India Today - - SOC IETY - With Aye­sha Aleem, Mona Ramavat and Tithi Sarkar

The tra­di­tional Per­sian dish is glazed duck cooked with pome­gran­ate juice. In its fu­sion ver­sion in In­dian kitchens, duck is re­placed with chicken. Cooked to per­fec­tion with onions, finely ground wal­nuts in pome­gran­ate juice, the chicken is served on a bed of saf­fron- tinted bas­mati rice. Look for it at Delhi Dar­bar in Delhi.

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