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 hen.
Doma di’s chilli hen displays Doma di’s philosophy of cooking, consolation over fastidiousness. If you’re comfy with a knife this chilli hen will be cooked in half an hour. It is actually fast and simple. Plus, this chilli hen makes use of solely a handful of components most of which you almost certainly have at residence. The solely draw back to this recipe is that when it’s on the plate, will probably be over in 5 minutes.
Doma di recommends preserving this dry and resisting the temptation to make a “jhol” out of this. Can be served with drinks, or with plain aromatic rice and a soup, and even with a fluffy steamed tingmo.
