Ghar Wali Chicken Curry : Simple Comforts

I decided to cook the last meal of 2019 for myself. No fancy restaurant, no exotic ingredients.

Cooked a very homely Punjabi Chicken Curry. Contrary to the belief, we don't add butter, cream, garam masala to everything. And I've been craving this curry for quite some time, since I couldn't find it in any restaurant in Kolkata, I decided to pamper myself a little...

Ghar Wali Chicken Curry

Chicken thigh 4 nos

Chicken Drumstick 4 nos

Onions 5 nos medium sized

Tomato 5 red meduim sized

Garlic  chopped 3 tbsp 

Ginger chopped 2 tbsp

Chili chopped 2 tbsp

Oil / Ghee for cooking say 100ml

Hing 1/2 tsp

Dry red Chili 5

Bay leaf 4

Pepper corn 10

Kashmiri Chili powder 2 tbsp

Coriander powder 2 tbsp

Pepper 1 tsp 

Turmeric 1 tsp

Sugar 1 tsp

Coriander chopped 1/2 cup 

Salt to taste

In a mixer, blend onion and tomato to a fine paste and cook in a pan till reduced to half, put aside

Heat oil in a handi, temper with pepper, hing, red Chili, bay leaf

Add in the garlic, ginger, Chili and saute till golden

Add the dry spices seasoning , sugar and the onion tomato mixture. Cook till oil starts to seperate

Add the chicken and sear the meat on high heat. Reduce the flame and cook covered. Stir occasionally to prevent sticking. Sprinkle water if it feels dry. 

Once chicken is tender (should take 45 mins) finish with coriander leaves.

Happy 2020 Every one. This year, love yourself, pamper yourself.

Cheers!

Padharo Mhaare Des : Jodhpur

My first memory of Rajasthan is from the time when I was seven years old, and had gone to attend a wedding. It was Jodhpur , don’t remember much but , have beautiful blurred  images of a big banyan tree,  an old courtyard , muffled lyrics of  some banna-banni songs, faint smell of the ever aromatic henna , and really spicy garlic chutney . Mom tells me, that I had fallen in love with garlic post that trip. The one thing that left a lasting impression was the ever magnificent Mehrangarh Fort.

The second time I went to Jodhpur was with my family. Again it was just for a day only , but the food memory was better. I remember my first taste of Daal Bati. Also vivid images of bright colours, juttis, and the characteristic sound of the Ravanhatta that made me fall in love with the city. We had gone to the Umaid Bhawan Palace and the regal palace wasn’t fully converted to a hotel then and the lobby was still open to public. I was in love with the city, the architecture and the food. I was fourteen then.  I knew, I will be back again, but didn’t know it would be after 21 years.

A couple of years ago someone told me about the Jodhpur Riff – A folk festival hosted by the Mehrangarh Fort every year, and I knew I had to go. This was my calling. Last year (2017) we decided to pack out bags and headed out for a true regal experience of Jodhpur. My camera was with me and I knew my diet will go for a toss this trip. Most people think that Rajasthani food is all vegetarian, But Rajput non-vegetarian preparations are absolutely Mind blowing, and I knew that I was in for a fabulous treat this trip.

The place to reside was chosen and it was Krishna PrakashHeritage Haveli . The Haveli was walking distance from the old city Clocktower or the Ghanta Ghar. Most travelers these days (Indians) try to locate themselves in accommodations near the stations or located in the main city, but the beauty of waking up in Haveli where the first sight of the morning is the ever  Mehrangarh fort, is absolutely unmatched. The Haveli has been refurbished, has a pool, a gym and some really beautiful room s. Run by Mr Nikhil (it is his ancestral home); the place feels like you are living in a warm house not a hotel.On the way to the hotel i had already eaten the Pyaaz Kachori that  Jodhpur is famous for , Our driver stopped just before the city and we got some good ones . Mind you that didn't stop me from tasting every other kachori in my way (purely for research purposes) 

Our first spot was the Osian dunes where the Marwar Festival was being held. It was a very humble village festival where people gathered on the dunes and celebrated the full moon and enjoyed their rich cultural heritage. The Manganyars sang a beautiful bhajan and we were there, on the moon lit dunes, beautiful weather. Just a tip, be a little modestly dressed, flashy attires might call for unwanted attention. This could be given a miss if you aren’t too adventurous. Not much to eat so I can’t say much.

