reesesWeb

I think lamb korma/kurma/curma/corma/etc. can rightly be called Indian Love On Rice. I went to my "normal" (for working in this office in NY) indian food place and ordered a bit to go.

And waited. And waited. And waited. Every time I go to this place, I order takeaway, and sit around for ten to thirty minutes for my food to be prepared. Every time, I leave thinking,"I really need to call ahead next time." Every time, I forget. I go just often enough, about every four weeks, for the lesson to be lost.

But lamb korma is worth it. The only word I understand is "lamb", but I think the rest means,"in a nummy, tasty, sauce that makes me want to lie down and have a pleasant nap." It's a total gut bomb, compounded by the serving size being tuned to two healthy appetites. I think a couple shots of espresso or turkish coffee is required to make it through the day.

There's a perverse inverse relationship between how edible indian dishes look and how good they taste. If you can identify everything on the plate, it's not going to taste good. If you can identify classes of foodstuff, such as "meat", "vegetable", "gloopy sauce", then it's going to be pretty good. If you have no idea what you're putting your body around, it's going to curl your hair, baby, or straighten it if it's already curly.

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