi Bhaava!!

A charity appropriately named “From Darkness to Light”

The year 2004 was a challenging one for nilgiri’s, especially after we had decided to ‘fight on’.

The rebuilding process had started and all we had to do was to follow the recovery path, which was not exactly a straight one.

This involved speaking to a lot of people. Our aim was to be straight and honest with all the suppliers who are the backbone of any business, and particularly one serving food!

Most of the suppliers had been with me from the start and we had built up a good working relationship over the years.

It was now the time to ask for ‘favours’ and all of them obliged.

The vegetable supplier, the butcher, the poultry supplier, the grocer, the container man, the accountant, the solicitor and even the ‘milkman’, who was by far the smallest of the lot, gave us a full year to pay off our outstanding amounts, with no interest incurred, as long as we made a contribution every week.

The landlord, through his real estate agent, also gave us grace time!

Now that the suppliers had put all the faith in us as ‘good operators’ it was up to us to do what we were good at, offer good food and back it up with good service. We also decided to clean up the ‘back of house’ by sorting out documents into different categories such as: suppliers, kitchen equipment, maintenance, daily purchases, etc. and staff training.

Staff training was very important as it helped us in marketing ourseleves to our customers. Staff had to be trained in this aspect as well. We also believed (and still do!) in ‘in-house’ marketing/promotion as this helps improve staff morale, a key ingredient, as I have always believed, and still do, that a restaurant is as good as its employees are. It is the staff who can make or break it!!

We split our roles and focused on the positives like the cooking classes, chef’s tables, my cookbooks (and at that time I had started writing my second cookery book) and also on the function rooms, take-home food called nilgiri’s @ home and so on . . . We had no choice but to succeed!

In any case, we had to do it for all the suppliers we owed money to and then we had to do it for ourselves and last, but not the least, we had to do it for my little boy, Aniruddh, who had just turned 6.

There was another twist to this story. Just as the business started to improve , there was an emotional and a very personal setback to me. My best ‘well wisher’ and also my biggest hero, my Dad, who I called “Papa”, decided to take a trip to the heavenly abode on the 4th of November.

Nearly everyday during this ‘downturn’ I would speak with him.

He was a scientist and a self-made man. Having lost his parents when he was only 5, and having no money left to him, he managed to teach himself and with pure determination and guts he obtained a Ph.D in Chemistry!!

This was no mean feat for someone who had no support, financially or otherwise! Speaking to him gave me a lot of confidence that I could also overcome these hard times!

He always said, “Son, think like a batsman who has to win the game for his team. After all, life and business are like a game of cricket. You will only get bowled out unless you cover your wicket. There is always light at the end of the tunnel if you try!!”

So, I remembered this advice and knew that we had to go out onto the field and bat and cover our wicket! We had to move on and I am sure that that is what he would have expected. Nothing less.

So, with Christmas around the corner, we started promoting our function room, akash, for private parties, both corporate and individual.

nilgiri's Akash room

But we also needed to provide catering outside the restaurant; catering is the cream that is essential for restaurants.

It is amazing how positive thinking brings about positive changes even when you are down and almost out.

I think it was probably a Friday night at nilgiri’s, the restaurant was almost full, when three people turned up for dinner.

Two of them had already been to my restaurant.

As luck would have it, we had just recruited a new chef hoping to do some external catering, as the existing team was flat out.

Anyway, one of the trio seated at the table is a doctor called Alok Sharma, an ophthalmologist. He had migrated from India after qualifying as a doctor of Medicine, but due to some bureaucratic reason beyond my understanding he had to redo the exam to get an entry into ophthalmology in this country. It took him a few years to get there , during which he also worked as an assistant to some doctors for a minimum wage. Incredible man!

Dr Alok Sharma

Dr Alok Sharma operating

However, Alok passes the exam with flying colors and is sent to Wagga Wagga where he quickly establishes himself as a leading and well respected eye surgeon.

Soon he is invited to join the Rotary club of Wagga Wagga and it is here that Dr Alok and the Rotarians launch a project called “Darkness to Light”, a charity that will help the blind, and partially impaired, people of Yamuna Nagar in Northern India, to get medical eye treatment.

Doctors undertaking cataract operations

In my career as a cook/chef I have come across a lot of doctors; there aren’t too many like Alok I can tell you, he is totally selfless and extremely giving just like my old man was.

He is a gem of a man and I am blo..y fortunate that he gave nilgiri’s an opportunity to cater for his charity back in April 2005, particularly given there were others who could have done as good a job. But we were lucky!! Meera and I were delighted!

