The Spice Pan

Chilli Garlic Potatoes is another "Desi Chinese" evolution that dates its roots back to the "Tangra" district of Kolkata. A major shoutout to those Chinese immigrants who took refuge in India after the war and in order to survive they gave people their own vibes in terms of cuisine, culture and tradition. The dish originating from the Indo - Chinese culture is a luscious craving among the people. The crunchy exterior of the potatoes with a soft interior, the zing of garlic, the sprinkle of sesame seed and the freshness of spring onions blends together for a robust of flavours. You can adjust the spice as per your liking. I personally love the heat and prefer to have it right out of the wok/pan while its piping hot. This side dish can be enjoyed with some carbs like Chowmein or Fried Rice as all the Indo - Chinese dishes can be made within a splash of seconds. Ingredients 3-4 Large Potatoes 1 tbsp rice flour 2 Tbsp Vegetable Oil (for frying) 3 Tbsp Chopped Garlic 1 T

Goalondo steamer Chicken curry is more of a lost recipe that dates back to British rule. This is a simple curry the boatmen used to cook with limited spices, the chicken is slow-cooked and the flavours turn out to be gorgeous. It has many names like "Steamer Curry", "Ghater Murgi" but is mostly known as Goalondo chicken curry named after the small town named Goalondo in Bangladesh. A recipe that takes very few ingredients yet it yields such flavour is bliss. Try out this recipe and have a wonderful time with your friends and family.  Ingredients 750 g Chicken 4 Onions 5 cm Ginger (finely chopped ) 20 - 25 Garlic cloves (finely sliced/chopped) 4 Spicy Green Chilies 3 Dried Red Chilies Salt to taste 1/2 cup mustard oil 1/2 tsp Turmeric Powder 1/2 tsp Red Chili Powder Method Finely slice the onions. The even cuts of onion are important as it makes sure that it is evenly cooked. For the marination, add finely chopped ginger to the chicken, chopped garlic, chopped green