History of CHICKEN 65

History of CHICKEN 65

Chicken 65 is a spicy, deep fried chicken dish which is served as a snack or a starter. It is prepared using boneless or bone-in chicken and the flavor of the dish comes from ginger, garlic, red chilies and vinegar. Curry leaves play and important role in the flavor. It is served with onion and lemon garnish.

A pride of Tamilian, as we say it’s ours. Chicken 65 originated from Chennai and the dish was introduced in 1965 at the famous BUHARI restaurant by its founder A.M. BUHARI.

Chicken 65

Chicken 65

As a legend has it, in all the kallu (country liquor) bars, the favorite food fight is: who can eat maximum number of chillies? It is a symbol of machoism to eat more chillies. An enterprising hotelier capitalized on this and cooked by a chicken dish with the flavor of more chilies with few ingredients.

There are few interesting and different historical claims for how the name “Chicken 65” came into existence

  • It is made from 65th day chicken
  • A Chicken is cut into 65 small pieces.
  • There 65 ingredients use in the dish to make it spicy and forth.
  • It was first made in the year 1965.
  • 65 chilli peppers were used for a bird weighing 1 kg.
  • The dish was the 65th item in a menu of a mess visited by military men.

The popular restaurant has followed the naming convection by introducing Chicken 78, 82 and 90 in later years.

Source: Wikipedia

Check out my review on Buhari Hotel: https://madraasi.com/2015/06/23/buhari-hotel-review/

Check out my article in FBAB: http://www.fbab.in/2015/07/history-of-food-chicken-65.html

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