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Kerala

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  1. I am sorry for your loss. She looks amazing in those pictures. It must have been such a special day for her. Well done to you all.
  2. My buddy Nige and I came up with the GP, a Gin and Prosecco. Tastes light like Prosecco but adds a bit more complexity and intensity. Proportions 40:60 G:P but obviously adaptable. Quaffable and deadly.
  3. . I see. I have a massive carbon steel wok my brother in law bought in the market in Trivandrum and brought over in his airplane luggage to England. It's been my favourite bit of kit in the kitchen for the last few years. So versatile for Kerala cooking, stir-fries, fried chicken, tempura... If you're reading this thread you probably know! And it has the added sentimental value. We've recently moved house, and we now have an electric ceramic hob rather than the gas hobs we've had for decades. We're strongly inclined to fit a gas hob, but I do feel the lure of induction. I think that
  4. Thank you! I need to go and do some research. I was under the impression that the round shape of a wok made it unsuitable for use on induction hobs.
  5. I'm very interested to read this. Please could you share details and pictures?
  6. Potato and sweetcorn soup with croutons and grated parmesan cheese.
  7. In reply to the original question, I have fallen out of love with Indian sweets, although I loved them as a child. Jalebi, boli, halva are all too sweet for me now. They're not inedible, I just don't enjoy them-surely the whole point of sweets. I also can't stand jeerakavellam or cumin tea, which is often the only water served in rural areas of Kerala. Once on pilgrimage as a boy, I was exhausted and dehydrated after a long climb, and the only thing available to drink was jeerakavellam. I drank it thirstily then promptly vomited it all back up. Never again.
  8. What does the Guanngxi sausage taste like? That looks like an excellent fry up!
  9. My kids are asking me, so I need an answer!
  10. How are they able to do what they promise ie air frying on their adverts?
  11. My wife (Nepalese but raised in a convent in Derbyshire) and children (born and bred in Notts) can't eat properly hot food. This is a sadness in my life, as it means I rarely eat the food of my childhood.
  12. I'll contradict myself again.There's a restaurant called Tamatanga in Nottingham which consistently puts out great Indian food from different regions. The cooks are not from all the various regions represented, or even Indian. The Chettinad chicken curry is spot-on; it could really have been done by a home cook from Kerala, and it is consistent the many times I have tried it. So maybe you can get a good marinara sauce in New York. But as Elizabeth Davd says: "It is useless attempting to make a bouillabaisse away from the shores of the Mediterranean."
  13. I don't have expectations of authenticity for Indian food when I eat at a restaurant abroad. Usually I go for the tandoori mixed grill, because I like meat and there's a bit of spice with it. Throw in a naan and some lime pickle, a pint of lager and I'm happy. Supposedly "regional cuisine" restaurants change over time to make the food more Anglo-friendly. I think this is inevitable. Even Italian and French restaurants in the UK have to alter their dishes to make them more tempting to local tastes, so what chance is there for Indian food? It's a tough business environment, margins are slim, the
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