Culinary synthesis: Chicken Sambar and Milk Sambar

by Guest Wed Jul 06, 2016 8:37 am

Over the years, sambar has seen numerous variations. Chef Damu, who specializes in Tamil Nadu cuisine, for instance, says that apart from the 30 varieties of vegetarian sambar that he prepares, he has also flirted with the idea of seafood sambar and chicken sambar, which weren't big hits in south India. "People are still not open to the concept of chicken in their sambar. But to be honest, it is delicious," he says.
But perhaps the most unusual of the sambars that evolved is the `milk sambar', which food blogger and cooking instructor Roma Patil believes evolved in the 1930s, an unusual blend of Maratha and Jain traditions. "In Kolhapur, the Marathas ate a dish called Tambda Rassa, a kind of sambar made from lamb stock. The Rassa was so flavourful and aromatic that Jains there thought of adapting it for the Jain palate.
They used milk instead of lamb stock and that was how milk sambar was made," says Patil, who now lives in Belgaum.

http://timesofindia.indiatimes.com/city/chennai/Sambar-the-great-Tamil-dish-of-Maharashtrians/articleshow/43514999.cms

by silvermani Wed Jul 06, 2016 11:15 am

There is also mutton sambar. Look it up.

by MaxEntropy_Man Wed Jul 06, 2016 11:30 am

chef damu meet chettinadu cuisine.

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Culinary synthesis: Chicken Sambar and Milk Sambar

Culinary synthesis: Chicken Sambar and Milk Sambar

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Re: Culinary synthesis: Chicken Sambar and Milk Sambar

Re: Culinary synthesis: Chicken Sambar and Milk Sambar