Simhapuri Kitchen's

I ordered chicken bonless roast, they sent pokoda that too burnt Please find the difference 1. Chicken Pakoda Type: Deep-fried snack Preparation: Boneless chicken pieces are marinated with spices, coated in a gram flour (besan) and rice flour batter, and then deep-fried until crispy. Texture: Crunchy outside, soft inside. Use: Often eaten as an evening snack or starter with tea or chutney. Taste: Spicy, crispy, and flavorful. 🔥 2. Chicken Roast Type: Main-course dish (dry curry or semi-gravy) Preparation: Chicken (with or without bones) is marinated and then slow-cooked or roasted with onions, tomatoes, and spices until it becomes dry or slightly coated in masala. Texture: Tender meat with roasted masala coating. Use: Usually eaten with rice, biryani, chapathi, or parotta. Taste: Deep, spicy, and aromatic — less crispy, more juicy.