We all love the smoky smell of tandoor, but when it arrived in India, many of us didn't know it. Recently, at a lively conference of the Delhi Times Festival in 2019, a panel of food experts discussed its origins, and it was surprising that it appeared with Babur.
When Barber came to India, he brought Tandoor. For the marching army, this is a kitchen you can take with you. Diana Preston and Michael Preston co-authored a series of novels about the Mugals, authors Diana Preston and Michael Preston said, This is a direct legacy of the Mugar people. Michael added that he heard from some Indian chefs that the mud gates there were unknown because the Mugals could not penetrate deep into southern India.
This is one of the interesting tidbits shared at a conference entitled "Access to India: Outsiders' Perspectives". Andrew Otis, author of The Hitch Bengal: The First Untold Story in India, tracks the journey of James Augustus Hickey, the first to be founded in India Man with newspaper. Regarding what the Indian media can learn from Hickey, Otis said that anyone can learn from Hickey that telling the truth is valuable to power. "Journalists should be aware of their role and how history remembers them," he said.
Like Hickey, many Europeans come to India as doctors without any medical experience. "Huge hooligan came to the Mughal Empire as a doctor," said Diana Preston.
Panelists also agreed that even today, India is still a fascinating place for cultural interaction.
One of my husband's favorite foods is chicken satay. He asked me to make it for him at least every other week, which is surprising, because he is not a very adventurous person, which should also tell you how delicious these things are.
What exactly is a satay? This is a Southeast Asian-style bacon skewer on a fork with a dipping sauce. You will find it on the menu of a Thai or Indonesian restaurant, but it is easy to make at home. You can use them as appetizers, or you can cook by adding rice and vegetables. You can also use beef, pork or even fish to make this recipe. One thing to watch out for: Don't let the length of the ingredient list keep you from using the recipe. Many are used for marinades and seasonings.
First soak the child in water. This prevents them from burning. Next, in a bowl, stir together coconut milk, garlic, ginger, curry powder, brown sugar, salt and pepper. Add chicken strips and marinate in the refrigerator for at least an hour. Thread it on skewers and grill over medium heat for about 4 to 5 minutes on each side until cooked. In winter, I grill on a baking sheet; in summer, I grill outdoors.
Start the seasoning by cooking garlic and ginger in vegetable oil. Cook until they start to soften, taking care not to burn the garlic.
Add the rest of the ingredients, except for cilantro. Cook over low heat for several minutes until smooth and heated.
Add chopped coriander.
Serve chicken satay with lime wedges and peanut butter.
When Barber came to India, he brought Tandoor. For the marching army, this is a kitchen you can take with you. Diana Preston and Michael Preston co-authored a series of novels about the Mugals, authors Diana Preston and Michael Preston said, This is a direct legacy of the Mugar people. Michael added that he heard from some Indian chefs that the mud gates there were unknown because the Mugals could not penetrate deep into southern India.
This is one of the interesting tidbits shared at a conference entitled "Access to India: Outsiders' Perspectives". Andrew Otis, author of The Hitch Bengal: The First Untold Story in India, tracks the journey of James Augustus Hickey, the first to be founded in India Man with newspaper. Regarding what the Indian media can learn from Hickey, Otis said that anyone can learn from Hickey that telling the truth is valuable to power. "Journalists should be aware of their role and how history remembers them," he said.
Like Hickey, many Europeans come to India as doctors without any medical experience. "Huge hooligan came to the Mughal Empire as a doctor," said Diana Preston.
Panelists also agreed that even today, India is still a fascinating place for cultural interaction.
One of my husband's favorite foods is chicken satay. He asked me to make it for him at least every other week, which is surprising, because he is not a very adventurous person, which should also tell you how delicious these things are.
What exactly is a satay? This is a Southeast Asian-style bacon skewer on a fork with a dipping sauce. You will find it on the menu of a Thai or Indonesian restaurant, but it is easy to make at home. You can use them as appetizers, or you can cook by adding rice and vegetables. You can also use beef, pork or even fish to make this recipe. One thing to watch out for: Don't let the length of the ingredient list keep you from using the recipe. Many are used for marinades and seasonings.
First soak the child in water. This prevents them from burning. Next, in a bowl, stir together coconut milk, garlic, ginger, curry powder, brown sugar, salt and pepper. Add chicken strips and marinate in the refrigerator for at least an hour. Thread it on skewers and grill over medium heat for about 4 to 5 minutes on each side until cooked. In winter, I grill on a baking sheet; in summer, I grill outdoors.
Start the seasoning by cooking garlic and ginger in vegetable oil. Cook until they start to soften, taking care not to burn the garlic.
Add the rest of the ingredients, except for cilantro. Cook over low heat for several minutes until smooth and heated.
Add chopped coriander.
Serve chicken satay with lime wedges and peanut butter.