By the way, whose butter chicken is this? – Lifestyle News

Although its popularity as India’s most popular dish is undisputed, the origins of butter chicken are so deeply disputed that Delhi-based restaurant brands Moti Mahal and Daryaganj have filed a lawsuit. I am. Both sides claim to have invented this iconic dish, and while the battle from the kitchen to the courtroom is well known, there are no witnesses or hard evidence as to who actually wrapped the tandoori chicken in the batter. , it is also acknowledged that courts may be ignorant on this issue. My first tomato and cream gravy.

A fortuitous result of mixing leftover tandoori chicken with gravy, the dish has long been claimed to be the original of Kundan Lal Gujral, the founder of Moti Mahal. However, when the descendants of Gujral’s partner Kundan Lal Jaggi started a restaurant chain named Daryaganj and claimed ownership, Gujral’s family sued the owners of Daryaganj for Rs 2 billion. filed a lawsuit. This issue is pending in court.

While the culinary world waits for this spicy saga to reach its climax, this isn’t the first time food has been a source of controversy. From samosas to champagne, idli to sambar, and even potatoes and spices, the origins of foods have been hotly debated since time immemorial. West Bengal and Odisha famously recently engaged in a bitter fight over the origin of sweet rasogolla, with Bengal winning the GI tag in 2017, while Odisha also launched its own ‘authentic’ version in 2019. He won the GI tag and fought until the end. The battle of biryani will probably last forever, with different versions claiming to be authentic, including Lucknow, Hyderabad, Kolkata and Ambul, each with its own set of fans.

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All southern states claim their version of sambar is authentic, and the debate has only intensified with some states recently claiming the dish’s origins in Maharashtra.

But whether the food is authentic or not is a fallacy. The same dish is prepared differently in each family, city, and region. For example, dal, which is a daily staple, has a different taste depending on the household, even if the recipe and ingredients are the same. There are no formulas in food, and real cooks don’t follow measurements or detailed recipes, they rely on instinct.

And to keep up with the times, restaurants are tweaking their recipes to suit customer demand. Some of the most acclaimed restaurants, like Bombay Canteen, thrive on locally-inspired recipes.Popularity of the Indian accent that sings about IndiaRecently opened in Mumbai after Delhi and New York, ‘s best restaurants are based on how they celebrate regional cuisine on their menus. From sattu ka paratha to old Delhi’s daulat ki chaat and even the simple moong ki dal, traditional recipes are given a modern twist.

Basically, it doesn’t matter if you’re eating a dish prepared exactly as it was invented, what matters is how it tastes. Restaurant customers will also focus on the taste of a dish, whether it’s butter chicken or biryani, rather than its origin.