Spice, spice maybe? Chefs share recipes for unique versions of chicken chilli

Most of us in Mumbai who are used to street food has grown up eating cheap Chinese from the local ‘gaadi’. Over the years, it has become our comfort food, which needs to be indulged once a week if not more to fulfill our cravings.

The touch of sweet, sour and spicy are a beautiful burst of flavours that are soothing and probably the best when eating while watching a movie with either friends or family.

The best part about Chinese food is that it can also be made at home, and that is also what encourages Gen-Z to put on their chef’s hat and experiment with flavours according to their mood, as they reveal to us in an earlier mid-day.com article. (interlink the article in reference here)

Parents of Gen-Z folks have observed that they are looking to add a touch of their own, unlike the earlier generations that usually ate what they were served.

With Chinese dishes being a quick and easy fix, there is always room for experiments especially with the classic Chilli Chicken or Chicken Fried Rice, if not the others because who can say no to these classic dishes, right? So, it is no surprise to us when we check with chefs from all over India about how they are experimenting with these classic dishes.