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Chokha and ghuguni, thekuva and makhuni made regular appearances on our plate. Not that we are ungrateful but there were times we missed the non-vegetarian items that have kept us loyal company for years. One friend who is aware of our weakness treated us to khushq murg adding that in these parts (eastern UP and Bihar), fish is relished and mutton is kosher but chicken is traditionally considered polluting. No elaborate recipes exist for qorma or dum but believe us what we had was tasty and light — sans excess fat — was cooked before our eyes in the open outside the kitchen to avoid grandma’s wrath. We think it is worth a try at home and can well become a regular. The original recipe uses regular curry cut but we feel the boneless version is much better as it is easier to cook, serves equitably and is tastier. Vegetarians can share the recipe by substituting paneer or tofu for chicken.
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Our recent forays into
purvanchal have opened our eyes in more ways than one. The pretext was
pre-election assessment of public opinion focusing on psephology but
the tour soon turned into unabashed splurging on the streets sessions
of gluttony. We were invited by friends to sample local delicacies at
home prepared according to treasured family recipes — refreshing in
simplicity and relying on fresh from the kitchen garden produce. Most
of the fare was strictly vegetarian.
Ingredients