India Today - - COVER STORY -

Sim­ply Chicken

No red car­pet, no menu, no fancy chairs, this non­de­script shop with soot-laden walls lined with pho­to­graphs is a tes­ta­ment to all foodies—where there is food there is a will to have it. Scores of foodies travel from dif­fer­ent parts of the state to have a bite of chicken here. Royal Treat­ment Called the Royal Atta chicken, this one takes three hours to pre­pare and its unique­ness lies in its dress­ing. Made with a se­cret recipe handed down by his fa­ther in 1972, Kan­war­jit Singh Sethi says that he would not give this up for all the money in the world. “We have had chefs and peo­ple from across In­dia, try and con­vince me to share its recipe. Ap­par­ently, some have even in­tro­duced it on their menus. But they can’t com­pare it to the orig­i­nal by just wrap­ping it in atta,” he says. Well Kept Se­cret The recipe in­volves a full chicken, mar­i­nated with home ground spices, tightly wrapped in a muslin cloth, and then cov­ered with a thick layer of kneaded dough. It is then placed in an oven to cook, usu­ally for three hours. To serve, the shell is bro­ken open, the muslin cloth un­wrapped and chicken pieces cut. Since it is cooked with­out any oil, it is ab­so­lutely fat free. Meal for two `525 At Pheru­man Chowk, Kotka­pura Tel 01635-224062

Kan­war­jit Singh Sethi, owner, Royal Atta Chicken

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