All through the festival, the fort has folk musicians and dancers sitting in different areas and courtyards and this is open to all visitor of the palace that too is an experience in itself.  While at the fort, do sample the Cafe Mehran and enjoy some lovely fare, the palace gift shop is also a good idea to buy a souvenir with the royal crest. I got myself a black t-shirt which has got me some good compliments.

The nice part about Jodhpur, is that the people love their food , and when you are living in old Jodhpur and ask locals to help you discover the secrets of the lanes , they warm up to you and share the treasures of these beautiful alleys . My first encounter was at seven in the morning with Shri Mishri lal Ji’s "Makhania Lassi". This is a dessert, but I had it for breakfast. No, it is no ordinary Lassi. This almost a shreekhand, topped with hand churned white butter. And the word that I can use to describe it is "Divine"

Another breakfast Speciality of Jodhpur is the Daal pakwaan. For those who have tasted the Dhakai Porota, I don’t need to say much, but for those who haven’t, the Daal is a light yellow chana daal, served with a chili pickle, onions and lemon. Pakwaan is a thin deep fried paapri of sorts only, 8 to 10 inches in diameter. So crush the Pakwaaan, pour the daal, mix and get transported to heaven. This is absolutely delicious. Also the Ghantaghar is home to the very famous Trip Advisor Omelette Waala . He makes some yummy eggs . Please don't expect a shop or a fancy restaurant, this is a roadside stall at the Ghanta Ghar, but the man is nothing short of a celebrity. Every tourist knows him. 

This was followed by "Arora ke Shahi Samose" (I am in no way related to the owners). These aren’t your regular samosa, and mind you they are loaded. Please don’t ask for chutney or dip, they might just get offended. These beauties are deep fired parcels of bliss. They are exploding with flavours and have this balance of spice, hint of sweetness, richness of dry fruits and tang of amchur. Overall it is  a true crowd-pleaser .

Jodhpur also loves it "mirchi wadas" and "koftas", Mirchi wada is Jodhpur classic and your must go early to find them being fried hot and you will absolutely love them. This is a true classic and I don’t want to say much more about it. But if you haven’t eaten a mirchi wada in Jodhpur, you haven’t been to Jodhpur. Kofta on the other hand, isn’t a curry. The bonda  or aloo wada here is called a kofta here and is a popular street snack, they come in various fillings and again are power packed, same rule applies, don’t ask for chutney.

Well, mornings in Jodhpur can be quite a sensation, but if you are at Jodhpur and you haven’t had the Rajasthani Thali, I think it is a bit unfair. Most restaurants serve a Rajasthani thali and boast of being authentic, but the true thali place where locals frequent and a there usually is a queue, is Gypsy. They have an a la carte restaurant, but on the first floor is a dining hall that serves the unlimited thali. To be honest, I wasn’t expecting much, but the churma and the sangri blew me away. The service was quick, efficient and warm.  Although the thali will serve you dessert, in the same building there is Jodhpur Sweets, which boasts of the famous rabri ka laddoo. A rabri laddoo is basically, boondi cooked in rabri till it evaporated completely leaving behind a beautiful caramelized mixture that isn’t overtly sweet but very rich and had a unique taste of its own. Another thing I tried there was the rose laddoo and the bournivita burfee, absolutely loved it. Do not forget to carry so kair sangri pickle from here too. Tell them that you want to travel and they will vacuum seal the bottle for you.

