Indian restaurant vindaloo curry doesn’t have to be blow your head off spicy. It can be. Maybe it should be. But it doesn’t have to be. It can be a flavourful, hot, sour and tomato flavour bomb that lets you taste your dinner. Or it can be palate searing napalm. It’s your call and this recipe lets you do what you want.
I like my big green egg. I’m not a fanatic like some, mind you. But I do like it. It does a lot of stuff pretty well. Kamodos are the Swiss army knife of charcoal grills. They do everything pretty well. But they do one thing better than any other grill I know. The big green egg as a wood oven. That’s it’s wheelhouse. And nobody knows this. I don’t know why. It’s dead easy. You probably already have almost all the bits you need.
Restaurant style pathia curry has it’s roots in an ancient Persian dish. It’s been adapted to Indian cooking and again to Indian restaurant style cooking. It’s culinary Darwinism.
Fettuccine with andouille creole cream sauce. Big cajun flavour. Sometimes you just don’t have time to cook. 20 minutes to get dinner on the table. It doesn’t have to suck. Restaurants cook your dinner quickly. You can too.
Vietnamese beef noodle salad is a quick weeknight meal. Big tastes of lemongrass, beef, chili and fresh herbs hit all the right flavour notes. It’s the best kind of salad. Everything in balance.
Restaurant style aloo chaat chicken curry doesn’t exist on a menu anywhere that I’m aware of. I made it up. It’s different from the run-of-the-mill curries you see on almost every Indian restaurant menu. The chaat masala powder really gives it a distinctive tang. It’s become one of my favourites. I hope it does the same for you.