Last night while taking in a scrumptious dinner of freshly made samosas 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).
Originally published on February 1, 2006.
This place changed into a shitty sports bar a few weeks after I wrote this. So maddening.
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