I was thinking of a dish I tasted long ago (I forgot even where and when) called "Chicken Tangerine." I remembered it to be a flavour explosion inside my mouth. Of course, it was not a day-to-day dish as it required a lot of preparation, but most of all, I forgot the recipe or even never acquired it. I was thinking of recreating the dish with my own touch -- rather I say re-inventing! 😁 I was thinking of doing it with mutton ( goat 🐐 meat 🥩 - not lamb 🐏 ). Now chicken and mutton are very different types of meat -- formation and nutrient-wise. Chicken meat has more unsaturated fat than mutton, Goat meat mainly contains more minerals ( like Zinc and copper ) than chicken meat. On the other hand, as everyone already knows ---- cooking-wise, chicken is kind of easier to cook because it is a soft meat. However, mutton can be tougher and require longer cooking times if not prepared properly. Talking about all this already-known stuff - just to say this ...
My day-to-day routine includes watching cooking videos and food review vlogs - as a must-do. I know my place and don't consider myself a food expert, even a critic/reviewer. I am a mare food-lover at most. I really appreciate the science and arts of cooking and food altogether. One of the channels, in one of the countless media, I follow with a lot of respect and lots-lots of awe is " Wilderness Cooking ". A couple of weeks ago I watched an episode where Chef Tawakkul cooks "Pilaf" with homegrown ingredients, with passion, on Navruz, which is a Persian New Year event on the verge of Vernal Equinox and celebrated widely in Uzbekistan. Interestingly, Navruz means new day or new year literally. And since 14th April is the Bengali New Year day, I thought, what if I try the dish and give it a "Bangla" touch! What can go wrong? Well, nothing did go wrong and I was in for a surprise. I will try to share my experience with cooking Pilaf and Tandoori chicken ...