My dad and I have a unique relationship. A relationship that I believe is so unique because of how my dad chooses to be with me. We are friends, mostly. Growing up and even now, he was always the fun one. He made noises, made awful jokes, and cooked (some) food. He wasn’t always a man of many words. He would rather listen than speak only to speak once with a formulation of words and sentences that leaves people speechless in either awe or confusion (he’s smart, not saintly).

A lot of traits seem to have percolated into me. We both dont care about a mess, we both can sustain long hours alone and keep busy (honestly the only way I have been able to survive the quarantine), and we’re both highly non-confrontational— to the point where it can be unhealthy. Alas no one is perfect but these characteristics are better than most. Honestly, I am so blessed to have a dad like him!

Before college, my memories around food have been around eating over making it. And while, most of the meals were mom-led, there are a few nuggets of memories that revolve around a big mess made by dad. Egg-a-lisa is a recipe that comes to mind. I remember being in my room on Sunday with my dad entering the main door and it smashing loudly as he looks up to my room screaming, “Archit! Who’s ready for a papa-special breakfast.” What came out of the kitchen twenty minutes later was a steaming fluffy bowl of scrambled eggs with a host of veggies, resplendent with oregano, and lot of cheese. It was creamy and melted in my mouth with every warm bite. It was magical. Dad called this magical dish an “Egg-a-lisa,” the Monalisa of eggs. His secret ingredient? Milk! We still have these eggs almost every Sunday and I can never forget the first day he made them.

The Hungarian chicken comes from an older time. My dad learnt it through his sister and has been a staple chicken meal for as long as I know. Before we all went on crazy diets (while I was still in high school) , this was a once-a-week meal that dad and I had. The recipe is very easy and works on the process of slow cooking. Even though it takes an hour to make the dish, the actual time spent on the stove is around 30 minutes. If you are just getting into cooking proteins, or learning how to caramelise onions, or how to a pan sauce can be made with fond, then this is a recipe for you! And of course, happy Father’s Day!

Father’s Day Special

Ingredients

500 grams chicken legs (drumsticks)

1/3 cups veggie oil

4 large onions, sliced thin

150 ml cream

150-200 ml of water

Salt and Pepper, to taste

Method

1. In a heavy skillet on medium-high, add 2 tablespoons of oil, and add all onions. Move constantly and cook for exactly 10 minutes until the onions are tender and brown. Remove from pan

2. In the same pan on medium-low heat, add a tablespoon of oil and add chicken pieces. Cook until the skin browns. About 2.5 minutes on both sides. It’s okay if the chicken sticks to the pan. That helps build the fond.

3. In yet the same pan, on low heat with the chicken, add water, onions, salt, and pepper. Mix well and cover with a lid. Let the chicken cook until the water evaporates and a thick brown gravy is formed. Plate, drizzle over some cream and serve with roti, bread, or rice.