Saturday, November 26, 2005

Indian Cuisine

Tandoori chicken is not a new name of food to Malaysian, as long as there is a 24-hour Indian-Muslim restaurant; you can get Tandoori chicken in the menu.

So lately I found the very good one here in Kedah, have been going 2 days continuously, and enjoying the “Red” drumstick on my hand. LOL

Okay, Tandoori chicken is actually an Indian version of barbecued chicken, its tenderized in a yogurt marinade, seasoned with ginger, garlic and a few spices, it gets its red color from saffron and red food color.

The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.

The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process.

It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, daal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven.

Sources courtesy of Cuisine.com

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5 Comments:

At 4:04 PM, Blogger Crossdove said...

wow! I'm feeling hungry now! LOL
Mensa would be happy!!! hahaha

Belanja makan??? I love indian cuisine! :P

sook mei

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At 4:19 PM, Anonymous mensa B said...

Yummm Indian food!!! My favorite!
(Cross dove how did you know, you sweetie)..(^__^)
Lets see, it says, "Charcoal and clay pots"
...(I say: "Leave it to the professionals.")...lol

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At 7:51 PM, Blogger New Journey said...

Hahaha, mensa you do have a reputation with food, so clever of you, sook mei.

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At 4:40 PM, Blogger Crossdove said...

hehehe..mensa, everyone loves food!!:P hey gibson, when do u wanna buy me lunchy? LOL :P

Yummy!!

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At 12:58 AM, Anonymous Anonymous said...

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