Hindustan Times
Two weeks ago, I wrote about the great meal I had at Delhi’s innovative Punjab Grill, the high point being the sliding-off-the-bone tandoori duck.
I really like duck, but somehow I have never cooked one. Read more
(2 votes, average: 5 out of 5)
Loading ...Posted by Samar Halarnkar on Friday, November 27, 2009 at 7:39 pm
Filed under My Daily Bread · Tagged DUCK IN RUM AND ROASTED SPICES, Old Monk rum, Punjab Grill, recipe, roast chicken, sliding-off-the-bone tandoori duck
I have one of those Patiala-made cooking ranges—if the grill or oven is fired up, you touch its surfaces or knobs with bare hands at your peril. Read more
(8 votes, average: 3.5 out of 5) Loading ...Posted by Samar Halarnkar on Thursday, January 22, 2009 at 10:15 pm
Filed under Food · Tagged chicken, cooking, cooking range, fish, Old Monk rum, Patiala, Patiala gas engineers, rum
