A Scientist in the Kitchen

Each month, scholars in the institute organize a shopping trip to Manila. The first stop is usually Assad in Paco, a shop specializing in Indian spices and food ingredients. The first time I went there I was amazed at the transfomation of the Indian and Bangladeshi scholars. They were quiet on the way there, but became animated and excited once inside Assad. No wonder, as rows upon rows where food ingredients they use, and they bought in large quantities. Perhaps a month’s supply of spices. The shop even sells delicacies such as somosas, spiced cakes and milk balls (I must ask again for the name). At some point, I got carried away and had several weeks of Indian-inspired (read: curries in almost every meal) cuisine much to the chagrine of my family. Nowadays, I don’t buy those large packs of spices anymore as I got wise. I just ask around for the spices I need, and I can get them from the scholars. It’s much better too, as I can talk to the wives about spices, how to use them, and really get an appreciation of Indian cuisine. Anyway, I have this small box of Tandoori spice mix that I like for grilling (if I hanker for a spicy grill, and not just plain inihaw na liempo).

Grilled Chicken Tandoori

1 whole chicken, cut up into serving pieces
1/2 cup soy sauce
2 tbsp tandoori spice mix

Mix all ingredients together and marinate for at least 30 minutes. Grill until chicken is cooked through. Serve with rice and grilled vegetable salad.

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