post

indian restaurant vindaloo curry

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.

Read More

post

big green egg as a wood oven

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.

Use your big green egg as a wood oven to crank out some amazing meals.

Read More

post

restaurant style aloo chaat chicken curry

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.

Read More