Chicken Kiev

Molten garlic-y butter with hints of parsley. Who can say no to that? And when that comes out of a chicken fillet parcel? I know, it's too tempting a killer! So this time, I am not going to talk about this and will move on to the recipe :)

PS: This is no mean feat. This one actually requires a lot of work and care at every step, because its speciality lies in that geyser of butter oozing out when it is punctured. So sealing the butter in, in a way that it does not come out while cooking is...well painful.

PPS: Also it's painfully loaded with calories *shy, guilty grin*

Egg Noodle from the scratch

I still remember trying this recipe at 1 a.m in the morning !! I found this recipe during a casual net surfing in the midnight. My impulsive side got the better of me and I end up making the noodles when rest of my family were snoring happily. But you know what it worth it and yes I will say that even after scaring my grandma in her way to the loo :p .I am sure after reading this recipe all the crazy foodies out there will be equally excited and pat my back for what I did !! What ? you are not convinced yet .... well read it and find out yourself...

Thai Soup with a Citric Flavour

I am a huge fan of Chinese recipes. Be it eating out or takeaways, I'm always in. I love how something so simple as the garlic and the spring onions work together to create something so delicious – albeit with a few little tweaks – creating hundreds of delicious and sumptuous dishes that always succeed to fail my health (read weight loss) mission. And along with it, I must mention two other similar genre: the  Thai and  the Tibetan recipes.

Today, I am going to share a recipe, very popular with the Chinese restaurants around Kolkata and a very dear favourite of mine. I have not accomplished the recipe perfectly but this is as close as I can get to it right now. If I revise it further, I'll be sure to update it. I highly doubt if this is an authentic Thai dish to start with. I personally believe the restaurants serve an Indianised twist on the original recipe and I have tried to follow what I had at a number of Chinese restaurants around the city.