1000ft above my house

Oh, yes! I’ve tried to explain that to my American friends. It’s VERY VERY true. Here, folks are MUCH friendlier.

Yup I get you. I think it has to do with the fact that the city itself is quite old and was originally built for horse carriages instead of cars :woozy_face:

I have also been unable to find a Fish & Chips place in Saigon where I live either (I guess British food is not that big in Vietnam).

Though to be fair, before coming to the UK, I always thought that British cuisine could be summed up like in the video below :laughing:

I see that I am conversing with a man of taste :sunglasses:

This remind me of the time I was looking for a part-time job in Bath when, after spreading around 40 CVs to all the restaurants that I could find on Google Maps, I got accepted into a vegetarian Indian restaurant which introduced me to Indian cuisine for the first time, which I continue to appreciate till this day.

Here’s the place:

Last review was 3 days ago. Glad to see they’re still in business :smiling_face_with_three_hearts:

I tried making a Butter Chicken Masala using Sainsbury’s Curry paste from the jar and it actually turned out better than I expected. :drooling_face:

Never been in US but I lived about 1 year in India.
The most I missed was pickles as we made (just with brine, not with vinegar)
So, I repurposed a water dispenser and made my own:

I also made my own spicy beef (more like pastrami)
luckilly I was able to find a store selling such meat

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Feel free to visit Romania.

My wife is using the terrace for morning coffee and as a work-from-home summer office, but you can share the place :slight_smile:

I am more like a cave-man, I take my coffee in my home-office / game-room.

Using the terrace mostly for after-work beer.

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My first attempt to make bread.
Was almost OK, some of them I had to keep a bit more in the a electric oven.

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You worked in an Indian Restaurant? Now I’m jealous. :green_heart: And @bionel living in India for a year :green_heart: I would love to eat Indian street food. I tried some of it in Southall, London (video) which was amazing. Pani Puri done right and Aloo Chaat… Saying that, I hear Vietnamese street food is good, too. Never tried it, though.

I cook all kinds of food, Chinese, Indian, Mexican, Italian (my wife’s favorite). Today I’m cooking Indian: Tandoori Chicken though I will have to use the Grill (BBQ) because owning/setting up a real traditional Tandoor oven (not a fake, shop-bought one) is a major undertaking. This guy says “it’s a tough dish to crack!” and he’s right. But looking at his Tandoori Chicken, that’s pretty much what mine looks like done on the grill.

Take care what you wish.
My experience was in Kerala region.
This is known as the highest in spiciness.
After that, nothing can kill me I suppose.
(not sure about Mexican food, never tried such at the origin)

Before that i thought China is the most dangerous (lived also there about two years) but i think that part of my life was just preparing my tongue for the next level :slight_smile:

Technically, this is no more Tandoori, but more like kebab.
You may say ‘hey, kebab is something different’ …
Well, it is not.
I learned in Turkey that, kebab actually means ‘grilled’ and based on the meat, shape etc it gets the full name of the dish.
E.g shish kebab is actually chicken sliced in cubes and grilled if I remember it right.
In greece will be souvlaki (for this particular one)
If is not grilled, is no longer kebab. E.g minced meat deep fried will be kofta, grilled is still kebab.
I don’t know the equivalent in Indian for grilled.

The same apply to Tandoori, if you don’t use a Tandoori oven is no longer tandoori.
For an authentic experience, I think you can buy something like this for garden, no need to build one:

Found a supplier in Romania, is between 500 - 1000 USD, depending on the shape and size.

Anyway, the recipe looks good! Since you used the right ingredients, it is still and Indian dish.
To make it more tandoori like on the grill, you may have to cook it at indirect heat, provided your grill is equiped for that. It has to be roasted, not burned
Or just use any oven, prefferably wood oven to provide also the smoke flavour.
You can also try to cook it in a clay pot on the grill, feel free to experiment.

By roasting instead of grilling, you can reduce also the marinating time needed (when you grill, you burn lot of flavour)

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Only as a waiter though. And the owner was nice as well.

