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Curry Chat => Lets Talk Curry => Topic started by: tempest63 on May 23, 2014, 04:53 AM

Title: Londons top 10 Indian Restsurant (web article)
Post by: tempest63 on May 23, 2014, 04:53 AM

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Title: Re: London's top 10 Indian Restsurant (web article)
Post by: Peripatetic Phil on May 23, 2014, 05:19 AM

A bit naughty to steal content without attribution, Tempest.  The original may be found at "Bookatable.com (http://www.bookatable.com/uk/blog/post/top-10-indian-restaurants-london)", where can also be found the full "Signature dish" link for Imli ("Imli Street's signature dish: The coastal platter with pineapple and samphire salsa.").

All reads like a load of pretentious nonsense to me, and the very first "signature dish" made me feel ill :  "Gymkhana's signature dish: Kid goat methi keema.".  Slaughtering a baby goat for food is bad enough in itself; the thought of slaughtering a baby goat so that you can then mince lts little body to make keema makes me feel physically sick.

** Phil.

Title: Re: London's top 10 Indian Restsurant (web article)
Post by: Gav Iscon on May 23, 2014, 09:48 AM

Quote from: Phil [Chaa006] on May 23, 2014, 05:19 AM

.....Slaughtering a baby goat for food is bad enough in itself; the thought of slaughtering a baby goat so that you can then mince lts little body to make keema makes me feel physically sick.

** Phil.

But what about those fluffy cuddly little lambs not even a year old.    :'( :'(

Title: Re: London's top 10 Indian Restsurant (web article)
Post by: Peripatetic Phil on May 23, 2014, 11:04 AM

Quote from: Gav Iscon on May 23, 2014, 09:48 AM

But what about those fluffy cuddly little lambs not even a year old.    :'( :'(

Or two weeks old in Toulouse, or nine days in Greece.  Which explains why I far prefer mutton, and use it whenever I can.   

** Phil.

Title: Re: Londons top 10 Indian Restsurant (web article)
Post by: Onions on June 11, 2014, 04:46 PM

Excellent idea. How do you pre-cook the mutton?