- Dipeh Shinde, chief of Kanyakumari chief in New York, shared his advice on Indian fried chicken.
- He said that the selection of the good chicken cut and the marination of the meat twice is vital.
- In this recipe, traditional white flour is replaced by crunchy and coarse rice flour.
Raised in the embrace of the Oman Sea in Mandad, a tiny coastal village about three hours from Mumbai, the love of chief Dipeh Shinde for seafood was practically woven in his childhood.
“Every Sunday, my friends and I went to fish together, then come back and cook what we caught,” said Shinde, now the chief of two popular Indian restaurants in New York: Kebab Aur Sharab and, more recently, Kanyakumari.
Shinde has designed a menu inspired by his trips along the vast western coast of India to share his passion for coastal cuisine in the country, a style still awaiting recognition on the world scene.
“During my trip, I made several stops in the cities along the coast, eating in hyperlocal and beloved joints,” Shinde told Business Insider.
“These experiences, of tiny pockets of India, are what I hope (d) to bring back to the dynamic culinary scene of New York,” he added.
Such an article on the Kanyakumari menu is Hira Anna’s fried chicken.
In the United States, the fried chicken often falls into a handful of recognizable categories: in southern style, where the pieces marinated in the tuber are soaked in seasoned flour and fries; Korean style, known for its slim and ultra-complaint coating and a signature sticky frosting; and Japanese karaage.
But in India, there are other various approaches to the fried chicken.
There is the Halal fried chicken which is sometimes whole cooked and found in tiny street stands in Delhi. In Mumbai and Kolkata, the chicken cubes are soaked in chick dough dough and fried in irregular and crisp pieces to make Pakoras, while chicken 65, chicken with chili and chicken lollipops remain food basic from Indian-Chinese cuisine.
In the end, the fried chicken in Indian style focuses on the spices and textures that separate Hira Anna’s fried chicken apart from other New York offers.
Visually it is also different: instead of large pieces, this fried chicken is served like thin and rusty gold strips, on two bit dotted with pieces of fried garlic, beet slices and crisp curry leaves.
Business Insider spoke to Shinde to ask for advice on the recreation of his fried chicken at home. The interview was carried out, by video call, in Hindi and has been translated.
Here are his best tips for making the perfect Indian chicken chicken.
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