After having parked right outside Azad Hotel, I followed my husband out into the bustling streets of Trivandrum. “I bet you haven’t had this before.” A polycarbonate sheet fogged up and I watched intently at the smoking iron plate sizzling furiously.. The man worked his way through a pile of ingredients, pounding at them with iron spatulas producing deafening clangs. He frees up a hand and cracks a couple of eggs a little away from the Turmeric stained shreds I still couldn’t identify. He quickly scrambles it and begins combining it with the rest of the ingredients. A few minutes later he scoops it into foil container and hands it over a man who has been watching this spectacle as long as I have. My husband comes with two containers and we are driving back home.
I’d like to start this post thanking everyone who have been visiting my blog and supporting me. It’s a high seeing the site stats shoot up everyday and reading such encouraging comments. It’s given me the push for my second post which is coming much sooner than I had imagined. I started on a sweet note so this time round, I’m cooking a savory and traditional recipe . I don’t think it can get more Indian (actually Punjabi) than with a post of butter chicken.