Skewered chicken smeared with red masala (readied for the tandoor) was imagined as ‘freshly killed chicken, dripping blood’. We hadn’t heard of anything called ‘tandoori chicken’, and when it was served with greens and half a lemon, we didn’t know how to eat it,” says Sajeev Kumar, one of the old-timers. Tandoor was then, probably, one of the first places in Kochi or even Kerala to serve tandoori chicken. Those days, opening a restaurant was considered an unconventional choice of career, unless, of course, it was family business. Twenty-something Krishnan Menon, a Bengaluru-based techie puts as his WhatsApp DP, briefly, a glass of water with an Insta sticker that says ‘Tandoor Restaurant’.

Source: The Hindu July 27, 2017 10:14 UTC