Comments on: It’s an Indian summer after all

By: Sarah

Sarah — Wed, 08 Apr 2009 02:35:44 +0000

What a mouth-watering, beautifully presented array of curries! Your guests must have been blown-away (hopefully not too literally with the hot spices!). I’ll second Marrisa’s recommendation. I’ve also enjoyed Great India for a longer, lingering evening.

By: Domestic Executive

Domestic Executive — Tue, 07 Apr 2009 19:03:37 +0000

In reply to Ruta M.. Ruta, I'm going to check out this book as well. The trouble is my book shelves are bulging already with recipe books but you can never have too many! JT

By: Domestic Executive

Domestic Executive — Tue, 07 Apr 2009 19:00:25 +0000

In reply to Marrisa. Hi Marrisa, increasingly I'm ditching eating out for making and eating in. The curry adventure just proves that you can enjoy what you want without the disappointment. Just need to increase my recipe repetoire and get cooking! JT

By: Marrisa

Marrisa — Sun, 05 Apr 2009 00:11:08 +0000

Julie you are amazing – what a feast! Well done on not only preparing all that food but pulling it together too. Yum yum, I love a good curry. Although I must say I hate the Curry Club. Naff name, naff service and really bad curry (found a hair in ours!!).

The best for us and the most ‘English like’ is Little India, very well decorated (they even have some furry wallpaper!) and the food excellent. You are also personally met by the man who owns it, so there is that added touch, you can see him keeping a firm eye on what is happening. We went to Tulsi a little while ago and that wasnt great either.

Ah well, there is always Julie’s Curry House. Has a nice ring to it.

By: Ruta M.

Ruta M. — Sat, 04 Apr 2009 21:09:38 +0000

Cooking for 10 from Nigella sounds very efficient. I do cook for that many on my rayburn but it’s all basic stuff. The curry book I mentoned before is The Complete Book of Curries by Harvey Day (available on Amazon). I found it easy to follow though you have to cook and grind the spices from scratch. When we were first married, ie pre children I cooked from it a lot even making jelabis, mmm.
Nowadays I prefer milder curries but Pete still likes the strong curries, well he was brought up in Brick Lane in the days when it was a slum not the trendy spot it is now. Hope the Indian summer materialises.