Spectacular Indian feast

WEEK 18 – India

From the towering snow-capped peaks of the northern mountains to the red-hot beaches of the southern coast and with a invigorating mix of people, religion, traditions and landscapes, its a melting pot of culture, India.

Arambol Beach, Goa

Arambol Beach, Goa

Situated in South Asia, India is the seventh-largest country by area in the world along with being the second-most populated country over 1.2 billion people. It’s capital city, New Delhi is located in northern India, even though it lies on the floodplains of the Yamuna River, it is essentially a landlocked city. At the heart of the city is the grand Rashtrapati Bhavan (formerly known as Viceroy’s House) which sits atop Raisina Hill. Its the official home of the President of India and is the largest residence of any head of state in the world.

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The 340 room main building that is the President’s home, the plot of land is 130 hectare (320 acre) big and is referred to as the President Estate. It includes huge gardens (Mughal Gardens), large open spaces, housing for both bodyguards and staff, stables and other offices and utilities within its walls.

Throughout India’s history, religion has played a significant role in the country’s culture. It is the birthplace of four of the world’s major religions; Hinduism, Buddhism, Jainism and Sikhism. Rituals, worship, and other religious activities are very prominent in daily life.

Muslims praying in a mosque in Srinagar

Muslims praying in a mosque in Srinagar


Indian food is majorly influenced by religious and cultural reasons and traditions. Indian cuisine combines various regional cuisines within the Indian subcontinent. These cuisines differ greatly from each other as each use spices, herbs, vegetables and fruits available locally. Staple food items in Indian cuisine are legumes such as; lentils, mung beans and black grams and also some pulses such as; chickpeas, kidney beans and black-eyed peas, the pulses are eaten commonly in the northern regions.

Traditional Indian feast

Traditional Indian feast

Others staples include; rice, pearl millet and wholemeal flour. The most widely used spices in Indian cuisine include; whole or powdered chilli pepper (introduced by the Portuguese in the 16th century), black mustard seed, cardamom, cumin, turmeric, asafoetida, ginger, coriander, and garlic. One of the most famous Indian spice blends is Garam Masala which contains 5 or 6 spices, although each region has its own blend.

Many Indian desserts, or mithai, are fried and are made with sugar, milk or condensed milk, in India’s eastern regions almost all desserts are made with milk products. Some desserts include; Kulfi  (Indian icecream), Kheer (sweet rice pudding) and Gulab jamun (fried milk balls soaked in a sweet syrup, such as rose syrup or honey).

Traditionally meals in India are eaten while seated either on the floor or on very low stools or cushions. In the right hand food is eaten as cutlery is not used much. While the left hand is used to serve yourself when their not already served for you.


I decided to really showcase Indian cuisine this week so I made up my mind to make an Indian feast! I sourced my three recipes from: the spiced potato croquettes & the onion bhaji both from the BBC food site their links are here →spiced indian potato croquettes & onion bhaji . For the other recipe “Saffron & Almond Chicken” I used one from a cookbook we own called Favourite Indian Food by Diana Seed and illustrated by Robert Budwig. Now this cookbook is hand illustrated which to a modern day cook like my self is immediately a turn off, its so old it doesn’t even have photographs! But I must say the recipes make up for its interesting pictures.


