After a splendid cooking class with chef Manish, at the Lake Palace Hotel in Udaipur, we sat down to this Thali literally vibrating with good taste and energy. The most exciting flavor was the Kadaknath chicken curry made from kali-masi, black-flesh country chicken, gamey and delicious. The other star was the solar-cooked jeera gucchi palao, a slow-cooked cumin-tempered basmati rice with Kashmiri morels.
A wonderful meal to end our two-week culinary adventure in Rajasthan. The knowledge and love of India deepens.
Here are more posts we think you will enjoy:
- Recipe: Chicken Tagine with Dried and Fresh Fruit
- Recipe: French Moroccan fusion! 40 cloves of garlic chicken with preserved lemon
Learn more about Peggy Markel’s upcoming Culinary Adventures. Click here!