Mandi a new addition to our meals

MANDI REVIEWS 

INTRODUCTION OF DIFFERENT MANDI REVIEW'S

MANDI , A NEW ADDITION TO OUR MEALS

In the last few years or we can say in the last decade many changes have been made in our environment which causes a very strong 

effect on our life styles as well.

many things which we used to do in past now replaces with new innovations in almost every field of our life and these changes also has changed our priorities

.As our content is about food so apart from all these changes, our new life styles has also brought a massive change in our food industry and now most of the people loves hoteling instead of sitting back at home and have their meal. The increasing interest of people in hoteling is also creating many opportunities for business community as well and they tend to build more and more different kind of restaurants all over the world and especially in Pakistan.                                        
                           Pakistan’s new generation is setting up a trend of hoteling and many people especially young boys and girls likes to eat lot of different kinds of food. They are all the time is in search of new and unique dishes, and they are discovering new dishes every day

Now a days, a dish called “MANDI” is becoming a center of attention for our people. MANDI is an Arabic traditional dish originated from the city of Yemen (Hadhramaut). It is extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It is also found in Egypt, the Levant, and Turkey.

MANDI is usually made from rice, meat (lamb, camel, goat and chicken) and a mixture of spices. The meat used in the making of MANDI is usually a young and small sized lamb to delight the taste further.

The thing which makesMANDI special from other meat dishes is that the meat is cooked in the Tandoor, which is a special kind of ovenwhich is usually a pit dug up in the ground and covered with clay all around its sides. Dry wood is placed in the Tandoor and burned to generate a lot of heat turning into charcoal.The meat is then boiled with whole spices until tender, and the spiced stock is then used to cook the Basmati rice at the bottom of the Tandoor, then the meat is suspended inside the Tandoor above the rice and without touching the charcoal. After that, the whole Tandoor is then closed with clay for up to 8 hours.