Comments on: Akbar and the Chanamasamelette http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/ foodblogging los angeles Thu, 09 Feb 2012 16:45:35 +0000 http://wordpress.org/?v=2.6.2 By: Carmon Smaller http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-1775083 Carmon Smaller Thu, 11 Aug 2011 00:14:04 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-1775083 Hi there, I found your blog via Google while looking for a related topic, your site came up, it looks great. I have bookmarked it in my google bookmarks. Hi there, I found your blog via Google while looking for a related topic, your site came up, it looks great. I have bookmarked it in my google bookmarks.

]]> By: cars http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-1774377 cars Wed, 10 Aug 2011 22:28:32 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-1774377 Magnificent goods from you, man. I have understand your stuff previous to and you're just too fantastic. I really like what you have acquired here, certainly like what you are stating and the way in which you say it. You make it entertaining and you still take care of to keep it wise. I cant wait to read far more from you. This is really a terrific website. Magnificent goods from you, man. I have understand your stuff previous to and you’re just too fantastic. I really like what you have acquired here, certainly like what you are stating and the way in which you say it. You make it entertaining and you still take care of to keep it wise. I cant wait to read far more from you. This is really a terrific website.

]]> By: Connie Fausnaught http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-1755902 Connie Fausnaught Mon, 08 Aug 2011 20:44:54 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-1755902 I simply wanted to construct a brief message in order to appreciate you for all the remarkable ways you are showing on this site. My incredibly long internet lookup has at the end been honored with extremely good insight to write about with my classmates and friends. I would tell you that most of us website visitors are really endowed to dwell in a decent place with many outstanding people with great advice. I feel very fortunate to have used the website and look forward to really more entertaining minutes reading here. Thank you once more for all the details. I simply wanted to construct a brief message in order to appreciate you for all the remarkable ways you are showing on this site. My incredibly long internet lookup has at the end been honored with extremely good insight to write about with my classmates and friends. I would tell you that most of us website visitors are really endowed to dwell in a decent place with many outstanding people with great advice. I feel very fortunate to have used the website and look forward to really more entertaining minutes reading here. Thank you once more for all the details.

]]> By: FoodofTheGods http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-89244 FoodofTheGods Fri, 27 Oct 2006 16:06:23 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-89244 Chicken Tikka Marsala and Murgh Makhani ... I have wondered this myself for a very long time. Alot of places I've seen make both of them very differently, so I don't even know which is the "true" version. I've been to no less than 20 different indiana resturants in my life and most of them vary tremendously. Chicken Tikka Marsala and Murgh Makhani …
I have wondered this myself for a very long time. Alot of places I’ve seen make both of them very differently, so I don’t even know which is the “true” version. I’ve been to no less than 20 different indiana resturants in my life and most of them vary tremendously.

]]> By: Jonah http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-4234 Jonah Thu, 17 Nov 2005 04:23:36 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-4234 You're right, I mistyped, aloo gobi is with potatoes... I'm just full of misinfo on this one! You’re right, I mistyped, aloo gobi is with potatoes… I’m just full of misinfo on this one!

]]> By: MaxMillion http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-4233 MaxMillion Thu, 17 Nov 2005 03:20:26 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-4233 Oops - I meant to write "Aloo Gobi, along with Garlic Naan and Chicken Tikka Masala..........." Oops - I meant to write “Aloo Gobi, along with Garlic Naan and Chicken Tikka Masala………..”

]]> By: MaxMillion http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-4232 MaxMillion Thu, 17 Nov 2005 03:19:12 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-4232 Cool -- love your creative use of leftovers. Huh, I always thought aloo gobi was cauliflower and potato with spices... Chicken Tikka Marsala, along with Garlic Naan and Chicken Tikka Marsala, are the benchmarks we use to rate the worthiness of an Indian restaurant. My LA faves -- Bombay Palace on Wilshire and Great India Cafe in St City (my local). Bollywood Cafe DID NOT pass muster! I had no idea of the origins of Chicken Tikka Marsala - fascinating! A "bemused chef"? Most likely a *disgruntled* chef, lamenting the predicament of casting his pearls before swine and exacting just revenge on this stubborn and ill-educated palate. Funny how often history is re-written by the tone of its third-hand description... BTW -- does anyone know the difference btw Chicken Tikka Marsala and Murgh Makhani (butter chicken)? Cool — love your creative use of leftovers.

