Chicken fabric daily

About Chicken fabric daily

It's a Tuesday night in a tiny Glasgow curry house, sometime in the 1970s. A customer
complains his tandoori chicken is dry. The cook, working from memory, opens a tin of
tomato soup, splashes in cream, throws in a fistful of spices. He doesn't know it yet,
but he's about to invent what will one day be called Britain's national dish.

Every country has a chicken story like that. Chicken Fabric Daily collects twelve of them.

▸ Today
A single dish, fresh every morning. Read about Japanese karaage shops in Nakatsu,
the Filipino vinegar braise older than Spanish rule, or the rooster that Caesar's
cook supposedly turned into the first coq au vin.

▸ World Map
Sort the dishes by region — Asia, Europe, Americas, Africa — and see how the same
bird took on twelve different accents.

▸ Surprise Me
Can't pick? Tap the dice. The rooster decides for you.

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What's inside each story:
where the dish came from, who made it first, the ingredients that matter, and one
detail that makes you want to call your mother and tell her about it.

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