The bird sits on the gas stove, stewing merrily in yogurt perfumed with a melange of spices. A delicious aroma wafts from the kitchen. I brew myself a Darjeeling and sit down to scribble my notes against the doi murgi recipe from one of the ancient royal houses of Bengal that I have referred to this morning.
No tomatoes, possibly the acquaintance of Bengali cuisine with the alien biliti begun as tomatoes were called in those early years had yet not been fostered (??), the original had no garlic either (though I have allowed myself the liberty of adding in a tiny bit), a spartan abstinence from using either the ubiquitous cumin or coriander, whole or pounded and yes, I could not even imagine the indulgence of a cup of ghee (mine has a frugal, or should I say parsimonious, half a table spoon !!!)
If you fancy whipping up a curry one of these days, whose recipe dates back possibly a couple of centuries, doi murgi is just the right one for you !!