Two distinct traditional Indian dishes are combined into an innovated bite-sized delicacy.
By Shuchi Mittal
Don’t the simplest combinations result in exploding mouthfuls?
Vegetable fritters are a common rainy day snack in almost every Indian household. I make mine slightly differently (read – shortcut style), but it doesn’t compromise the flavor whatsoever. Masala chicken mince (or chicken keema) on the other hand, is a north Indian style curry dish, less common but equally loved, and usually eaten with rice or Indian flatbread. The combination of the two – unheard of.
But that is where I come in. In the 29. kitchen, I am all about combining different flavors and creating bite sized delicacies from standard Indian flavors. More challenging, the better. I presented this dish to a tasting party and it worked miraculously! Better than I expected in fact. The crisp warm fritter and cool yogurt on top touches your palate first, and is only complimented with a burst of spices underneath. All in all, a bite totally worth repeating!Print
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.