The taste of Cochin Kayees Chicken Fry is guaranteed to get you addicted

The taste of Cochin Kayees Chicken Fry is guaranteed to get you addicted

For the first time ever residents in Sharjah can experience the unparalleled taste of a special and healthy chicken fry that is made with select spices. The distinctiveness of the dish stems from the fact that the dish does not involve the use of any cooking oil. Johnson Majooran who has been in the culinary field for almost four decades has brought this dish which is exclusively available at the Cochin Kayees restaurant at the Sharjah Grand Mall.
During the early twentieth century, traders from western countries who were residing in Kerala were engaged in trying to explore special recipes to make chicken fry with minimal use of oil, since they were focused on healthy eating. Sulaiman, a master cook in the region, rustled up a special chicken fry that appealed to the taste buds of the foreigners. The recipe was a perfect blend of spice, taste and tartness. Moreover, even though the dish was supposed to be hot, the intensity of the heat was not discernible since the prudent use of spices smothered it.
Johnson Manjooran worked intensely on this secret recipe of the Suleiman family and developed it to suit modern palates. He conducted a yearlong trial and research to arrive at the final dish that was perceived to be the exact replication of Suleiman’s original recipe. Residents in Kochi and Mattancherry were given samples of the dish so they could give verdicts on the taste. Some octogenarian tasters who remembered the recipe from Suleiman’s time gave thumbs up to the modern version perfected by Johnson Manjooran.
Manjooran believes that Cochin Kayyes’special chicken fry is an affirmation of the Kochinakaris culinary heritage. He says that customers visiting Cochin Kayees do not need anything except having the satisfaction of having tasted this distinct and unique dish. The family did not start the business as a profitable venture, pricing a plate of chicken fry, Parotta curry, salad and pcikle at a mere Dh 12. The.special promotional offer is being offered by the Kochin kayees restaurant and is not available at the Rainbow Steak House and Dwarka.
Manjooran says that only a specific number of chickens are used to make the dish on a daily basis. Customers have to book orders on the previous day so that the restaurant can meet the demands. He also said that after the lapse of the promotional period, a plate of chicken fry would not be less than Dh 16. Soon he stopped speaking lest the culinary secrets would tumble out of his mouth. A piping hot plate of chicken fry soon made its way to our table. The rest as they say is history.