Comments on: Akbar and the Chanamasamelette http://la.foodblogging.com/2005/11/15/akbar-and-the-chanamasamelette/ foodblogging los angeles Sat, 20 Mar 2010 07:54:41 +0000 http://wordpress.org/?v=2.6.2 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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