I have another major problem, if my lunch has been vegetarian; the dinner has to have non vegetarian fare.  Being in the land of the laal Maas, why think twice. The Kalinga Restaurant too came with a lot of recommendation from friends and locals. They did have a stellar laal maas but I’ve had better. What I really liked was the govind gatta that we were served. It had a beautiful dry fruit pithi stuffed in it and was in chunky brown gravy.

The food at Krishna Prakash Haveli was pretty good too. I discovered this beautiful local specialty called Rabori. First I thought it was thinly sliced papaya or papad, but then Nikhil Jib explained to me that rabri is made out of maize flour and butter milk. It is dried in the sun in thin sheets and then cooked in gravy. I picked up some for the house from the market. Also managed to get lovely mangodi (mung dumpling) which was delicious. If you are buying some local groceries, do not forget to pick up garlic chutney and some local digestives too.

Another new thing that I learnt in Jodhpur was about savoury gulab jamuns. The legendary Chhaturbhuj in Jodhpur makes sweet and savoury gulab jamuns. They aren’t as brown as I have eaten elsewhere, basically, not over fried. The jamuns are much heavier yet they melt in the mouth, the savoury ones are smaller and people buy them by the kilo to make sabzi out of it. I had a packet of garlic chutney and kept popping these beauties dry.

Another thing that the people in Jodhpur love is their namkeens. Solanki Farsan shop in old jodhpur had so much to offer that you will be spoilt for choice .they even have the option of custom making your namkeens as per your choice from their huge assortment . Do try the lemon pickle from this shop too, it is absolutely amazing.

Well, I think I have already loaded this story of with way too much cholesterol, let me just top it ups with one more ounces. When in Jodhpur, you must have the Motu ki Jalebi. These are thin "jalidaar jalebis" and they have to be eaten hot, Motu Ji as he is popularly known flaunts his belly and much as his craft.  He calls it his prosperity. I had a great chat with him and he even posed very gracefully for me.

Enough of food, now let’s talk about some shopping. If you are staying in old Jodhpur, you will be spoilt for choice, Camel leather juttis are stunning here. Don’t go for the bright shiny ones, they aren’t leather. Specifically ask the shopkeeper to twist and show, the guy will know that you know your stuff. The Ghanta Ghar market is also really good to buy bangles if you are prepared to carry them all the way back, the old houses some great antique shops, please bargain. And go early in the mooring, bargains are better. One can also buy lovely doorknobs, gift boxes, curios. The silver jewellery is stunning. Please indulge only if you understand silver, or you might end up buying machine made sterling mass produce. One gets really cheap leheriya dupattas also. If you bargain, they can come down to as low as sixty rupees

I am a chef , and I always end up buying local ingredients to cook with, so what came back with me was  Hing , Sangri, Rabori, Mangodi, Lassun Chutney , Ajwain , Methi , Phophalia, Kariya and tonnes of memories. Also not to forget four days and four kilos heaver (that isn’t my extra baggage). Everyone you know will want some "athana mirch" (a local preciality plickle) do carry some back. 

The Palace and the Fort shops have some beautiful goodies with the royal seal and the royal perfume is amazing too. Don’t worry; they all accept cards even at the ticket counters. So you have nothing to worry. If you happen to go during the Riff, please make sure you do attend one full day, from dawn to midnight. The shades of the day will change the moods of the music and the Mehrangarh at midnight is one of the most romantic places I think I have ever been to.

The RIFF by itself was absolutely enough reason for going, but the city can make you fall in love with it, while his highness was addressing the crowd at the riff, I could her murmurs of the people addressing him as Baap ji. The people of the city still have a lot of respect of the king. Of all the cites in Rajasthan that I have been to, Jodhpur remains the cleanest, most warm and absolutely gorgeous. I will be back again soon.  This time much sooner. 

Until Then, 

Ghani Khamma ...

  

Banaras : A love note

This blog post is dedicated to all those people who have asked me to guide them through Banaras,  those who have called me for directions while sitting in Banaras , and to those who don’t  know that the total number of days I have spent in Banaras, in all my life , are  a mere seven. Unfortunately, I presumably have managed to see a lot of Banaras (so people think) in this little time.

