"The dish, with its hard-wokked peppers and onions and crimson-sauced meat, looks reminiscent enough of food-court chicken, except chef Christopher Wong, who grew up in Kolkata, dresses it with tandoori spices — cumin, coriander and Kashmiri chili powder — so it’s spicy and tangy and smoky from the cumin, instead of the usual sweet and sour."
Framing: assertive ·
First seen: 2026-09-07 ·
Last seen: 2026-09-07 ·
Spread: 1 articles