Lapchi Kai Chicken

Lapchi Kai Chicken

Being a foodie in Kolkata, you are bound to know and enjoy the small unpopular eateries in the city. Once you get hold of these hidden gems, there’s no coming back. A few years back, I got to know of a certain eatery in Chandni Chowk through one of my friends. Right opposite E-Mall, “Crystal Chimney” is the name of this tiny place with only 12 seats available at a time I guess. Now right from the first day, we only had Chicken Thai Rice and Lapchi Kai. We never had to order anything else, such is the love for this particular dish. I would really recommend this place and the Lapchi Kai. Here I tried to recreate the dish, and came as close as possible. So do give this “flavor bomb” a try.


1 chicken breast

3 cloves of garlic

1 red chili

5 green chilies chopped

1 medium size onion diced

1 lemongrass chopped

6 lime leaves torn

2 tsp light soy sauce

1 tbsp of dark soy sauce

1 tsp cooking wine

Half a beaten egg

2 tbsps of corn flour

4 tbsps of flour

2 tsp black pepper powder

2 tsp of sugar



Butterfly the chicken wings and cut into 3 inch long pieces.

Marinade the chicken with the egg, rice wine, black pepper powder and 2 tsp salt.

Cover the chicken and marinade for 2 hours in the fridge. (At least for an hour)

In a bowl mix the corn flour and flour, season with salt and pepper and pour the marinated chicken.

Rub each chicken in the flour so that each piece has a good coating.

Deep fry the chicken in vegetable oil.

In a mortar and pestle, pound the garlic and red chili with a pinch of salt into a coarse paste.

Heat oil in a wok, add the onion and sauté.

Add the paste and lemongrass and stir thoroughly.

Add the chicken, green chilies and torn lime leaves.

Add light soy sauce, dark soy sauce, vinegar and sugar and mix well.

When everything in the wok is mixed completely, check seasonings and serve hot.

This chicken is full of flavors, it is crispy af, has the heat from the chilies and the fragrance from the lemongrass and lime leaves.

Asian Style Mango Salad

This year’s summer was really excruciating, the blazing sun made it almost unbearable at times. I would sound crazy if I tell you that I miss summer, but now that we are into monsoon, the only thing I miss about summer is the heavenly mango. Well, I had my last share of the delicious fruit a few weeks back when a family friend dropped in and gifted us about 2 kilos from his backyard tree. In Kolkata, almost everyone has a relative or friend who has a mango tree, ‘barir gach er aam’ as they say here. So I was really thankful to this person after receiving so many of those at the end of the season. A mango is tasty enough to be eaten as it is, but I thought of making a delicious salad with very few ingredients. I really love Asian salads as they require so little ingredients and yet are so yum. So here is the delicious yet very simple recipe of my Asian Style Mango Salad.


  • 2 ripe mangoes
  • 1 and half tbsps. of white sesame seeds
  • 1 tbsp. of fish sauce
  • 1 tbsp. of sesame oil
  • 2 tbsps. of chopped fresh mint leaves
  • 2 tsps. Of finely chopped green chillies
  • Juice of one lime


Heat a frying pan and heat the sesame seeds in the dry pan until lightly toasted. Make sure not to burn the sesame seeds.

Peel and chop the mangoes into 1 inch cubes and put them in a large bowl.

Now in a small bowl, add the fish sauce, sesame oil, mint leaves, chillies and the lime juice and mix well.

Add the dressing to the mangoes and mix gently until everything is well combined. The shape of the mangoes should be intact, so mixing gently is important. Add the toasted sesame seeds and mix again.

Pour in a serving bowl, garnish with a mint twig and serve.

The best thing about this salad is that it’s super light. It’s a bit sweet, tangy and the green chillies give it a nice touch of heat. Also the sesame seeds add in a crunch with every bite. Hope you like it, and don’t forget to leave a comment.