Cooking Mysteries of the Orient

Last night while taking in a scrumptous dinner of freshly made sambosas and chicken kebabs at Arlington’s best quick dinner option, The Food Factory, the wife and I came up with two questions as to what makes the Pakistani food there so damn good.

1. What is it that makes the chicken turn reddish-orange in the cooking process?
2. Just what is that mysterious black and red spice that is peppered all over the chicken and then baked on to give it that extra flavor kick?

Anyone have any ideas?

Go to The Food Factory and try to figure it out:

4213 North Fairfax Dr., Arlington (entrance in the back behind Salad & Things).

1 Comment so far

  1. A Pakistani-American (unregistered) on February 2nd, 2006 @ 11:27 am

    Sorry, not sure about the answers to your questions — I could check with my mom.

    But if you liked the Food Factory you’ll love Ravi Kabob House (a 3 min. drive from Food Factory).
    Check it out next time you’re in the area:
    305 North Glebe Road, Arlington, VA 22203-3307

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