Tadka is the hot oil and spice mix at the base of many Indian dishes; mastering it’s basic formula means having a myriad of curry options at your fingertips. On this episode of Savvy, learn the tadka basics — plus three ways to spin it — with chef and owner of NYC’s Babu Ji, Jessi Singh.
For more episodes of Savvy, click here: https://www.youtube.com/watch?v=9LNz1oW0raU
— — — — — — — — — — — — — — — — — — — — — — —
Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.
Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0
Check out more on Eater: http://www.eater.com/
Eater on Twitter: https://twitter.com/eater
Lucas Peterson on Twitter: https://twitter.com/lucaspeterson
Like Eater on Facebook: http://goo.gl/TA4Usd
Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p
View our full video catalog: http://goo.gl/plZhhc
Visit our playlists: http://goo.gl/I7tTMO
Follow on Pinterest: http://goo.gl/Gyr7XL
More at Eater Los Angeles: http://la.eater.com/
More at Eater New York: http://ny.eater.com/
More at Eater Chicago: http://chicago.eater.com/
Video Rating: / 5
Chicken curry (typical Indian style) cooked outdoor on wood. The charcoal and wood adds a special aroma to the chicken, making it amazingly delicious. It’s very easy to cook and takes less than a hour.
So the next time you go out for camping or picnic do try this delicacy. Your frenz will luv it and title you as a great chef!!
Video Rating: / 5