Funny thing, so at the end of our shift I could choose whatever dish the chefs cooked last for dinner, and I remember one time I had a Malai Kofta…


And then fast forward to a few years ago when I order the same dish at an Indian restaurant here in Saigon and the moment I taste it, I was immediately taken back to my Bath days as a waiter :exploding_head: The whole experience could be summed up by the gif below =))

Anton Ego Disney GIF

I am not sure if the city you are in right now have any Vietnamese restaurant for you to go sample some dishes. Our food in general utilizes less spices than India and more herbs, so you would get things like gỏi cuốn (fresh spring rolls - one of the more popular street foods here)

You got me drooling :drooling_face: Soon I think we gon have to start a food thread on here. Who’s in with me?

  • Yeah
  • Heck yeah!
0 voters
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I once had Indian food on a Friday night and then Korean the day after. Let’s just say… my b*tthole had seen better days :woozy_face:

I find Mexican food to be a bit blander than Indian, although a lot more carbs.

Also try Thai food, they use quite a lot of chillis in their food and condiments so most of the spicy sensation you feel will be in your tongue.

China has plenty Thai restaurants so already tried :slight_smile:
I like it. Still, not as dangerous as Indian, but some dishes can be challanging.

I tried also Korean, still in love with kimchi since then (and ofcourse, the grill in a Korean restaurant is fabulous)

Altough my philosophy is ‘for pizza and pasta you should go to Italy, for kebab to Turkey etc’ China is the only exception, you can find in addition to the plethora of their dishes also very good Thai, Korean and Japanese (but don’t try Mac or pizza)

Mexican food I tried only in European restaurants so I am not sure if I ate ‘the real deal’

We like also to cook various, balcanic, mediteranean, creole, asian etc.

Part of our cookbooks collection:

LE: I think it is the time for a dedicated thread on this :)))

All perfectly correct. But, “tandoori” dishes, like many dishes, some take on the name of the method of cooking or the dish they are served in/on. And for tandoori, it’s the “oven”, the TANDOOR that gives it its name. The spice blend too is kind of unique since the marinade process comes in two stages (lemon/line, garlic paste and salt for an hour, followed by the main spice blend for minimum 4 hours).

But yes, everything else is essentially kofta - which are typically spiced minced meat balls (or sausages shaped like in Turkey/Greece) grilled on skewers.

So, technically, my Tandoori Chicken are boneless-skinless chicken thighs kebabs cooked on a grill.

Correction, kebab. Kofta is deep fried :slight_smile:

I cook Thai fairly often. I usually use thai spices for seafood – Tom Yum and Thai Red Curry.

There are no Vietnamese restaurants anywhere near me, sadly.

That’s the connection point of your recipe with Tandoori. The blend used for stage 2 to is mostly the Tandoori Masala mix :slight_smile: (yeah, India have a Masala for each and every dish)
So you only have to addapt the cooking method (roast, not grilled)

You’re too restrictive.

Generally meat is mixed with spices and often other ingredients such as rice, bulgur, vegetables, or eggs to form a paste.[9] They can be grilled, fried, steamed, poached, baked, or marinated, and may be served with a rich spicy sauce or in a soup or stew.[9] Koftas are sometimes made from fish or vegetables rather than red meat.[19] Some versions are stuffed with nuts, cheese, or eggs.[9] Generally the size can vary from the “size of an orange to the size of a golf ball”,[20] although some variants are outside that range; tabriz koftesi, which average 20 centimetres (8 in) in diameter, are the largest.[9] They can be shaped in various forms[10] including patties, balls, or cylinders.[21] Some versions are uncooked. [11]

Ha. You posted a “shelfie” :slight_smile:

Somehow, but yeah, tehcnically what you mention is correct, kofta can be ‘kebabed’ but usually is deep fried.
Anyway, in the context we mentioned, with the tandoori, I am right, since kofta is made of minced meat, not pieces :smiley:

You are. I said you were.

Get off your high horse d00d. We’re old enough to have been through the trenches to take shortcuts where they’re needed. :sunglasses: