The Curry Club
It's a cloudy afternoon, an easy looking day that threatened with impending rain but also promised hints of the weather cooling down. This group of work colleagues - and friends -had planned an outing to the local curry joint, more of an imposing complex with an adjoining pub and with intricate drawings of southern Indian sculptures. We looked forward to this opportunity of sitting down in the airy outdeck of the venue and savouring various concoctions and condiments, downed with - not beer this time - subcontinental styled pancakes called rotis. A few of us were really famished as we arrived, having being busy in the office for the whole morning.
The seven of us had not had an opportunity to gather and partake such food together for a long time. Each of us ordered a sampling of meat curries served with basmati rice and bottled water. I enjoyed the creaminess of the essentially Northern Indian curries, whether with lamb, tandoori chicken or a helping of salad. I quietly reflected that southern Indian food from Kerala and Tamil Nadu had less dairy and more the whiff and sensation of tropical spices. India is such a varied place with different sub-cultural groups from the Himalayas to the Indian Ocean.
Those present in our little group must have had varied experiences of what curry means, from the United Kingdom, South-east Asia to Zanzibar. The bento-styled thali (or plate) offered a wholesome meal in one go. Still, we needed what can be described as "something to wash the mouth" after the main meal. Pete and I chose the mango kulfi as dessert, with yoghurt in the blend. Ann-Marie and Alison selected Italian-influenced cuppacinno, while Katie had hot chocolate. John, who has been the strong encourager in this curry club, was as happy as me that this gathering had taken place. Chandra and I talked of the possibility of incorporating the king of fruits - durians - to the curry club, but then it would have taken the focus off our fav Asian food.
The seven of us had not had an opportunity to gather and partake such food together for a long time. Each of us ordered a sampling of meat curries served with basmati rice and bottled water. I enjoyed the creaminess of the essentially Northern Indian curries, whether with lamb, tandoori chicken or a helping of salad. I quietly reflected that southern Indian food from Kerala and Tamil Nadu had less dairy and more the whiff and sensation of tropical spices. India is such a varied place with different sub-cultural groups from the Himalayas to the Indian Ocean.
Those present in our little group must have had varied experiences of what curry means, from the United Kingdom, South-east Asia to Zanzibar. The bento-styled thali (or plate) offered a wholesome meal in one go. Still, we needed what can be described as "something to wash the mouth" after the main meal. Pete and I chose the mango kulfi as dessert, with yoghurt in the blend. Ann-Marie and Alison selected Italian-influenced cuppacinno, while Katie had hot chocolate. John, who has been the strong encourager in this curry club, was as happy as me that this gathering had taken place. Chandra and I talked of the possibility of incorporating the king of fruits - durians - to the curry club, but then it would have taken the focus off our fav Asian food.
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