L.A.Kitchen

Is cooking your dream or passion ? Do you want to make it as a profession but don't know how to pursue it further ? Does the very thought of cooking gives you goosebumps ? Do you want to get into restaurant consultation and make it as a profession ? Well we got it all covered for you .

So if you think you have it what it takes then give us a call on 9136302391 for enquiries.

PS: limited entries only as of now due to regulations which need to be followed for public safety .

When sunday mornings begin with some light on the apetite " Veg kebabs " , crunchy from the outside but soft inside .

" vindaloo , vindaloo na na " when you hear this song from fat les the first thing coming to your mind is some spicy vindaloo . Kindly do not confuse this with the authentic portuguese "vin de alho "

According to sources vindaloo is the the second most spiciest curry after the iconic " Phal curry" which is made using bhut jholokia chillies and having it is like signing your own death warrant .

Over a few couple of beers vindaloo is like accepting the challenge as to who can have the most spiciest vindaloo .

Officially this dish is not on our menu but we have customised it for our guests and opted for the chicken variant , for those who like to accept the challenge and go out of the box to try something different .

Maybe we need to keep a competition 🤔🤔

" Can you beat the Heat ??"

Why not give it a try .

https://youtu.be/va6nPu-1auE

Food stories 👇

Our today's dish takes us back during the moghul era , our clients and followers must be wondering as to why we keep on mentioning alot about the moghul influence , it's because from persia the culinery art came down towards the moghuls and then awadh .

India too adapted and created their own versions which was filtered down from generations to generations and chefs to chefs . Some passed their heritage while others did not find their future lineage to be worthy of those lost receipes and the secrets of the trade .

We have immense respect towards those restaurants who have tried to get those dishes back from down memory lane , not just is their cooking is unique but some of the dishes take hours of effort along with skilled technique and adequate mandpower .

Dishes like " Gosht ka halwa " where mutton is used as the main ingredient and its hard to believe that such a dish exits , Be it that massive degh made from copper used to prepare biryani which gives it a unique taste or those finer cuts of meat which are cooked with immaculate precision .

Anyways coming back have you heard the name " Parinde main parinda " , offcourse one would remember the legendary movie " Parinda " starring Anil kapoor and jackie shroff but what if we told you there exists such a dish too ?? 🤔🤔

Yup , originally the dish consisted of 12 different types of meats all stuffed one inside another with the biggest being the CAMEL 🐪 and the smallest being the quail 🐥 .

With birds like peacock , turkey , pigeon , Duck chicken , quail all used and stuffed inside each other for making this dish . Just imagine the technique which would had been involved in making sure that each of the meat was soft , tender and with every morsel the flavours stood apart .

At LA kitchen we believe one has to be unique otherwise you would be just like the rest , we constantly try to bring up unique dishes to your table and today we just did that .

A whole chicken stuffed with quail and egg where the flavours of chicken and quail along with the tandoori egg give it a different taste . Although we can never try to imitate the actual receipe as that was a unique art , however we have given our humble attempt of making something different .

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