But we had one condition before doing the catering. We said that if all those who were involved in this project at Wagga were to give their time and services free, including all the doctors who were to go to India using their own money, we would also give our food and services at no cost either, not a cent!!

Dr Alok is a philanthropist. He’s not a millionaire, he just has a big heart which is worth far more than any amount of money.

So, the deal was done.

April 2005 came around quickly and Meera, myself and Narender Reddy, the chef we had recruited for external catering, left for Wagga Wagga.

After six hours of driving we immediately got started preparing for the dinner function that was to take place the following day.I think there must have been around 250 guests we were catering for, but believe me it felt like a thousand!!We had never seen anything like it before, it seemed as if the entire population of Wagga had turned up for this event. It was absolutely brilliant!!Since that time in 2005 nilgiri’s has been associated with the “Darkness to Light” project and catered for two more of their projects in 2007 and 2011. [Interestingly, the project was called off in 2009 due to the GFC only to be brought back, alive and kicking, in 2011 to an even bigger audience!”]Dr Alok and his team of dedicated doctors and rotarians have treated more than 5000 patients in that part of northern India and though it is not a big number in the grand scheme of things it is a start and a great example of how one can give without being a millionaire.
And as for us?

Morning after checkup by Dr Rajim Mohan

Well, we have now established ourselves as a good “events caterer” thanks to the kick-start process the “Darkness to Light” project gave us!  To see some of our recent community activities, click nilgiri’s community.

And as for positive thinking. Well, of course it does turn things around but there is also the less elegiac financial side that turns things around as well!

Believe you me, it took us five long years to pay off all our suppliers (the longest five years of my life) until we were back to square one where we could make a fresh start in this Land of Opportunities. Back to the point where we had started here in 1990!

The process of rebuilding is ongoing. It’s like maintaining the Sydney Harbour Bridge, whatever the weather but without clear vision things can look daunting.

The Harbour bridge on a not so good day

Sydney Harbour Bride on a good day

I‘ll write about how we’re achieving our goals in some forthcoming blogs. In the meantime, the “Darkness to Light” programme was selected as the best International Rotary project for 2010–11. And if that isn’t good news, I don’t know what is!

Anah daata sukhi bhava!!

Two of Alok’s favourite dishes are murgh hara masala (chicken with mint and coriander) and dalcha gosht (lamb and split chickpeas). Please try these for yourself!

Chutneys, chatni, pickles, achars and my ajoba

Most people think that chutneys or chatnis or pickles or achars are just fillers, or condiments, that have no serious role to play in an Indian meal.

nilgiri's home made pickles and chutneys

Well, you will be surprised to know that an Indian meal is not complete unless accompanied by either a chatni or an achar. So, what are they?

from front to back mango uurga, chilli pickles, aam ka achar, nimbu ka achar

Before we try to understand them however, as always, here is a little background story to set the scene.

Whilst I was growing up in Hyderabad in the early 60s, whenever the May school holidays came around we went to Nagpur in Maharashtra every year.

This annual trip became a ritual because it was where my grandfather, my mother’s maternal uncle, lived and it was where I spent my summer holidays every single year from 1961 to 1979.

Grandfather was a “registered accountant”, sort of like a “chartered accountant”, just a little different, as I guess he couldn’t afford to pay his fees for the ‘superior’ course to become a fully-fledged chartered accountant. Something called ‘poverty’ had hit him before he was able to make the next ‘grade’.

But this did not stop him from being the best, and the most respected, accountant in his field.

Accountants all over the world are the ones who can either make you look ‘good’ as a business or very ‘ordinary’!

Grandfather treated all his clients the same; it didn’t matter whether you had a small kirana store or a chain of medical clinics, you were not his friend!! His job was to tell you how much you owed the taxman and that was it. Nothing would change as far as the figures were concerned.

But if, for some god for…en reason, you got into trouble he was there to fight your cause and, I am told, ajoba, or grandfather, never lost a single case!!

This was the professional side of ajoba.

sirka pyaaz aka, pickled onions,pujabi style!

When he lost his youngest sister to tuberculosis in the early 1920s, ajoba decided to become my mother’s ‘dad’ as her own father was a ‘guard’ on the Indian Railways, then under British rule, and he was not granted leave on compassionate grounds.

So, my mother’s father had to stay working on the railways, leaving his 6-month-old baby in the care of my ajoba.