Spiced Potato Croquettes

Preparation Time: Less than 30 mins

 Cooking Time: 10 to 30 minutes

Serves 4


For the croquettes

vegetable oil, for deep-frying, plus 1 tbsp vegetable oil

1 tsp cumin seeds

½ tsp mustard seeds

1 small onion, finely chopped

2 garlic cloves, crushed

5cm/2in piece ginger, peeled and finely grated

1 long green chilli, finely chopped

500g/1lb 2oz cold mashed potato

3 tbsp fresh coriander, leaves picked and roughly chopped

salt and freshly ground black pepper

75g/3oz plain flour

3 free-range eggs, lightly beaten

1 tbsp sesame seeds

1 tbsp black onion seeds

110g/4oz dried breadcrumbs

For the Mint sauce

5 tbsp fresh coriander leaves

5 tbsp mint leaves

2 garlic cloves, crushed

1 tbsp vegetable oil

200g/7oz natural yoghurt

1 lime, juice only


  1. For the croquettes, heat a deep fat fryer to 180C/350F (CAUTION: Do not leave hot oil unattended).
  2. Heat a frying pan until hot, add the cumin and mustard seeds and cook for 20 seconds until they start to pop (take care to avoid the seeds popping into your eyes and face).
  3. Add the onion, one tablespoon of vegetable oil, the garlic, ginger and chilli and cook for a couple of minutes until just softened.
  4. Tip the cooked onion mixture into a bowl with the mashed potato and mix well.
  5. Add the coriander leaves and season with salt and black pepper, then mix once more.
  6. Taking spoonfuls of the mix, form little cylinders about 6cm/2½in long, and 2.5cm/1in wide.
  7. Prepare a tray of the flour and a bowl of the egg. Dust the croquettes with flour and then dip in the egg, coating on each side.
  8. Mix the sesame and black onion seeds with the breadcrumbs on a plate, then coat the potato in the crumbs, ensuring all sides are covered.
  9. Place in the fat fryer and cook for 3-4 minutes, or until hot through, and crispy and golden-brown outside. Drain on a plate lined with kitchen paper.
  10. For the sauce, put the coriander, mint and garlic into a blender with the vegetable oil and blend to a fine purée. Add the yoghurt and blend once more until the herbs are very fine.
  11. Season with the lime, salt and a little black pepper.

  12. Serve croquettes along side mint sauce


Onion Bhaji

Preparation time: Less than 30 mins

Cooking time: Less than 10 mins

Serves 4-6


2 free-range eggs

3 onions, sliced

120g/4oz plain flour

1 tsp ground coriander

1 tsp cumin seeds

3 tbsp vegetable oil, plus extra if required


  1. Beat the eggs in a bowl.
  2. Add the onion rings and mix well.
  3. Add the flour, ground coriander and cumin seeds and stir well to combine.
  4. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
  5. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
  6. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

Saffron & Almond Chicken


6 chicken breast fillets (skinless,boneless chicken breast halves)

toasted slivered almonds, to garnish

For Marinade

3 cloves garlic

2cm/ ¾ inch piece fresh root ginger

1 tsp garam marsala

1 tsp salt

½ tsp paprika

3 tsp vegetable oil

For Filling

2 fresh hot green chilli

½ brown onion

4cm/ 1 ½ inch piece fresh root ginger

2 tbsp fresh coriander leaves

2 tbsp lemon juice

1 tsp salt

100g/ ½ cup ricotta or cottage cheese

For Sauce

50g/ 1/3 cup cashew nuts

1 tbsp desiccated coconut

2 cloves garlic

2cm/ ¾ inch piece fresh root ginger

2 tbsp vegetable oil

1 small brown onion

200ml plain yoghurt

1 tsp salt

1 tsp garam marsala

1 tsp saffron threads


  1. Use ginger grater to grate ginger or very finely slice and mince garlic and mix with other marinade ingredients.
  2. Rub chicken breasts with mixture and place in a bowl covered in plastic wrap in the refrigerator for an hour or as long as possible.
  3. De-seed chillies and put into food processor with the other filling ingredients, work to a paste
  4. For the sauce, in the food processor mix cashews and coconut with 50ml water to make a paste.
  5. Heat oil in a medium saucepan, while finely chopping onion, add onion and cook until soft, while cooking grate ginger and mince garlic.
  6. Add garlic and ginger and when, it is dry add cashew paste.
  7. Simmer for 5 minutes, the add the yoghurt, salt, garam marsala and saffron dissolved in a little warm milk. Set aside and keep warm.
  8. Cut the chicken breasts in half but not all the way, making a pouch, carefully stuff the filling inside.
  9. Place the fillets onto a greased baking tray and covered in foil.
  10. Place in a preheated oven at 180°C/350°C/ gas 4 for 30 minutes or until fully cooked.
  11. Transfer to serving dish and spoon over sauce, garnish with toasted slivered almonds and extra plain yoghurt is desired
My Saffron & Almond Chicken

