Travel - International Indian

FoodIndia’s Favorite DishesNo other country in the world can boast of such a greatvariety of delicious dishes as India. Each and every communityhas created spicy, colorful, and whole some, nourishingdishes that are a delight to the eyes and the palate.By: Golden ReejsinghaniPunjab: Tandoori ChickenIngredients: 1 chicken cleaned, 1 cup thick curds, ½ inch piece ginger,½ inch piece raw papaya, 6 flakes garlic, 1 tablespoon lime juice, 1 inchpiece cinnamon stick, 2 big cardamoms, 4 red chillies, 4 cloves, 1 bay leaf,4 tablespoons clarified butter, pinch of mace, 1 small onion, few drops oforange red food color, salt to taste.Method: Grind to a fine paste ginger, garlic, onion, papaya and all thespices. Beat the curds nicely. Mix in lime juice and enough color to give itan orange tint. Stir in the rest of the ingredients and set aside. Make deep slits on the chicken with the help of a sharpknife and rub the curd mixture thoroughly into the chicken. Set aside for ten hours and skewer the chicken and roastin a tandoor. Remove after about ten minutes and baste all over with melted clarified ghee or butter. Place once againin the tandoor for ten minutes, or until it is fork tender. If you do not have a tandoor, then for best results, grill overan open charcoal fire. If this is not possible, grill under a gas or electric grill, or cook in an oven for half an hour, takingcare to cook evenly on all sides. Serve hot.Bengal: Fried HilsamachIngredients: 1 kilo thick slices of hilsa fish cleaned, 2 tablespoons each of gingerand garlic paste, juice of 1 lime, ½ teaspoon turmeric powder, salt and chilipowder to taste. For the batter: 250 grams gram flour, 1 teaspoon black jeera, ½teaspoon turmeric powder, salt and chili powder to taste.Method: Mix together garlic ginger paste, lime juice, salt, turmeric and chilipowder and apply on the fish. Mix together all the batter ingredients and dip thefish nicely in the batter and fry till golden brown in color. Serve hot.90The International Indian