One of the greatest mysteries that The New York Times has presented to Singapore this Chinese New Year is how they managed to butcher a perfectly decent Chicken Briyani recipe into a “Singaporean Chicken Curry”. Like, how on earth did you manage a delicious-looking Chicken Briyani into chicken dunked into a marinade of unpolluted water and half-translucent spices? In a 15-minute phone call with the Senior Editor of the NYT Cooking, Ms Genevieve Ko, she explained that the Chicken Briyani recipe had been split into two because of a “layout issue”. Bluntly, Ms Das told Ms Ko that she was never informed that her recipe would be split into two. After all, she had given NYT Cooking her late father’s Chicken Briyani recipe in full for the feature.

Source: New York Times August 07, 2022 08:45 UTC