Buy fuel-efficient cars such as hybrids
After much editing to help focus my thoughts, and blot out the elephant stampeed on the second floor, I have produced this Gastrocast.
In this week’s program I talk about the Kashmir Earthquake, spices, tv chef’s pronouncements, and we make Garam Masala, and cook two Pakistani Curries–Chicken Masala and a pumpkin curry.
I won’t be shy: it was difficult for me to formulate my thoughts on this one. It dredged up all sorts of memories–many of which got left on the cutting room floor: an Afgahni restaurant I went to many times as a child, a Pakistani girlfriend from college, and friends from Pakistan and Northern India I have lost touch with. If the show seems, in any way, garbled it is because I was striving for clarity amidst the chaos of my own feelings and the sounds of 10 feet pounding on the upper floor. I have been cooking curries for 25 years–since I was a mere child. I still don’t know enough, and I would love to know more.
Check out this post for a few more thoughts, details and links.
Here are 44 photos on Flickr.
Technorati Tags: pakistan, kashmir, curry, podchef, gastrocast, culinary podcast, cooking
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As a longtime devotee of Indian food I particularly enjoyed this one! Keep up the good work.
As regards goat, check out some recipes for goat curry - it’s a caribbean favourite and I’m sure there are some good recipes online somewhere. Goat is very tasty, and is not necessarily tough. It’s all in the preparation, and a good lengthy marinading will soften it up nicely…
Cool, I’ll head to the Valley this winter and try to score me a goat.