How the Black Death gave birth to British pub culture, the secret to ordering the best thing on the menu, and why we should not bother making naan at home.
I still need to try the recipe... but J came back from work late last night so asked if we could just walk to the British Indian curry house in the village. It was as expected, a typically bright red tikka masala alongside a Parsi curry we'd never tried which I don't think had been touched by the base sauce... but the naan. You made me really focus on the naan. Crispy charred bits, chewy pillowy bits, all brushed with garlic infused ghee. I don't think it was the best naan I've ever eaten, but it was the naan I enjoyed the most because you were in my head telling me why naan was restaurant food and why the naan I was eating was made properly!
Yippee I’m so glad. By the way was the Parsi curry you saw Dhansak? I find it so amazing that Dhansak has now spread to the UK. It’s the iconic Parsi dish. Wonder if they’ve butchered it though or not
Honestly, I can't remember. It was directly under the dhansk, began with a P, and had that nice sweet and sour thing of a sali going on but it packed a fair bit of heat.
I so appreciate the shoutout Rachel! I’m excited for more people to try out the magic of roti.
I still need to try the recipe... but J came back from work late last night so asked if we could just walk to the British Indian curry house in the village. It was as expected, a typically bright red tikka masala alongside a Parsi curry we'd never tried which I don't think had been touched by the base sauce... but the naan. You made me really focus on the naan. Crispy charred bits, chewy pillowy bits, all brushed with garlic infused ghee. I don't think it was the best naan I've ever eaten, but it was the naan I enjoyed the most because you were in my head telling me why naan was restaurant food and why the naan I was eating was made properly!
Yippee I’m so glad. By the way was the Parsi curry you saw Dhansak? I find it so amazing that Dhansak has now spread to the UK. It’s the iconic Parsi dish. Wonder if they’ve butchered it though or not
Honestly, I can't remember. It was directly under the dhansk, began with a P, and had that nice sweet and sour thing of a sali going on but it packed a fair bit of heat.