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If you’ve ever wanted to bring the bold, smoky flavors of Indian street food and the comforting simplicity of Indo-Chinese cuisine together in one meal, this baked chicken tandoori with fried rice will win your heart. It’s the kind of dish that turns an ordinary dinner into a celebration — beautifully spiced chicken paired with fragrant, colorful fried rice. And the best part? It’s baked, not fried, so you get all the flavor with none of the guilt. Picture this: golden-brown chicken legs, perfectly roasted until the skin is crisp and slightly charred, releasing that irresistible tandoori aroma as you open the oven door. On the side sits a bowl of warm fried rice, glistening with just enough soy seasoning, dotted with crunchy vegetables, and carrying that faint smoky edge from the wok. It’s comfort food with personality — vibrant, filling, and surprisingly easy to make. Why This Dish Works So Well This fusion meal is a marriage between two comfort classics — the fiery charm of North Ind...

For centuries, Indian kitchens thrived on simplicity — a handful of local grains, a wooden rolling pin, and the aroma of freshly cooked rotis filling the air. But somewhere along the way, our love affair with millets like jowar, bajra, and ragi faded. As polished rice and refined wheat took centre stage, these humble grains were quietly pushed into the background, remembered only by our grandparents. Today, however, the story is coming full circle. As conversations around nutrition, sustainability, and mindful eating grow louder, India is rediscovering the power of its own heritage foods. The spotlight is once again on these age-old grains — and this time, they’re here to stay. Why We Forgot Our Millets The Green Revolution of the 1960s changed the way India ate. With the focus on high-yield crops like wheat and rice, millets — which grow easily in semi-arid regions — began to lose importance. They were seen as “poor man’s food,” while polished grains became symbols of modernity and pr...