You are here: Home >> English News & Features >> Lifestyle & Leisure

Try buttermilk chicken...

DNMUM418060 | 7/13/2018 | Author : Melissa D’Costa D’Silva | WC :494

From a chilled beverage to a kadhi, buttermilk is also used to tenderise meats and to ADD both flavour and texture to a dish. Here’s what on the menu in the city

It’s a thirst quencher that’s both healthy and refreshing, and over the years has also been used to prepare kadhis. However, in recent times, buttermilk is also emerging as a versatile ingredient, used not only to flavour dishes but also to add texture and to tenderise meats. From buttermilk chicken to even fish and pancakes, here’s a round up of dishes on offer.
Buttermilk pancakes
Its USP is: A tangy twist. Monaz Irani, head chef and founder of Plate & Pint says, “Buttermilk is healthier than milk and is used to add a slightly tangy flavour to the pancakes. It can be beaten in with the other wet ingredients and gives a much fluffier texture to the dish.”
AT: Plate & Pint, Kemps CornerRead full story


Copyright restricted. Under license from www.dnasyndication.com   
Add To Lightbox
Calculate Price

Associated Content with this story:

Taapsee Pannu
DNDEL2828
Add To Lightbox
Calculate Price
Taapsee Pannu
DNMUM490167
Add To Lightbox
Calculate Price
Taapsee Pannu
DNMUM490168
Add To Lightbox
Calculate Price
Taapsee Pannu
DNMUM490169
Add To Lightbox
Calculate Price
Taapsee Pannu
DNMUM490170
Add To Lightbox
Calculate Price