It's just past One O'clock Tomorrow, and Curry Calls my Name

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It's just past One O'clock Tomorrow, and Curry Calls my Name

Postby Sunbeam » Sun Apr 17, 2016 3:10 am

Well, I'm sitting here having a great time after a fabulous Saturday evening of Marsbars in my ears. It's just past 2:20 tomorrow, actually, and the seminal FM song is playing.

Funny, FM is what introduced me to real curry. Back in the late 70's/early 80's when FM's management office was upstairs from a famous curry restaurant at Bay and Davenport. We ate at Karl's Koh-I-Noor Curry Centre almost every day, and I learned all about "tasty food". :D

Since then, I can't make it back to Karls curry emporium (now the Shala-Mar, at Roncesvalles and Howard Park, south of Dundas) as often as I'd like, so I'm discovering how to re-create fabulous South-Asian cuisine in my own kitchen.

Anyone interested in this stuff needs only Two cookbooks:
The Curry Secret, by Kris Dhillon, and
The New Curry Secret, by Kris Dhillon.

Both available from Amazon.com for about $30 the pair.

That pretty much covers it... but a few Veg dishes are missing... for that, just go to Padhu's Kitchen: http://www.padhuskitchen.com/2013/02/al ... -step.html

I just made a batch of Padhu's Aloo-Palak, to go with some of Kris' meat curry and rice, to pack for my work lunches. Fabulous, just like at Karl's :D

If you make a batch of Padhu's Aloo Palak after making a few of Kris Dhillon's curries, all of a sudden, the "curry sauce" lightbulb will light up in your brain, and everything will be clear. Did for me anyway. An exercise for the student, with rewards.

I'm addicted to tasty foods which use wonderful tasty spices and herbs mastered by Indian chefs. Luckily, I can easily get to the Brampton No Frills, and one of the Indian Punjabi Bazaar stores in Brampton, which avails me of all the exotic ingredients and tools not available at my local supermarket. It's worth the drive to Brampton. :D

If anyone tells you to use "vegetable oil", or "olive oil", what they really meant to say was: Use butter, clarified butter, or Coconut oil. Cheers.
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Sunbeam
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