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This refreshing dish can be altered to suit one’s taste, writes Pushpesh Pant IF you are fond of Chinese chow, you don’t need what is in store for you this time. It is chicken legs we are talking about. Good old tangri does look like the sticks one beats the drums with and the heavenly bit obviously refers to taste not rhythmic noise. The beauty is that there is more than one path that leads to paradise. The drums of heaven we bring you this week have no Chinese connection. The recipe is unabashedly desi. The inspiration is mughalia but it is essentially a refreshingly light modern dish with a glow reminiscent of burnished gold. When we tasted this at a friend’s house recently, the words that illuminated the recesses of our mind were sunhari aanch ka qorma. More about that rare delicacy some other time, what is amazing is that this is a recipe that is impossible to botch up. And, like all our favourites has great scope for improvisation. If you are so inclined you may gild it with sone ka warq or enrich with slivers of pista or almonds for us unadorned beauty beats all. We have sprinkled a few drops of kewrajal but didn’t quite like it. You may love it. Here it goes.
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Ingredients