To disappoint many, I have only seen what I can call “the tip of the Iceberg”. Banaras is a way of life, and I have to confess my love for the city through this blog post. Let me begin with my opening line, which will make some people really mad at me, I HATE THE MALAIIYO! And I am not going to make this another orgasmic saga of love of malaiiyo!  So if you are expecting that, here is your chance to run away. Don’t say I didn’t warn you !

I have to thank Mystic Yoga, for introducing me to Banaras. The first time I went to Banaras, it began with the Sankat Mochan Temple. And I, as always, finished temple visit in a few minutes and started eating. What was supposed to be a quick snack, began with corn roasted on coal, then moved to a sharbat, and then to the lovely laal peda (which I conveniently forgot to offer to Hanuman Ji) and ended with some chaat.  Well let’s not get into the nitty-gritty’s of timelines, or I am sure to bore you down.

Again,  like in most of my stories , I know of two types of people who are visiting Banaras  , One , that likes to stay around Dashashwamedh Ghat ,  and the second,  that like to stay around Assi Ghat . I am the second type.  I mean I love the hustle and bustle of Dashashwamedh and also the sights and sounds of Vishwanath Galli, But I’m not really too much of a religious person. I like the soul of Banaras, its dedication, its belief system and its sincerity. Also I feel that Assi Ghat is more “ME” in many ways. Like, I like the morning aarti more than the evening aarti. I know the Dashashwamedh aarti is hypnotic and again people won’t like this comparison. But when you see the salutation that the sun receives every morning, at Assi Ghat, how the city embraces the morning with Vedic chants and the aarti is followed by a beautiful morning raga recital, you will fall in love.

           

Another reason I love Assi, is that right after the morning aarti and the music recital, I can head to Lanka Chounk and be the first customer of Pehelwaan lassi. They make the best kachori according to me in Banaras! And the dahi they make is blissful. If you haven’t had the dahi jalebi for breakfast, you have missed a great deal.

         

So after waking up at 4 am, and then eating the kachori for breakfast, it is very important that you take a small 2 hour nap. It is like a mark of respect to the kachori. It should be allowed to play with the cholesterol levels of your body and an important job like that should not be disturbed. So after the breakfast, and the lovely slumber, it is time for some sightseeing. I usually like to spend a couple of hours walking around in Banaras.  Just me, the camera, and some food thrown in here and there, is what I call heaven.

The Vishvanath Galli is a photographers dream comes true. Wherever you look, there is a frame waiting to be discovered. And, also I’m astounded by how oblivious the locals are to a city, the photographers from all over the globe want to photograph. Well, the Vishwanath Temple area is one of the most densely populated parts of Banaras, and also the oldest city hub. All the Bengali babus of the erstwhile Raj used to come here. The paan masala shops whose name signs are still written in Bengali will vouch for this. Not many people know that if you hunt, you can find some stunning Itter here. The beli and the kaala gulab are better here in Banaras, as compared to the Oudh and shamama of Luknow.

Another lovely place to go to is a Sardarji Achaar Papad Wale, in the Kachauri Wali Galli. Please don’t be expecting lovely kachoris here, it’s just an erstwhile name. The galli is a shortcut to Manikarnika, and all you see are dead bodies passing by every two minutes. So I just decided to switch my reactions off and entered the Sardarji Shop. Banaras is home to the best Stuffed Red Chili Pickle and also some stunning Aloo ka papad. Also, I was amazed to taste some interesting pickles like, Jackfruit, peppercorn, and eggplant. Do buy the oil free whole lemon pickle from here. It’s under-rated but is a brilliant cure for acidity. 