My Saffron & Almond Chicken

My Onion Buji's & Spiced Potato Croqeuttes

My Onion Bhaji’s & Spiced Potato Croquettes

Everybody loved this meal! I was so so happy! I had been cooking all afternoon and it most definitely payed off, all the food was delicious and really brought me to India. The chicken dish was very interesting as there was ricotta in it, not quite sure they’d use that over there, but it was so good the chicken was unbelievably tender and the sauce was to die for! Creamy, coconutty and full of flavour & cashews nuts yum! The croquettes were so soft and pillowy it was hard to stop eating them and the sauce accompanied them perfectly. and as for the bhaji’s want more could you want crunchy, crispy, and  delicately spiced they were delicious and also were great with the sauce for the croquettes! We also served the meal with some fresh salad and mango chutney, my favourite! Another 10/10 for me.

How to make a Thai curry as good as a restaurant?

Thai Green Curry Paste


Answer – make the curry paste yourself! It’s so easy to do, don’t think you need to get all purist and make it in a mortar and pestle, ‘cos even the great David Thompson says a grinder or food processor is fine. This recipe make a paste that outshines anything you can buy, even the most expensive brand, and why?

Because it’s made with fresh herbs and freshly roasted spices and that can’t be duplicated in a jar. Traditionally in Thailand and in the very best restaurants, curry pastes are made to order, that’s why they taste so good. Now you can get that fabulous flavour too – with little more than a bit of chopping, some toasting and some whizzing!

This curry paste is best straight away, but will keep in the fridge, covered with a layer of oil, for two weeks. Best though is to freeze any remaining paste. It keeps really well frozen and is so lovely to have on hand. The extra oil covering will cook out when you use it, with this paste you can make pork, beef, chicken, vegetable/tofu or fish curries – my favourite is Salmon, that will be bursting with authentic Thai flavour!


Nam Prik Gaeng Khiaw           Makes about 1 cup


  • 10 medium green chillies, de-seeded
  • 4 small hot thai chillies (optional – for those who like it really hot!) de-seeded – careful with hands!
  • 6 cloves garlic
  • 6 red asian shallots/ 1 red spanish onion
  • 2 kaffir limes, zested
  • 2 lemongrass stalks, peeled
  • 2 tb greater galangal (Kha in Thai) peeled & chopped
  • small handful chilli leaves, if you have a chilli plant (optional)
  • 6 coriander/cilantro plant roots + 3cm of stalk (if you can’t get roots, use stalks from a handful of coriander, about 5cm/3″long
  • 2 tsp coriander seeds
  • 1 tb white peppercorns
  • 2 tsp cumin seed
  • 1 tsp mace blades (substitute fresh grated nutmeg if unavailable)
  • 2 tsp shrimp paste ( known as kapi/trassi/blanchan)
  • 2 tsp salt


  1.  Wash herbs & chillies, wash coriander roots and stalks very well, as they are often very sandy. Peel/scrap off skin.
  2. Cut up and put into a blender.
  3. Dry roast the spices in a small frypan until fragrant, lightly golden.Cool and grind finely in a grinder.
  4. Wrap the shrimp paste/kapi in foil and dry roast 2 minutes on each side (will be smelly!)
  5. Add everything to the blender and add enough water to make a paste. Keep blending until paste is utterly smooth and no trace of fibres can be seen. If necessary add a little bit more water.
  6. Store in fridge in screw top jar, covered with a thin layer of oil or freeze excess.
  7. To use, (1) fry paste in a little oil until fragrant and oil separates before adding coconut milk and rest of your curry ingredients –  OR
  8. (2) Boil coconut milk to reduce by half, add paste and simmer until oil separates out of coconut milk and paste is fragrant. Add rest of curry as per recipe.

It’s up to you to use it in whatever Green Curry recipe you want – but my favourite is with fresh salmon – takes curry to a whole other level that is so luxurious and tastes so delicious. Enjoy!

PS If you want my Green Thai Curry recipe – just ask and I’ll add it on!


Togolese Beef in Spicy Peanut and Tomato Sauce

WEEK 12 – Togo

Beef in Peanut Sauce

So searching for a recipe this week I used my favourite site for obscure cuisines, Celtnet and once again the site lived up to standards, providing three long lists of recipes for me to browse thorough. Scanning the lists I saw a lot of recipes based around seafood this is because Togo in the south borders the ocean.

