Tandoori chicken has its origins in Peshawar, Pakistan and due to territorial reasons, is now regarded as a fantastic Indian meat preparation. It’s a fiery orange hue, is spicy but not eye-wateringly so, and the meat, prepared elaborately in a tandoor, which is a coal-fired oven of sorts, is particularly juicy. Given the anatomy of a chicken, consumption of the dish in question requires some effort at the dinner table, but it’s part of the experience, really.
On the other hand is another lip-smacking preparation called butter chicken. A cream gravy prepared around boneless chicken, preferably, and usually paired with soft tandoori rotis – it is, given the varied demography of our country, aspirational food for many, and can’t-go-wrong-with-it food for the rest. Nice introduction to the KTM Duke 200 and the new Bajaj Pulsar 200NS, no?
WHAT ARE THEY?
Both are streetfighters, competent to the last nut and, needless to say, smashing in the looks department. The Duke looks radical and is a fibre-bodied shout-out to the stunt maniacs of the country. It’ll make a wheelie god out of you if you’re sincere enough – explains why Aneesh (that’s his bike in the shots – mine’s not stock) and I both own one. The Pulsar, on the other hand, is a striking answer to the prayers of the street racers of our country. It’s fast, it’s poised and the fact that I’m comparing what is essentially a ‘Pulsar', a word that’s become synonymous with performance, to a sharp motorcycle from a European powerhouse is proof enough of how much Indian motorcycling has evolved.
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