Right outside Kachauri Wali Galli is where people eat the Malaiiyo! I can’t stand that dessert. This is a Foamy milky dessert, flavored with cardamom and saffron. Since Childhood, Milk has been a sore point of contention, and I have never come to like it. So the malaiiyo, in spite of its light airy texture, isn’t my cup of tea (or mithai). I found my calling in the old moiras (halwais) in Vishwanath galli. The pedas, stuffed parwal, and different halwas stole the show for me. The star was what was recommended by the locals. It looked like an off white mass (not very impressed by the looks). But my mommy told me not to judge a book by its cover, so I took a bite. And whoa! It was amazing. Very  very sweet, but yummy. It’s called Magdal. It’s like a dal ka halwa, only ten times better and much less greasy. Well I was almost dead. Walking around Banaras with seven kilos of pickle in one hand and eating to the heart’s content with the other can be very tiring. So I suggest another short nap before the evening aarti.

One of the best ways to enjoy the Dashashwamedh evening aarti is by boat, but if you want to really click some aarti, the Tulsi Ghat aarti is really nice (but it’s not regular) see the Dashahwamedh aarti during regular days, instead of festivals, you will enjoy it much more. After the aarti, the shops at the ghaat start shutting, so it a great time to bargain. Do pick up some granitite chillums for all your friends who dope, makes a great gift, and weed and bhang isn’t a “HAW- WALA" subject in bears, its "Baba Vishwanath ka Prasad ". Now tell me, how cool is that! And what makes it better, there are government registered shops for it! And what is the best way to find these shops – Chat up with the lovely chatty "auto-wale-bhaiya". The friendly neighborhood auto-wala will take you right up to the shop for a small tip! So once you have had the stuff, there will be munchies. No better way to fill up than Kashi Chaat! The house special, Tamatar chaat is a crowd pleaser. Please leave your cleanliness hang ups at home , or be stoned out of your wits and just focus of the yummiest  ( I do the first one ) . Recommendations? Tamatar ki chaat, poha, tikki, gulab jamun, kulfi. BLISS !

Once the local fare of Banaras is taken care of, we can move to the other fun things to do in Banaras. One must walk the stretch from Assi Ghaat to Dashashwamedh Ghaat . You can also do it both ways . Believe me , it  feels spectacular . You can end up getting in touch with all emotions during this walk , from love you see in the eyes of newlyweds  , to devotion  of the people towards Ganga . From the sorrow in the eyes of the mourners of the deceases , who are praying for the salvation of the souls of the departed to the innocence of young children taking a plunge and enjoying themselves .

Another lovely thing to do is to drive to the Ramnagar fort . It is across the Ganga and takes about 45 minutes to reach . It is the erstwhile residence of the Family of the Kashi Naresh . Although the museum is in a  very sorry state, it still will give you a good idea about the Regal Lifestyle of the Kashi Royal Family . The beautiful Palanquins , ornate furniture and  regal clothing yearn for some attention. Photography is strictly prohibited , but spending a few hours here is like a read through a story book .

Some shopping is a must in Banaras . I always end up buying lovely dhotis here . Also , good paan masala, agarbatti and chunky junk jewelery, are worth spending on .Little carved granite boxes make great souvenirs and also sarees , how can one forget that . And if Doing all this doesn’t build up an appetite ,then you are in the wrong city ! One can always repeat the kachori cycle . But Banaras also has some lovely hidden gems . The IBA Café in Shivala is an absolute surprise package . Amazing Japanese and oriental food is on offer . And they make beautiful ginger lemonade . The Thai curry (mind you , CHICKEN) and the cheese cake are better than some of the restaurants in Kolkata .

The Pizzeria Vatika is a lovely place on Assi Ghaat that serves Wood fired pizza , hand make ciabatta and some scrumptious Apple pie . And the apple pie crust is the best  I have ever eaten . Right beside it is a small café called the Ashish Café  that is never empty. Humble floor seating , low tables , and brilliant homemade multigrain bread , house peanut butter and some organic honey ! Banaras is home to a lot of expatriates , some  who settled here and taught their culinary traditions to locals . The accommodation is more pocket friendly and clean , thus it is home to some good , Italian , Lebanese , Korean eateries . Banaras , unlike many think , is also a cultural melting pot . Most of the Banaras Weavers are Islamic and thus the non-vegetarian food you get at the street side eateries around Shivala is actually brilliant! I have had some stunning fried fish and kebabs here .