Huh, I always thought aloo gobi was cauliflower and potato with spices…

Chicken Tikka Marsala, along with Garlic Naan and Chicken Tikka Marsala, are the benchmarks we use to rate the worthiness of an Indian restaurant. My LA faves — Bombay Palace on Wilshire and Great India Cafe in St City (my local). Bollywood Cafe DID NOT pass muster!

I had no idea of the origins of Chicken Tikka Marsala - fascinating! A “bemused chef”? Most likely a *disgruntled* chef, lamenting the predicament of casting his pearls before swine and exacting just revenge on this stubborn and ill-educated palate. Funny how often history is re-written by the tone of its third-hand description…

BTW — does anyone know the difference btw Chicken Tikka Marsala and Murgh Makhani (butter chicken)?

]]> By: Jonah http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-4228 Jonah Wed, 16 Nov 2005 21:10:59 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-4228 Actually, I had no knowledge of the history of chicken tikka masala. I was using the word "traditional" more in a way to say that there is nothing unique in the way that Akbar prepares this dish compared with any other restaurant. <a href="http://www.sonzyskitchen.com/chickentikka.htm" rel="nofollow">Here is a quick snip about the dish</a>: "mild curry dish of chicken in a tomato-based sauce, cooked tandoori style (in a charcoal-fired oven). Optional hefty dose of tartrazine lends luminescent orange glow. (As described by BBC) Chicken tikka masala has a truly postcolonial history, produced when one of the world's greatest cuisines found itself confronted by a British palette unused to anything spicier than table salt. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell's tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery." Actually, I had no knowledge of the history of chicken tikka masala. I was using the word “traditional” more in a way to say that there is nothing unique in the way that Akbar prepares this dish compared with any other restaurant.

Here is a quick snip about the dish:

“mild curry dish of chicken in a tomato-based sauce, cooked tandoori style (in a charcoal-fired oven). Optional hefty dose of tartrazine lends luminescent orange glow. (As described by BBC)
Chicken tikka masala has a truly postcolonial history, produced when one of the world’s greatest cuisines found itself confronted by a British palette unused to anything spicier than table salt. Legend has it one obstinate diner demanded gravy on tandoori chicken. A bemused chef responded by adding tin of Campbell’s tomato soup and pinch of spices, unwittingly partaking in early example of fusion cookery.”

]]> By: Tim K http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-4227 Tim K Wed, 16 Nov 2005 21:05:52 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-4227 Is referring to chicken tikka masala as a "traditional" dish appropriate since it's a British Indian creation? I always thought it was the chop suey of Indian food (not that I don't love it myself). Is referring to chicken tikka masala as a “traditional” dish appropriate since it’s a British Indian creation? I always thought it was the chop suey of Indian food (not that I don’t love it myself).

]]> By: Steve http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/#comment-4194 Steve Tue, 15 Nov 2005 22:32:56 +0000 http://la.foodblogging.com/2005/11/10/akbar-and-the-chanamasameltte/#comment-4194 For a thermonuclear delight, having positively the hottest dish I personally have ever touched to my tongue, you have to try (keep the defibulator close at hand) the Pepper Lamb. Not hot for hot sake, but a rich cacophony of five different peppers blended into a sauce served over slow cooked lamb. Fantastic! I learned after three or four visits to Akbar that they were dumbing it down because I am haole, so I instructed the guy to make it as if I was wearing a turbin. Down at the Marina Del Rey location, they will absolutely try to talk you out of it, steering you to more delicate flavors. If you have the heart and a titanium-alloy stomach, get the Pepper Lamb and tell them to make it as if you just flew in from Uttar Pradesh. For a thermonuclear delight, having positively the hottest dish I personally have ever touched to my tongue, you have to try (keep the defibulator close at hand) the Pepper Lamb. Not hot for hot sake, but a rich cacophony of five different peppers blended into a sauce served over slow cooked lamb. Fantastic! I learned after three or four visits to Akbar that they were dumbing it down because I am haole, so I instructed the guy to make it as if I was wearing a turbin. Down at the Marina Del Rey location, they will absolutely try to talk you out of it, steering you to more delicate flavors. If you have the heart and a titanium-alloy stomach, get the Pepper Lamb and tell them to make it as if you just flew in from Uttar Pradesh.

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