Origin of Tandoori Chicken - Indian Food Trivia

A man named Kundan Lal Gujral ran a restaurant called Moti Mahal in Peshawar before the partition of India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and the Western, Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj. The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru that he made it a regular at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka Masala and Butter Chicken, commonly found in menus in Indian restaurants all over the world.

Indian Foods Guide crosses 16000 listings

We at, IndianFoodsGuide.com are proud to have hit the 16,000 listings mark in our restaurants section this week. Over the past few months, we have been working hard to improve the quality of information in our database and also trying to get more restaurants and reviews into our database. Thanks to some loyal visitors and our research team, we have been able to hit the 16,000 listings mark.  We have found some interesting  restaurants in all corners of the world such as in Reykjavik, Iceland, Marbella-Spain, La-Paz-Bolivia,  Whangerai-New Zealand. Our most popular listings still remain the countries where you would expect Indian restaurants such as United States Australia Canada United Kingdom United Arab Emirates Singapore Germany New Zealand France Netherlands

We are very proud of this achievement in just over a year and are looking forward to hitting the 20,000 mark. If you would like more information contact us .

Indian Food Diabetes Nutrition Values

If you are an Indian diagnosed with Diabetes, one of the first things that comes to mind is "How many carbs do the standard Indian dishes contain?". This article lists the carbs in some of the most popular Indian dishes. You must still follow the general principles of good diabetic eating which is avoid foods that are high in sugar and carbohydrate values such as rice and potatoes which are very high on the list of staple Indian diets. Tied to diabetes is the risk of heart disease so you must also ensure that you eat foods that are lower in fat and cholesterol.

It is recommended that most diabetics eat between 200-240 carbs/day or restrict their intake to 2000 calories or less. Most nutrition data will provide you nutrition information in terms of 15 g of carbs or 1 serving. The table below also provides the information in terms of 15g of carbs. It is recommended that most diabetics have around 45-60 grams of carbs for breakfast, lunch and dinner and 2-3 snacks a day of about 15 carbs. 

For product related nutritional information, see our Indian Food Nutrition Information Guide.

Read more: Indian Food Diabetes Nutrition Values