Togo is one of Africa’s’ smallest countries and resides in West Africa along with other countries such as Ghana, Niger, Benin and several others, a few as small as Togo.

Some interesting things about Togo are : Togo means ‘House of Sea’ in the native Ewe language, For 200 years the coast was raided by Europeans in search of slaves and it was then known as the Slave Coast and the national language is French.

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I choose to make Beef in Peanut Sauce which I sourced from here www.celtnet the recipe is for 6-8 people so I halved the amount of meat and water but everything else I left the same.


400g beef (I used 4 oyster steaks, which are known as butlers steaks in the UK and flat-iron steaks in the US) cut into bite-sized pieces

4 tbsp smooth peanut butter

1 onion, grated

2 garlic cloves, minced

2 carrots, cut into thick long sticks

 1 green capsicum, thickly sliced

1 fresh tomato, diced

250ml tomato purée

vegetable oil

1 vegetable or beef stock cube + 1 cup water

1 hot chilli

salt and freshly ground black pepper to taste



  1. In a bowl, combine the grate onion and garlic. Season liberally with salt and black pepper then mix in the beef, cover and set aside to marinate for 20 minutes or longer if possible.
  2. Turn the beef mixture into a saucepan and add 35oml water. Bring to a boil, reduce to a simmer, cover and cook for about 45 minutes, or until the meat is tender. Drain the meat and reserve the broth.
  3. Add 2 tb of oil to a large wide saucepan (I used a large sauté pan) and fry the beef until nicely browned all over, you might need to do this in two batches as meat does not brown if touching. Remove the meat with a slotted spoon and set aside.
  4. Add 2 tb more oil to the pan then stir in the tomato purée and cook for about 5 minutes, or until dark red in colour. Add the fresh tomato and crush with a wooden spoon. Stir in the peanut butter and the carrots. Cook, stirring occasionally, for 5 minutes more than add the reserved meat broth along with  the stock.
  5. Stir until smooth, bring to a simmer, cover and cook for 15 minutes. At this point add the beef and chilli. Return to a simmer, cover and cook for 15 minutes more. Serve hot, accompanied by plain white rice.


We served this with white rice and some cooked vegetables. The beef and sauce were very nice and I would definitely eat this dish again, the same was said by the rest of the family. Scored: 8/10

16 Countries down – 180 to go!

ad_choices_en ad_choices_i   Hello World! My daughter Bunny has posted some info about our cooking round the world experiences so far. I thought I’d add a few extra details of my own.

WEEK 1  Nepal & Romania

I drew Nepal and Bunny picked Romania out of the box. We have a week to research the cuisine of each selected country and make a dish or dishes that sound interesting and reflect that nation’s food. Now bear in mind that there are lots of countries in the world that while they have national dishes and certain specialities, don’t really have a cuisine as such. They have food and cooking but not a cuisine – there is a difference.

Momos’ are pretty much a national dish of Nepal, (like gyoza or baozi) and very delicious these steamed mince filled dumplings were, served with Tomato Achar, a spicy Indian style relish.  Easy to make but involving a few steps, we thought Momos’ were delicious, well worth the effort. We could have eaten a lot more of them – after-all who doesn’t love dumplings? The spicy Achar tomato relish really gave them an extra punch too.

The recipe I used was from taste.com.au and used chicken mince,  I wonder if Buffalo would be more authentic? This is what restaurant ones look like, mine weren’t so nicely shaped, or uniform.


  • 400g chicken mince
  • 1 small brown onion, finely chopped
  • 2 shallots, ends trimmed, finely chopped
  • 1/4 cup chopped fresh coriander
  • 2 teaspoons ground cumin
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • Pinch of ground nutmeg
  • 300g (2 cups) plain flour
  • Pinch of salt
  • 125ml (1/2 cup) water
  • Olive oil, to grease
  • 40g butter

Tomato achar

  • Olive oil, to grease
  • 4 ripe tomatoes
  • 2 long fresh red chillies, coarsely chopped
  • 1 tablespoon mustard seed oil
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 2 teaspoons ground coriander
  • Step 1

    To make the tomato achar, preheat oven to 200°C. Brush a baking tray with olive oil to lightly grease. Place the tomatoes on the tray. Roast in oven for 45 minutes or until golden and the skin loosens. Set aside until cool enough to handle. Use your fingers to remove the skins and discard. Place the tomatoes in the bowl of a food processor. Add the chilli and process until smooth.

