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Chilli Liver feat. Doma Wang | Pasher Barir Ranna



In this episode of Pasher Barir Ranna, Doma Wang, chef and founder of The Blue Poppy, the Tibetan restaurant that was originally housed in Sikkim House on Middleton Row in Kolkata, cooks her version of a dry chilli liver.

Like most of Doma di’s recipes, this is non-fussy. Apart from the chicken liver, every other ingredient is most likely already in your pantry. Doma di uses chicken but this recipe can be cooked with any type of liver.

This is perfect with plain rice, or as Doma di recommends, with a thick buttered toast.

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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/chilli-liver
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🎥 RELATED VIDEOS
🎬 Chilli pork: https://youtu.be/VjVYttymMTA
🎬 Chilli fish: https://youtu.be/v1FAq9bla4A
🎬 Chilli chicken: https://youtu.be/EDImIVat594
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🎵 Music: “Barir pashe arshi nagar” originally composed by Lalon Fakir in the 1800s.
– Re-arranged and recorded for Bong Eats by
– Diptanshu Roy @dolinman (mandolin)
– @TarishiMukherjee (vocals)
– Abhijit Kundu (guitar)
– Nilesh Banerjee (drums)

28 Comments

  4. @SGS765

    I am mesmerised looking at your cooking skills and your way of delivering the process! ❤

  20. @Dehleaagee

    Had it with toast for breakfast, had it with rice for lunch, had it with fulka roti and chilled beer for dinner, works amazing every time. Great dish.

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