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Why is Tandoori Chicken Red?

Nov 03, 2003 6:25 PM
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Tandoori chicken, an Indian dish named for the type of oven it is traditionally baked in, has a beautiful red hue.

And from where does this dish get its distinctive hue?

It's usually just food coloring.

Here I was, thinking it was a combination of the brick oven, roasting process and paste of spices (e.g. Cayenne pepper, paprika, chiles).

How disappointing.

Oh, yeah, and wasabe (the pungent Japanese seasoning often eaten with sushi or sashimi) is just a horseradish-mustard paste with green food coloring. The real stuff is too expensive.


Comments: Why is Tandoori Chicken Red?

I've seen some Chinese food in the past that had the same color. Probably also from coloring. I knew about the wasabi being fake... I wonder if they do that in Japan or if it's just an American thing.

Posted by: O'dell on November 3, 2003 7:27 PM | permalink

You can have real wasabi with your sushi at Sushi Ko in Georgetown or Kaz Sushi Bistro in Foggy Bottom.

http://www.washingtonian.com/dining/Profiles/SushiKo.html

http://www.kazsushi.com/

And it's only a buck or two more, which is really worth it if you're a wasabi fan.

Posted by: David Kearns on November 3, 2003 7:29 PM | permalink

David, I didn't know you lived in the DC area.

We should get together for a bite to eat some time.

I just ate at a Halal kebab place last night.

I'm sure you're freaking starving by sunset! :)

Posted by: Joe Grossberg on November 4, 2003 8:41 AM | permalink

No more comments! Either someone has violated Godwin's Law, I'm tired of the discussion or, most likely, the ten-week window has closed. You can, however, contact me through email.