<insert sweary Nige words here>

Ouefs fricasee et pommes de terre saute


--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

Fucking lovely. And what did sir drink?

I like my yolks runny.


--
Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3
Tyger, Tyger Burning Bright (Remove rust to reply)
116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6
Triumph Sprint ST 1050: It's blue, see.
www.cuore-sportivo.co.uk

 

On Fri, 21 May 2010 19:02:40 +0100, Simon Wilson

<joins club>

I hope it was just one of those Incident vans sitting on a bridge...

 

Can I just say that Chutney Mary absolutely rocks. As does the Camden
Masala Zone. Veerasawami and Amaya will have to wait until next time.

 

glad you liked it.

I don't think I've been in that one, only the ones on Upper Street and
in Soho.

Veeraswamy is styled as an old-school Indian restaurant (mainly
because it /is/ old); Amaya is a good deal more "modern". Though of
course, all being owned by the same people means there is a consistent
"feel" across all of them.

I may have mentioned this before, but I have a had a very much
cherished copy of this:

http://www.amazon.com/Indian-Cookery-Use-All-Countries/dp/8172242328

for over 20 years - it's the bible of how to cook anglo-indian
cuisine. (I don't quite get how the one reviewer on Amazon praises it
so much but only gave it a 2 star rating). Also, the listing on Amazon
claims a publication date of 1998, I'd have to go and look it up, but
I'm pretty sure my copy was published in the '70s.

In fact, in the interests of not being a lazy ****, given my cookery
book shelf is no more than 4 metres from this computer, I've just
checked:

"Indian Cookery", E.P.Veeraswamy
First Published 1963, This edition 1982.

Well, ****, I thought it was an older copy than that.

 

I've had Camellia Panjabi's "50 Great Curries of India" for some
years. but TBH I wouldn't recommend it.

 

Mmmmmm, curry. I can't wait until the next proper ruby. And it's coming up
soon...

 

Had agreat one last night, at our local Indian restaurant here in
Engelberg.
http://www.titlis.ch/en/hotel_terrace/restaurants_bars/indian_restaurant_chandra

 

well, I also have a Madhur Jaffrey recipe book, and I am completly
comfortable with recommending anyone to avoid it.

 

<g> Agreed. Then again, she isn't a director of The Masala World
Group, which was what prompted my comment.

 

I can recommend a wader around Camden, if you've not been. There's a
huge variety of cuisines on offer from the various stalls - at least
on a Friday.

 

Bad form, but I'm ready to duck any questions.

 

great if you like food poisoning.

Next time you're in Camden, wander up the hill and try Lemonia -
best[1]/worst[2] greek food in that part of town.

[1] tastes fantastic
[2] not a great "scores on the doors" hygeine rating.

 

"open May-September"

Indian food not popular with skiers? Or is it that the chef doesn't like
snow?

 

Colin Irvine escribió:

How to make a curry:

1: Cook something
2: Chuck some curry powder in it

Works for me every time.

 

Neither really, it's just that the hotel cater almost entirely for
Indian tour groups during the summer months, so they ship over the
catering staff for the season as well. It's the only restaurant in the
hotel, so there's no choice, and clearly not everyone staying there in
the ski season would be happy to eat curry every night.

Shame though, as it is really good, being Indian food, cooked for
Indians by Indians, but with Swiss hygeine and quality standards.

 

http://www.telegraph.co.uk/motoring...eras-can-capture-speeders-from-any-angle.html

Bedfordshire are at it too.

 

Why? I've got a few of hers, and I've found some pretty nice things in
them..

 

I've found her recipes pretty disappointing on the whole.