  • Step 2

    Heat mustard seed oil in a saucepan over medium heat. Add the garlic and ginger. Cook, stirring, for 3 minutes or until soft. Add the coriander and cook, stirring, for 30 seconds or until aromatic. Add the tomato mixture. Reduce heat to low. Cook, stirring occasionally, for 15 minutes or until the mixture thickens slightly. Season with salt and pepper.

  • Step 3

    To make the momos, combine the mince, onion, shallot, coriander, cumin, garlic, ginger and nutmeg in a bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge.

  • Step 4

    Place the flour and salt in a bowl. Make a well in the centre. Pour in the water. Use a wooden spoon in a cutting motion to mix until almost combined, adding extra water if necessary. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until smooth. Place in the bowl. Cover with plastic wrap and set aside for 20 minutes to rest.

  • Step 5

    Brush a large baking tray with olive oil to lightly grease. Roll 1 tablespoonful of dough into a ball. Use the palm of your hand to flatten. Use a rolling pin to roll out to an 8cm-diameter disc. Holding the dough disc in the palm of your hand, place 1 tablespoonful of mince mixture in the centre. Bring the dough together to enclose the filling, pleating and pinching the edges to seal. Place on the prepared tray and cover with a damp tea towel. Repeat with the remaining dough and mince mixture to make 24 momos.

  • Step 6

    Add enough water to a wok to reach a depth of 5cm. Bring to the boil over high heat. Reduce heat to medium. Brush a large bamboo steamer with olive oil to lightly grease. Place one-third of the momos in the steamer and cover. Place over the wok and cook, covered, for 12 minutes or until cooked through. Transfer to a large plate. Repeat, in 2 more batches, with remaining momos.

  • Step 7

    Heat half the butter in a large non-stick frying pan over medium heat. Cook half the momos for 2 minutes or until bases are crisp. Repeat with remaining butter and momos. Serve with tomato achar.

Stuffed Cabbage Rolls  Bunny had to do Romania and chose to make some Stuffed Cabbage Rolls so beloved of Eastern European countries. My husband has always said he loathed cabbage rolls so I have never made them, despite having an old-fashioned fondness for them myself.  However they were made in winter, and a hearty tasty meal they made . Served with buttery mashed potato, it was yummy enough to win over my fussy husband who declared they were nicer than he expected. High praise indeed. I will make them again next winter.

I also like stuffed capsicum, anyone else out there like them too? In fact I’m quite fond of most stuffed vegetables, eggplant has to be my favourite – I love eggplant!!

Week 2 Japan & Belarus

I came up with another Asian country, this time Japan, and Bunny came up with Belarus, another Eastern European country.  Now I love Asian food, especially the big spicy flavours of South-East Asia such as Thai, Indian, Malaysia and Indonesian. So Japan with it’s limited flavour palette has the least appeal for me. I know that it’s very fashionable,  I know the presentation is often exquisite, but mostly that leaves me cold. I don’t want my food to look like someone handled it and fussed over it with a fine-toothed comb and tweezers. I like my food to look natural and less fussy. I always used to say that raw fish and cold rice does nothing for me. And even though I now like sushi and eat it quite often,  I still only like the sushi with cooked toppings such as  grilled salmon or  vegetable tempura.

Chicken Yakitori was surprisingly  tasty, served with plain rice and steamed leafy greens., I’d still rather have satay sticks though!

Belorussian Kolduny – Potato Pancakes  stuffed with Minced Beef, Bunny made these and I thought the recipe sounded really strange, I was sure the weird potato pancake mix was too watery and would never hold together. But they stayed together and were really interesting. Quite different from anything we’d had before but very nice. This is what cultural eating is all about – discovering new things that you would never normally try and enjoying it! We got this recipe at  http://www.foodnetwork.com  a great multi-cultural eating site we have discovered, check it out guys. Do try to make these too – it’s fun!


