After a particularly bad curry take-away, it seems our ears on the ground (ie: talked to someone at the pub) has mentioned a change of hands – despite the front of house being unchanged. Perhaps it’s the current uncertainty, but it’s a regular problem that the quality is noticeably in flux. So naturally, it seems that someone was inspired to do some more cooking around here (and it wasn’t me, some relief!)
In the search for more veggie friendly recipes, the mung bean dhal was new to me as I only had ones made with lentils. And sometimes it’s good to have the correct rice for the job for a change.
March 13
Natto and okra tamagokake is a satisfying way to gross out my coworkers, but it’s delicious and filling to me! And a mandarin for dessert
March 14
Oh my, I have to use work cutlery! Lunch is mung bean dhal, cauliflower achari, tomato, lamb neck saag and onion bhaji with basmati rice.
Bloody delicious curries, and it’s homemade too. Great timing because the local curry place just got worse
March 15
Deliciously repeatable, it’s a good thing I can’t fit all that remains in my lunchbox. Lunch is achari cauliflower, mung bean dhal, lamb saag, onion bhaji and a tomato
March 16
Instant ramyeon: how did I only discover you recently? Pimped out with steamed broccoli, spring onion, okra and a miso soft boiled egg it’s one satisfyingly large and properly spicy number!
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