Vadai: the mix on right is unground, you can’t make a ball of it. On the left it’s ground up. Very different creatures. Why didn’t the book explain this properly? I only worked it out because I’ve made falafel
Sorrel soup with ‘trompettes de la mort’ mushroom stock.The two colours you see are because I reserved some uncooked sorrel to add at the end, to retain that intense green colour which disappears when you heat it.
Running around Saturday morning, on a quest to find fresh curry leaves for the pineapple curry…finally at the fifth shop, in Cricklewood, I found them.
Feeling lucky I asked the owner “Have you got any Maldive fish flakes?”
“Any pandan leaves?” I tried again.
“This not Wembley”.
“Servable?” I asked Shuna Fish Lydon who came to assist in the kitchen on Saturday.
“It’s intense. I like it.”
“Hello, Welcome to the Underground Restaurant. Do you have the password?”
My teen was thrilled because we had an impossibly elegant Vogue model (above) eating here. She couldn’t have been anything else but a model, normal people don’t look like that.
@KangaRue and her husband revealed that they both had tongue studs to my teen (see post on this battle here). I had visions of duelling tongues when they do French kissing…
wow – am so impressed at those home-made vadais and that pineapple curry also sounds luscious. I am addicted to vadais, but rarely have the patience to make my own. I usually make mine up from a packet mix, but they don't taste anywhere near as good as the real thing.
thank you Gastrogeek for that.
Was feeling a bit depressed today. Why am I bothering to make so much effort type feelings…
Read a sniffy review from one youngster (who stole my pix into the bargain). I think sometimes people only appreciate food if it is served very pretentiously.
Anyway vadai is dead easy, once you get the proper ingredients, which is not so easy…
Oh don't let the losers get you down! Undoubtedly they're just jealous that you're able to make such gorgeous and original food every week for complete strangers – god knows how you do it! The pix of your dishes always look so incredibly beautifully presented, if that's the worst criticism they were clearly struggling for something to gripe about.
Will give the vadai a go from scratch (I reckon Taj Stores on Brick Lane might be a good bet for ingredients), you've inspired me….
and another thing – there is nothing in the world worse than Indian food that's been presented in an overly-fussy way. It's the absolute anti-thesis of a cuisine that is fundamentally based on "soul food" It's just really off-putting and contrived when people try to "jujj" it up. It's pretty sad that this "reviewer" clearly doesn't seem to realise this.
I've always wondered how to spell 'jujj'. I tried 'shooszh' nah that doesn't look right either.