Benaras or Kashi, is considered the oldest existing city in the world, and it never fails to astound me. I have developed a special bond with Dev Deepawali , The city’s most celebrated festival . This is the time Banaras is decked up like a beautiful bride . Fifteen days after Deepawali , on the night of Karthik Poornima,  Dev Deepawali  is believed to be the day on which gods descend on Banaras to celebrate the festival of light . Three Days before that, the city welcomes tourists for the Ganga Mahotsav . The ghaats are lit up with millions of oil lamps and the sight of the full moon amidst the sparkle of fireworks is breathtaking . The weather is perfect and the water levels are low, The city shines in splendor.

Whoever visites Banaras, I feel, leaves a bit of themselves there. Or perhaps take a little bit of Benaras with themselves. It could be a breath of incense, an echo of chants, a mouthful of flavors to remember for a  lifetime, or maybe just a few pictures to treasure. But when you feel like coming back again, just remember, that there is a little bit of Banaras in all of us, just waiting  to be explored .

Har Har Mahadev ! Har Har Gange !

Light Summer Indulgence : Apple Yogurt Cupcake

It's the middle of May and we all are sick of the sticky heat already. But we do crave that sweet endnote at the end of the meal. Is it only me, or do we all feel like biting into that sinful cupcake and the eat half only because the butter cream gets difficult to swallow after  two bites. The greasy lining on the palette can get very nauseating. I chose to eat a fruit or a chilled iced tea to replace dessert most of the time. But at times we do give in to temptation and buy that pastry or cupcake. I end up feeling very guilty about it.

So, what if I tell you that I'm going to share a recipe of a diet cupcake with you? Would you believe me ? I'm not joking ! Imagine, soft , flavorful, and with a frosting too ! And would you believe, it uses very simple ingredients too... 

Apple  Yogurt Cupcakes

Cake Batter (yields 12 cupcakes)

Whole wheat flour 2 cups

Olive oil ½ cups

Yogurt ¾ cups

Apple grated 2 large

Cinnamon powder ½ tsp

Salt 1 pinch

Baking powder ½ tsp

Baking soda ½ tsp

Eggs 2 nos

Honey 4 tbsp /artificial sweetener

• ·         Beat , eggs, honey , oil, yogurt  till mixed well
• ·         Add the apple and mix well
• ·         Sift together whole wheat flour , cinnamon , salt ,baking powder, soda
• ·         Gently fold into the batter
• ·         Divide into 12 lined muffin cups
• ·         Bake at 180 degrees Celsius for 25 mins

For frosting

Hung curd 1 ½ cups

Honey 4 tbsp

Cinnamon powder 1 tsp

• ·         Beat hung curd , honey and cinnamon till mixed well
• ·         Pipe over the cooled cupcakes
• ·         Serve chilled 

Hope you will enjoy these yummy yet healthy cupcakes . Looking forward to feedback  !

Cheers to good Health !!

When Life Gives You Wings

When life gives you wings... 

There are two types of people in the world.  First,  ones that love chicken  breast pieces and the others that like the leg pieces .  But there is a special sub sect, that I feel , has risen above these two and evolved into a finer,  more refined , chicken lover. It is the ‘ wing lover’. I know people who hate wings because  there is so little flesh or  too much bone,  but for me,  it's totally worth the effort.  The tender juicy meat  under the lovely layer  of skin, even the thought makes me go weak in the knees. I confess,  I have this relationship  with wings.  In true sense,  it is my comfort food.  

Coming to the basics.  I'm a chef  and I first check out how well I can cook that cut of poultry.  The whole wing can be divided into three parts.  The drummette,  the wingette,  and the tip.  The drumette is the part that attaches the wing to the breast.  It's a single thicker bone which when fringed gives us the much adored lollipop ( which I personally  detest) .  Next is the wingette,  which is the most beautiful  part of the wing.  Less tendons  make this little strip of flesh , trapped between two thin bones,  absolutely  moist and juicy.  The Tip is usually the part that people discard or throw into stock,  as it is gelatinous  and does not have too much meat.  Also, it tends to burn very fast.  But if you are a rustic  wing lover like me, you will cook the wings intact. 

