Steamed staple rice tempered in canola oil/ginger/garlic/onion/carrots/green peas/celery/cabbage/sprouts/soya sauce/chilli sauce/vegan oyster sauce/black pepper/salt to taste stuffed in baked yellow pepper garnished with sriracha sauce/spring onions (Hakka Chinese veggie fried rice in pepper with a twist) & a cup of green oolong tea for Thursday 12:30 AM lunch at work!Thick strained steamed Shanghai wheat flour noodles tempered in canola oil/garlic/onions/carrots/soya sauce/chilli sauce/oyster sauce/ketchup/salt garnished with spring onions, royal gala apple, sundried fenugreek leaves n all@purpose flour deep fried crispy snack (Nehru Mathew) & koolaid jammers tetrapack for Neer’s Thursday school lunch 📦 box!Sesame seeds Italian bread pan toasted to perfection in salted AMUL butter n sprinkled with black salt/dry garlic chilli powder crispy toasts (sanchar lasaniya marcha bread toasts) & a hot steaming cup of ginger flavoured Indian style tea (aduwadi chha) for Thursday afternoon breakfast at Patels kitchen!Steamed long grain basmati rice tempered with clarified butter cumin n cilantro (jeera rice), boneless chicken breast bite slice cubes slow cooked in butter/select spices/tomato purée/cardamom powder/salt/sugar/sundried crumbled fenugreek leaves finally garnished with dollop of butter (butter chicken- A recipe that originated some where in New Delhi by a Moti Mahal restaurant Chef Kundan Lal Gujral In 1948. The left over marinade of tandoori chicken used in starters is slow cooked in butter/tomato purée/small leftover tandoori chicken pieces aided in creation of this lips-smacking platter we all know as Murg Makhani/butter chicken. It is a popular menu item in any Indian restaurant you visit around the globe and is recognized to excite the taste buds of foodies with its aroma n taste) & whole wheat flour pan toasted flat breads (roti) for Thursday dinner at Patel kitchen!
