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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


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