So lets get down to business.  I'm compiling a list for my fellow wing lovers who end up eating those horrid red drums of heaven and never get chance to enjoy the bliss of eating regular chicken wings.  Top seven favorite wings of the city. 

Peri peri wings : Barcelos  

Firstly,  full mark to this place to be one of the very few outlets to serve wings uncut.  So the three parts are intact as God wanted them to be.  The chicken  is skin on,  and is fire cooked, so no thick batter.  I always chose the Supa Peri,  but you can have a milder sauce. The wings are moist and delicious.  

Smoked  and Grilled wings  :  Chili's 

This is the perfect wing for people who don't like spice and also like to give the sugar loaded barbecue  a miss. It is  plain, simple,  juicy,  and unadulterated  bite of heaven. Again,  it's grilled so no battery or flour.  The skin crisps up well  and they give huge portion sizes.  

Jerk chicken wings: TGIF 

If chicken wings aren't  enough,  why don't we just put them on skewers and alternate them with pineapple,  grill them with a spice rub and just fly  with the first bite.  Again a non fried variety,  the skin is beautifully textured and the smokiness is class apart.  

Chicken Wings with  Wine Jus : Irish House 

The comfort of a Sunday roast chicken with the fun of wings, it's like a match made in heaven.  This is another star. The meat is tender as it's slow cooked and the jus is spot on. This is very comforting and a soothing to the taste buds. A great combination  with a sangria. 

Ghost Chili  Wings : My Big Fat Belly 

If you like it hot, this is the one. They have three grades of heat on offer .  Soft juicy wings tossed in bhut jholakia chillies  from Nagaland.  I love heat and this baby can make you sweat.  And of you are man enough,  they have a wing challenge.  Spicy food lovers will love this.  

Barbecue  Chili Wings : The Fat Monk 

Another spicy food favorite. They have four variants in wings but the barbecue  chili  is my pick.  The smoky flavors of Barbecue  are blended with  with dalle  chilies  from the north east.  It is an absolutely divine combination .  Coming from the same house as The Blue Poppy,  this is a sure winner.  

Sticky Korean Wings : Hoppipolla 

This is my favorite  sweet sauce of the city. The portion isn't huge,  but the black,  soy based,  caramelized sweet sauce just hits the right notes.  I don't drink and I just go to a bar to eat the wings.  They sometimes top it with spring onions and sometimes with sesame.  Both taste good.   

Well those are  my top picks for wings in the city.  I'm also sharing a recipe of my home cooked honey roasted wings,  zero oil and absolute  winners at all my parties.  

Ingredients 

For water glaze 

Chicken wings 1 kg

Honey 6 tbsp

Water 2 cups

Cinnamon powder 1 tsp

Salt to taste

For marinade 

Honey 3 tbsp

Cider vinegar 3 tbsp

Cayenne pepper 3 tsp

Pepper 3 tsp

5 spice powder 1 tbsp

Garlic paste 1 tbsp

Salt

Fish sauce 1 tsp

 --Heat all ingredients for the glaze and bring to a boil 
 --add the chicken wings at last and bring to a boil 
 --strain and cool under a fan 

--Mix all ingredients for the marinade and microwave for 30 seconds  
--rub it on the air dried chicken wings and keep aside for an hour 
--Cook on a grill in a pre-heated oven at 180 degrees Celsius 
--cook for 45 mins covered and then 15 min uncovered


DISCLAIMER :

This compilation was made for The Tekegraph - T2 ,  The original link to the article is

https://www.telegraphindia.com/1170208/jsp/t2/story_134492.jsp#.WQ9nLuGGPDc

none of the above listings  are sponsored and all pictures are clicked by me .