Getting Started


Technology is not my best friend. It's a bit of a love-hate relationship. When I work hard at it, it cooperates. Why do we need so many options on Blogspot? Not that I should be complaining and putting myself up as an ungracious new guest to the blogger's existence.

Hi everyone...dated to whenver you find out about this new venture and make time to waft through the tempting and choppy waters of the World Wide Web to come and read what I have to report. About food, of course. Since that's the one thing I have steadfastly maintained as an interesting constant.

So what are we starting out with today? Thai Curry people. I love the simple genius of the dish (all right, not so simple if you do the paste yourself).

The funny part is, it was Thai soup (Tom Kai Kha) that had me hooked to the curry from the same origin. The deal with Thai, or any other coastal cuisine, is that it typically (a) is spicy, (b) has a coconut tinge and (c) has the innate ability to fire up your taste buds and soothe them down in a matter of a second.

One of my most fun meals was a cookout I had with the college gang at home in '05 (cook-in, then?). It was the cooking talented man's B'day and we wanted a more fun, cheaper and comparably delicious option to the usual suspects of South Delhi joints. So we looked homewards. Had a whale of a time cooking together.

GPG made the meanest Tom Kai Kha, and I learnt as the 'good' student. I must have made a nice sous chef, since all the garlic peeling, chopping and other such 'pre-prep' was done by me. I think SR did her signature dry pasta, and Dhan did something too. We bought wine from the 'Wine and Beer Shop' and sort of feasted in our own glory. Early Oct in Delhi. The house to ourselves. Good food and Great company.

Here's to many more cookout's or cook-in's. With good friends and other people who can maka a chai session feel like a party.

RK's Tip of the Day: For those of you who care about the kill factor in your Thai soups/curries, do not underestimate the power of Lemon Grass. Chop and suspend in soup water while it boils. Use generous bits in the paste. If cooking for guests who can't handle the chewy bits, do the khada masala trick. Chop into 1 inch pieces and pack together in a piece of muslin cloth; suspend in the gravy. Take it out just before serving and Voila! You have the perfect throaty tangy flavor without the cumbersome fibre sticks. Enjoy.