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Easy, quick chicken recipe Another easy curry I make on an almost weekly basis is for those of us who want to whip up a meal in 15/20 minutes. This uses 1 lb. boneless, skinless chicken, a little corn oil, 1 1/2 teaspoon of mince garlic, 1 1/2 teaspoon of ginger (I use the minced kind in jars from the grocery store, since this is a quick fix recipe) yoghurt, salt and a teaspoon of turmeric (add spicy green chillies too if you'd like) . Before serving, I add pieces of yellow and red bell pepper so they have softened a bit. There is nothing worse (for me) than soggy bell peppers. Suvir, I do use cornish hen a lot actually, in fact almost always if I am making a whole chicken to entertain, as not everyone likes breast meat. I also buy my chicken from a Halal or Kosher butcher not for religious reasons, but bec I feel the chicken is more fresh and does not have that strange smell that a lot of chicken you buy from grocery stores has. On Lexington Avenue (and 23rd I think), there are several places where you can buy very good meat. I think the main difference between Pakistani and Indian food is that since Pakistanis eat meat on a daily basis, it is not so elaborate, therefore not a lot of fancy spices are used. I think 'Mughlai style' food, ie chicken with cashews and butter chicken masala is lovely, but a bit heavy to eat everyday.

Ron and Winot- thanks for the information about Languedoc, I didn't know they used Mourvedre in their wines. I find Domaine Tempier to be quite overpriced. I think most of the wines from Bandol unfortunately are now. The wines I look for from Bandol, are indeed, imported by Kermit Kynch. I always like to experiment with wines made from different grape varietals. These days I have been having wines from Madiran, in Bergerac, they apparently use the Tannat grape. Has anyone tried the wines from there?

In regards the question on the distinction (or not) between Indian and Pakistani food, it is true that there is a lot of overlap. That is why I commented on the similarity between NORTH Indian and Pakistani food(from Punjab specifically, as Pakistan too, has different provinces with different cuisines). As you may know, what we refer to as South Indian cuisine for eg., consists of foods such as dosas (made from fermented rice), idli, etc. A lot of it is vegetarian. There are certain dishes even within North Indian and Pakistani food, respectively which are unique. For example, butter chicken masala is more North Indian than Pakistani. I would say that takaatak (a spicy concoction of heart, liver, kidneys, sweetbreads etc, cooked in a tomato and chili base) is more Pakistani than Indian. I would not go so far as saying that the distinctions were meaningless but I would say that in both countries (in the specific regions mentioned), the cuisine has perhaps evolved separately.

Thank you for your advice. However, I am specifially interested in wines made from the Mourvedre grape, which apparently are made in the Provence region.

FYI: In the Food and Wine issue for August, there is a lengthy article on wines which are suitable to drink with spicy foods. My personal favourite is a fruity young wine like Beaujolais.

Here is the Lahori tomato-yoghurt masala chicken I make every week. Blitzing the base in the blender is what makes all the flavours really come together. a few tablespoons corn oil 1/2 medium onion 3 garlic cloves 3-4 plum tomatoes, skins removed 1 teaspoon tomato paste 2-3 thai bird chillies coarsely chopped pinch turmeric (haldi) salt to taste, perhaps a teaspoon red chilli powder ( if you like it spicy add about half a teaspoon) 1 pound chicken breasts, bone on, skin off, each breast cut into three pieces a few tablespoons yoghurt, thinned with a few tablespoons water fresh chopped coriander, a handful some lemons, quartered for garnish and for squeezing on the curry and rice Roughly chop the onions and garlic and saute in the oil untill they are fragrant and have taken on a nutty golden colour. Make sure you do not let them burn and become a dark brown, as this will permeate the whole curry and make it taste bitter. Once the onions and garlic are golden, add chopped tomatoes, the tomato paste, the thai bird chillies, haldi, salt and red chilli powder. This is the "masala" or base. Cook the masala on high heat, "stir-frying" constantly for about 3- 5 minutes. Add a few spoons of water if the 'masala' is sticking to the bottom of the pan. Now transfer this masala into a blender and blitz to a golden tomato coloured puree. Transfer back into the pot and add the chicken and the yoghurt mixture (tablespoon by tablespoon, as the yoghurt may curdle), and stir-fry on high heat for about 3-5 minutes. It is the addition of the yoghurt which makes the chicken tender. Add 2 cups of water and turn the heat down to a low simmer. Let the chicken cook covered, for about 45 or till the oil floats free to the surface. If you want the gravy thicker, uncover the pot, turn the heat up to high and let some of the water evaporate. Some people like less gravy, it is all a matter of personal taste. Before serving garnish with a handful of chopped fresh coriander, using the stems as well, as they are very fragrant and sweet. Also garnish with quartered lemon wedges for everyone to squeeze on the curry as they eat it with the best steamed Basmati rice. I use Zebra brand, which is I think imported from Pakistan. Serve with a raita infused with strands of oven roasted eggplant, roasted cumin, chopped green chillies, salt and chopped fresh garlic.

