So from this link and the man’s food videos in the UK, I saw the UK Butter Chicken (Is this Brit or a true Indian dish?), so where in Taiwan has best version of it?
The butter sauce/gravy (a.k.a “Makhani” sauce) originated in India in the 1950s i.i.r.c, and was later adapted into British cuisine later too. There are endless variations on the idea, one of which is Chicken Tikka Masala…
Any Indian restaurant that angles toward Northern Indian food can prepare this dish. But based on recent experience, I’d be hard pressed to find a more delicious version than the one served out in Yonghe (of all places) at the rather foolishly named Indian Summer Restaurant (印度之夏印度餐庁), a place I’ve never visited in person and have only accessed via Uber Eats. It was great!
A racist North American settler stereotype (look it up) transposed to a shop selling Indian food. I don’t know why they selected that name for their otherwise solid restaurant.
Perhaps this is an obvious point, but for vegetarian forumosans, paneer makhani is a nice option, widely available, that delivers a lot of the pleasures of butter chicken without the meat.
Seems the meaning isn’t cut and dry problematic. When I was growing up it was bonus summer, a few extra weeks of summer in the fall before winter started. A gift, a good thing