
The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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5 Comments
boymeetsgirlmeetsfood
February 6, 2021
While I loved reading the origin story of tandoori chicken in this article, I wish you had chosen to showcase a recipe by an Indian person here. It’s amazing to see our cuisine recognized, but I wish it had come full circle here!
Manav P.
May 28, 2020
You might want to check this article out as well
https://www.mixstudio.in/history-tandoori-chicken-tandoor-oven/
https://www.mixstudio.in/history-tandoori-chicken-tandoor-oven/
Annada R.
February 26, 2016
That is so true, Panfusine. Regional diversity in food is the hallmark of Indian cuisine, a very broad, umbrella term. That has been lost which severely limits awareness about Indian food in all its variety and glory.
Panfusine
February 25, 2016
Yep, Ironically, most of whatever the western world knows as 'Indian food' is originally from the Punjab region of Pakista and opening restaurants was a means of livelihood for many of the refugees that poured into Delhi in 1947 The unfortunate flip side is that almost all other cuisines from the rest of the country ended up getting smothered when this restaurant food started getting marketed world wide as Indian Food.
Annada R.
February 25, 2016
I'm super surprised by the story of tandorri chicken's origin. Thank you, Leslie. Will try to read the book soon. Love stories that sit at the intersection of food trends and history.
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