On Jul 12, 2012, at 6:14 AM, Bob W wrote: > it is in restaurants over here, but I doubt that it would be in India. A lot > of the heat in dishes here comes from people being excessively macho and > ignorant. ... > When I was in India a few years ago the food was quite a revelation - much > better than most of what we get year and much more subtle, in general.
I'm not surprised in the slightest. I used to find the local Indian restaurants varied greatly in what they called mild vs hot. In India the lower spice levels may have something to do with the hot climate. I went to a talk by a celebrity chef who does regular trips to Morocco; she says the climate is so hot the last thing they'd want is hot food. I also have a Moroccan cook book that I use regularly, and it pretty much confirms this. I suspect these cook books of mine have Westernised the recipes a bit, but it's up to me whether I follow a recipe to the letter. > Vindaloo is an Indian adaptation from the colonial days of a Portuguese meat > dish apparently, with a wine (vinho) and garlic (alho) sauce, hence vinho > d'alho -> vindaloo. The recipe I have uses vinegar instead of wine. It also contains fresh ginger. The flavours are wonderful and are more enjoyable without the lava sensation. Leaving out the chilli means the wife can have some too :) Dave -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
