the story goes that when Ali Ahmed Aslam - the owner of Glasgow's Shish Mahal - was asked by one of his regulars for a sauce for his dish, he splashed in a tin of tomato soup, yoghurt and spices. Indian foodies have different takes on its origins:
some believe it was invented by the royal chefs of the Mughal era. Babur was scared of something and made a key change to the meat before cooking, resulting in the bite-sized pieces in sauce found in today's version.
Which dish is this?
What was Babur scared of, and the resulting change?
Video description of the question
Comments
Post a Comment
If you have any doubts , Please let us know.
And Please Don't SPAM.