India Week – in Lockdown

Although you can now visit outdoor restaurants it is chilly and rainy for May. So, as we head towards indoor eating, we decided to focus our weekly food on India. Or, more accurately, our interpretation of Indian cuisine based on that staple recipe, “whatever’s left in the fridge, with spices”. I hope that explains what we have here with two types of roast cabbage, plus a mixed vegetable curry. In truth, this approach became the theme of the week.

Then another vegetable curry. It might look the same as yesterday but this one had mushrooms, aurbergine, more spinach and lots of chillies. It came with a dhal, but we forgot to take a photograph.

We always cook more potatoes than we need so the remaining ones were spiced up and with added coriander and a relatively short memory it was a “bit different from yesterday. For this dish we added one of our home grown chillis (surprisingly easy to keep alive) and we also added tamerind.

Finally we had spicy lentil and tomato soup, using leftover dhal as the base with the addition of what were rapidly becoming time-expired tomatoes.

Dishoom (our inspiration this week) was wonderful but expensive, so this week’s options were a balance. Not all vegan but all vegetarian and definitely an introduction to those “layered” flavours, as they say on Great British Menu.

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