- R​epresenting several hours of my life consumed when a quick phone call would have taken less than a minute.

I​ made more Indian food and it was totally average

W​hy do restaurants and take-aways even exist? Exactly.

1y ago

O​n the left, fried bhindi and tomato. Can't really call it a curry, as it's merely invigorated with some chilli powder and ground cumin seeds. It was reasonably flavoursome, but it lacked that characteristic stickiness and depth found in restaurant bhindi, where it's done properly.

O​n the right is something a bit more complex, made from scratch. It's broadly a dahl makhani, although I had the wrong colour lentils (should be black), I had to use tinned tomatoes (times is hard) and I don't have any hing. But I did use my own garam masala, hand made and sustainably shade grown from raw spices, roasted and ground. It involved many hours of soaking and simmering. It was actually pretty nice. But nothing like as nice as the one served in Zing, just down the road.

I​'m determined to persevere with the Indian and South-East Asian home cookery course. It's fascinating, and it keeps me off the streets. But I am constantly reminded of my own maxim; that making your own food is a bit like making your own pants. Why would you?

T​his evening it will be a fusion dish taking inspiration from Thailand, China, and Hammersmith. A noodle stir-fry with exotic mini-mart vegetables. Pictures tomorrow, folks.

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Comments (41)

  • First, get your spices together. Then start with Ghee (clarified butter). About 1/4 inch in the bottom of a heavy pot. Heat until it shimmers. Add diced onions and minced garlic and saute until translucent. Add your curry and spices to the mix. Its important to let the spices fry up for a minute. Then add your chicken or lamb or goat. Fry up the meat in the hot oil and spices. Brown it on all sides. Then pour about 2 cups of water over the whole thing and bring to a boil. Reduce heat and simmer. Reduce liquid until it turns into a gravy. Add some coconut milk at this point if you want it creamy.

      1 year ago
  • The dal makhni looks very gravy-heavy. Are you sure you put the pulses properly? :P

      1 year ago
    • It actually went a bit thick when cooking, so I added a bit of water.

        1 year ago
    • May I suggest adding a bit more water, cream and spices to make it less-thick and hence, more authentic

        1 year ago
  • They both actually look good...

    And this is coming from an Indian.

      1 year ago
  • I know it's not aesthetically pleasing, but I just made red Kidney Beans and it was delicious, you gotta soak the lentils and beans overnight to make them properly soft, that's how they get cooked well

      1 year ago
  • There is a lot to be said for making your own pants. And shirts. You do it because it is a lovely pastime, sustainable and low in clothing miles, and provides a feeling of accomplishment. But you knew all of that, didn't you? It looks delicious. Do you deliver?

      1 year ago