In this episode of Pasher Barir Ranna, Doma Wang, chef and founding father of The Blue Poppy, the Tibetan restaurant that was initially housed in Sikkim House on Middleton Row in Kolkata, cooks her model of a dry chilli liver.
Like most of Doma di’s recipes, that is non-fussy. Apart from the rooster liver, each different ingredient is almost certainly already in your pantry. Doma di makes use of rooster however this recipe may be cooked with any sort of liver.
This is ideal with plain rice, or as Doma di recommends, with a thick buttered toast.
