Tandoori Chicken Short Story
HOW TANDOORI CHICKEN FROM A STAPLE FOOD BECAME A LUXURY FOOD
Like most great recipes, tandoori chicken has an interesting story. It starts in the 1920s with a man named KundanLalGujral who opened a restaurant called MotiMahalinPeshawer during the time when India was united under British rule. Experimenting with new and interesting food preparations, Gujral decided to try cooking chicken in the tandoor called the clay oven. The tandoors are used by the villagers to cook bread. The tandoor was bell-shaped and fired with wood and charcoal. They could reach temperatures at about 900 degrees. Using young chickens, Gujral was able to cook them in high-heat ovens so that the inside was just done and the outside crisped. The results would make him famous. In 1947, the Punjab Province of British India was portioned with the Eastern Portion joining Pakistan and Western India. Peshawer became a part of Pakistan. Gujral found himself one among many Sikh and Hindu refugees fleeing the noting and upheaval by heading West to India. He moved his restaurant to Daryaganj, Delhi. The move into the newly independent India would make Gujral chicken an international phenomenon. The first Prime Minister of India, Jawaharial Nehru happened to eat at MotiMahal and was so impressed by the crispy and tender dish that he made a point of planning many states of banquets. Foreign dignitaries that
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The ingredients were very basic and simple like red and black peppers. The tandoori chicken cooked had very little ingredients and it had a mild taste. Gujral wanted to make his dish simple and tasty so he didn’t put too much of ingredients.Gujral’s tandoori chicken was not so spicy compared to the tandoori chicken nowadays. Nowadays, the tandoori chicken are spicy because of the spices mixed in the chicken. Tandoori chicken are even tasty now compared to last time because of the
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