![]() ![]() For more than a dozen years, she has been writing about food and travel. She accepts though, that Lantern and Zorawar Kalra’s Made in Punjab have perfected the optimal balance that defines a good Butter Chicken.Ībout the Author:Harnoor Channi-Tiwary is a marketing specialist who wandered into the world of writing and never left. Reshii confesses that her yardstick for the dish is Mughal Mahal in East Patel Nagar, Delhi and I do tend to agree. Monish grudgingly says that he doesn’t think the dish served elsewhere compares to the original, and it would be easy to say that he is an authority in the matter (albeit a slightly biased one). It is easy to get wrong, and often the versions you may find are too sweet or way too spicy. The small outlet in Daryaganj grew fast and now, almost 70 years later, it has a successful chain of restaurants with outlets far and wide, managed by his grandson, Monish.The beauty of Butter Chicken lies in the subtle balance of tanginess and a velvety texture. When India was partitioned, Gujral moved to Delhi (one of the few privileged ones who reportedly flew here and did not take the train) and so did Moti Mahal, with Butter Chicken and Tandoori Chicken in tow. Ashok Ghelot for inventing the Tandoori Chicken Photo credit: Monish Gujral KL Gujral receiving an award from the tourism minister Mr. He then came up with the genius idea of creating a basic gravy with tomatoes, butter, cream and some spices to immerse the Tandoori Chicken pieces in, helping them regain moisture and become palatable again. An astute businessman, KL Gujral realised that the Tandoori Chicken hanging on the seekhs above the tandoor all day would tend to dry out if unsold. ![]() Yes, you heard that right, this story also includes the invention of the famous Tandoori Chicken.There came a time when Mokha Singh’s health deteriorated and he eventually sold the shop to Gujral who renamed it as Moti Mahal (and the rest as they say is history). It was here that young Kundan Lal Gujral worked, and as his grandson Monish Gujral recounts, where he helped invent the Tandoori Chicken that we all love today. It only dates back a couple of decades to pre-partition India, and its story takes us to a sweet-shop in Peshawar called Mukhey da Dhaba, owned by an elderly gentleman called Mokha Singh. Butter Chicken, however, has far more humble origins, and was born far closer to home. Delhi, arguably the culinary capital of India, owes a large part of its flavour heritage to the Mughals. It is a loss of gigantic proportions, in my opinion. Of all of these, I feel deep sorrow for the third kind. Those who love Butter Chicken, those who think Butter Chicken is overrated and those who have never tasted Butter Chicken. There are three kinds of people in this world. ![]()
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