I made more Indian food and it was totally average
Why do restaurants and take-aways even exist? Exactly.
On 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.
On 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?
This 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.