4/19/2023 0 Comments Utterly butterly delicious![]() ![]() ![]() Meanwhile, here's where you can savour the treat. This is not a fad, it is part of our culture," he explains. But the truth remains that it is a comfort food that you're likely to reach out for, whether you're happy, sad or missing home. So, you'll see someone smoking their butter chicken with charcoal, importing tomatoes and roasting them for the gravy, or pulverising it. "People are bound to experiment with it, and they are. So, it has transformed from a robust and rustic curry made with whole masalas into a smoother and creamier dish. As a restaurateur with an insight into the modern food industry, he says that the evolution of the dish is only natural. In fact, even to this day, a bowl of kaali dal and butter chicken is kept ready on the dining table every time Tony's son, and fourth-generation co-owner of the family-owned business, Abhayraj returns from another country. What is clear though is that it was brought to Bombay by my family and providentially, we were lucky to be the ones to do this, and that it ended up becoming iconic over the years." He adds that this would have perhaps not been possible if it germinated in the unorganised food sector, as it could have lacked the vision and passion, both of which played an immense role in this case. However, there are no clear antecedents for its creation. Kulwant Kohli's son, Amardeep aka Tony, tells us, "The provenance of butter chicken dates back to five decades. Now, we hear that in another six months the company will be launching a butter chicken brand under his name and in his memory. Founded in 1942 by Singh's father, this is the same hospitality chain that has been credited for making the northern Indian delicacy popular in Mumbai. He breathed his last on July 17 after helming Pritam Group for decades. It is as possible to build an unflinching defence in its case based on notes from your Zomato order history, as it is easy to find it in the legacy left behind by the late S Kulwant Singhji Kohli. Even if it comes at the cost of being tagged as pedestrian. It is thus brave of those who continue to bet their money on such a dish at a time when the industry is looking to modernise every pickle and papad they can lay their hands on. But in fact, it is a rationale that disproves itself, for those who swear by the dish, do so not because of the paucity of knowledge of trailblazing culinary alternatives, but rather because of its inherent simplicity. This hubris is preempted by the logic that those who love the humble dish are perhaps not exposed to the riveting ambit of the culinary world. Gastronomes have been quick to write off unabashed lovers of butter chicken as ignoramuses. An indulgent casserole of portofino lamb or a patila of salubrious butter chicken brimming with aromas? The choice, for most of us, is a no-brainer. ![]()
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