A couple of weeks ago, we had dinner at a restaurant in the heart of Bangalore.
I ordered the lamb teriyaki and the teriyak, a sweet and savoury dish made of chicken, onions and garlic.
The teriyakis were cooked and served in a wooden dish, which was laden with spices.
As we sipped the delicious dish, I could not help but notice that the sauce had become too strong, almost too spicy.
The flavors had become overpowering and I found myself wishing I could have taken the teryak back.
The dish had become an obsession for me and I began to crave it.
As we finished the teryu, we wondered what was going on.
The waitress explained that the teruyaki had been added to the menu because the dish was popular with tourists, many of whom come for the teru.
This was surprising to me, as I had never heard of teriyaks being served with the teruk, a popular, vegetarian curry dish popular with locals.
What had gone wrong?
The teru was my first taste of curry, and the sauce was one of the first things I tasted when I visited the city for a week.
After tasting the terugu, I knew what it was.
It was the most delicious dish I had ever had.
I was in love with this dish, but after a week of travelling, I was worried that I would never enjoy it again.
What could have gone wrong, I wondered?
I had just completed a month-long culinary course at a private college and my passion for food had led me to study at a prestigious college.
I had been given a scholarship and was about to begin my degree.
When I returned to Bangalore in November, I decided to take a break from studying to travel.
For the next three months, I travelled extensively, travelling between states to explore the region.
When I returned home in January, I had an epiphany.
“When I first went to Bangalore, I thought I had eaten curry but now I am convinced that it was the terugas.
I am sure that I will be eating more teru again.”
I was not alone.
As many people around the country started asking for recipes for their teru and terukas, I started to receive messages from friends who had tasted the dish.
In the past year, I have shared recipes on social media and received messages of encouragement.
People from all walks of life are visiting Bangalore and the people in my circle have encouraged me to share the recipes with them.
I had learned that I could make a dish that I had always wanted to eat.
It is now my daily food.
With a little patience and the right ingredients, I am making my way back to Bangalore to celebrate the anniversary of the teruu.
Bollywood star Kiran Bedi is a huge fan of teru recipes.
The most popular recipe in the US for teru is the spicy teru curry recipe from Bollywood star-turned-singer-filmmaker Kiran Singh.
The recipe is a favourite among Indian foodies as well as many other celebrities, including Shah Rukh Khan, Salman Khan, Shabana Azmi and Shilpa Shetty.
I have a special recipe for Kiran.
You can learn more about Kiran’s recipe on her Instagram page.
Kiran’s curry is made with potatoes, chickpeas, potatoes, tomatoes, garlic, ginger and onions.
I also add a bit of lemon juice to enhance the flavor.
This is the easiest recipe I have ever made.
It tastes amazing.
There are two steps to making this recipe.
First, add 1 cup water to the saucepan and bring to a boil.
When the water is boiling, add the onions and cook for 3 minutes.
Add the garlic and cook another 3 minutes for the garlic.
After the onions have cooked, add all the other ingredients, including the potatoes, peas and tomatoes.
Cook for 15 to 20 minutes until the potatoes are tender.
Remove from the heat and let cool.
If you are looking for a spicy teruyak, try this recipe for a sweet, savourful curry.
This recipe makes about 2 teru (2 chicken teru) and serves 8. Serves 4.