I recently learnt that wine produced in Bandol, Provence- Domaine Tempier for example, produces a lovely red from the Mourvedre grape. Has anyone had any experience with reds from Provence? (and from this particular grape?)

Hakkassan is my favourite "newish" place. But I have to say the best dim sum I have ever had in London (or anywhere else for that matter, except in Hong Kong) is at the Royal China in Queensway.

YBeachfan: Yes Lahore Kebab House is Pakistani. I suggested it because North Indian food and Pakistani food are very similar.

I made my green walnut preserves jam in Armenia, and I know it is difficult to find fresh ones here. You should try Middle Eastern grocery stores, particularly Irani/Persian. I would also ask the manager at Dean and Deluca as they are quite aware of how one should order specialty foods. But I know that their prices are extortionate, therefore it is best to stick to the ethnic grocers. If you really want this preserve readymade it is made by 'Ararat' in Yerevan, Armenia and is available in specialty food stores in the US, I have seen it a Lebanese market in San Francisco. The walnuts take on a dark colour once they have been preserved. Sandra, the season for green walnus is now, usually all the way till the end of August.

Sorry your feast was cancelled. For next time, two suggestions- being from the Subcontinent myself, I cannot imagine Indian/Pakistani food without a serving of dahl (lentils). As for green beans, you should saute them with potates with some groud roasted cumin. Sprinkle a little bit of chat masala and coriander before serving.

For upscale I agree, Chutney Mary's but no one seems to have mentioned Zaika in SW London, it is one of the first Indian restaurants to have received a Michelin Star, it is stunning food. Chutney Mary's is rather passe now. As for vegetarian- for South Indian dosas for eg., anywhere on Drummond Street in Central London, which others here have recommended as well. As for Lahore Kebab House in East London, 2 Umberston Street London E1 it has absolutely the BEST food, it is what one would call "Pakistani street food" . There is no ambience though. I have been eating there for many years and never got sick, I am not aware of it having closed down for health reasons, but perhaps it is true.

Chilled Poire Cidre, from France and a glass of Lillet, also from France.

Armenian Walnut Preserves You will need fresh green walnuts, cloves, sugar and water. Peel the walnuts and let them soak in water for five days. You will of course have to keep changing the water daily. You have to stuff the walnuts with two cloves, just make a small cut in the side of the walnut. In a pot, bring to a boil some sugar and water (this is all acoording to taste, sorry, unfortunately in my house we just don't use measurements). Add the walnuts to this sugared water and let it all boil for 45 minutes or so till the mixture is syrupy and sticky. There is a recipe similar to this in Elizabeth David's 'A Book of Mediterranean Food' which uses walnuts and almonds. For exact measurements you can look there.

is it to be consumed as an aperitif or a digestif?

Campari and tonic is lovely and my favourite. Another liquer which would appeal to all Campari lovers is Averna, also from Italy.