Pitik 65
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| Ajangan | entree or quick snack |
|---|---|
| Panggonan asal | India |
| Tlatah utawa praja | Chennai,[1] Tamilnadu |
| Hawa ajangan | Hot |
| Woworan pokok | chicken, ginger, garlic, red chilles |
| Variasi | Taste varies by region and restaurant |
 Buku masakan: Chicken 65  Médhia: Chicken 65 | |
Ayam 65 minangka panganan pitik sing pedhes lan jero digoreng saka Hotel Buhari, [2] Chennai, [1] India, minangka entrée, utawa cemilan cepet. Rasane sajian bisa disebabake lombok abang, nanging bahan sing tepat kanggo resep bisa beda-beda. Bisa disiyapake nggunakake pitik tanpa tulang utawa balung lan biasane disajeni nganggo bawang lan hiasan lemon. Varian vegetarian kaya "Paneer 65" utawa "Gobi 65" nggunakake paneler utawa kembang kol . Nalika jeneng "Chicken 65" umume digunakake kanggo ngrujuk sajian kasebut, ana akeh teori sing nyebutake asale. Sanajan Ayam 65 wis mantep minangka ciptaan AM Buhari rantai Hotel Buhari, [3] popularitas minangka sajian nyebabake sawetara mitos babagan asale. Salah sawijining akun negesake manawa sajian kasebut muncul minangka solusi panganan sing gampang kanggo tentara India ing taun 1965. Akun liyane negesake manawa panganan kasebut ngemot 65 lombok lombok sing direncanakake dening petugas hotel sing cerdas. Iki uga diklaim bisa ana gandhengane karo syarat daging kudu saka pitik umur 65 dina. Ana liyane sing ujar tegese 65 daging pitik. [4] [5]
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Ayam 65 tanpa hiasan -
Referensi
[besut | besut sumber]- ↑ a b Susanna Myrtle Lazarus. "The hows & whys of our chicken 65". The Hindu. Dibukak ing 31 May 2015.
- ↑ "What is 65 in Chicken 65?". recipes.timesofindia.com. 8 September 2017.
- ↑ Susanna Myrtle Lazarus. "The hows & whys of our chicken 65". The Hindu. Dibukak ing 31 May 2015.
- ↑ Bhide, Monica (2009). Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. Simon and Schuster. kc. 227. ISBN 978-1-4165-6689-2.
- ↑ Banerji, Chitrita (2008). Eating India. Penguin Books Limited. kc. 161. ISBN 978-81-8475-965-5.