Ajoba was more than a father to my mother. He was both mother and father, though mind you he also had his own daughter, who was six months older than my mum, to take care of and what a bl..y good job he did with her too. He sent her to a private school, and then on to the best college in Nagpur at that time so she could get the best possible education. This is the caring, paternal side of my ajoba.

The other side is more colorful and full of tang.

Once I reached Nagpur in the first week of May every year I was in the good care of ajoba.

I would eat, drink, walk and drive everywhere with my grandfather!

Life was great fun. I would also go vegetable shopping with him (this was something that as a young boy I did’t really enjoy, but I never told him, oh no!, for he was, after all, my ajoba).

So, with my reluctance well hidden, every Monday we would go vegetable shopping. Well, we all knew he was good  with numbers, but  the ol’ man was also extremely good at buying and selecting veggies, particularly mangoes and herbs.

In May the mangoes and herbs were at their ‘organic’ best but ajoba still insisted on hand-picking them himself.

Raw, or green, mangoes had to not just look firm but they also had to have a certain aroma that told him if they were right for making pickles.

He had this fascination for pickles and chatnis and said that no meal was ever complete unless it was accompanied with a good achar or chatni.

So ajoba and his little assistant, yours truly, would hand pick each and every green mango, bunch of mint or coriander, to make sure that we got what we wanted.

For my ajoba this was the first step in getting a good pickle or chatni on the table.

from front to back Carrot pickles and fig and honey chutney

As we meandered our way past rows of mangoes and herbs he would say to me, “Son, if the foundation is good the product will rarely go wrong!!”. All of this detail, and smelling, and time, I would think, just for a pickle or a chatni!!

After reaching home it was my job to separate all the veggies into herbs, root veggies, and all the rest, something I follow to this day!

The green mangoes would get wiped (and don’t think this was a job done quickly, we are, after all, talking about 150 kgs of the things), dried and cut along the middle to expose the stone.

If the stone was not fully formed it was used for making something called moramba or murabba, made with the addition of jaggery and spices. The rest of the world calls it chutney!

Front to back garlic and red chilly chatni, date and tamarind chutney, onion chutney, ginger and honey chutney

The green mangoes would then get treated with a mixture that included black mustard seeds, fenugreek with asafoetida and salt along with sesame oil (for a southern style uurga or pickle), or with black mustard seeds, fenugreek seeds, fennel seeds, kalonji seeds (a.k.a nigella seeds) and smoked mustard oil (for a northern style achar or pickle).

Whatever the style, according to my grandfather, a good pickle is never cooked in brine or vinegar but it is allowed to pickle over a period of time in the hot sun till the mangoes break down!!

Now we’re talking real pickles!

Back in the busy kitchen in my grandfather’s house the women folk would then remove the leaves of the fresh coriander and mint to be stone ground with raw mango and green chillies and salt to form a fine paste called chatni.

pudine ki chatni

As I write this, I can’t help but salivate thinking of this green pesto, which would be served to all guests as a part of the thali, to be eaten with a chappati along with sesame oil, a.k.a gingelly oil!

Pure nostalgia!!

So, to sum it all up my friends, chatni is fresh, it is never cooked!

It is derived from the sanskrit word chat, meaning to lick, and that is exactly what it does, unlike some bottled stuff that you get from the supermarket called ‘chutney’ which is cooked and over loaded with sugar and salt.

And now, of course, a small advertisement is about to appear on our screens, you know, the time when we usually go and make ourselves a cup of tea?

Nilgiri's Date and Tamarind chutney!!

(I must make an exception to the sort of cooked chutney being overloaded with sugar and salt. The date and tamarind chutney that we make at nilgiri’s uses jaggery, tamarind, spices and ‘black salt’ which is far healthier than any old sugars or food additives!!)

As for the pickle, it is never cooked if the fruit has a natural acid in it like mangoes or limes or lemons, or even gooseberries, and is preserved with the addition of pickling spices – such as fennel seeds, fenugreek seeds, cumin seeds, nigella seeds and black mustard seeds – along with salt, chilli powder and oil (mustard or gingelly).

raw pickles

The pickled veggies sold in the supermarket would make my grandfather turn in his grave!!

Ajoba was born on Deepavali day and would have been 115-years-old today!!

HAPPY DEEPAVALI!!
Anah daata sukhi bhava!!

Please try the following recipes yourself at home: pudine ki chatni (mint chatni), date and tamarind chutney, mango pickle southern style and aam ka murabba.

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