2 1/2 ounces ground chicken
2 ounces ground beef
2 ounces yellow onion, cut in small pieces
3/4 teaspoon salt
1/4 teaspoon ground black pepper
14 ounces fresh potato, peeled and cut into small cubes
4 round tablespoons all-purpose flour
1/2 beaten egg
2 ounces vegetable oil
Mix the chicken, beef, onions, 1/4 teaspoon salt and pepper. Form 3 thin patties about 4 1/2 inches in diameter.

Add the potatoes and remaining 1 ounce onions to a grinder and grind everything until the batter is smooth. Pour the batter in a bowl and add the flour, the remaining 1/2 teaspoon salt and the egg. Mix everything thoroughly. Form the batter into round thin pancakes.

Heat the oil in a pan. Place a potato pancake in the pan, topped with a meat patty and covered by more potato batter, covering all the meat. Fry the pancake on one side, about 1 minute. Flip it to the other side with a spatula, holding the top of the not-fried side with the fork. Make the fire smaller and cover the pan. Fry for 5 to 7 minutes, turning the pancakes over from time to time.

Week 3 Crete & The Comoros

OK so I got Crete, fabled isle of old, think of fabulous Minoan temples, gorgeous frescos, bull-dancing,  the minotaur and the Labyrinth supposedly designed by the Daedalus (father of Icarus for those of you who know your Greek mythology)  Not to mention the Mycenaeans, Romans, Byzantines, Venetians and Ottomans who all coveted this,  the biggest island in the Mediterranean. Heraklion the capital city is named after the hero Hercules.

So many appealing dishes to choose from: I chose Cretan Moussaka – and it was totally delicious!

Recipe from a great site: http://www.eatcrete.com which promotes all the lovely food of Crete. Recommend you try this recipe, really yummy. Much nicer than it looks in this photo , but trust me it tasted great! We halved the quantities in the recipe as there are only 4 of us in my family and the two men, (my husband & my  13 year old son) don’t like eggplant.

Don’t be tempted to leave out the cinnamon, it gives the moussaka the real authentic flavour, and a haunting aroma.

Mimsey's Cretan Moussakas

Mimsey’s Cretan Moussakas

8 servingsIngredients1 kilo ground beef and pork (or beet and lamb)
1 kilo potatoes
1 1/2 kilos eggplant or zucchini
1 cup grated cheese
1 Tbs. butter
1 onion
4 large ripe tomatoes
olive oil for frying
dash of ground cinnamon
dry breadcrumbsPreparation

In a deep saucepan place the brown meat and onion in olive oil. Stir in the cinnamon, tomato, salt, cumin, and pepper; let simmer over low heat until liquid has been absorbed. Remove from heat. Add 1/3 cheese and 3-4 tablespoons breadcrumbs. Stir well.
  Clean potatoes and trim eggplants. Cut into thin slices (about 1 cm thick) and fry. Drain on kitchen paper.  
Lightly butter the large baking dish; sprinkle with breadcrumbs.
  Layer the potatoes on the bottom of the pan; sprinkle with a little grated cheese. Spread meat mixture over potatoes. Layer eggplant slices over meat. Pour the bechamel sauce over eggplant. Sprinkle with a little grated cheese and breadcrumbs, then drizzle with melted butter. Bake moussaka at 180°C for about one hour. Let cool for 15-20 minutes, then cut into squares and serve.

 Poor Bunny was a bit stuck with Comoros, where the heck are they? she quizzed, having never heard of them! And I wasn’t sure exactly where they were, guessing somewhere near Africa- my geography loving husband scored here. A small group of islands off the coast of East Africa, facing Mozambique. But research came up with a whole bunch of recipes, mostly influenced by Arab traders I’d say, who arrived in the 10th century trading slaves, ivory and other riches out of Africa. See  http://www.healthy-life.narod.ru

She lost track what she made, but I think it was a Comoran Chicken Curry served on Island Rice. Or in the local patois of French – Poulet de Comores and Riz de Iles. Sadly we have no photo, but I remember it was a fairly mild curry, pleasant but not really great. You’ll have to make it yourselves to decide.

Got to go, next time, Switzerland, Georgia, Somalia and Belize!

Happy world eating from Mimsey.