CHICKEN 65

15 minutes

By Sunil Malhotra

Method

Prepare the Marination:

To get the real flavour in this recipe, take a bowl and mix chilli powder, coriander powder, turmeric powder, curd and salt for marination

Wash the chicken and chop it Now add the chicken pieces to the marinade and set aside for a minimum of 4to5 to hours to let the flavours be well absorbed by the chicken. You may keep them in the refrigerator. Heat oil in a deep-bottomed pan over medium heat.When the oil is sufficiently hot very carefully put the marinated pieces of chicken in the oil and shallow fry them till well cooked.

Take a pan without oil, put the chicken pieces in and cook over a low flame to make the chicken crispier Once done add the curry leaves, green chillies and tomato ketchup. Stir well till the chicken pieces are well coated and continue to cook for another 5mnts on medium heat.

Transfer the dish to a serving bowl and garnish with spring onions.

Relish your delicious Chicken 65

SPICY GOA- A PERFECT FAMILY AFFAIR FOR FOOD LOVERS!

Spicy Goa is a family restaurant and bar nestled in the busy lanes of Patto. This place is a perfect example of a restaurant that focuses only on its food and not on over-the-top decor and ambience settings.

Spicy Goa is a family restaurant and bar nestled in the busy lanes of Patto. This place is a perfect example of a restaurant that focuses only on its food and not on over-the-top decor and ambience settings

Of course, the place is very well known for its Goan Thali, but trust me there is a lot more to offer and you must explore that. Besides Goan food, they also serve North Indian and Asian dishes Their tandoori section especially deserves mention Our choice was Banjara Kebabs and Mutton Galauti Kebabs from the North Indian section. The banjara kebabs were succulent pieces of chicken tikka marinated in coriander-based masala, a bit spicy but delicious The mutton galautis, on the other hand, may not be like the galauti kebabs one gets back in the northern part of India. It was a twisted version and more like their own take on the traditional galautis. These kebabs were also made of minced mutton but their outer covering was crispy as it was made with egg whites

As part of the Goan section, I tried the Masala King Fish, which was very flavorful. I was simply blown away by it. A perfect balance of flavors was found in the recheado masala prepared in-house. In some places, the vinegar comes out very strong, but here the flavours were subtle and just right for my liking.

Chicken Spring Rolls is what I chose from the Asian section and they were quite nicely done.

Fish Thali was my obvious choice for the main course, and I must admit that it is well worth trying. You must give this place a try if you have not done so already. I am sure you will not be disappointed.

By Aakash Ghadge

Srivastava