ts1506 OP t1_j610oxa wrote

Admittedly true. I was introduced to it by a Spanish friend, and I occasionally mix and match it with certain stuff.

This is the first time I’ve used it with an asian food though, and I honestly thought it went quite well, although fresh rice would’ve been nicer.


ts1506 OP t1_j6100uz wrote

Its one of the few physical books I considered carrying with me when I moved abroad and primarily started going e-books. I want to read the Bengali versions, but unfortunately I’m quite slow at reading Bengali. The translations unfortunately makes it lose a lot of character.


ts1506 OP t1_j60szaf wrote

If you must know, its there, just not in this picture. I’ve had a spate of incidents with gravy spilling over when trying to hold a plate and take a picture, so now I pour it over only when sitting down to eat 🤫


ts1506 OP t1_j60st7w wrote

Its not that red because I couldn’t find kashmiri chilli / powder nearby. I substituted it instead. Standard chilli powder or paprika doesn’t lead to a vibrant colour. The rest of the spices are as per the recipe I followed.