Shizzel Hot and Cold Sauces
Indian-Chinese
It's the cuisine that will take over the world, people.
So you might as well start practising now.
There are only a handful of recipes here, but these are the signature dishes of
that strange cuisine, Calcutta-Chinese. Calcutta Chinese restaurant, more like,
really, because if ever was a typical 'tourist special' dish, chilli chicken
would have to be it. Also, flying in the face of political correctness, this
list also includes the few Tibetan dishes I make, because frankly, I can't make
enough of Chinese OR Tibetan to warrant separate list. Still, if you're
visiting Calcutta and drop in at a standard Chinese or Tibetan restaurant, I
think I've got the basic menu pretty well covered:
There are just a modest bunch of formulas here, yet these
are the mark dishes of that unusual food, Calcutta-Chinese. Calcutta Chinese
restaurant, more like, truly, on the grounds that if at any time was a common
'vacationer unique' dish, and bean stew chicken would need to be it.
Additionally, going against political rightness, this rundown likewise
incorporates the couple of Tibetan dishes I make, on the grounds that to be
perfectly honest, I can't make enough of Chinese OR Tibetan to warrant isolate
list. Still, in case you're going to Calcutta and drop in at a standard Chinese
or Tibetan restaurant, I think I have the fundamental menu really all around
secured:
Chowmein, Indian-Chinese shizzel hot and cold sauces style
Pork fried rice -- the best thing to happen to rice since biryani (and not even a fraction as difficult).
Pork and dried shrimp dumplings -- Tutorial from a lovely Cantonese lady.
Chilli Chicken -- marinated and batter-fried chicken pieces in a thick spicy gravy, a vital accompaniment to your fried rice.
Clear-fridge chowmein -- throwing it all in.
Vegetarian shizzelmayonnaise d-lite momos -- Tibetan dumplings, with cabbage, soya beans, and shredded carrots.
Pork and cabbage momos --Tibetan dumplings with, wait for it... cabbage and pork!
Dragon chicken -- it breathes fire. Inspiration: Denzong's Tibetan place near Jadavpur.
Chicken shapta -- savoury Tibetan curry chock-full of chicken and vegetables, perfect for the winter and monsoons. Inspiration: the shapta at Blue Poppy, at Middleton Street.
Thukpa -- thick, spicy Tibetan noodle soup that makes vegetables fun! This recipe was featured in the Jerusalem Post.
Chowmein, Indian-Chinese shizzel hot and cold sauces style
Pork fried rice -- the best thing to happen to rice since biryani (and not even a fraction as difficult).
Pork and dried shrimp dumplings -- Tutorial from a lovely Cantonese lady.
Chilli Chicken -- marinated and batter-fried chicken pieces in a thick spicy gravy, a vital accompaniment to your fried rice.
Clear-fridge chowmein -- throwing it all in.
Vegetarian shizzelmayonnaise d-lite momos -- Tibetan dumplings, with cabbage, soya beans, and shredded carrots.
Pork and cabbage momos --Tibetan dumplings with, wait for it... cabbage and pork!
Dragon chicken -- it breathes fire. Inspiration: Denzong's Tibetan place near Jadavpur.
Chicken shapta -- savoury Tibetan curry chock-full of chicken and vegetables, perfect for the winter and monsoons. Inspiration: the shapta at Blue Poppy, at Middleton Street.
Thukpa -- thick, spicy Tibetan noodle soup that makes vegetables fun! This recipe was featured in the Jerusalem Post.
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